Forget breakfast sandwiches, this delectable Sausage, Tomato and Mozzarella Quiche recipe has all the flavors in an elegant forkable form.
Flaky pastry crust. A light and airy egg filling. And, in this case, meaty sausage, bright tomatoes and creamy mozzarella cheese. What’s not to like?
(My kids nearly ate this whole quiche themselves, negotiating over the last slice. So, apparently, there is a lot to like here.)
This recipe for Sausage, Tomato and Mozzarella Quiche is easy to make. It comes together fast. And, best of all, it makes a great breakfast for days to come — as long as you have leftovers. Those leftovers might not last long.
(They’ve been eating quiche since they were little and they’ve loved it all along. So I shouldn’t be surprised how quickly they devoured this as teenagers.)
Have you made quiche before? If not, let me assure you that it’s as easy and stress-free as dishes come. In fact, years ago when I had a toddler and an infant, this was my “easy” lunch that I would make a reheat.
Like I said: it’s easy.
You begin with a deep dish crust on a baking sheet. I usually buy frozen crusts for this, but if you love to make your own pastry, go for it. It will probably be even better for it. If you go the frozen route, look for the deep dish ones in your grocer’s freezer section.
And let me reiterate something important: put that crust (in the pie plate) on a baking sheet. Not only will it be easier to lift in and out of the oven, but if it spills — either on the way in or in the cooking process — the baking sheet will catch all the mess.
Then you layer the filling ingredients. In this case, that’s sausage, tomatoes and mozzarella cheese. What a delightful combination they are.
Now, whisk together the eggs, milk and seasonings. You want it to get nice and smooth. Then pour that in.
Now, you are ready to bake. Be careful lifting the quiche into the oven (on the baking sheet, as you will recall, because it’s so much easier) — the eggy mixture wants to slosh out. But with steady hands, you can get it in there without a spill.
(Still with me? You can do this!)
Then bake it. When it’s done, pull that perfect, beckoning dish from the oven. Give it a few minutes to rest. And then slice it up. This is the brunch item (or breakfast, or lunch or whatever) you’ve been dreaming of.
This Sausage, Tomato and Mozzarella Quiche is easy and tasty, sure. But it’s also elegant and delightful. This could even be a special meal for when guests come by.
Now, who’s ready to dig in?
- 1 frozen deep dish pie crust
- 1 cup shredded mozzarella cheese
- 1 cup diced fresh tomatoes
- 1 chicken sausage link, diced (any flavor)
- 5 large eggs
- 1 cup milk
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/4 teaspoon pepper
Heat the oven to 375 degrees Fahrenheit.
Set the pie crust (in its metal pan) on a baking sheet. This will catch any spillage as it cooks.
Spread the mozzarella cheese, then diced tomato, then sausage in the pie crust.
In a large bowl, whisk together the eggs, milk, basil, salt and pepper until well combined. Pour into the pie crust.
Slide the baking sheet (with filled pie crust) into the oven carefully. Bake for 40-45 minutes, or until set in the center and a light golden brown on top.
Remove from the oven. Let cool for a few minutes before slicing into wedges and serving.
Any chicken sausage will work in this, but my personal favorites are ones that combine cheese with other savory flavors. Use a sausage you love (spicy ones are nice too!).