SAUSAGE AND ONION QUICHE RECIPES

Steps:

• Make the crust: Pulse flour, salt, and pepper in a food processor until combined, about 4 pulses. Scatter butter pieces over flour mixture; pulse in 1-second bursts until butter is the size of small peas, 9 to 10 pulses. Drizzle ice water into mixture, 1 tablespoon at a time, pulsing until mixture resembles coarse meal. Turn out onto a work surface; knead just until dough comes together. Using your hands, flatten into a 1-inch-thick rectangle. Wrap in plastic wrap, and chill 1 hour.
• Line bottom of an 18-x 13-inch rimmed baking sheet with parchment paper. Unwrap dough, and roll out on a floured work surface into a 20-x 15-inch rectangle. Gently roll dough around rolling pin, and unroll onto prepared pan. Press dough into corners and up sides of baking sheet. Trim excess dough to about 1/4 inch above rim of pan. Crimp edges of dough as desired. Freeze 45 minutes.
• Preheat oven to 400°F with rack in upper third of oven. Line crust with 2 large sheets of parchment paper; top with dried beans or pie weights to cover. Bake in preheated oven until bottom is set and edges are light golden brown, 35 to 40 minutes. Remove weights and parchment. Return crust to oven; bake at 400°F until crisp and browned, 15 to 20 minutes. Gently press crust down if needed. Let cool completely.
• Make the filling: Heat oil in a medium skillet over medium. Add sausage; cook, breaking into medium-size pieces with a wooden spoon, until just cooked through, about 6 minutes. Remove from heat.
• Whisk eggs in a large bowl until smooth. Whisk in half-and-half, salt, and pepper. Sprinkle cheese, sausage, and about half of onion rings over crust. (Reserve remaining onion for another use.) Gently pour egg mixture over crust; sprinkle with thyme.
• Bake at 400°F until slightly puffed and just set, 30 to 35 minutes. Remove from oven; let stand 10 minutes. Top with arugula just before serving.

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large skillet, cook sausage, onion, green pepper and jalapeno over medium heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Spoon into crust and sprinkle with cheese., In a large bowl, whisk remaining ingredients; pour over cheese. Bake until a knife inserted in center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.
  Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.