Best Sausage And Sun Dried Tomato Quiche Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRUSTLESS QUICHE WITH SPINACH, SAUSAGE, AND SUNDRIED TOMATOES



Crustless Quiche with Spinach, Sausage, and Sundried Tomatoes image

Crustless Quiche with Spinach, Sausage, and Sundried Tomatoes is perfect for brunch or dinner!

Provided by Ashley Manila

Categories     Breakfast

Time 1h

Number Of Ingredients 9

(1) 8 ounce package ground sausage
1 teaspoon olive oil
2 medium red onions, diced
(1) 10 ounce package frozen chopped spinach, thawed and well drained
6 large eggs
2 cups shredded mozzarella cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup sundried tomatoes

Steps:

  • Preheat oven to 350 degrees (F). Lightly grease a 9" pie plate or quiche pan; set aside. In a medium-sized skillet over medium heat, brown sausage until no longer pink. Using a slotted spoon transfer the sausage to a bowl and set aside. In the same skillet add the olive oil (keep the sausage grease in there - it adds flavor!) and onions and saute until tender, about 8 to 10 minutes.
  • Add in the spinach and cook until all of the excess moisture is evaporated, about 5 minutes. Remove pan from heat and set aside. In a large bowl vigorously beat the eggs for 1 to 2 minutes. Add in the cheese and beat well to combine. Stir in the spinach mixture, sausage, salt, pepper, and sundried tomatoes, mix well to combine. Spread evenly into prepared pie plate or quiche dish. Bake for 40 minutes, or until a knife inserted in center comes out clean. Slice and serve at once!

SAUSAGE & TOMATO QUICHE



sausage & tomato quiche image

This is one of my moms favorite recipes. It is so yummy!

Provided by sherry monfils @smonfils

Categories     Other Main Dishes

Number Of Ingredients 9

1 - 9
1/2 pound(s) ground tukey sausage
2 - chopped shallots
1 teaspoon(s) minced garlic
1/2 cup(s) chopped sun-dried tomatoes
2 tablespoon(s) fresh chopped parsley
4 - eggs, or egg beaters equivalent to 4 eggs
1 cup(s) light cream
1 cup(s) reduced-fat, shredded mozzarella cheese

Steps:

  • Heat oven to 425. Spray a 9" pie pan w/ cooking spray. Line pie pan w/ pie shell. Prick pie shell w/ fork. Place 2 sheets foil over pie shell, bake 8 mins, or until set. Remove foil from pie shell. Reduce temp to 350. In lg skillet, cook sausage until well browned. Stir in shallots and garlic, cook 1 min. Stir in chopped sun-dried tomatoes and parsley. Spread mix into pie shell. In a bowl, beat eggs w/ cream. Stir in cheese. Pour over sausage mix. Sprinkle w/ remaining parsley, bake 1 hr, or until a knife inserted in center comes out clean.

SAUSAGE AND TOMATO QUICHE



Sausage and Tomato Quiche image

Provided by Ellen Slaby

Categories     Egg     Tomato     Bake     Quick & Easy     Mozzarella     Sausage     Bon Appétit     Massachusetts

Yield Serves 6 to 8

Number Of Ingredients 10

1 8-inch frozen pie crust, baked
1 cup shredded mozzarella
3 sweet Italian sausages, crumbled and cooked
2 egg yolks
1 egg
1/2 teaspoon salt
1/8 teaspoon dried red pepper flakes
2 cups whipping cream
1 large tomato, halved crosswise, seeded and thinly sliced
1 teaspoon dried oregano, crumbled

Steps:

  • Preheat oven to 425°F. Place pie crust on cookie sheet. Place cheese and sausage in pie crust. Beat together yolks, egg, salt and red pepper flakes. Mix in cream. Pour into pie crust. Place tomato in circular pattern atop quiche. Sprinkle with oregano. Bake 15 minutes. Reduce oven temperature to 300°F. Bake until tester inserted in center comes out clean, about 40 minutes. Let stand 10 minutes. Serve warm.

TOMATO QUICHE



Tomato Quiche image

I first tried this recipe at a family gathering and loved it! It is a great meatless lunch or dinner for a warm day, served hot or cold. This is my most requested dish for parties and a fairly simple one to make. Enjoy! -Heidi Anne Quinn, West Kingston, Rhode Island

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust deep-dish pie
1 cup chopped onion
2 tablespoons butter
4 large tomatoes, peeled, seeded, chopped and drained
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
2 cups Monterey Jack cheese, divided
4 large eggs, room temperature
1-1/2 cups half-and-half cream

Steps:

  • Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling. In a large skillet over medium-high heat, saute onion in butter until tender. Add the tomatoes, salt, pepper and thyme. Cook over medium-high heat until liquid is almost evaporated, 10-15 minutes. Remove from the heat. , Sprinkle 1 cup cheese over crust. Cover with tomato mixture; sprinkle with remaining 1 cup cheese. In a small bowl, beat eggs until foamy. Beat in cream. Pour over filling. , Bake 10 minutes. Reduce heat to 325°. Bake until top begins to brown and a knife inserted in the center comes out clean, 35-40 minutes longer. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 484 calories, Fat 35g fat (21g saturated fat), Cholesterol 191mg cholesterol, Sodium 757mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

Related Topics