38 FEBRUARY 2021
HANDBOOK
Par-bake the crust for
this epic quiche a day in
advance; prepare the
filling and finish baking
on the day of your
brunch to cut down
on prep work.Sausage and Red Onion
Sheet Pan Quiche
ACTIVE 1 HR 50 MIN; TOTAL 4 HR 20 MIN
SERVES 12At Convivial in Washington, D.C., Cedric
Maupillier’s foot-long quiche takes this
breakfast classic to the next level. This ver-
sion, prepared in a rimmed baking sheet,
makes plenty for the whole family.CRUST
31 / 2 cups all-purpose flour (about 14^7 / 8
oz.), plus more for work surface
1 Tbsp. kosher salt
1 tsp. black pepper
11 / 4 cups unsalted butter (10 oz.), cut
into^1 / 2 -inch pieces and chilled
8 to 10 Tbsp. ice water, as needed
FILLING
1 Tbsp. canola oil
8 oz. bulk breakfast sausage
18 large eggs
21 / 4 cups half-and-half
1 Tbsp. kosher salt
11 / 2 tsp. black pepper9 oz. Gruyère cheese, shredded (about
21 / 4 cups)
1 small red onion, cut into^1 / 4 -inch rings
2 Tbsp. fresh thyme leaves
1 cup loosely packed baby arugula- 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.
3. 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.
4. 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.
5. 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 remain-
ing onion for another use.) Gently pour egg
mixture over crust; sprinkle with thyme.
6. Bake at 400°F until slightly puffed and
just set, 30 to 35 minutes. Remove from
oven; let stand 10 minutes. Top with aru-
gula just before serving.
WINE Rich rosé sparkling wine: NV Gloria
Ferrer Rosé Brut