How to Make Sausage and Sun-Dried Tomato Quiche - A Step-by-Step Guide

When it comes to versatile and satisfying meals, quiche always tops the list. This classic dish is perfect for breakfast, brunch, or even a light dinner. With a flaky, buttery crust and a creamy, egg-based filling, it's no wonder that quiche has stood the test of time. However, there are endless variations of this dish, so why not try something new and exciting? This Sausage and Sun-Dried Tomato Quiche recipe will add a flavorful and savory twist to your quiche repertoire.

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 20 mins
  • Servings: 8
  • Yield: 1 (9 inch) quiche

  • 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).
  • 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.
  • In a mixing bowl, beat eggs with cream. Stir in cheese. Pour mixture over sausage in pie crust. Sprinkle remaining parsley over the top.
  • Bake in preheated oven until crust browns and a knife inserted in the center comes out clean, about 45 to 60 minutes.
  • Nutrition

    392 cal.

    • Total Fat: 33g
    • Saturated Fat: 14g
    • Cholesterol: 162mg
    • Sodium: 498mg
    • Total Carbohydrate: 14g
    • Dietary Fiber: 1g
    • Total Sugars: 3g
    • Protein: 12g
    • Vitamin C: 4mg
    • Calcium: 162mg
    • Iron: 2mg
    • Potassium: 307mg