Wednesday, June 2, 2010

Sausage, Red Bell Pepper, and Gruyere Quiche

I made an awesome brunch last weekend when we had family in town, including this quiche, a coffee cake, hash browns, and some fresh fruit. Brunch is by far my favorite meal, which I believe is attributed to the fact that you can eat two meals worth and its okay to eat sweets in the morning! I don't like making all the noise in the morning that comes with making brunch, but sometimes it is worth it. Luckily this is one of those recipes where you could premix everything and pour it all together in the morning.

Sausage, Red Bell Pepper, and Gruyere Quiche

3/4 cup all-purpose flour
3 tbsp cold unsalted butter
1 tbsp cold vegetable shortening
pinch of salt
2 tbsp ice water

3/4 pound ground Italian sausage, or turkey sausage
1 red bell pepper, diced
1/4 cup freshly grated gruyere cheese
2 tbsp freshly grated parmesan
1.2 tsp salt
4 large eggs
1/2 cup heavy cream
3 tbsp whole milk

Preheat oven to 425 degrees. In a bowl combine flour, butter, shortening, and pinch of salt with pastry cutter (2 forks work as well) until coarse. Add in ice water and mix till water is incorporated and ball is formed. Pat the dough into an 9-inch tart/pie pan. Bake for 7 minutes or until slightly golden.

In a skillet over high heat cook Italian sausage and red peppers for 7 minutes or until sausage is no longer pink. Drain sausage mix and add in bowl with salt, gruyere, and parmesan. Spread sausage and cheese mixture across the bottom of baked crust. In a bowl whisk together eggs, heavy cream, and milk. Pour over sausage and cheese mixture in crust. Bake for 15 minutes in middle of oven, then without opening door lower heat to 350 and bake for additional 10 minutes. Serve warm.

This recipe was adapted from

I will tell you that this quiche is so good, I made it twice in one week! The first time I used a pre-made pie crust in a 9-inch pie pan and used egg substitute and turkey sausage. It was good, but I had lots of leftover ingredients so I decided to make it again and the second time I made my own crust in a 9-inch tart pan. This was much better with a buttery taste and flaky texture. Next time I would love to add in some garlic to the sausage mixture and maybe even some diced red potatoes!

I think you will all be excited to hear that I bought a new camera and will hopefully be getting some better pics out there for you. I just have to learn how to work the darn thing, anyone got some food photography tips?


  1. Love the add of gruyere, a wonderful cheese:) Looks great!

  2. The quiche looks wonderful. I also love brunch and it's never complete without a great quiche!

  3. Yummy! I made something similar Monday (veganized).

  4. This sounds yummy! I love quiche..

    Good for you on the camera purchase. I'd love to make the jump to a better camera but my spending money seems to go more to food than anything else! It seems to me that most tips involve: lots of natural light, staging your food, garnishing or adding other elements for interest or colour, and working quickly. If you find any killer tips out there, please share!

  5. Oh yeah... and this site is great -

  6. @wannafoodie: thanks for the website, now I am hooked :-)

  7. I love quiche and this sounds good, I'm saving this recipe, thanks!

  8. What a pretty quiche and I love the nuttiness of Gruyere in here.


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