ITALIAN SAUSAGE QUICHE
This—our most popular recipe—is prepared with mild Italian sausage made especially for us by our local butcher. For the best flavor, use a mildly spiced sausage.
—LEE ANN MILLER MILLERSBURG, OH
PREP: 30 MIN. • BAKE: 35 MIN. + STANDING • MAKES: 6 SERVINGS
Pastry for single-crust pie (9 inches)
1 pound bulk Italian sausage
1/4 cup chopped onion
1/4 cup chopped green pepper
4 teaspoons chopped seeded jalapeno pepper
1 cup (4 ounces) shredded sharp cheddar cheese
3 eggs
1 cup heavy whipping cream
1 teaspoon minced fresh parsley
1 teaspoon minced fresh basil
1/4 teaspoon pepper
1/8 teaspoon salt
Dash garlic powder
Dash cayenne pepper
1. Preheat oven to 450°. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
2. Bake 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 375°.
3. Meanwhile, in a large skillet, cook sausage, onion, green pepper and jalapeno over medium heat until meat is no longer pink; drain. Spoon into shell and sprinkle with cheese.
4. In a large bowl, whisk remaining ingredients; pour over cheese. Bake 35-40 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before cutting.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.