- 10 Minutes
- 55 Minutes
The summer months are full of fun in the sun and lots of delicious, fresh produce, like tomatoes, which taste great in all types of dishes, including quiches! This Sausage and Tomato Quiche is simple to make with a refrigerated pie crust and is also filling and nutritious. And although it’s a complete meal by itself, you can also pair it with some fresh-cut fruit and your favorite breakfast (or brunch) drink, whether that’s coffee, fruit juice or even a mimosa.
Preheat the oven to 425°F. Line a 9-inch pie dish with the pie crust and crimp the edges. Prick the bottom of the crust with a fork. Line a baking sheet with a double layer of aluminum foil and place the pie dish on the baking sheet. Bake for 10-12 minutes until the crust is lightly golden brown. Remove from the oven and reduce heat to 375°F.
Meanwhile, heat olive oil in a medium skillet over medium heat. Sauté the onion for 4-5 minutes or until translucent. Add the garlic and continue cooking for 1 minute. Add the sausage and cook until browned and cooked through. Season with salt and pepper. Stir in the tomatoes and remove from heat.
Whisk together the eggs, milk, salt and pepper in a medium bowl. Stir in the scallions and cheddar cheese.
- Pour the sausage mixture into the prepared crust and top with the egg mixture.
- Bake for 35-40 minutes until the egg mixture is set or a knife inserted in the center comes out clean. Cool for 15 minutes before slicing.