Name: Sausage and Sun-Dried Tomato Quiche
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Frozen pie crust, thawed - 1 (9 inch); Bulk pork sausage - ½ pound; Shallots, chopped - 2; Clove garlic, minced - 1 clove; Chopped sun-dried tomatoes - ½ cup; Chopped fresh parsley - 2 tablespoons; Eggs - 4; Whipping cream - 1 cup; Shredded mozzarella cheese - 1 cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Sausage and Sun-Dried Tomato Quiche

1. Frozen pie crust, thawed - 1 (9 inch)

2. Bulk pork sausage - ½ pound

3. Shallots, chopped - 2

4. Clove garlic, minced - 1 clove

5. Chopped sun-dried tomatoes - ½ cup

6. Chopped fresh parsley - 2 tablespoons

7. Eggs - 4

8. Whipping cream - 1 cup

9. Shredded mozzarella cheese - 1 cup

How to cook deliciously - Sausage and Sun-Dried Tomato Quiche

1. Stage

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. Stage

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. Stage

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. Stage

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