The Convivial restaurant in Washington, D.C., Cedric Maupillier’s oblong quiche is a breakfast classic that takes it to a new level. This version, made on a baking sheet with rims, feeds the entire family.
Ingredients
Crust
- 3 1/2 cups all-purpose flour (about 14 7/8 ounces), plus more for work surface
- One tablespoon of kosher salt
- One teaspoon of black pepper
- 1 1/4 cups unsalted butter (10 ounces) cut into pieces of 1/2-inch, chilled
- 8 to 10 tablespoons ice water, as needed
Filling
- One tablespoon of canola oil
- 8 ounces bulk breakfast sausage
- 18 large eggs
- 2.25 cups half-and-half
- One tablespoon of kosher salt
- 1 1/2 teaspoons black pepper
- 9 ounces Gruyere cheese, shredded (about 2 1/4 cups)
- One small red onion cut into 1/4-inch rings
- Two tablespoons fresh thyme leaves
- 1 cup loosely packed baby arugula
Directions
- Create the crust by pulsing flour, salt, and pepper in the food processor until well-mixed, around four pulses. Spread butter pieces over the flour mixture. Pulse in one-second bursts until the butter is the size of small peas. Between 9 and 10 times. Pour ice water over the mixture, 1 tbsp at a time, then pulse until the mixture looks like a coarse meal. Spread the dough on an area of work; mix until the dough is smooth. With your hands, roll the dough into a 1-inch thick rectangle. Wrap the plastic wrap around it, and chill for one hour.
- Place the on the bottom of an 18×13-inch baking sheet with a rim using a parchment sheet. Unwrap the dough on a floured work surface to form a 20-x-15-inch rectangle. Roll dough gently around the rolling pin and then unroll onto the pan you have prepared. The dough should be pressed into the corners and along the edges of the baking sheets. The excess dough should be cut to 1/4 inch over the edge of the pan. The advantages of the dough can be trimmed in the manner you like. Freeze the dough for 45 minutes.
- Bake at 400°F. Place a rack in the upper third of the oven. The crust should be lined with two big sheets of parchment. Cover with pie weights or dried beans. Bake in the oven preheated until the bottom is firm and the edges are lightly golden brown, between 35 and 40 minutes. Remove the parchment and weights. Place the crust back in the oven; bake at 400°F until crispy and golden in 15 to 20 mins. Carefully press the crust in when required. Allow to cool completely.
- Cook the filling by heating oil in a medium-sized skillet over medium. Add sausages; cook, breaking it into medium-sized pieces using a wooden spoon until cooked through, around 6 minutes. Take off the heat.
- Whisk eggs in the bowl of a large one until they’re smooth. Add half-and-half and salt and pepper. Sprinkle sausage, cheese, and the halfway mark of onions on the pizza crust. (Reserve the rest of the onion for another use.) Carefully pour the egg mixture over the crust. Sprinkle with thyme.
- Bake at 400°F until firm and slightly ready to set between 30 and 35 minutes. Remove from oven; allow to sit for 10 minutes. Serve with arugula right before serving.
