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"Pizza-like quiche loaded with mushrooms, onions 

and Italian sausage with creamy Mascarpone, Gouda and Raclette cheeses finished with garlic and balsamic roasted tomatoes with fresh basil and a flaky, smoked paprika pastry crust"

Pastry Dough   

12 ounces all purpose flour

1 teaspoon salt  

2 teaspoons sugar

1 1/4 teaspoons smoked paprika

9 tablespoons unsalted butter, cold

3 tablespoons lard, cold

8 tablespoons ice water

1 teaspoon white vinegar

Rolling pin

12 inch tart/quiche pan or a pie pan

Aluminum foil

1 cup dried beans for blind baking

Roasted Grape Tomatoes

10 ounces grape tomatoes

1/2 teaspoon salt

1/4 teaspoon plus a pinch black pepper

1 teaspoon, fresh, minced garlic

2 teaspoons white balsamic vinegar

1 tablespoon olive oil

Rimmed baking sheet

Parchment paper



8 ounces sweet Italian sausage, ground

1 1/2 cups chopped, sweet onion

2 tablespoons unsalted butter 

8 ounces white mushrooms

2 tablespoons olive oil

1/4 teaspoon salt

1.5 cups heavy cream, room temp

4 ounces Masacarpone cheese, room temp

12 large eggs, room temp

1/2 teaspoon salt

1/2 teaspoon white pepper

1/2 teaspoon dried oregano

2 ounces Raclette cheese, grated 

2 ounces Gouda cheese, grated


Fresh basil

Creme Fraiche


Pastry Dough

Add the flour, salt, sugar & smoked paprika to a food processor with a fitted blade and

pulse until mixed well. Slice the cold butter into pieces and add along with the cold lard.  

Pulse until the butter and lard are combined well. Mix the vinegar with the cold 

and drizzle in while pulsing. Pulse until everything just starts to come together. Pour out 

onto a large sheet of plastic wrap and press together. Wrap with the plastic and 

refrigerate for 1 hour. 

Place on a lightly floured surface and roll out to around 3/16's of an inch.

Line the tart pan with dough and trim the top with your rolling pin. Let rest 1 hour in


Roasted Tomatoes

Preheat oven to 400F degrees.  

Wash and dry the tomatoes. Slice the tomatoes in half length-wise and place in a mixing bowl. Sprinkle the salt & pepper over the tomatoes and toss. Whisk the remaining ingredients together in a small bowl, pour over the top and toss to coat. Line a rimmed baking sheet with parchment paper and evenly spread out the tomatoes on top. Roast in the center of the oven 30 minutes, remove and let cool.  


Heat a 12 inch non-stick pan over medium heat and brown the sausage. Till the pan sideways and remove the fat, by pressing with a spoon or spatula. Discard the fat and spoon the sausage into a mixing bowl. Wipe out the pan and add 2 tablespoons of butter. Add the onions and cover tightly with a lid. Cook, stirring occasionally until onions start to become translucent in color, about 4-5 minutes. Remove the lid and cook until onions start to take on some color, about 2 more minutes. Spoon the onions into the bowl with the sausage. Add 2 tablespoons of olive oil to the pan and add the mushrooms. Cover and cook 4-5 minutes, stirring occasionally to prevent burning underneath, until mushrooms have released their juices. Uncover, season with 1/4 teaspoon of salt and cook until all liquid has evaporated and mushrooms are golden brown in color. Spoon the mushrooms into the bowl with sausage and onion and stir to mix.  

Separate the egg whites from the yolks and freeze the whites for a later use. Whisk the heavy cream and Mascarpone cheese together until smooth. Whisk the egg yolks and then add them to the cream mixture with the salt, white pepper and oregano. Whisk until combined. 

Pastry Crust Preparation

Preheat oven to 400F.

Remove the tart pan from the refrigerator and dock bottom and sides, using a fork. If you have a few round wire racks, place on top and bake for 17-20 minutes until lightly browned. If not using round racks, use pie weights or aluminum foil.  

Spread the sautéed vegetables and sausage evenly on the bottom of the pastry crust. Top evenly with the grated cheeses and then pour the egg mixture over the top. Don't overfill. Place on a baking sheet and bake in the center of oven at 350F degrees for 35 minutes or until the quiche has set and lightly browned on top. Remove and let cool completely.  Top the quiche with the roasted tomatoes and fresh, julienned basil. Quiche should be served at room temp or warmed up. Serve with Creme Fraiche.  Serves 8-12

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