Italian Sausage Quiche
sausage quiche
Adapted from: https://www.recipetineats.com/italian-sausage-quiche/
Ingredients
- Oil spray
- Frozen shortcrust pastry or homemade quiche crust - prepare and bake the crust per recipe (23cm / 9" quiche tin).
- 1 tbsp olive oil
- 2 garlic cloves (minced)
- 1 small onion, diced (brown, white, yellow)
- 12 oz / 350g Italian sausages (casings removed)
- 6 eggs
- 1 cup milk
- 1 tbsp dried Mixed Italian Herbs
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup grated cheddar cheese (or provolone, monterey jack or any other flavoured melting cheese)
- 2/3 cup cherry tomatoes (halved and seeds scooped out)
Instructions
Pastry Crust
- Preheat oven to 180C/350F.
- Lightly spray a 9"/23cm quiche flan or pie dish with oil.
- Line with the pastry, trimming the excess. Use the extra 1/2 sheet to fill in any gaps as 1 sheet of pastry is slightly too small for a standard flan. Press to seal well.
- Cover pastry with parchment (baking) paper, then fill with raw rice or dried beans to weigh it down.
- Place in the oven and bake for 20 minutes, then remove parchment paper and rice/beans. Return to the oven for a further 10 minutes until golden. Remove from oven.
Prepare Filling
- Heat oil in a fry pan over high heat.
- Add the garlic and onions and sauté for 2 minutes.
- Then add the sausage and cook, using a spatula to break it up into pieces.
- Cook until the sausage is browned, then remove the pan from the stove (sausage can stay in the pan).
- Whisk the eggs, milk, herbs, salt and pepper in a bowl until combined.
Assemble And Bake Quiche
- Scatter half the cheese in the pie crust, then most of the sausage mixture.
- Pour over the egg mixture, top with remaining cheese and sausage.
- Then gently place the cherry tomatoes on the surface (cut side down).
- Carefully transfer to the oven. Bake for 40 minutes until golden brown on top and the filling has set.
- Remove from the oven and let rest for 10 minutes before serving.