Sausage and Sun-Dried Tomato Quiche

1 (9 inch) frozen pie crust, thawed

½ pound bulk pork sausage

2 shallots, chopped

1 clove clove garlic, minced

½ cup chopped sun-dried tomatoes

2 tablespoons chopped fresh parsley

4 eggs

1 cup whipping cream

1 cup shredded mozzarella cheese

Preheat an oven to 425 degrees F (220 degrees C). Line pie pan with pie crust, and prick several places with a fork. Place a double layer of aluminum foil over the crust. Bake in the preheated oven for 8 minutes, and then remove foil. Continue baking until crust begins to set, about 5 minutes; remove from oven. Reduce oven temperature to 350 degrees F (175 degrees C).

In a large skillet, cook sausage until well browned, stirring frequently. Mix in shallots and garlic, and continue cooking for 1 minute. Stir in sun-dried tomatoes and 1 tablespoon parsley. Spread mixture into the bottom of the warm pie crust.

In a mixing bowl, beat eggs with cream. Stir in cheese. Pour mixture over sausage in pie crust. Sprinkle remaining parsley over the top.

Bake in preheated oven until crust browns and a knife inserted in the center comes out clean, about 45 to 60 minutes.