Spicy Sausage Quiche Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pastry:</li> <li class="ingredients-single-item">200g plain flour</li> <li class="ingredients-single-item">100g cold unsalted butter, cubed</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">3-4 tbsp ice-cold water</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">250g spicy Italian sausage, casings removed</li> <li class="ingredients-single-item">1 medium onion, finely diced</li> <li class="ingredients-single-item">2 garlic cloves, minced</li> <li class="ingredients-single-item">1 red bell pepper, diced</li> <li class="ingredients-single-item">1 tbsp olive oil</li> <li class="ingredients-single-item">1 tsp dried chili flakes (adjust to taste)</li> <li class="ingredients-single-item">1 tsp smoked paprika</li> <li class="ingredients-single-item">150g grated mature cheddar cheese</li> <li class="ingredients-single-item">50g grated Gruyère cheese</li> <li class="ingredients-single-item">4 large eggs</li> <li class="ingredients-single-item">200ml double cream</li> <li class="ingredients-single-item">100ml whole milk</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">1/4 tsp freshly ground black pepper</li> <li class="ingredients-single-item">2 tbsp fresh chives, chopped</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) quiche or tart tin with removable base</li> <li class="equipment-single-item">Baking beans or dried rice for blind baking</li> <li class="equipment-single-item">Baking parchment</li> <li class="equipment-single-item">Rolling pin</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Make the pastry by placing the flour and salt in a large bowl. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs (keeping ingredients cold prevents the butter from melting, which is crucial for a flaky crust). </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Gradually add the ice-cold water, 1 tablespoon at a time, mixing with a knife until the dough just comes together. Be careful not to overwork the dough or add too much water, as this will develop gluten and make your pastry tough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Form the dough into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes. This relaxes the gluten and firms up the butter, creating those beautiful flaky layers during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the pastry chills, prepare your filling. Heat olive oil in a large frying pan over medium heat. Add the sausage meat, breaking it up with a wooden spoon, and cook until browned and cooked through (about 8 minutes). Use this time to render the fat from the sausage, which carries much of the spicy flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Add the diced onion, garlic, and bell pepper to the pan with the sausage. Cook for 5-6 minutes until the vegetables have softened. Stir in the chili flakes and smoked paprika, cooking for another minute to release their aromatic oils. Remove from heat and allow to cool slightly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Preheat your oven to 190°C (170°C fan/gas mark 5). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, creating a circle large enough to line your quiche tin with some overhang. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Carefully transfer the pastry to your quiche tin, gently pressing it into the corners without stretching it. Trim the excess leaving a slight overhang (this prevents shrinkage during baking), then prick the base all over with a fork to prevent air bubbles. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Line the pastry case with baking parchment and fill with baking beans or dried rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5 minutes until the base looks dry and is just beginning to color. This creates a moisture barrier, preventing a soggy bottom. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> While the pastry case is baking, whisk together the eggs, double cream, milk, salt, and pepper until well combined. The fat content in both the cream and whole milk creates a silky, rich custard texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Spread the sausage mixture evenly over the base of the blind-baked pastry case. Sprinkle over two-thirds of the grated cheeses, reserving some for the top. The combination of cheddar and Gruyère provides both flavor and that desirable stringy cheese pull. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Pour the egg mixture slowly over the filling, allowing it to settle between the sausage pieces. Sprinkle the remaining cheese and chopped chives on top. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Reduce the oven temperature to 180°C (160°C fan/gas mark 4) and bake the quiche for 25-30 minutes until the filling is set but still has a slight wobble in the center (it will continue cooking from residual heat). The top should be golden brown and puffed slightly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Allow the quiche to cool in the tin for at least 15 minutes before removing and serving. This resting period allows the custard to fully set and makes slicing cleaner. Serve warm or at room temperature for the best flavor. Your spicy sausage quiche can be stored in the refrigerator for up to 3 days and reheated gently when needed. </li> </ol>