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Quiche aux saucisses italiennes

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


  • 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


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.


  • 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!