Sausage and Sun-Dried Tomato Quiche

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.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 392 Calories

Ingredients

• 4 eggs
• ½ cup chopped sun-dried tomatoes
• 1 cup shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley
• 1 cup whipping cream
• 2 shallots, chopped
• ½ pound bulk pork sausage
• 1 (9 inch) frozen pie crust, thawed
• 1 clove clove garlic, minced

Recipe Instructions

Step 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).

Step 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.

Step 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.

Step 4

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