Sun-Dried Tomato and Sausage Quiche with Mozzarella

Recipe Collection: Breakfast

Sun-Dried Tomato and Sausage Quiche with Mozzarella is a flavorful dish that brings together the sweetness of sun-dried tomatoes and the heartiness of sausage, all enveloped in a flaky pie crust. Perfect for a non-vegetarian breakfast or brunch, this French-inspired recipe is rich in taste and texture, making it a crowd-pleaser.

With its versatile flavor profile, this quiche is ideal for serving at gatherings or enjoying as a comforting meal at home. Easily select this recipe from the easyChef Pro App, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list for effortless meal planning. Organize your ingredients and follow step-by-step guides to create this delicious dish today!

Overview

This Sun-Dried Tomato and Sausage Quiche is a delightful fusion of flavors, perfect for a hearty breakfast or brunch. The sweetness of sun-dried tomatoes complements the savory sausage, while a creamy mozzarella and egg mixture ties everything together in a flaky pie crust. This quiche is sure to impress with its rich taste and satisfying texture.

Diet Type

Non-Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

French

Serving Size: 8

Cooking Time: 80 minutes

Ingredients

• 1 9 Inch frozen pie crust, thawed
• 0.5 Pounds (lb) bulk pork sausage
• 2 Whole shallots, minced
• 1 Whole garlic clove, minced
• 0.5 Cups sun-dried tomatoes, chopped
• 2 Tablespoons (tbsp) fresh parsley, divided
• 4 Large eggs
• 1 Cup whipping cream
• 1 Cup mozzarella cheese, shredded

Steps

1. Preheat the oven to 425°F (220°C).
2. Line a 9-inch pie pan with the thawed pie crust. Prick the crust several times with a fork and cover with a double layer of aluminum foil.
3. Bake the crust in the preheated oven for 8 minutes. Remove the foil and continue baking for an additional 5 minutes until the crust begins to set. Remove from the oven and set aside. Reduce the oven temperature to 350°F (175°C).
4. In a large skillet over medium-high heat, cook the sausage until it is crumbly and well browned. Add the minced shallots and minced garlic, cooking for an additional minute. Stir in the chopped sun-dried tomatoes and 1 tablespoon of the divided parsley. Spread this mixture evenly over the bottom of the warm pie crust.
5. In a medium bowl, beat together the eggs and whipping cream until well combined. Stir in the shredded mozzarella cheese. Pour this mixture over the sausage mixture in the pie crust. Sprinkle the remaining tablespoon of parsley over the top.
6. Bake the quiche in the preheated oven until the crust is golden brown and a knife inserted into the center comes out clean, about 45 to 60 minutes.
7. Allow the quiche to cool for a few minutes before slicing and serving. Enjoy your savory creation!

Enjoy your homemade Sun-Dried Tomato and Sausage Quiche with Mozzarella!