Sausage and Roasted Pepper Quiche
Sausage and Roasted Pepper Quiche
2 hours 30 minutes total time
75 minutes active time
Intermediate, Kid Friendly
The greatness of a quiche is measured by its thickness, a fundamental attribute I learned from Thomas Keller. The ethereal texture can only be achieved when it has a solid 2-inch depth.
Once you know the basics—the dough for the crust and the egg mixture—improvise as I do with sausage, roasted peppers, and onions.
3 cups all-purpose flour, plus additional for rolling out the dough
1 teaspoon kosher salt
16 tablespoons (8 ounces) unsalted butter, cut into small pieces, cold or even frozen
¼ to ½ cup ice water
1 red, yellow or orange bell pepper
8 ounces breakfast sausage, crumbled, or Spanish chorizo, medium dice
½ cup ¼-inch diced onion
2 cups whole milk
1 cup heavy cream
6 large eggs
½ teaspoon freshly ground black pepper
1/16 teaspoon freshly grated nutmeg
2 cups grated cheddar cheese
To Make the Crust
Combine the flour and salt in a mixing bowl then add the butter. Rub the butter between your fingers until you have small beads of butter and plenty of pea-sized chunks. Add the ice water gradually, mixing gently with your fingers, just until the dough is combined. (Don’t overwork the dough or it will become tough.) Shape into a 1-inch thick disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days ahead.
To Roll Out the Dough and Line the Pie Plate
Line a baking sheet with parchment paper. Set a 9-by 2-inch ring mold or springform pan on top. Line with parchment paper so that the parchment comes all the way up the sides. (This will help keep the custard in if there are any small cracks in the crust.)
On a lightly floured board, roll out the dough to be ¼-inch-thick (about a 13-inch round), flouring the dough, rolling pin, and board as needed to keep it from sticking. Roll the dough up and around the rolling pin and unroll into the mold or pan. Gently lift the dough, being careful not to stretch it, to ease into the corners. Using a paring knife, trim the dough to the top of the pan. (Reserve the trimmings for patching the crust.) Refrigerate for 30 minutes.
To Blind Bake the Crust
Preheat the oven to 325˚F.
Line the crust with parchment paper or aluminum foil. Next, you will need to fill the shell with something heavy to prevent the crust from buckling up. Pie weights are made specifically for this, but dried beans reserved just for this purpose work well. Add the pie weights or beans, being sure they evenly cover the bottom, and bake until the edges are golden brown, about 30 minutes.
Remove the weights or beans and the parchment paper. Continue to bake until the crust is cooked through and golden brown throughout, about 30 minutes. Transfer to a cooling rack while preparing the filling. The baked shell can be cooled completely, carefully wrapped in plastic wrap, and kept at room temperature overnight.
To Roast the Pepper
Char the pepper with a torch, over a gas burner, on a hot grill, or under the broiler. Turn often to blacken all sides evenly, 10 to 15 minutes. Put in a plastic bag or in a bowl covered with plastic wrap. Peel once the pepper is cool enough to handle. Cut open and remove the ribs and seeds.
Put in a paper bag and fold over the top or in a bowl then covered with plastic wrap. Once cool enough to handle, pull off the charred skin. Remove the stem and seeds and cut into a ½-inch dice.
To Make the Filling
Heat about 2 teaspoons of the oil in a medium sauté pan over medium heat. Add the sausage and sauté until cooked through, about 8 minutes. (If using chorizo, you only need to sauté until it is warm). Using a slotted spoon, transfer to a paper towel lined plate, keeping the fat in the pan. Add the onions to the fat, sprinkle with 1 teaspoon of salt, and cook until softened, about 10 minutes. Remove from the heat. Stir in the roasted peppers and the sausage. Set aside or refrigerate for up to 1 day. (If making ahead it is OK to go into the shell cold.)
Combine the milk, cream, eggs, 1 teaspoon of salt, the pepper, and nutmeg in a blender, starting on low speed to combine then increasing to medium until frothy. (Alternatively this can be done in a large liquid measuring cup or a medium bowl using a hand or immersion blender.) It is important that the mixture be frothy to help keep the sausage mixture ingredients suspended in the egg mixture as it cooks.
To Fill and Bake the Crust
Patch any cracks in the blind baked crust with the reserved trimmings. Set the pie plate on a baking sheet.
Spoon half of the sausage mixture into the crust, spreading it out evenly. Give the egg mixture a quick pulse in the blender to ensure it is frothy and pour half over the sausage mixture. Sprinkle with half of the cheese and add the remaining sausage mixture. Pulse the egg mixture again and pour in. Sprinkle with the remaining cheese and carefully transfer to the oven. (If you are nervous about filling to the top and getting the pan into the oven, stop about ½-inch from the top and add additional filling and cheese once the pan is in the oven. You may not use all of the filling.) Bake until the center is just set (there should still be some jiggle in the center), about 1 ¾ hours.
Serve warm or at room temperature.
This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.
- 3 cups all-purpose flour, plus additional for rolling out the dough
- 1 teaspoon kosher salt
- 16 tablespoons (8 ounces) unsalted butter, cut into small pieces, cold or even frozen
- ¼ to ½ cup ice water Ingredients
- 1 red, yellow or orange bell pepper
- Canola oil
- 8 ounces breakfast sausage, crumbled, or Spanish chorizo, medium dice
- ½ cup ¼-inch diced onion
- Kosher salt
- 2 cups whole milk
- 1 cup heavy cream
- 6 large eggs
- ½ teaspoon freshly ground black pepper
- 1/16 teaspoon freshly grated nutmeg
- 2 cups grated cheddar cheese