For a richer flavor, use Italian sausage instead of plain pork sausage. If you don't have sun-dried tomatoes in oil, you can rehydrate dry-packed sun-dried tomatoes in hot water for 15-20 minutes before chopping. Feel free to substitute other cheeses, such as Gruyere or Swiss, for the mozzarella. To prevent the crust from burning, you can shield the edges with aluminum foil during the last 15-20 minutes of baking. Quiche can be made ahead of time and reheated. Store leftovers in the refrigerator for up to 3 days.
Sausage and Sun-Dried Tomato Quiche
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PREP TIME20 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 20 mins
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SERVING8 People
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VIEWS145
Indulge in a delightful quiche where savory sausage meets the concentrated sweetness of sun-dried tomatoes. This quiche is a symphony of textures and tastes, encased in a golden, flaky crust – perfect for brunch or a light supper.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Cholesterol162 mg
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Fiber1 g
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Protein12 g
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Saturated Fat14 g
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Sodium498 mg
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Sugar3 g
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Fat33 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 425 degrees F (220 degrees C). (5 minutes)
02
StepLine a 9-inch pie pan with the thawed pie crust. Prick the bottom and sides of the crust several times with a fork to prevent puffing. Line the crust with a double layer of aluminum foil or parchment paper and fill with pie weights or dried beans. (5 minutes)
03
StepBake in the preheated oven for 8 minutes. Remove the foil and pie weights and continue baking until the crust is lightly golden and set, about 5 minutes. Remove from the oven and reduce oven temperature to 350 degrees F (175 degrees C). (13 minutes)
04
StepWhile the crust is pre-baking, cook the pork sausage in a large skillet over medium-high heat, breaking it apart with a spoon until it is crumbly and well-browned. Drain off any excess grease. (8 minutes)
05
StepAdd the chopped shallots and minced garlic to the skillet with the sausage and cook for 1 minute more, until softened and fragrant. Stir in the chopped sun-dried tomatoes and 1 tablespoon of the chopped fresh parsley. (2 minutes)
06
StepSpread the sausage mixture evenly into the bottom of the warm, pre-baked pie crust. (2 minutes)
07
StepIn a medium bowl, whisk together the eggs and heavy whipping cream until well combined. Stir in the shredded mozzarella cheese. (3 minutes)
08
StepCarefully pour the egg mixture over the sausage mixture in the pie crust, ensuring that the sausage is evenly distributed. Sprinkle the remaining 1 tablespoon of fresh parsley over the top of the quiche. (2 minutes)
09
StepBake in the preheated oven at 350 degrees F (175 degrees C) until the crust is golden brown and a knife inserted into the center of the quiche comes out clean, about 45 to 60 minutes. (60 minutes)
10
StepLet the quiche cool for at least 10-15 minutes before slicing and serving. (15 minutes)
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Claud Wisoky
May 19, 2025“I think the addition of mushrooms would be very good with this recipe!”
Shanel Tromp
Apr 14, 2025I used a different type of cheese because it’s what I had on hand and it was still a fantastic outcome!
Nelda Adams
Mar 6, 2025This quiche was a huge hit at my brunch! The combination of sausage and sun-dried tomatoes is amazing.
Joany Bosco
Feb 1, 2025I added some spinach to the sausage mixture for extra nutrients, and it was delicious!
Oral Satterfield
Jan 18, 2025My family raved about this quiche. It's definitely going into our regular rotation.
Kayley Cormier
Sep 23, 2024“The flavor profile on this quiche is amazing. Great use of sun-dried tomatoes!”
Amanda Doyle
Aug 23, 2024I loved how easy this recipe was to follow. The crust came out perfectly flaky, and the filling was so creamy and flavorful.
Felton Jerde
Aug 7, 2024The flavors are fantastic, but I found the crust browned too quickly. Next time, I'll cover the edges with foil.
Darlene Wehner
Jun 19, 2024I made this for a potluck, and it was gone in minutes! Everyone loved it.
Kira Hodkiewicz
May 4, 2024I used a gluten-free pie crust, and it worked perfectly. Thanks for a great recipe!