Sausage and Pepper Quiche

Sausage and Pepper Quiche
Photo by Scott Phillips

Ingredients

  • ½ cup chopped, seeded tomatoes, drained
  • 4-½ oz. (1 cup) unbleached all-purpose flour
  • 4-½ oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces
  • 1 large egg yolk
  • 1 cup heavy cream
  • 1 cup whole milk
  • ½ cup grated Parmigiano-Reggiano
  • + 9 more ingredients
    • ½ cup cooked, crumbled sweet or spicy Italian sausage (from 3-½ oz. raw)
    • ¼ cup thinly sliced or chopped fresh basil
    • 2 Tbs. cold whole or 2% milk
    • 8 large egg yolks
    • ½ cup roasted, peeled, and chopped red peppers
    • 2 tsp. granulated sugar
    • ½ tsp. kosher salt
    • ¼ tsp. freshly grated nutmeg
    • Kosher salt and freshly ground black pepper

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and mix on low speed until the flour is no longer bright white, the dough holds together when you press a clump with your fingers, and there are still flakes of butter the size of pecan halves t...

View full recipe at Fine Cooking

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