Italian sausage quiche
Discover a happy harmony between France and Italy with the delicious Italian sausage quiche recipe, prepared by our chef, Charles-Antoine. Carefully made 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 sugar
- 110 g of cold water
- 10 ml of vinegar
- 15 g of salt
Trim
- 200 g of Édouard and Léo Italian sausages, cut into cubes
- 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 get a texture similar to brown sugar. Add water and vinegar and mix until dough begins to form. Add ice water if necessary. Form 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).
- Precook the dough for 12 minutes.
Trim
- Meanwhile, in a pan, brown the diced sausage. Add the leek and continue cooking until tender. Let cool slightly.
- In a bowl, whisk the cream and eggs until smooth. Add the sausage and leek mixture, as well as the grated cheese.
- Add salt and pepper as desired.
- Put the filling in the tart and bake at 185°C (350°F) for 20 to 25 mins
- Enjoy your meal!