Ugh, my titles are the worst.
Like, let me make you a cake and title it, “flour, baking powder, sugar, eggs, butter, & salt.” 😂 NO INGREDIENT LEFT BEHIND.
^^ LOOK AT THIS CUTE PIE PAN! It’s ceramic, tooooo! Gosh, I stinkin’ love Target.
But really, I kind of overturned my fridge to make this quiche.
And lemme tell ya, it tastes dang fine.
The quiche, not the fridge. I haven’t tasted my fridge.
Believe it or not, this is the first pie crust I’ve made by myself! (LOLOLOL can you tell by how terrible it looks?) Making pie crust has always scared me. And then I made it…and I actually really really enjoyed it! The whole process turned out to be kind of totally therapeutic. Sure, it’s not perfect. The edges are less than ideal and the crust is super thin in some places but hey. Some imperfection does my psyche good now and again, especially since I’m kiiiiiiiind of a control freak 🙋 🙈
So. Here in this quiche. We have ourselves some deeeelightfully caramelized onions, red bell peppers, italian chicken sausage, & shredded white cheddar cheese. Dijon smeared on the bottom for a nice BANG of flavor. Eggs to make it, you know, quiche-like. Heavy cream because, of course. And I think that about covers it.
You can serve it warm or cold, I honestly love both! I’d be lying if I said that I waited until it cooled to try this baby. Like, I waited probably about 6.5 seconds. Typical.
This quiche tastes fabulous. Otherwise, I wouldn’t share it with you. Because that’s just rude.
Makes 1 9-inch quiche
1/4 c heavy cream
1/2 t salt
1 c shredded white cheddar cheese
1 c diced italian chicken sausage
2 T olive oil
1 t sugar
1 large white onion, thinly sliced
1 red bell pepper, thinly sliced
for the pie crust:
1 c flour
1/3 c cold salted butter, diced
1/4 t salt
3-4 T ice water
1 T dijon mustard
Preheat oven to 400.
In a food processor, combine the flour, butter, and salt, and pulse until the consistency is similar to bread crumbs. Add in the cold water 1 tablespoon at a time until the crumbs start to come together and form a dough.
On a well-floured surface, roll out the dough into a large circle and transfer to a pie plate, arranging and folding the crust as desired. Brush with the dijon mustard and bake for about 7 minutes, or until just golden brown. Set aside to cool.
Turn oven down to 350.
Pour the olive oil into a large skillet on medium heat and add the onions and peppers. Cook for 5-7 minutes or until the veggies are soft and the onions are translucent. Add the sugar and crank up the heat to high, stirring frequently, to get a little char on the veggies, about 3 more minutes. Set aside.
In a large bowl, whisk together the eggs, salt, a sprinkle of black pepper, and heavy cream.
Assembly time! Put the vegetables at the bottom, followed by the cheese, sausage, and then the egg mixture.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.