Italian Sausage Quiche
Discover a happy agreement between France and Italy with the delicious recipe for quiche with Italian sausages, prepared by our chef, Charles-Antoine. Crafted with care from Beaurivage pork, our sausages are the pinnacle of artisanal know-how.
Ingredients :
Shortcrust pastry
- 400 g of flour
- 300 g of butter
- 25 g of sucre
- 110 g of cold water
- 10 ml of vinegar
- 15 g of salt
Trim
- 200 g of Édouard and Léo Italian sausages diced
- 1 leek
- 300 g of grated Gruyère cheese
- 350 ml of 35% cooking cream
- 4 eggs
- Salt and pepper
Preparation:
Shortcrust pastry
- In a bowl, mix the flour, sugar, and salt. Add the butter and mix until you achieve a texture similar to brown sugar. Incorporate the water and vinegar, and mix until the dough starts to form. Add ice water if necessary. Shape the dough into a disk using your hands.
- On a lightly floured work surface, roll out the dough into a circle. Line a 9-inch diameter quiche dish with the dough. Using a fork, prick the bottom of the crust. Refrigerate for 25 minutes.
- Place the rack in the lower part of the oven. Preheat the oven to 190 °C (375 °F).
- Pre-bake the dough for 12 minutes.
Trim
- Meanwhile, in a pan, brown the sausage cubes. Add the leek and continue cooking until they are tender. Let cool slightly.
- In a bowl, whisk the cream and eggs until you have a smooth mixture. Add the sausage and leek mixture, as well as the grated cheese.
- Salt and pepper to taste.
- Put the filling in the pie and bake in the oven at 185°C (350 °F) for 20 to 25 minutes.
- Enjoy your meal!