Lunch: Italian Sausage, Tomato and Cheddar Quiche

Recipe by Woman's Day Kitchen There's no need to explain why Italian sausage and tomato go together well—the pair is a classic combination. Throw in extra-sharp Cheddar cheese and onions, and you've got pure deliciousness.

Ingredients

1 refrigerated rolled pie crust
2 tsp. olive oil
1 large onion
Kosher salt and pepper
6 oz. sweet Italian sausage
1 c. grape tomatoes
3/4 c. fresh flat-leaf parsley
4 large eggs
3/4 c. sour cream
1/2 c. whole milk
1/4 tsp. freshly grated nutmeg (optional)
4 oz. extra-sharp Cheddar

Instructions

Heat oven to 425 °F. Fit the pie crust into and up the sides of a pie plate; fold the edge of the dough underneath itself to create a thicker 1/2-in. border that rests on the lip of the plate and crimp as desired. Place on a rimmed baking sheet and bake until lightly golden, 12 to 15 minutes. Remove and reduce oven heat to 375 °F.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and 1/4 tsp each salt and pepper and cook, stirring occasionally, until soft, 5 to 7 minutes. Add 6 oz Italian sausage (casings removed) to the sautéed onions, and cook, breaking it up with a spoon, until no longer pink, 4 to 5 minutes.
Stir in the parsley and 1 cup grape tomatoes (halved). Remove from heat.
In a large bowl, whisk together the eggs, sour cream, milk, 1/4 tsp each salt and pepper, and nutmeg, if using. Gently stir in the onion mixture and extra-sharp Cheddar.
Pour the egg mixture into the crust. Bake until just set and a knife inserted in the center comes out clean, 35 to 40 minutes. Let rest 5 minutes before serving.

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