Sausage and Sun-Dried Tomato Quiche Best Dishes

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Sausage and Sun-Dried Tomato Quiche

"I decided to experiment one Sunday morning with a breakfast quiche. I love solar-dried tomatoes and always look for new ways to apply them. I think the beauty of the tomatoes goes splendidly with sausage."

Ingredients :

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

Instructions :

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

• Preheat an oven to 425 degrees F (220 stages 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 eight minutes, after which put off foil. Continue baking until crust starts offevolved to set, approximately five mins; do away with from oven. Reduce oven temperature to 350 ranges F (one hundred seventy five levels C).
• In a massive skillet, cook dinner sausage till well browned, stirring frequently. Mix in shallots and garlic, and keep 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 combination over sausage in pie crust. Sprinkle ultimate parsley over the pinnacle.
• Bake in preheated oven till crust browns and a knife inserted inside the center comes out smooth, about 45 to 60 minutes.

Notes :

• Reynolds® Aluminum foil may be used to maintain meals wet, prepare dinner it calmly, and make smooth-up less difficult.

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