| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 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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