Sausage and Sun-Dried Tomato Quiche recipe

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Ingredients

1 (9 inch) frozen pie crust, thawed
½ pound bulk pork sausage
2 shallots, chopped
1 clove clove garlic, minced
½ cup chopped sun-dried tomatoes
2 tablespoons chopped fresh parsley
4 eggs
1 cup whipping cream
1 cup shredded mozzarella cheese

Nutrition Info

392.3 calories
carbohydrate: 13.7 g
cholesterol: 162.1 mg
fat: 32.5 g
fiber: 0.7 g
protein: 12 g
saturatedFat: 14 g
servingSize: -
sodium: 498 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 425 degrees F (220 degrees C). Line pie pan with pie crust, and prick several places with a fork. Place a double layer of aluminum foil over the crust. Bake in the preheated oven for 8 minutes, and then remove foil. Continue baking until crust begins to set, about 5 minutes, remove from oven. Reduce oven temperature to 350 degrees F (175 degrees C).

  2. In a large skillet, cook sausage until well browned, stirring frequently. Mix in shallots and garlic, and continue cooking for 1 minute. Stir in sun-dried tomatoes and 1 tablespoon parsley. Spread mixture into the bottom of the warm pie crust.

  3. In a mixing bowl, beat eggs with cream. Stir in cheese. Pour mixture over sausage in pie crust. Sprinkle remaining parsley over the top.

  4. Bake in preheated oven until crust browns and a knife inserted in the center comes out clean, about 45 to 60 minutes.

Recipe Yield

1 (9 inch) quiche

Recipe Note

I decided to experiment one Sunday morning with a breakfast quiche. I love sun-dried tomatoes and always look for new ways to use them. I think the sweetness of the tomatoes goes wonderfully with sausage.

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