Chicken Kolbassa, Portabello Mushroom & Bell Pepper Quiche

Ingredients:

1/2 cup plus 2 tablespoons all-purpose flour
3 tablespoons cold unsalted butter, cut into bits
1 tablespoon cold vegetable shortening
1/2 teaspoon salt
freshly cracked black pepper to taste
1 cup chopped chicken kolbassa (casings discarded)
1 red bell pepper and 1 yellow pepper, chopped (about 1 cup)
1 portabello mushroom, chopped
1/2 large vidallia onion, chopped
1/2 cup grated Cheddar
3 tablespoons freshly grated Parmesan
2 large eggs
1/2 cup heavy cream
3 tablespoons milk

Instructions:

1. In a bowl blend together the flour, butter, shortening, and a pinch of salt until the mixture resembles meal. Add 1 1/2 tablespoons ice water, and toss the mixture until the water is incorporated, adding more water if necessary to form the dough into a ball.
2. Pat the dough into 7 1/2-inch tart pan with a removable rim and bake the shell in the bottom third of a preheated 425°F. oven for 7 minutes, or until it is just golden.
3. While the shell is baking, in a large skillet cook the kolbassa with the bell peppers, covered, over moderately high heat, stirring, for 7 minutes, or until the kolbassa is no longer pink and the bell peppers are soft, and drain the mixture, discarding any excess fat.
3. Transfer the mixture to a bowl, stir in the remaining salt, the pepper, the Cheddar, and the Parmesan, and spread the mixture in the bottom of the shell.
4. In a bowl whisk together the eggs, the cream, and the milk, pour the egg mixture over the sausage mixture, and bake the quiche on a baking sheet in the middle of a preheated 425°F. oven for 15 minutes. Reduce the temperature to 350°F. and bake the quiche for 10 minutes more.