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

<p>This quiche would be a perfect Christmas morning breakfast/brunch for your family with it's red sun-dried tomatoes, green peppers, and feta!</p>
8 Servings Recipe By

Ingredients

  • 1 individual Refrigerated Pie Crust
  • 3 individual Egg
  • 3/4 cups Heavy Whipping Cream
  • 1/2 cups Sour Cream
  • 1 cup Puffed Corn Cereal
  • 1/3 cups cook and dice Sausage Links
  • 3/4 cups dice Bell Pepper, Green
  • 1/2 cups Sun-Dried Tomatoes in Olive Oil
  • 1 1/4 cups dice Onion
  • 1 cup Feta Cheese Crumbles
  • 2 tablespoons Parmesan Cheese, Grated

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1/8 of quiche
  • 426 Calories
  • 30g Total Fat
  • 13g Sat Fat
  • 0g Trans Fat
  • 136mg Cholesterol
  • 363mg Sodium
  • 29g Total Carb
  • 2g Fiber
  • 7g Total Sugars (Includes 0g Added Sugars)
  • 10g Protein
  • 15 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Line a pie plate with the refrigerated pie pastry, then trim as needed.
  2. Prick pastry with a fork, then carefully line it with foil to protect the edges from over browning.
  3. Bake at 425 degrees for 10-12 minutes.
  4. Remove the foil and allow to cool for a few minutes. (It does not have to be completely cooled.)
  5. Turn the oven down to 350 degrees.
  6. In a mixing bowl, whisk together eggs, heavy cream and sour cream.
  7. Crush cereal and add to whisked mixture. Set aside.
  8. In the bottom of the pie pan, spread around the diced sausage, green peppers, sun dried tomatoes and onion.
  9. Sprinkle feta and Parmesan cheeses over that.
  10. Carefully pour liquid mixture over the meat, vegetables and cheese being careful that it does not spill over the edges.
  11. Bake at 325 degrees for 45 to 50 minutes, or until knife inserted in center of quiche comes out clean.
  12. Allow to sit for 5 minutes.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Line a pie plate with the refrigerated pie pastry, then trim as needed.
  2. Prick pastry with a fork, then carefully line it with foil to protect the edges from over browning.
  3. Bake at 425 degrees for 10-12 minutes.
  4. Remove the foil and allow to cool for a few minutes. (It does not have to be completely cooled.)
  5. Turn the oven down to 350 degrees.
  6. In a mixing bowl, whisk together eggs, heavy cream and sour cream.
  7. Crush cereal and add to whisked mixture. Set aside.
  8. In the bottom of the pie pan, spread around the diced sausage, green peppers, sun dried tomatoes and onion.
  9. Sprinkle feta and Parmesan cheeses over that.
  10. Carefully pour liquid mixture over the meat, vegetables and cheese being careful that it does not spill over the edges.
  11. Flash freeze.
  12. Once the egg mixture has frozen in the pie shell, you can cover it with a layer of plastic wrap and then place in a gallon bag and label.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. Remove plastic wrap and bake at 325 degrees for 2 hours, or until knife inserted in center of quiche comes out clean.
  3. Allow to sit for 5 minutes before cutting.

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