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Holiday Quiche with Sun-Dried Tomatoes, Green Peppers, Sausage & Feta

This quiche would be a perfect Christmas morning breakfast/brunch for your family with it’s red sun-dried tomatoes, green peppers, and feta! Back when I was experimenting with the Corn Pops Quiche I was also inspired to make this quiche. You know my obsession with sun-dried tomatoes so it should be no surprise to see those as an ingredient.

As I pulled this dish together I couldn’t help but think that it was the perfect Christmas morning treat for our family. The red, green and white just said “holiday” to me. It could just go in the oven from the freezer as everyone is getting up from their morning slumber. And by the time we have opened our presents and done a little playing, we could feast on this breakfast.

What about your family? Do you have a certain breakfast tradition or do you possibly see a Holiday Quiche in your future?


Tricia @ onceamonthmeals.com



Preheat the oven to 425 degrees. Line a pie plate with the refrigerated pie pastry, then trim as needed.  Prick pastry with a fork, then carefully line it with foil to protect the edges from over browning.  Bake 10-12 minutes at 425 degrees. Remove the foil and allow to cool for a few minutes. (It does not have to be completely cooled.) Turn the oven down to 350 degrees.

While pie is baking and cooling, prepare the liquid ingredients. In a medium bowl, whisk together eggs, heavy cream and sour cream. Using a zippered bag and beating or a food processor, crush the 1 cup of Kellogg’s Corn Pops. Add crushed Corn Pop’s to whisked mixture. Set aside.

In the bottom of the pie pan, spread around the diced sausage, green peppers, sun dried tomatoes and onion. Sprinkle feta and Parmesan cheeses over that. Carefully pour liquid mixture over the meat, vegetables and cheese being careful that it does not spill over the edges.

Bake at 325 degrees for 45 to 50 minutes, or until knife inserted in center of quiche comes out clean. Allow to cool a bit, cut and enjoy.

Freezing Directions:

Prepare the quiche up to the point of adding in the egg mixture. Instead of baking it for a second time, you will instead place it in the freezer for flash freezing. Once the egg mixture has frozen in the pie shell, you can cover it with a layer of plastic wrap and then foil (or cover and place in gallon freezer bag) until you are ready to prepare it. To serve: Do NOT thaw. Remove plastic and foil cover and bake at 325 degrees for 2 hours, or until knife inserted in center of quiche comes out clean. Allow to cool a bit, cut and enjoy.

Servings: 8

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3 Responses to “Holiday Quiche with Sun-Dried Tomatoes, Green Peppers, Sausage & Feta”

  1. Bethany says:

    Yum – I love Feta! I’d love if you’d link this over at Menu Inspiration Monday!


  2. [...] appearance in my recipes and menus. However, we have had at least a two month break since their last appearance and I was starting to become a little shaky from all the withdrawal. And there is nothing like a [...]

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