Quiche is delicious. It’s a crowd pleaser. It’s comforting. It can be served warm or cold. It’s the best.
It’s one of my favorite things to bake.
This version is particularly easy. No mess, no fuss – just simply pop it in the oven, and it’s done.
Italian Chicken Sausage. Sour Cream. Tomato Bruschetta. Eggs. Cheese.
That’s it!!!
Italian Chicken Sausage Tomato Bruschetta Quiche
Italian Chicken Sausage Tomato Bruschetta Quiche
Crust:
2 cups all purpose flour
8 Tbs. ice cold butter
1 large egg
1 Tbs. apple cider vinegar
2-3 Tbs. ice cold water
Preheat the oven to 425 degrees.
Pulse the ingredients together in the bowl of a large food processor until crumbly and beady.
Transfer to a sheet of parchment paper and form into a dough mound.
Top with another layer of parchment and roll out into an 11″ disc.
Transfer to a deep dish pie plate and flute the edges.
Filling;
4 links Italian Chicken Sausage, sliced
8 oz. sour cream
2 cups Tomato Bruschetta (THIS recipe + 8 oz. stewed tomatoes)
4 large eggs, beaten
1/2 lb. Swiss cheese, sliced
1 cup Parmesan cheese, shaved
Line the unbaked pie crust with the sliced sausage.
Top with the sour cream.
Next, pour the bruschetta over the sour cream.
Whisk together all four eggs and then pour that over the tomato mixture.
Top with thick slices of Swiss, as well as all the Parmesan.
Season with additional salt and pepper.
Bake for 40 minutes, or so, until the cheese is bubbly and the crust is golden brown.
Remove from the oven and cool for several hours before slicing and serving.
