Recipe: Sausage and Red Bell Pepper Quiche (baked in a tart pan, makes 2 servings)

SAUSAGE AND RED BELL PEPPER QUICHE

1/2 cup plus 2 tablespoons all-purpose flour
3 tablespoons cold unsalted butter, cut into bits
1 tablespoon cold vegetable shortening
1/2 teaspoon salt, divided use
1 1/2 tablespoons ice water (more, if needed)
3/4 pound hot or sweet Italian sausage, casings discarded and meat chopped
2 red bell peppers, minced (about 1 1/4 cups)
1/4 cup grated cheddar cheese
2 tablespoons freshly grated Parmesan cheese
2 large eggs
1/2 cup heavy (whipping) cream
3 tablespoons milk

In a bowl blend together flour, butter, shortening and a pinch of salt until the mixture resembles meal. Add 1 1/2 tablespoons ice water and toss the mixture until the water is incorporated, adding more water if necessary to form the dough into a ball. Pat the dough into (7 1/2-inch) tart pan with a removable rim.

Bake the shell in the bottom third of a preheated 425 degree F oven for 7 minutes, or until it is just golden.

While the shell is baking, in a large skillet cook the sausage with the bell peppers, covered, over moderately high heat, stirring and breaking up any lumps, for 7 minutes, or until the sausage is no longer pink and the bell peppers are soft. Drain the mixture, discarding the excess fat.

Transfer mixture to a bowl, stir in remaining salt, cheddar cheese and parmesan cheese. Spread mixture in the bottom of the shell.

In a bowl whisk together eggs, cream and milk. Pour egg mixture over the sausage mixture.

Bake the quiche on a baking sheet in the middle of a preheated 425 degree F oven for 15 minutes. Reduce the temperature to 350 degrees and bake quiche for 10 minutes more.

Makes 1 (7 1/2-inch) tart, 2 main dish servings
Source: Gourmet magazine