Directions

Pastry Dough

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

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

Pulse until the butter and lard are combined very well. If you do not have a food

processor, use a pastry blender. Pour the flour mixture into a large mixing bowl and

evenly, drizzle over 10 tablespoons of ice water. Using your hands, toss the flour

mixture with the water until well combined. Press the dough into a ball. If the dough

seems dry and will not hold together add another tablespoon or two of water until it

holds its shape. Place on a lightly floured surface and roll out into a 1/8 inch

thickness. Place over the top of the tart/quiche pan and press into the pan using

your fingers. Fold excess dough over and press into the tart pan creases, to thicken

the top edges of crust. Run the rolling pin over the top to to flatten and remove

excess dough. Place the tart pan in the refrigerator to chill.  

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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.  

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Filling

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.  

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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. 

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Pastry Crust Preparation

Preheat oven to 425F degrees.

Remove the tart pan from the refrigerator and using a fork, poke holes all over the bottom of the dough. Press a sheet of aluminum foil into the bottom and sides of the pan and fold over the top edges, so no dough is exposed. Pour the beans into the bottom of the pan and spread them out evenly. Place the tart pan on a baking sheet and place in the center of the oven. Bake for 15 minutes and remove from oven. Remove the aluminum and beans and lightly brush the bottom of the pastry crust with a beaten egg, to seal. Place back in the oven for 5 minutes, remove and let cool.  

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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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