Spicy Sausage Quiche©


  • 9.8oz -280g plain flour (sifted)
  • 4.9oz-140g lard (cold & cubed)
  • 6 tablespoons cold water
  • Pinch of salt & black pepper
  • 2 teaspoons cayenne pepper
  • 1 teaspoon English mustard
  • 1 tablespoon paprika
  • 1 egg yolk (free-range)
  • 5 medium eggs (free-range)
  • 2 small onions (finely diced)
  • 8.4fl oz-250ml double cream
  • 3.5oz-100g mature cheddar cheese (grated)
  • Salt & pepper
  • 4.2oz-120g Mexicana cheese (grated)
  • 15.8oz-450g pork sausages (high meat content)
  • 3 red chillies (chopped)
  • 1 teaspoon chilli powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic puree
  • 1 tablespoon olive oil
  • 1 dry chicken stock cube (crumbly)


  1. Make the pastry. In a large mixing bowl, add the flour and lard. Rub together using your fingers until it resembles fine breadcrumbs, really take your time to do this. Add the salt, pepper, mustard, paprika & cayenne pepper and stir it through. Make a well in the middle of the dry mix and add the water and egg yolk. Knead together until it is a firm but smooth dough. Roll into a ball, wrap it in cling-film and pop it into the fridge for 30 minutes
  2. Remove the pastry from the fridge and roll out onto a lightly floured surface using a lightly floured rolling pin. Keep rotating the pastry as you roll it to get it evenly rolled out to a thickness of a £1 coin. Drape the pastry over a greased 22cm/9” fluted tart/flan tin, pressing it into the ridges and ensuring all the base and sides of the tin are covered. Using a small sharp knife, cut away the overhang to provide neat edges. Lightly prick the base all over with a fork and pop back into the fridge for 1 hour
  3. Preheat the oven to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven, with a baking try inside
  4. Meanwhile- prepare the filling. In a large frying pan, add the olive oil, onion, red chillies, salt & pepper and cook over a medium heat for 5 minutes until the onions have started to soften. Whilst the mix is cooking, squeeze the sausage meat from its casing and discard the skins. Sprinkle the meat with the stock cube and ground cumin
  5. Add the sausage meat and garlic puree to the onion mix and continuously break up the meat using a wooden spoon whilst allowing the meat to brown all over and cook through. Re-move from the heat and set to one side
  6. In a large mixing bowl, add the 5 eggs and best together. Gradually add the cream and keep beating. Add the chilli powder, salt and pepper and beat together one last time
  7. Remove the pastry case from the fridge and layer with the spicy sausage mix. Follow by sprinkling both the grated cheeses over the top of the meat and finally, pour the egg mixture over the top. Turn the oven down to 320˚f/160˚c regular oven or 284˚f /140˚c fan assisted oven and bake on top of the oven tray for 45-55 minutes
  8. Remove from the oven, allow to cool in the tin for 10 minutes and serve hot or cold with any side of your choice

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