Sausage quiche

  • Serves: 6 people
  • Preparation time: 60 minutes
  • Cooking time: 50 minutes
  • Cuisine: French, Arabic
  • Level: Medium


Ingredients for Quiche Dough:
  •  225 g, flour
  • 125 g, chilled butter, small cubes
  • 2, egg yolks
  • 2 teaspoons, cold water

Ingredients for Filling:
  • ½ kg, oriental sausage
  • 1 small, onion, finely chopped
  • 4 teaspoons, dried tomato, uncut
  • 4 whole, eggs
  • ¼ cup, yogurt
  • ¾ cup, cream
  • ¾ teaspoon, salt
  • ¼ teaspoon, black pepper, ground
  • 1 tablespoon, fresh thyme
  • 1 cup, cheddar cheese, grated


  • Make dough by kneading flour and butter together. Once the texture feels a little like wet sand, add egg yolk and cold water. Continue kneading for a few minutes till the butter has completely mixed with all the ingredients, and the dough feels like a paste.
    the ingredients and has become paste
  • Wrap the dough with plastic cover and let it rest in the refrigerator it for 15 minutes. Then, take it out and let it rest for another 10 minutes on room temperature, so it doesn’t crumble when spreading it later.
  • Place butter paper on a tart tray and evenly spread the dough on it. Cover the edges with the dough.
  • Now cover the dough with another layer of butter paper, and top that paper with legumes for weight, just to prevent the dough from swelling. Place the tray in the oven at 200° Celsius for 10 minutes.
  •  After ten minutes, pull out the tray and take off the top butter paper along with the legumes. Now toss the tray back into the over for 10-15 minutes till the dough turns light gold in color.
  • Meanwhile, heat a frying pan and add sausages to it. Let it cook till the sausage releases fat and starts to look cooked. Now, add onions and mix it well with the sausage till it’s completely cooked together. Filter out any remaining fat in the mixture to avoid softening the dough later.
  • On the side, mix eggs, yogurt, cream, salt, black pepper and thyme with a hand whisk.
  • Now, fill the tart tray with the sausage-onion mix. Add dried tomatoes and the egg mixture. Top it with cheddar cheese.
  • Place the tart with the filling in the oven again at 160° Celsius for 25-30 minutes till it’s cooked and the tart changes its color to gold. Take it out, and serve the hot dish straight up!