Discover a happy union between France and Italy with the delicious Italian sausage quiche recipe, prepared by our chef, Charles-Antoine. Carefully crafted from Beaurivage pork, our sausages are the pinnacle of artisanal craftsmanship.
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
Filling
- 200 g of Édouard and Léo Italian sausages cut into cubes
- 1 leek
- 300 g of grated Gruyère
- 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 the texture resembles brown sugar. Incorporate the water and vinegar, and mix until the dough begins to form. Add ice water if necessary. Form a disk with the dough using your hands.
- On a lightly floured surface, roll out the dough into a circle. Line a 9-inch 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.
Filling
- Meanwhile, in a pan, brown the sausage cubes. 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.
- Salt and pepper to taste.
- Put the filling in the tart and bake at 185°C (350 °F) for 20 to 25 minutes
- Enjoy and bon appétit!