Quiche with grilled sausage, mozzarella and pickled chili peppers
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
This quiche's filling is made with raw Italian sausage, casings removed. Fry the sausage until cooked through, then mix with grated mozzarella and sliced marinated cherry peppers. Spoon the filling into the crust, cover with a savory custard mixture, and bake until set. Use ready-made pie crust to make the process easier. Cool the quiche slightly and enjoy the combination of flavors and textures of the tender filling, gooey cheese, chunks of meat, and tangy pepper flecks on the crisp crust.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cake
- 1 frozen pie base diameter 22 cm.
Filling
- 1 tbsp. grated mozzarella
- 0.5 cups crumbled fried Italian sausage
- 1/4 cup chopped pickled cherry peppers
Cream
- 1 and 1/4 cups heavy cream
- 1 tbsp chopped fresh parsley
- 3 large eggs
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Recipes with similar ingredients: eggs, cream, kupaty (fried sausages), minced sausage, mozzarella cheese, shortcrust pastry, chili pepper
Cooking the dish according to the recipe:
- Bake the crust until half-done according to package directions. Let cool slightly before adding the filling.
- Filling:
Combine cheese, sausage, and pickled peppers in a small bowl and spread in an even layer over the crust.
Cream:
In a small bowl, whisk together the heavy cream, parsley, eggs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. - Pour the cream over the filling. Bake the quiche in an oven preheated to 175°C (350°F) until set, about 35-50 minutes. Let cool for at least 30 minutes and serve warm or at room temperature.
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