Sausage and Red Bell Pepper Quiche

• 1/2 cup plus 2 tablespoons all-purpose flour
• 3 tablespoons cold unsalted butter, cut into bits
• 1 tablespoon cold vegetable shortening
• 1/2 teaspoon salt
• 3/4 pound hot or sweet Italian sausage, casings discarded and the meat chopped
• 2 red bell peppers, minced (about 1 1/4 cups)
• 1/4 cup grated Cheddar
• 2 tablespoons freshly grated Parmesan
• 2 large eggs
• 1/2 cup heavy cream
• 3 tablespoons milk

1. In a bowl blend together the flour, the butter, the shortening, and a pinch of salt until the mixture resembles meal, add 1 1/2 tablespoons ice water, and toss the mixture until the water is incorporated, adding more water if necessary to form the dough into a ball.
2. Pat the dough into 7 1/2-inch tart pan with a removable rim and bake the shell in the bottom third of a preheated 425F.
3. oven for 7 minutes, or until it is just golden.
4. While the shell is baking, in a large skillet cook the sausage with the bell peppers, covered, over moderately high heat, stirring and breaking up any lumps, for 7 minutes, or until the sausage is no longer pink and the bell peppers are soft, and drain the mixture, discarding the excess fat.
5. Transfer the mixture to a bowl, stir in the remaining salt, the Cheddar, and the Parmesan, and spread the mixture in the bottom of the shell.
6. In a bowl whisk together the eggs, the cream, and the milk, pour the egg mixture over the sausage mixture, and bake the quiche on a baking sheet in the middle of a preheated 425F.
7. oven for 15 minutes.
8. Reduce the temperature to 350F.
9. and bake the quiche for 10 minutes more.

flour, cold unsalted butter, cold vegetable shortening, salt, sweet italian sausage, red bell peppers, eggs, heavy cream, milk

Taken from www.epicurious.com/recipes/food/views/sausage-and-red-bell-pepper-quiche-10355 (may not work)