Sausage and Sun-Dried Tomato Quiche Popular Recipes

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Sausage and Sun-Dried Tomato Quiche

"I determined to experiment one Sunday morning with a breakfast quiche. I love solar-dried tomatoes and usually look for new methods to use them. I suppose the wonder of the tomatoes is going splendidly with sausage."

Ingredients :

• 1 (nine inch) frozen pie crust, thawed
• half of pound bulk pork sausage
• 2 shallots, chopped
• 1 clove clove garlic, minced
• half of cup chopped solar-dried tomatoes
• 2 tablespoons chopped sparkling parsley
• four eggs
• 1 cup whipping cream
• 1 cup shredded mozzarella cheese

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H20M

• Preheat an oven to 425 stages F (220 tiers C). Line pie pan with pie crust, and prick numerous locations with a fork. Place a double layer of aluminum foil over the crust. Bake inside the preheated oven for 8 mins, and then do away with foil. Continue baking until crust starts offevolved to set, approximately five mins; dispose of from oven. Reduce oven temperature to 350 tiers F (175 tiers C).
• In a big skillet, cook sausage till well browned, stirring often. Mix in shallots and garlic, and continue cooking for 1 minute. Stir in sun-dried tomatoes and 1 tablespoon parsley. Spread combination into the lowest of the nice and cozy pie crust.
• In a blending bowl, beat eggs with cream. Stir in cheese. Pour mixture over sausage in pie crust. Sprinkle ultimate parsley over the pinnacle.
• Bake in preheated oven until crust browns and a knife inserted in the center comes out clean, about forty five to 60 mins.

Notes :

• Reynolds® Aluminum foil can be used to keep meals wet, cook dinner it lightly, and make clean-up less difficult.

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