Whether it’s for Mother’s Day Brunch or as a dinner during the weeknight rush, quiche is a fitting dish for any occasion. I love quiche and its versatility and I especially love this quiche. My Sausage, Sundried Tomato and Basil Quiche is full of savory goodness and beautiful textures. Here, the eggs bake into pillowy soft clouds which play perfectly against the flaky and tender crust. And the filling? Oh my. Boldly spiced sausage is paired with sweet-tart sundried tomatoes, salty parmesan cheese and fresh garden basil for a classic flavor combination. It’s so good!
Thank you for reading this post, don't forget to subscribe!For this quiche, I recommend making my oil pie crust recipe. It’s a foolproof pie dough recipe that comes together in no time at all. And please, blind bake this (or any other) pie shell before filling it. This will ensure that the bottom of the quiche does not turn soggy. No one wants that! To blind bake the pie shell, place a piece of parchment paper over top of the raw pie shell. Weigh down the parchment paper with pie weights or dried beans, covering the bottom of the crust so that it does not puff up during blind baking. Bake the pie crust at 325 deg F for 15 minutes. Take the pie shell out of the oven. Carefully remove the beans or pie weights and parchment paper and fill the shell with the quiche filling. Note: If using dried beans for this process, save the beans for your next blind bake. Do not try to use these beans in a recipe. These beans have officially become your pie weights and should be used for nothing else.
While the pie crust blind bakes, season your pork. To do this, mix ½ pound of pork with ½ teaspoon each of ground fennel seed, paprika, garlic powder, red pepper flakes, salt and ¼ teaspoon of black pepper. Mix the pork and seasonings together with your hands to make sure the ingredients are well incorporated. Let the pork marinate for 15 minutes, then brown the pork in a sauté pan until it’s cooked through. Set aside. Next, chop ¼ cup of sundried tomatoes and 2 tablespoons of fresh basil and set aside. Shred ½ cup of parmesan cheese and set aside. In a medium-sized bowl, whisk together one cup of whole milk, one cup of heavy cream, four eggs and ½ teaspoon of salt. Set aside.
When all of your ingredients are prepped and ready and your pie shell has been blind baked, it’s time to assemble the quiche. Layer ¼ cup of parmesan cheese onto the bottom of the pie crust, then evenly scatter the pork sausage, tomatoes and basil overtop. Pour the egg mixture into the pie shell, then top with the remaining cheese. Bake the quiche at 375 deg F for 50-55 minutes or until the top of the quiche is golden brown and the center of the quiche barely jiggles when you agitate it. Let the quiche sit for 10 minutes before slicing. Enjoy!
Sausage, Sundried Tomato and Basil Quiche
Ingredients
- 1 pie crust
- ½ lb ground pork
- ½ tsp crushed fennel seed
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp red pepper flakes
- ½ tsp kosher salt + ½ tsp (divided)
- ¼ tsp black pepper
- 1 cup whole milk
- 1 cup heavy cream
- 4 eggs
- ¼ cup sundried tomatoes, chopped
- 2 tbsp fresh basil, chopped
- ½ cup shredded parmesan cheese
Instructions
- Make oil pie crust (see recipe here) and blind bake at 325°F for 15 minutes.
- While the crust blind bakes, marinate ground pork with spices and ½ tsp of salt. Let marinate for 15 minutes, then brown the pork in a saute pan until cooked through. Set aside.
- When the pie crust comes out of the oven, increase heat to 375°F. Remove pie weights and set the pie shell aside while you assemble the remaining ingredients.
- Chop the sundried tomatoes and basil and shred the cheese.
- In a medium-sized bowl, whisk together the eggs, milk, cream and remaining ½ teaspoon of salt.
- To assemble the quiche, sprinkle the bottom of the crust with ¼ cup of parmesan cheese, then evenly scatter the cooked sausage, sundried tomatoes and basil overtop. Pour in the egg mixture, then top the quiche with the remaining cheese.
- Bake the quiche for 50-55 minutes or until the quiche is golden brown on top and with the slightest jiggle in the middle when agitated. Let the quiche cool for 10 minutes before slicing.
