Love and Confections: Sausage, Pepper and Caramelized Onion Quiche for #BrunchWeek

May 8, 2014

Sausage, Pepper and Caramelized Onion Quiche for #BrunchWeek



#BrunchWeek is finally here! Welcome to the second annual BrunchWeek. I am so excited to have Susan of The Girl In The Little Red Kitchen as my co-host this year! Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother's Day and summer brunching season. We have 32 bloggers bringing you their best brunch recipes, from cocktails to eggs benedict to donuts; there is something for everything this week.

One of the quintessential brunch dishes is quiche. You can do so many variations and create a different quiche for every day of the week. Last year I took my favorite quiche recipe and created an italian-style Tomato and Mozzarella Quiche for BrunchWeek.


This year I decided to revisit the quiche and use some wonderful produce. I love using Vidalia Onions because they are naturally sweeter and create an amazing caramelized onion - a perfect match for the mild Italian sausage. I used Italian sausage as opposed to breakfast sausage for the added flavor, but you can substitute breakfast sausage or even ground beef if you prefer.



The folks at Baloian Farms sent me some gorgeous Baby Bell Peppers. I knew they would instantly be perfect for my quiche. I also adapted my normal quiche crust and used some of the Bob's Red Mill Whole Wheat Pastry Flour in place of some All-Purpose. It creates a heartier crust, you just might need to add a bit more water for the dough to come together well.


Sausage, Pepper and Caramelized Onion Quiche
a Love and Confections original

Sausage, Pepper and Caramelized Onion Quiche Ingredients:
 - 250 grams All-Purpose Flour
 - 10 grams Granulated Sugar
 - 12 grams Salt
 - 300 grams Butter
 - 112 grams Water, possibly  more depending on the dough, whole wheat soaks up more water than regular flour
 - 250 grams Bob's Red Mill Whole Wheat Pastry Flour
 - 100 grams shredded Cheddar Cheese
 - 140 grams cooked Mild Italian Sausage
 - 50 grams cooked Baloian Farms Baby Bell Peppers
 - 50 grams caramelized Vidalia Onions
 - 150 grams Eggs, roughly 3 large eggs
 - 1/2 teaspoon Salt
 - 1/4 teaspoon black Pepper
 - 150 grams Whole Milk
 - 80 grams Heavy Cream

Sausage, Pepper and Caramelized Onion Quiche Directions:
 - Place first measurement of Flour, Sugar, Salt and Butter in the bowl of a stand mixer, with the paddle attachment, and combine until butter is mixed and looks like pea-size lumps have formed. Add in Water and mix until smooth. Add second measurement of Flour and mix until combined and dough forms a ball.
 - Lightly knead dough on a work surface, if any little pieces of flour and butter have not been incorporated. Shape into a disk, wrap in plastic wrap and refrigerate at least 1 hour. Can be refrigerated overnight. If not using right away, place wrapped disk inside freezer bag, label and store for up to a week. Thaw in refrigerator before use.
 - Heat oven to 350F.
 - In a medium-size bowl, place Eggs, Salt and Pepper and whisk together. Add Whole Milk and whisk to combine. Add Heavy cream last and stir to incorporate, being careful not to mix too much and incorporate air. Set aside
 - Lightly flour your work surface and roll out dough, using a rolling pin, to about 1/4 inch thickness.
 - Using a 12 inch dinner plate turned upside-down on the dough, cut a circle using a sharp knife.
 - Place the dough circle in the middle of a Removeable-Bottom Tart Pan. Press the dough to the bottom of the pan and up the sides, being careful not to stretch the dough. Fold the extra dough over (towards the outside of the pan) and pinch, but don't go over the sides, to create a crust that is slightly taller than the tart pan.
 - Sprinkle Cheese onto the bottom of the quiche shell. Layer Sausage, Peppers and Onions in the quiche shell. Place Quiche on a Sheet Tray and fill with Egg Mixture, just until it reaches the top.
 - Place in oven and bake for 30-40 minutes, depending on your oven, and rotating 1/2 way in between.
 - Allow to cool for at least 15-20 minutes before taking it out of the tart pan.
 - Enjoy!


Brunch Beverages:

Brunch Eggs:

Brunch Main Dishes:

Brunch Sides:

Brunch Breads and Grains:

Brunch Desserts:
Until next time,
LOVE & CONFECTIONS!

Disclaimer:
California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge. I have received product from Bob's Red Mill and Baloian Farms to use for #Brunchweek. The Vidalia Onions were purchased by myself for the purpose of this post, but I love and use them for cooking on a regular basis, when in season. All opinions stated are my own.

6 comments:

  1. These are my favorite flavors for a quiche, for sure. In my opinion, a quiche really MUST have caramelized onions :) Nice recipe, Terri!

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  2. Yum! Just love that whole wheat crust.

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  3. Love how you incorporated so many of the sponsors in this recipe.

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  4. I love bell peppers, and I bet this quiche tastes as fabulous as it looks!

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  5. What a spectacular quiche!!! So beautiful with the peppers!

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  6. Quiche is my all my favorite brunch food!

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