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5 from 1 vote
sundried tomato
Sundried Tomato and Sausage Quiche
Course: Breakfast, brunch, main dish
Cuisine: American, brunch
Keyword: breakfast sausage, cheese, eggs, mushrooms
Servings: 6 servings
Author: HelenFern
  • 1 medium pizza crust
  • 3-4 oz bulk sausage (breakfast or sweet Italian works!)
  • 1-1/2 cups sliced crimini mushrooms
  • 2 cups raw baby spinach
  • 1/4 cup sundried tomatoes, chopped
  • 6 large eggs
  • 1 cup shredded mozzarella cheese
  • 1/4 cup whole milk
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon lemon pepper
  1. Start by crumbling the sausage into a preheated, medium hot, cast iron skillet. Cook it until it's browned.

  2. Remove from the pan and set aside.

  3. Add the olive oil to the pan and heat it on medium heat. Add the sliced mushrooms and gently sauté  until they start to sweat. 

  4. Next put the spinach in and cook until it's wilted.

  5. Lay the crust in the bottom of the pie pan. I used a small, cauliflower pizza crust, but you can use any crust you like. It needs to at least cover the bottom, but does not need to come up the sides. The eggs will go under it a little, but they will become a part of the bottom crust.

  6. Spread the sausage, vegetables and spinach evenly over the crust. Top with the chopped sundried tomato. The tomatoes packed in olive oil have the richest flavor. 

  7. Grate the cheese and whisk the eggs, milk, salt and pepper together. NOTE: I used mozzarella cheese, but you can use any kind of cheese you like. A sharper cheese will stand out, a milder cheese will compliment the other flavors. 

  8. Pour the egg mixture over the vegetables, then top with the cheese.

  9. Preheat the oven to 350° - Bake for about 30 minutes, or until the eggs are set and the cheese is golden!

  10. Remove from the oven and let rest for about 10 minutes.

  11. Cut into wedges and serve hot. Delicious!!

Recipe Notes

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