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Vegetables, Meats, Eggs, Dairy Italian March 1990 1 servings

INGREDIENTS

1/2 c Plus 2 tablespoons all-purpose flour
3 tb Cold unsalted butter; cut into bits
1 tb Cold vegetable shortening
1/2 ts Salt
3/4 lb Hot or sweet Italian sausage; casings discarded
; and the meat
; chopped
2 Red bell peppers; minced (about 1 1/4
; cups)
1/4 c Grated Cheddar
2 tb Freshly grated Parmesan
2 lg Eggs
1/2 c Heavy cream
3 tb Milk

INSTRUCTIONS

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. 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 425F. oven for 7 minutes, or until it is just golden.
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.
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. 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 425F. oven for 15 minutes. Reduce the temperature to
350F. and bake the quiche for 10 minutes more.
Serves 2 as an entree.
Gourmet March 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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