Sausage And Red Bell Pepper Quiche
Serves: 2
Santiago Howell
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
Vegetable Shortening (cold)1 tsp
Salt1 cup
Grated Cheddar2 tbsps
Freshly Grated Parmesan2 large
Egg1 cup
Heavy Cream3 tbsps
MilkDirections:
1
In a bowl blend together the flour, the butter, the shortening, and a pinch of salt until the mixture resembles meal, add 1 1/2 tablespoons ice water, and toss the mixture until the water is incorporated, adding more water if necessary to form the dough into a ball
2
Pat the dough into 7 1/2-inch tart pan with a removable rim and bake the shell in the bottom third of a preheated 425°F
3
Oven for 7 minutes, or until it is just golden
4
While the shell is baking, in a large skillet cook the sausage with the bell peppers, covered, over moderately high heat, stirring and breaking up any lumps, for 7 minutes, or until the sausage is no longer pink and the bell peppers are soft, and drain the mixture, discarding the excess fat
5
Transfer the mixture to a bowl, stir in the remaining salt, the Cheddar, and the Parmesan, and spread the mixture in the bottom of the shell
6
In a bowl whisk together the eggs, the cream, and the milk, pour the egg mixture over the sausage mixture, and bake the quiche on a baking sheet in the middle of a preheated 425°F
7
Oven for 15 minutes
8
Reduce the temperature to 350°F
9
And bake the quiche for 10 minutes more
10
In a bowl blend together the flour, the butter, the shortening, and a pinch of salt until the mixture resembles meal, add 1 1/2 tablespoons ice water, and toss the mixture until the water is incorporated, adding more water if necessary to form the dough into a ball
11
Pat the dough into 7 1/2-inch tart pan with a removable rim and bake the shell in the bottom third of a preheated 425°F
12
Oven for 7 minutes, or until it is just golden
13
While the shell is baking, in a large skillet cook the sausage with the bell peppers, covered, over moderately high heat, stirring and breaking up any lumps, for 7 minutes, or until the sausage is no longer pink and the bell peppers are soft, and drain the mixture, discarding the excess fat
14
Transfer the mixture to a bowl, stir in the remaining salt, the Cheddar, and the Parmesan, and spread the mixture in the bottom of the shell
15
In a bowl whisk together the eggs, the cream, and the milk, pour the egg mixture over the sausage mixture, and bake the quiche on a baking sheet in the middle of a preheated 425°F
16
Oven for 15 minutes
17
Reduce the temperature to 350°F
18
And bake the quiche for 10 minutes more