Ingredients

  • 1 refrigerated pie crust
  • 1 tablespoon vegetable oil
  • 1 red onion (medium, cut into wedges)
  • 1 medium zucchini (sliced)
  • 1 yellow pepper (medium, seeded and thickly sliced)
  • 8 pork sausages
  • 1/4 cup sun dried tomatoes (sliced)
  • 4 eggs (at room temperature)
  • 1/3 cup heavy cream
  • mixed salad (to serve)

Directions

  1. Preheat the oven to 400°F. Grease a 9-inch round tart pan with removable bottom. Place pan on a baking pan. Line prepared pan with pastry; trim excess. Line pastry with parchment paper; cover bottom with dried beans, rice or pie weights. Bake pastry for 10 mins. Remove weights and paper; bake pastry for 5 mins more or until lightly browned.
  2. Meanwhile, heat oil in a large skillet on medium heat. Add onion, zucchini and pepper; cook and stir for 4-5 mins or until browned. Remove from pan. Add sausages; cook and turn for 6 mins or until browned all over.
  3. Arrange vegetables, tomato and sausages in tart crust. Whisk eggs and cream in a medium bowl. Season with salt and pepper. Pour egg mixture into tart crust.
  4. Bake for 25-30 mins or until set and golden brown. Serve with salad.
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NutritionView more

1170Calories
Sodium76%DV1830mg
Fat143%DV93g
Protein86%DV44g
Carbs13%DV39g
Fiber12%DV3g

PER SERVING *

Calories1170Calories from Fat840
% DAILY VALUE*
Total Fat93g143%
Saturated Fat33g165%
Trans Fat0g
Cholesterol405mg135%
Sodium1830mg76%
Potassium1080mg31%
Protein44g86%
Calories from Fat840
% DAILY VALUE*
Total Carbohydrate39g13%
Dietary Fiber3g12%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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