SPICY QUICHE
Provided by Florence Fabricant
Categories brunch, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Line quiche pan with pastry. (If you use a foil pie pan with prepared frozen pastry, you may find that it will not hold all the filling; try to use a regular metal quiche pan or a glass or metal pie pan.) Refrigerator pan with pastry until ready to use.
- Simmer sausages in water, pricking them after the water comes to the simmer, for about 20 minutes. Drain and set aside.
- Heat oil in a skillet and saute onion and peppers until just beginning to brown. Remove from pan. Thinly slice the sausages and saute in the skillet until browned.
- Spread onion, peppers, sausage and cheese over the bottom of prepared pan. Beat eggs with milk and cream. Season with salt and pepper. Pour into pan.
- Bake 35 to 40 minutes, until puffed and browned. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 31 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 13 grams, Sodium 458 milligrams, Sugar 4 grams, TransFat 0 grams
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Wajib Miya
[email protected]5 stars!
Sumon Runa
[email protected]I highly recommend this quiche.
fearful1324
[email protected]This is one of my favorite quiche recipes.
Jake Bray
[email protected]I would definitely make this quiche again.
Richard Farrell's
[email protected]I followed the recipe exactly, and it turned out perfectly.
Tejin Tejin
[email protected]This quiche is a bit too spicy for my taste, but I still enjoyed it.
M HAFEEZ AWAN
[email protected]I'm allergic to eggs, so I used a vegan egg substitute. It worked out great!
Faroel Abdoel
[email protected]I used a combination of cheddar and mozzarella cheese, and it was perfect.
zeemi mark
[email protected]This quiche is a great make-ahead meal. I often make it on the weekend and then reheat it during the week.
Ferolus Poula
[email protected]I'm not a fan of spicy food, so I omitted the poblano peppers. It was still very flavorful.
rafay jamil
[email protected]This quiche is perfect for a quick and easy breakfast or lunch.
Malik Hanif
[email protected]I added some extra cheese to the filling, and it was even better.
Christha Barnard
[email protected]This quiche is a great way to use up leftover vegetables.
Fluffy Rafa
[email protected]I used a store-bought crust to save time, and it worked out great.
Hunter Vonderahe
[email protected]The crust was a little too soggy for my taste, but the filling was delicious.
Rao Ali RA
[email protected]I love the addition of the poblano peppers. They give the quiche a nice smoky flavor.
Roy Dada
[email protected]I've made this quiche several times now, and it's always a crowd-pleaser. It's so easy to make, and it's always a hit.
Jake DeLillo
[email protected]This quiche was a hit at my brunch party! The flavors were bold and delicious, and the crust was perfectly flaky.