Lincolnshire sausage & sun dried tomato quiche - feeds a crowd!
Jenny Eatwell's Rhubarb & Ginger
Jenny Eatwell's Rhubarb & Ginger
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Ingredients

  • LINCOLNSHIRE SAUSAGE & SUN DRIED TOMATO QUICHE (serves 6)
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  • Ingredients
  • 400 g Lincolnshire sausages, removed from their skins
  • approx. 300g shortcrust pastry (sufficient for an 8" sandwich or flan dish, approx. 1" deep)
  • 3 extra large eggs
  • 150 ml soured cream
  • a half tsp of ground black pepper
  • a quarter tsp of sea salt
  • 70 g mature cheddar cheese, grated
  • 6 pieces of sun-dried tomato (I used the ones in oil), sliced
  • 1 tbsp fresh parsley, chopped fine
  • 1 medium tomato, sliced finely into 5 slices Method :
  • Your first job is to cook the sausages. Pre-heat your oven to 180deg

Instructions

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