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!