Deep-Dish Quiche with Sausage, Broccoli Rabe, and Mozzarella

Name: Deep-Dish Quiche with Sausage, Broccoli Rabe, and Mozzarella
Yield: Serves 8 to 10 (Makes one 9-inch quiche)
Cuisine: Europe, French
Ingredients: 1 3/4 cups (8 3/4 ounces), unbleached all-purpose flour, plus more for work surface; 1/2 teaspoon, table salt; 12 tablespoons, unsalted butter (1 1/2 sticks), cold, cut into 1/2-inch cubes and frozen 10 minutes; 3 tablespoons, sour cream; 1/4-1/3 cup, ice water; 1 , large egg white, lightly beaten; 8 ounces, hot or sweet Italian sausage, casings removed; 1/2 pound, broccoli rabe, washed, trimmed, and cut into 1/2-inch pieces; 1 1/2 tablespoons, cornstarch; 1 1/2 cups, whole milk; 8 large, eggs; 1 , large egg yolk; 1 1/2 cups, heavy cream; 1 teaspoon, table salt; 1/4 teaspoon, ground black pepper; 1/8 teaspoon, grated nutmeg; 1/8 teaspoon, cayenne pepper; 6 ounces, low-moisture whole-milk mozzarella cheese, shredded (about 1 1/2 cups)

8 comments

Appears in Cook's Illustrated July/August 2010

Since the whole point of eating quiche is to indulge in the rich, creamy custard, we decided to make it more than just the backdrop to an overload of fillings.

SERVES8 to 10 (Makes one 9-inch quiche)

TIME3¼ hours, plus 1½ hour chilling, 20 minutes freezing, and 2 hours cooling

WHY THIS RECIPE WORKS

The success of our streamlined deep-dish quiche Lorraine recipe depended on the right ratio of eggs to liquid, plus gentle, even heat. To add the quiche’s fillings without affecting our perfect custard, we whisked a little cornstarch into t...

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