| 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
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