Sausage and Tomato Quiche Recipe

This delicious quiche is jam packed with savoury sausage meat, creamy eggs, tangy cheese and sweet tomatoes. Perfect for brunch, lunch or a light dinner, it is an easy meal that looks and tastes impressive. Try this Sausage and Tomato Quiche Recipe today, it’s sure to become a family favourite!

Here in France, quiche is a staple dish. I don’t think I’m wrong when I say that most families make quiche at least once a week! Everyone has their favourite recipe, their own way of making it, and they enjoy it served with a fresh green salad drizzled with a homemade, mustard-rich dressing!

One of the favourite quiche fillings here (and probably everywhere!) is Quiche Lorraine. It is true that bacon goes incredibly well in quiche. In fact I have two recipes for bacon quiches here on the blog – Gluten Free Quiche Lorraine and Bacon, Leek and Mushroom Quiche. However, sometimes I like to mix it up a bit, which is why I came up with this Sausage and Tomato Quiche Recipe.

I imagined a fun, tasty, different kind of quiche, but I hadn’t imagined how incredibly flavourful it would be! The first time I made it, my whole family told me it was the best quiche they had ever tasted! High praise indeed!

So, if you are looking for an easy, flavoursome quiche alternative, read on and find out just how easy this Sausage and Tomato Quiche is to make!

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Making Pastry from Scratch

Most people here buy their pastry ready-made from the supermarket – there is a huge choice! Puff pastry, sweet pastry, shortcrust pastry… It comes ready rolled on baking parchment in a round shape that is the perfect size for a quiche or tart. It is so handy, most people don’t even consider making their own.

But I’m going to let you in on a little secret… I have never actually liked quiche! That is, until I started making my own pastry. Now I enjoy it as much as every other person here in France! There is something about the flavour of shop bought pastry that I just really don’t like, so when I realised how easy it is to make my own, I stopped buying the ready-made pastry and found that I enjoyed quiches and tarts a lot more!

If you are looking for a gluten and dairy free quiche recipe, check out this one. I will also explain below how to make this Sausage and Tomato Quiche gluten and dairy free.

Ingredients Needed to Make Sausage and Tomato Quiche Recipe

• 1 portion of homemade shortcrust pastry (find my favourite sourdough version here)
• 350g sausage meat or minced pork
• Spices if using minced pork: 1 tsp paprika, 1 tsp herbes de Provence, 2 tsp dried parsley, 2 tsp minced garlic
• Salt and pepper
• 4 eggs
• 400ml milk
• 3tbps flour
• salt and pepper
• 1 tbsp mustard
• 120g grated cheese (comté, cheddar, emmental…)
• 2 large tomatoes

Pastry

I recommend using shortcrust pastry for this quiche, but you can really use whatever you prefer. Many people here in France like to use puff pastry for quiches. However, that can be a real fuss to make from scratch. I have made Farmhouse on Boone’s sourdough puff pastry recipe in the past and it has worked very well!

The shortcrust pastry I prefer to use is this Sourdough Discard Pastry Crust recipe. I find it extremely easy to roll out, I enjoy the slightly tangy flavour, and I appreciate the health benefits of letting it ferment in the fridge for several hours.

If you are not into sourdough, BBC Good Food has a good standard shortcrust pastry recipe. And if you are looking for a gluten free version, the pastry in this Gluten Free Quiche recipe has a lot of flavour.

Sausage Meat or Minced Pork

If you have a favourite sausage meat you like to use, go ahead and use that. I prefer to use minced pork to which I add my own spices. Paprika, garlic, parsley and herbes de Provence work very well together and bring a huge amount of flavour to the quiche. Other options could be thyme and sage. You could also add onion, either fresh or dried.

Eggs

I prefer to use organic eggs if I can get them, and at the very least free range. The eggs I use are quite large, so if you have smaller eggs you may need to add an extra one.

Mustard

I like to smother my pastry crust with mustard to add extra flavour. This is optional, but I highly recommend it! I use Dijon mustard and I recommend avoiding sweetened mustards.

Grated Cheese

The key here is to grate your own cheese! Ready-grated cheese is coated to stop it sticking and I find that the flavour is not the same.

I personally like to use Comté in this quiche (a famous cheese from my husband’s native Franche-Comté) but Gruyère works well, as does Emmental or Cheddar.

