Rania's Recipe: Deep Dish Sausage & Cheddar Quiche
If you're looking for a delicious meal that will impress your family or guests, check out this recipe from Rania Harris!
Deep Dish Sausage and Cheddar Quiche
Pastry:
- 2 cups all purpose flour
- 1 ¼ sticks (10 tablespoons) cold unsalted butter
- ½ teaspoons salt
- 4 tablespoons ice water (or a little more if needed)
Directions:
In the bowl of a food processor fitted with a steel blade, process the flour with butter and salt until a coarse meal forms. With the machine running, add ice water through the feed tube and process just until a ball of dough forms. Add a little more ice water, if the dough seems too dry.
Roll out the dough on a lightly floured surface to a 12 to 14 -inch round. Fit the dough round into a 10-inch tart pan with a removable bottom or into a 10-inch deep-dish pie pan. Trim the excess dough, leaving a 1/2-inch overhang. Fold the overhang inward and press against the side of the pan to reinforce the edge or if using a pie pan, flute the edges decoratively. Lightly prick the bottom and sides with a fork.
Freeze the shell for 30 minutes. Preheat the oven to 375 degrees.
Line the frozen shell with foil and fill the cavity with dried beans. Bake in the middle of the oven for about 20 minutes. Remove the foil with the beans very carefully and then continue to bake the tart shell for another 10 minutes or until the shell is just starting to dry and golden. Cool on rack and proceed with recipe.
Filling:
- 12 ounces bulk sausage – cooked through
- 1 cup shredded Vermont cheddar cheese
- 4 eggs
- 2 cups half and half
- Pinch of nutmeg
- Salt and pepper to taste
Place the sausage and cheese in the bottom of the pie crust.
In a medium bowl, beat the eggs and add in the half and half. Whisk until well blended. Season with a pinch of nutmeg, and salt and pepper to taste. Pour the custard over the quiche ingredients.
Bake the quiche in the oven for about 40 minutes or until the center is set. Transfer to a rack and cool slightly. Cut into wedges and serve.
Serves: 8
