Spicy Quiche
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Pastry for one crust 9-inch pie
- ½pound Italian hot sausage
- 2tablespoons olive oil
- ½cup chopped onion
- ½cup chopped red pepper
- ½cup chopped green pepper
- 1cup sharp cheddar cheese, crumbled
- 3eggs
- 1cup milk
- ½cup heavy cream
- 1teaspoon salt
- ⅛teaspoon cayenne pepper or more, to taste
Nutritional analysis per serving (6 servings)
373 calories; 32 grams fat; 14 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 16 grams protein; 478 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees. Line quiche pan with pastry. (If you use a foil pie pan with prepared frozen pastry, you may find that it will not hold all the filling; try to use a regular metal quiche pan or a glass or metal pie pan.) Refrigerator pan with pastry until ready to use.
- Step 2
Simmer sausages in water, pricking them after the water comes to the simmer, for about 20 minutes. Drain and set aside.
- Step 3
Heat oil in a skillet and saute onion and peppers until just beginning to brown. Remove from pan. Thinly slice the sausages and saute in the skillet until browned.
- Step 4
Spread onion, peppers, sausage and cheese over the bottom of prepared pan. Beat eggs with milk and cream. Season with salt and pepper. Pour into pan.
- Step 5
Bake 35 to 40 minutes, until puffed and browned. Serve hot or at room temperature.
Private Notes
Comments
Here's an overlooked gem, simply because it doesn't have picture. Really good quiche that has excellent flavor. Easy to control the "spiciness" by what kind of "hot" Italian sausage you buy or band used. Additional controls can be used in the Cayanne pepper amount. Surprisingly, no greasy taste. I would definitely use a slotted spoon to remove both the peppers and onions as well as the sausage. Despite temptation, do not fry peppers, onions and sausage all together. Thanks Ms. Fabricant.
Officially using this as my base for all quiche keeping the veg to protein to cheese ratios more or less the same. Thank you!
Wonderfully creamy but did take closer to 45 min.
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