sausage and sun-dried tomato quiche

Ingredients

• Servings: 1
• 1 (9 inch) frozen pie crust, thawed
• 1/2 pound bulk lamb sausage
• 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

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• 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.