A brunch dish made easy with the help of a little store bought puff pastry!
True story: I made this Smoked Salmon Quiche so many times that I needed to come up with a new version stat. Since I wasn’t able to fully indulge in that quiche (smoked salmon is on the list of the gazillion things us pregnant women can’t eat!) I thought something with crumbled sausage and perfect grape tomatoes was necessary.
Once again we’re talking easy peasy. When you use store bought puff pastry you literally save so much time. Listen, if you want to make your own, by all means go for it! But if you’re already struggling for time or have a few other dishes you want to tackle for brunch, this hack is a life saver! Puff pastry is such a kitchen life saver and it tastes amazing in this recipe, I promise!
I love it for Mother’s Day because it’s the perfect complement for your brunch. Savoury, filling yet light and great for a crowd. It also freezes exceptionally well, meaning your leftovers will go to good use!
I’m all about the freezer friendly meals these days! I’m just imagining warming this up on a Sunday morning when I realize I have nothing to serve for breakfast! It’ll be just perfect!
And I love the combo of tomatoes and sausage. The sausage is definitely rich in flavour but the tomatoes balance it out perfectly. I’ve also added zucchini to this quiche but you could change that up to any vegetable- broccoli, kale, spinach, roasted peppers- the options are endless!
Read on for the recipe and Happy Mother’s Day for all those mama’s out there!
Roasted Tomato + Sausage Quiche
Ingredients
- 1 sheet puff pastry 225-250 grams
- 1 1/2 cup cherry/grape tomatoes
- 2 sausage links, removed from casing
- 1 zucchini
- 1/8 cup olive oil extra virgin
- salt and pepper to taste
- 5 eggs
- 1/2 cup whipping cream
- 1/2 cup shredded cheddar cheese
- parsley to garnish
Instructions
- Preheat oven to 375 degrees. Cut zucchini into 4 vertical slices and place on baking sheet, alongside tomatoes. Drizzle with olive oil, salt and pepper. Roast for 15 minutes or until zucchini is tender and tomatoes are about to burst but still intact. Remove and set aside.
- Reduce heat to 350 degrees. Roll out puff pastry to a 10 x 10 square. Gently drape it over a tarte pan and using your fingers, cover entirety of pan with dough. For a more rustic look, drape dough over pan. Trim off any excess.
- Poke holes all over dough with a fork. Blind bake pan with dry beans for 20 minutes or until crust is nice and golden. Make sure to leave a barrier between the crust and the beans, like a piece of foil!
- In the meantime, prepare your filling. Crumble sausage in a medium saucepan over medium heat. Gently break up with the back of a wooden spoon. In a large bowl, crack eggs one by one. Add in cream, shredded cheddar, 1/4 tsp salt, 1/8 tsp pepper, and crumbled sausage. Mix well. Dice up zucchini slices and add to mixture.
- Pour filling into prepared quiche crust. Gently place tomatoes into quiche. Bake uncovered for 20-25 minutes or until eggs are set. Remove from oven and let cool for 5 minutes. Remove from pan and garnish with fresh parsley and serve.
Notes
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