Tomatoes

Using tomatoes when they are in season always gives the best results. 2 large tomatoes should be enough for this size of quiche.

Equipment Needed to Make Sausage and Tomato Quiche Recipe

• 28-30cm ceramic pie or quiche dish
• Baking beans or dried beans
• Baking parchment
• Rolling pin
• Frying pan
• Medium bowl
• Whisk

How to Make Sausage and Tomato Quiche

While it looks and tastes impressive, this is a very straightforward recipe. Keep reading to see how easy it is to make!

If you have made your own pastry, remove it from the fridge 30 mins – 1 hr before you need it to let it soften enough to roll out easily.

Preheat your oven to 200°C and grease your pie/quiche dish.

Roll Pastry and Blind Bake

On a lightly floured surface, roll your pastry out into a disc big enough to cover the bottom and the sides of your dish. Place your pastry disc into the dish and gently press it so that it takes on the form of the dish. Prick the pastry with a fork several times.

Place a piece of baking parchment on top of the pastry and pour baking beans, or dried beans, on top. This will prevent the pastry from puffing up during the blind baking.

Bake at 200°C for 15 mins.

Prepare the Filling

While the pastry is baking, prepare the filling as follows.

Fry the sausage meat or pork mince in a little oil in a pan. Once browned, add the herbs and spices if using. Add 1/2 tsp salt if using pork mince. Omit salt if using sausage meat. Continue frying for a few more minutes until the meat is cooked through.

Slice the tomatoes (I like to slice them about 0.5 cm thick).

Whisk the eggs, flour, milk, 1/2 tsp salt and pepper together in a medium sized bowl.

Grate the cheese and add it to the egg mixture.

Build the Quiche and Bake

After 15 mins, remove the pastry from the oven. Smother the bottom of the quiche with 1 tbsp mustard.

Next, add the sausage or pork mince, making sure that it is evenly distributed over the base of the quiche.

Then pour over the egg, milk, flour and cheese mixture, distributing the cheese as evenly as possible.

Arrange the tomato slices evenly on top of the quiche. Sprinkle a little more salt and grind some black pepper on the tomatoes for extra flavour.

Bake the quiche in the oven for another 20-25 mins until golden brown.

Serve warm or cold with salad or a soup.

Tips for a Successful Quiche

For my top tips for a perfect pastry crust, check out this recipe.

• Blind bake the pastry before adding the filling: this is an important step that will give you a crispy pastry crust, even underneath. It will also help to prevent the filling from escaping.
• Pricking the pastry before baking will prevent the pastry from puffing up.
• Smother the base of the quiche with mustard: this adds a huge punch of flavour to the finished quiche!
• Use milk and flour: this quiche recipe differs from other more traditional recipes in that it uses milk and flour instead of cream. I prefer the lighter texture and flavour this brings to the quiche.
• Adding the grated cheese to the egg and milk recipe will help to distribute the cheese throughout the quiche, which improves both flavour and texture.
• Let your quiche cool completely before cutting it up if you want a clean slice of quiche, this will give the filling a chance to firm up.

Can I Make this Sausage and Tomato Quiche Recipe Gluten and Dairy Free?

Yes! it is very easy to make this Sausage and Tomato Quiche gluten and dairy free.

• Use a gluten and dairy free pastry crust (check out my recipe for a Buckwheat Pastry here.)
• Use cornflour to thicken the egg mixture instead of all-purpose flour.
• Use a vegan milk alternative instead of the normal milk for the filling.
• Leave out the cheese – the quiche will still have a huge amount of flavour from the other ingredients. You may, however, need to add more salt.
• Check the ingredients in your mustard – some may contain gluten or other allergens.

How to Store Sausage and Tomato Quiche

Once the quiche is cooked and cooled, it will keep in the fridge for 3-4 days. You can also freeze it. It is possible to reheat the quiche from frozen by covering it with aluminium foil and placing it in a preheated oven at 180°C. See this tutorial for more info.

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What Variations Could I Make to this Quiche Recipe?

The possibilities for variations to this recipe are endless. If you take the pastry, and the egg/milk/flour/cheese mixture as your basis, you can really add whatever other ingredients you think would taste good! Simply pre-cook any meat and vegetables and add them to your quiche!

Did you make this recipe? Don’t forget to take a photo and tag me on social media @candleinthekitchen!

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