I set dinner down on the table and told Mike that everything was ready. He took one look and said, “Ut-oh! An experiment!” I told him it was a quiche, which I paired with a simple garden salad. He cut himself a slice, took one bite, laughed at himself and said, “This is actually very good! It’s like a big omelet!” Success! I made my very first quiche in my new quiche dish and it turned out quite delicious! I made a sausage and sun-dried tomato quiche. With the recipe I used it was more like a pizza in egg form.
- 1 (9 inch) frozen pie crust, thawed
- 1/2 pound ground sausgae
- 2 shallots, chopped
- 1 clove clove garlic, minced
- 1/2 cup chopped sun-dried tomatoes
- 2 tablespoons chopped fresh parsley
- 4 eggs
- 1 cup whipping cream
- 1 cup shredded mozzarella cheese
- Preheat an oven to 425 degrees F (220 degrees C). Line pie pan with pie crust, and prick several places with a fork. Place a double layer of aluminum foil over the crust. Bake in the preheated oven for 8 minutes, and then remove foil. Continue baking until crust begins to set, about 5 minutes; remove from oven. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a large skillet, cook sausage until well browned, stirring frequently. Mix in shallots and garlic, and continue cooking for 1 minute. Stir in sun-dried tomatoes and 1 tablespoon parsley. Spread mixture into the bottom of the warm pie crust.
- In a mixing bowl, beat eggs with cream. Stir in cheese. Pour mixture over sausage in pie crust. Sprinkle remaining parsley over the top.
- Bake in preheated oven until crust browns and a knife inserted in the center comes out clean, about 45 to 60 minutes.
Recipe from AllRecipes.com.