Holiday Sausage Cranberry Quiche Food

SAUSAGE, MUSHROOM AND CRANBERRY TART

Steps:

• Preheat oven to 450 degrees F. Press pie crust onto bottom and up side of 9-inch fluted tart pan with removable bottom; trim edge, reserving trimmings. Prick bottom of crust with fork. Bake 10-12 minutes or until golden brown. Cool. Reduce heat to 375 degrees F.
• Cook sausage in large skillet over medium heat 4-5 minutes or until hot stirring frequently. Remove from skillet; set aside.
• Melt butter in same skillet. Add mushrooms; cook 3 minutes or until tender, stirring occasionally. Place in large bowl. Add eggs, cheese, 1/2 cup cranberries, cream, parsley and sausage; mix well. Pour into tart shell.
• Roll out reserved pie crust trimmings on lightly floured surface. Use cookie cutters to cut into decorative shapes; arrange over filling.
• Bake 25-30 minutes or until knife inserted in center comes out clean. Top with onions and remaining cranberries. Cut into 8 wedges to serve.

CRANBERRY SAUSAGE QUICHE

Steps:

• Preheat oven to 400 degrees.
• Let frozen pie shell stand at room temperature for 10 minutes.
• Do not prick the shell.
• Bake pie shell for 7 minutes.
• Remove from oven and set aside.
• Reduce oven temperature to 375 degrees.
• Crumble sausage, and cook in a large skillet with onion over medium-high heat until sausage is thoroughly cooked.
• Drain off excess fat.
• Remove from heat.
• Stir in cranberries.
• Sprinkle cheese on the bottom of the pie shell.
• Top cheese evenly with sausage mixture.
• Combine eggs and half and half in medium bowl.
• Whisk until blended but not frothy.
• Pour egg mixture over sausage mixture in pie shell.
• Bake for 40-45 minutes or until knife inserted in center comes out clean.
• Let stand for 10 minutes before serving.
• Garnish with fresh parsley or sage.

SAUSAGE BREAKFAST PIE {EASY QUICHE RECIPE}

Steps:

• Preheat the oven to 375ºF.
• Place the pie dough into a 9-inch pie plate and flute the edges.
• Cook the sausage in a skillet over medium-high heat until browned and crumbled. Drain off any fat.
• Sprinkle ½ cup of cheese over the bottom of the unbaked pie crust.
• Sprinkle the cooked sausage evenly over the cheese.
• Then sprinkle on the remaining cheese.
• In a medium bowl, whisk together the eggs, milk, salt and pepper.
• Pour the egg mixture evenly over the sausage and cheese.
• Bake for 30-35 minutes. A knife inserted in the center of the pie should come out clean.

LEFTOVER STUFFING QUICHE

Steps:

• Preheat oven to 375°F.
• In a small casserole dish pat the suffing into the dish forming a crust. If needed mix the stuffing with a bit of melted butter to help it adhere.
• Bake the crust for about 8-10 minutes until it is slightly set.
• Take casserole out of the oven and scatter cheese and meat over the crust.
• Mix eggs, seasoning, garlic (I LOVE garlic, so you may want to add a great deal less), and milk together then pour into the caserole dish.
• Bake quiche for about 30-35 minutes OR until set.