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 caloriescarbohydrate: 13.7 gcholesterol: 162.1 mgfat: 32.5 gfiber: 0.7 gprotein: 12 gsaturatedFat: 14 gservingSize: -sodium: 498 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Sausage and Sun-Dried Tomato Quiche
Directions
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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.