Best Bacon And Sun Dried Tomato Quiche Recipes

SAUSAGE AND SUN-DRIED TOMATO QUICHE

Steps:

• 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.

BACON AND SUN DRIED TOMATO QUICHE

Steps:

• Preheat oven to 400 degrees. Cook the pie shell for about 11-14 minutes (until slightly golden, or follow instructions on the package). Let cool. Leave the oven on and lower heat to 325. In a medium size pan over medium heat, add 2 tbsp olive oil. When the oil is hot, add the onions and cook for about 15 minutes, until they are nicely caramelized. Let cool for a little bit (put them in the fridge to speed up the process). Cook the bacon/pancetta until crispy and leave to cool. Meanwhile, whisk eggs & milk in a bowl, add the sundrieds tomatoes & parmesan/romano cheese, 1 tbsp thyme (optional), and season with salt & pepper. Add onions and bacon/pancetta to the mixture. Pour the mixture into the pie shell and cook for 30-40 minutes. Stick a toothpick in the middle of the quiche. If it comes out clean, it's ready.

ARTICHOKE AND SUN-DRIED TOMATO QUICHE

Steps:

• In a mixing bowl, whisk the eggs, half-and-half, garlic, salt, and pepper together.
• Sprinkle grated Monterey Jack cheese over the bottom of the pie shell.
• Sprinkle the sun-dried tomatoes, artichoke hearts, and basil on top of the cheese.
• Pour the egg mixture over all.
• Sprinkle with parmesan cheese.
• Bake in a 350°F oven for about 40-45 minutes or until a knife comes out clean and top is golden brown.
• Let stand for 10 minutes.
• Cut into wedges and serve.
• **As always--cover pie crust edges w/ foil if necessary to prevent overbrowning.

QUICK BACON TOMATO QUICHE

Steps:

• Beat eggs and combine with all other ingredients. Mix well and pour into pie shell.
• Bake in a 350 degree oven for 35 minutes. Cut while warm and serve. Any leftovers may be refrigerated and microwaved at a later date.

PESTO, GOAT CHEESE, AND SUN-DRIED TOMATOES QUICHE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto.
• In a large bowl, beat together eggs, half-and-half cream, and flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange sun-dried tomatoes on top.
• Bake in preheated oven for 30 minutes, or until done.