About this recipe:The delicious combination of sausage and sun-dried tomatoes go together in this quiche recipe. Feel free to experiment with any sausagemeat you fancy. It's great for lunch or dinner.
1 (20cm) uncooked pastry case
2 shallots, chopped
1 clove clove garlic, finely chopped
25g chopped sun-dried tomatoes
2 tablespoons chopped fresh parsley
250ml whipping cream
115g Mozzarella cheese, grated
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat an oven to 220 C / Gas 7. Place a double layer of foil over the base of the pastry case. Bake in the preheated oven for 8 minutes, then remove foil. Continue baking until crust begins to set, about 5 minutes; remove from oven. Reduce oven temperature to 180 C / Gas 4.
In a large frying pan, cook sausagemeat 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 pastry case.
In a mixing bowl, beat eggs with cream. Stir in cheese. Pour mixture over sausage in pastry case. Sprinkle remaining parsley over the top.
Bake in preheated oven until pastry browns and a knife inserted in the centre comes out clean, about 45 to 60 minutes.
You may get some leftover filling if using a 20cm pastry case. If you can find a 23cm pastry case, use that instead.