Sausage and Sun-Dried Tomato Quiche
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Description
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.
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
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.
Nutrition Facts
serving: 1 (9 inch) quiche
calories: 392.3 kcal
carbohydrates: 13.7 g
protein: 12 g
saturated fat: 14 g
cholesterol: 162.1 mg
sodium: 498 mg
fiber: 0.7 g
sugar: 2.7 g
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