Thursday, September 6, 2012

The Weekend Chef: Sausage and Sun-Dried Tomato Quiche

I know it's not the weekend but with my internet down for a couple of days I'm really behind on posts.  Plus, I wanted to share with you this delicious recipe that my husband, a.k.a. "The Weekend Chef" made for our California themed supper club dinner last month.  I think he was stretching it a bit with the sun-dried tomatoes from California bit, but I'm glad he made this because it was delicious!  The salty sausage with the sweet tomatoes....yum! Since refrigerated pie crusts come with two crusts, he ended up doubling the recipe and saving half of the filling mixture and we had this for dinner another night.  It was really that good!  And we discovered that our son likes sun-dried tomatoes! Unfortunately, this does take a bit of time to bake in the oven, but if you premade the filling the night before and just had to bake it this could possibly be a weeknight dinner.  

Sausage and Sun-Dried Tomato Quiche
Recipe from by Stephanie

Yield: 8 servings

1 (9 inch) frozen pie crust, thawed
1/2 pound bulk pork 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

1.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).

2.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.

3.In a mixing bowl, beat eggs with cream. Stir in cheese. Pour mixture over sausage in pie crust. Sprinkle remaining parsley over the top.

4.Bake in preheated oven until crust browns and a knife inserted in the center comes out clean, about 45 to 60 minutes.

Family Rating: 2 thumbs up!

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