Sausage and Sun-Dried Tomato Quiche Recipe

Ingredients

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

Instructions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Place pie crust in a 9-inch pie pan and poke the bottom with a fork. Top with two layers of aluminum foil.
3. Bake in preheated oven for 8 minutes. Remove foil and bake until crust is lightly golden, around 5 minutes. Take out of the oven and let cool. Lower oven temperature to 350 degrees F (175 degrees C).
4. Brown the sausage in a large skillet over medium-high heat, breaking it apart as it cooks. Add shallots and garlic and cook for another minute. Mix in sun-dried tomatoes and 1 tablespoon of parsley. Spoon this mixture evenly into the prepared pie crust.
5. In a medium bowl, whisk together the eggs and cream until smooth. Mix in cheese. Carefully pour the egg mixture over the sausage in the pie crust. Garnish with the remaining 1 tablespoon of parsley.
6. Bake in the preheated oven until the crust is golden brown and a knife inserted into the center comes out clean, approximately 45 to 60 minutes.

Nutrition

• Calories: 392 kcal
• Fat Content: 33 g
• Serving Size: 1 (9-inch) quiche
• Fiber Content: 1 g
• Sugar Content: 3 g
• Sodium Content: 498 mg
• Protein Content: 12 g
• Cholesterol Content: 162 mg
• Carbohydrate Content: 14 g
• Saturated Fat Content: 14 g
• Unsaturated Fat Content: 0 g