Sausage, Sundried Tomato and Basil Quiche
Servings: 4 servings
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.