1Bake a pie crust “blind” (lined with tinfoil and weights) in a hot oven (200 degrees centigrade) for about 20 minutes. Remove foil and paint with beaten egg. Return to oven and bake about 5 minutes more until golden. Remove from oven.
2Remove casing from the sausage, chop into small pieces.
Chop the bell pepper into small pieces.
Sauté the sausage with the peppers until the peppers are soft.
Remove from skillet and drain to remove as much of the grease as possible.
3Beat the eggs and yolks with the milk, cream, salt and pepper and keep handy.
4Place the sausage/pepper mixture in the pie crust, place the quiche in the oven and fill with the egg/cream liquid.
Bake for about 45 minutes in a slow oven (150 centigrade) until set.
Remove and serve.
Resist the temptation to use jarred roasted bell peppers in this summery soup—roasting your own makes a huge impact on the flavor. If you’d like extra smoky goodness, add a little of the blistered pepper skin when pureeing. This will affect the color
For the perfect cold-weather weeknight dinner, Food & Wine’s Justin Chapple makes this one-pan dish, roasting sweet sausages with potatoes and shallots and tossing them with brightly flavored arugula and lemon before serving.