5 thin beef sausages
2 sheets puff pastry, defrosted
1/2 cup sour cream
1/2 cup milk
1 cup grated tasty cheese
100g cherry tomatoes, quartered
- Preheat oven to 180C. Place sausages in a tray and cook for 15 minutes. Remove and allow to cool slightly, then dice into 1cm pieces.
- Meanwhile, line a deep 23cm pie dish with the pastry – you may need to join the sheets together to make a large enough piece. Trim the edges. Line with a large piece of foil then fill with dried beans or baking weights. Bake for 10 minutes, then remove foil and weights and return to oven for a further 5 minutes until cooked.
- In a large bowl, whisk together eggs, sour cream and milk. Season well with salt and pepper, then stir through cheese, tomatoes and diced sausages. Pour into pastry case. Bake for 30 minutes until just set. Allow quiche to cool slightly before slicing into wedges.
You can use frozen puff or shortcrust pastry, or if you have time, you can make your own pastry. There are plenty of recipes online.
For a really creamy quiche, use 1 cup sour cream instead of half milk, half sour cream.
Credits: Best Recipes