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Breakfast / Brunch

Italian Sausage Quiche with Roasted Red Peppers

Whether you’re simply looking to switch up the weekend menu, or planning a big celebratory brunch, this Italian Sausage Quiche with roasted red peppers won’t let you down. If you’ve ever heard the saying “real men don’t eat quiche,” this recipe, with Italian sausage, will convince you and any skeptic that real men do, in fact, eat quiche. Though, make sure to set aside a slice for yourself, because with spicy bites of sausage, roasted red peppers, and fontina cheese, this quiche will have even the purists coming back for seconds.

For major quiche crust flakiness, make a cream cheese and butter crust. And for the most luxurious custard, use a hearty amount of half-and-half — it’s essential.

Makes

8 servings

Total Time

2½ hours + chilling & resting

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Ingredients

FOR THE CRUST, COMBINE:

FOR THE CUSTARD, WHISK:

FOR THE FILLING, SAUTÉ:

Instructions

For the crust, combine 1 cup flour and 1 tsp. salt in the bowl of a stand mixer fitted with the paddle attachment. Add 1½ sticks butter and cream cheese; blend on medium-low speed until fully incorporated.

Add remaining 1 cup flour and 3 Tbsp. ice water; mix to combine. (Add remaining 1 Tbsp. water if dough doesn't come together.) Shape dough into a disk, cover with plastic wrap, and chill at least 1 hour or overnight.

Preheat oven to 375° with a baking stone set on middle rack.

Roll dough on a lightly floured surface into an 11–12-inch circle, ¼-inch thick; roll around edges to create a thin 1-inch border. Transfer dough to a 9-inch deep-dish pie plate and gently press into bottom and up sides. Fold edges under and crimp, freeze crust 20 minutes, then line with parchment paper and fill with dried beans.

Bake crust until edges are golden and bottom is set, 4045 minutes. Remove parchment and beans, and bake crust until bottom is golden brown, 1520 minutes more.

For the custard, whisk together eggs, half-and-half, salt, white pepper, and nutmeg.

Reduce oven heat to 325°.

For the filling, sauté sausage, onion, and garlic in oil in a skillet over medium heat until sausage is cooked through, about 5 minutes. Transfer sausage mixture to a paper-towel-lined plate, then press dry with additional paper towels.

Toss sausage mixture with fontina, Parmesan, roasted red peppers, parsley, Italian seasoning, fennel seeds, and pepper flakes; arrange mixture in hot crust.

Pour custard over filling.

Bake quiche until edges are set and center is slightly jiggly, about 1½ hours; (if crust starts to get too brown, cover with foil). Cool quiche at least 2 hours before serving.

Asparagus-and-Mushroom-Quiche-with-Arugula-and-Prosciutto-Step1

To accommodate for crimping, roll perimeter of dough thinner while maintaining thickness of center.

Italian-Sausage-Quiche-with-Roasted-Red-Peppers-Step1

To cut down on grease, firmly press the cooked Italian sausage between paper towels until dry.

Nutritional Facts

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