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Sausage and Sun-Dried Tomato Quiche
Sausage and Sun-Dried Tomato Quiche
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Savory Sun-Dried Tomato and Sausage Quiche with Fresh Herbs and Cream in a Flaky Pie Crust - Ideal for a Decadent Sunday Brunch.
Ingredients:
  • 1 (9 inch) frozen pie crust, thawed
  • 0.5 pound bulk pork sausage
  • 2 shallots, chopped
  • 1 clove clove garlic, minced
  • 0.5 cup chopped sun-dried tomatoes
  • 2 tablespoons chopped fresh parsley
  • 4 eggs
  • 1 cup whipping cream
  • 1 cup shredded mozzarella cheese
Instructions:
  • Preheat your oven to 425 degrees F (220 degrees C). Line a pie pan with crust, prick with a fork, and cover with a double layer of foil. Bake for 8 minutes, remove foil, and bake for an additional 5 minutes until the crust begins to set. Lower the oven temperature to 350 degrees F (175 degrees C).
  • Brown the sausage in a large skillet until well cooked, stirring often. Add shallots and garlic, cook for 1 minute. Mix in sun-dried tomatoes and 1 tablespoon of parsley. Spread the mixture onto the warm pie crust.
  • Whisk together eggs and cream in a mixing bowl. Fold in cheese. Pour over sausage in pie crust and garnish with remaining parsley.
  • Bake until the crust is golden brown and a knife inserted in the center comes out clean, which should take around 45 to 60 minutes in a preheated oven.

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