A Quiche for David

1 recipe pie dough
2 tablespoon olive oil
1 cup yellow onion, small dice
½ cup red bell pepper, small dice
½cup green bell pepper, small dice
2 teaspoons garlic, minced
1½ teaspoons kosher salt
½ teaspoon dry oregano leaves
½ teaspoon dry basil leaves
½ teaspoon fresh ground pepper
½ cup sun-dried tomatoes, chopped
9 large eggs
¾ cup heavy whipping cream
1½ cups mozzarella cheese, shredded
½ cup fresh basil, chopped
½ cup parmesan cheese, grated

Serves 6 to 8

Remove the prepared pie dough from the refrigerator. Lightly flour a clean working surface and place the dough in the center of the floured surface. Lightly dust the top of the dough as well. Begin in the center of the dough and roll upwards towards 12 o’clock, then downwards towards six o’clock. Rotate the dough 90 degrees and repaeat the process. Apply more flour as needed to prevent the dough from sticking to the surface or the rolling pin. As your dough begins to resemble a circle, use the rolling pin to define the shape. Roll the dough into a 16-inch circle. Use the rolling pin to transfer the dough to your pie dish. Press the dough firmly on the bottom and up the sides of the pie dish. Using your fingers, crimp the dough along the top of the sides and trim off any excess dough. Chill in the refrigerator while making the filling.

In a medium-sized skillet, cook the Italian sausage over medium-high heat. Crumble well. Line a plate with paper towels. Use a slotted spoon to remove the sausage from the skillet and place it on the paper towels to drain. Drain the grease from the skillet and return it to the heat. Place the olive oil in the skillet and sauté the onions and peppers for four to five minutes, until the onions are translucent. Stir in the garlic, salt, oregano, dry basil, and black pepper. Cook for one minutes and remove from the heat. In a large mixing bowl, whisk together the eggs and cream. Stir in the sausage, onion mixture, mozzarella cheese and fresh basil. Pour into the prepared pie shell. Top with parmesan cheese. Bake for 40 minutes then remove the quiche from the oven. Using aluminum foil, tent the sides of the crust and return the quiche to the oven for an additional 10 to 15 minutes. The center will jiggle just slightly when the edges is tapped when done.

Allow the quiche to rest for 20 minutes before serving.