One Sunday morning, I made a breakfast quiche as an experiment. I adore sun-dried tomatoes and am constantly thinking of different ways to prepare them. The sweetness of the tomatoes, in my opinion, pairs beautifully with sausage.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 1 (9 inch) quiche |
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
Instructions
- 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 Facts
| Calories | 392 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 162 mg |
| Dietary Fiber | 1 g |
| Protein | 12 g |
| Saturated Fat | 14 g |
| Sodium | 498 mg |
| Sugars | 3 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
In my ‘Covid using up old stuff’ project I was looking for a way to use up some dried tomatoes. For this recipe I used home dried heirloom brandy wine tomatoes reconstituted in water, Alidis chicken sausage, little florets of broccoli, onion, garlic and tons of fresh Greek oregano. In the egg mixture I substituted 3/4 c of ricotta. Put it all on a keto crust made with almond flour and parmesan. Turned out delicious!
This is awesome, the 1st time i fixed exactly as written, 5 stars, we have since had it w/bacon and spinach different types of sausage and I generally use sharp cheddar. tonight it is cooking as i write this with ham and broccoli. For the 2 of us we always have the leftovers for the weekend. This is great! never soggy crust!
This is one of my favorites
I used honey ham instead of sausage and onion instead of shallots and no parsley. It was delicious!
I’ve made this several times, and everyone always wants the recipe! I usually mix it all together, and use unbaked tortilla shells ( Tortilla Land uncooked tortillas), in muffin tins to make it. Bake 18-20 minutes when using the muffin tins.
I liked the recipe but I would make a few modifications. The taste was a little bland and sorta dry. I would use spicy sausage instead of regular. Store was out so I used regular. I would add another clove of garlic and maybe one additional scallion. I also was try a different cheese. Maybe a med. cheddar. I used smoked sun-dried tomatoes but will use sun-dried soaked in oil to make it more moist. Lastly, I would pull back on the cooking time. Recipes says 45-60 min. I would cook for 40 min then check every min thereafter.
This is great!
Yummy! I plan to substitute other meats with this recipe in the future also!
This recipe was super easy and delicious. I made it for my boyfriend and some company to rave reviews. Boyfriend actually asked for it again so I used the second pie crust to whip him up another one. I added more garlic because imho too much can never hurt, subbed cilantro for parsley, and used a mix of mozzarella and provolone shredded cheese. Thumbs up!
This recipe is great, but missing one instruction. You must cover the edges of the pie crust during the 45-minute baking time, otherwise the crust will burn. Also, 45 minutes was too long – the top was browned after only 30 minutes. Otherwise, I followed the instructions exactly as written, and everyone in the family raved about how delicious it was.
This was really tasty and pretty easy to make. I did make the mistake of following the instructions for the frozen pie crust here instead of following the pre-bake instructions on the crust label, so I had to make a second one since the first was a bit overdone. I used regular milk since I forgot to pick up the cream, and I used a reduced fat colby jack, which worked very nicely with the sausage and tomatoes.
This recipe is definitely a winner. I make a Quiche once a month and bring it in to work. This is a nice addition to the other flavors in the once a month lineup. The recipe worked for me just like it was written.
This is so super easy to make and absolutely delicious! I substituted chicken sausage for the pork sausage. My kids and husband love it!
This is an amazing recipe. I have now made it tons of times since Nov. 2011 never changing the ingredients. I have even made it in little tart shells (makes 24 easily) putting a parsley leaf on top before baking as apps for parties and literally everyone wants the recipe. I make two large ones at a time and freeze one or both so handy for last minute lunch or dinner. I will never make a boring ham quiche again – thank you tons Stephanie!
I made some changes, but what a great recipe! I used sweet onion, low fat cream and skipped the parsley. I also sautéed spinache in with the sausage and sundried tomatoes. I used a variety of sharp cheeses instead of the mozzarella. I increased my eggs to 6, my cream to 1.5 cups, sundried tomatoes to 3/4 cup, and my sausage to 3/4 lb. The quiche had meat and spinache in every single bite. It took just under an hour to cook. Took this to a girls brunch party and it was a hit! Mixed well with mimosas! Sounds like a strange combination with the meat and sundried tomatoes but it works and works well!
I am typing this as I am eating a left over piece for my lunch. Fabulous!!! I did not have mozzarella so I used cheddar and I did not have shallots so I used a small onion. Next time (and there will be a next time) I will try the mozzarella. Keeper!!! Thank you.
used dry parsley instead of fresh. worked great. used sweet sausage.
i didn’t like this recipe at all. i found the sun dried tomatoes to be too much and the quiche didn’t have much flavor otherwise. it would have been better with regular tomatoes – perhaps romas.
This is excellent!! I took the chance and used a deep dish pie crust and glad I did. The flavor is so good with the sun-dried tomatoes. I used ones in oil and herbs. So perfect for a Brunch menu!
We made this for a light dinner accompanied by a spinach salad with dijon balsamic vinaigrette. My husband(told him it was a frittata) said this was so good he can’t wait to have the leftovers tomorrow for breakfast with coffee! Only did 1/4 cup sundried tomatoes and 1/4 cup fresh spinach w/pinch cayenne as per other reviewers. Thanks great recipe!
Made this dish and loved it. I’m just starting to cook and this recipe was very easy