Sausage and Pepper Quiche

Sausage and Pepper Quiche
Photo by Scott Phillips


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

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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