Roasted Red Pepper and Italian Sausage Quiche
Quiche is best made the day before. After baking let it cool and refrigerate. The next morning reheat quiche in a 350° oven for 45 minutes to an hour.
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6 people
- 1 ½ C. cream
- 4 large eggs
- ½ tsp. salt
- ¼ tsp. freshly ground pepper
- Pinch red pepper flakes
- 1 large red pepper roasted, skinned and chopped
- 1 C. cooked Italian sausage mild or hot
- ¼ C. fresh basil chopped
- ¾ C. parmesan cheese grated
- ½ C. mozzarella cheese
- 1 C. diced cherry tomatoes
- ½ tsp. salt
- 2 Tbs. olive oil extra virgin
- Squeeze of lemon
- 1 Prepared baked pie crust pg 135
For the Quiche:
Preheat oven to 350°.
In a medium bowl, gently beat together the custard ingredients and set aside. Do not over beat.
In the prepared pie crust, layer the sausage and roasted red pepper, sprinkle the basil and cheese over the meat and pepper. Gently pour in the custard mixture. With a rubber spatula, gently stir the mixture to incorporate it with the filling.
Bake for 50 minutes, until it is golden brown on top and the center is set.
Remove the quiche from oven and allow to sit at room temperature for about 10 minutes before cutting.
While the quiche is baking, mix the tomatoes, salt, olive oil and lemon in a small bowl. Set aside.
To serve, place a piece of quiche on plate and top with tomatoes.