ITALIAN SAUSAGE QUICHE
This popular quiche recipe is made with mild Italian sausage, made especially for us by our local butcher. For the best flavor, choose sausage that is not too heavily spiced. -Lee Ann Miller, Millersburg, Ohio
Provided by Taste of Home
Time 1h5m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large skillet, cook sausage, onion, green pepper and jalapeno over medium heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Spoon into crust and sprinkle with cheese., In a large bowl, whisk remaining ingredients; pour over cheese. Bake until a knife inserted in center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Nutrition Facts : Calories 528 calories, Fat 42g fat (21g saturated fat), Cholesterol 217mg cholesterol, Sodium 702mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 0 fiber), Protein 17g protein.
ITALIAN SAUSAGE AND RED ONION QUICHE
These flavours blend beautifully to make a lovely, robust quiche. You could use an unbaked pie shell rather than dough- this is just how I make it. If your quiche pan is tall, you may like to increase the egg and cream mixture in a ratio of 4 eggs: 1 cup cream.
Provided by Shuzbud
Categories Savory Pies
Time 1h
Yield 1 quiche, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F or 180°C.
- Lay the sheet of pastry dough over a 9-inch quiche pan, pressing the dough gently into the crimped edges. Cut away any excess dough so the pastry is level with the top of the pan.
- Prick the base of the pastry with a fork.
- In a skillet over medium heat, start to cook the italian sausage and crushed garlic. Cook for 8-10 minutes, mashing the italian sausage into small chunks with the spatula.
- Add the red onion and cook for a further 2 minutes.
- Remove from the heat. Evenly spoon the italian sausage and red onion into the pastry shell.
- Scatter the cheese over the sausage mixture.
- Mix the eggs and cream together and season with salt and pepper to taste.
- Pour carefully over the other ingredients in the pastry shell, leaving a little space for the mixture to rise slightly in the oven.
- Bake in the oven for 40-45 minutes or until the egg mixture is cooked and set.
- Let stand for 5 minutes before cutting.
- Serve hot or cold!
Nutrition Facts : Calories 863.8, Fat 68.4, SaturatedFat 29.4, Cholesterol 297.9, Sodium 1517.1, Carbohydrate 29.5, Fiber 1.2, Sugar 2.2, Protein 32.1
ITALIAN SAUSAGE AND SPINACH QUICHE
This savory and creamy deep dish quiche features mozzarella and Ricotta cheeses that melt and mingle with the Italian sausage, spinach, onions and bell peppers -- Giving you a real "flavor bomb!"
Provided by Feast Your Eyes
Categories Savory Pies
Time 50m
Yield 2 pies
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Bake pie shells for 5 minutes.
- Meanwhile, in a large mixing bowl thoroughly combine the remaining ingredients.
- Pour the filling into the pie shells.
- Bake for 35 to 45 minutes, or until set.
Nutrition Facts : Calories 2800.8, Fat 205.1, SaturatedFat 90.4, Cholesterol 1065.7, Sodium 4983.4, Carbohydrate 100.1, Fiber 11.6, Sugar 14.7, Protein 140.5
ITALIAN SAUSAGE CRUSTLESS QUICHE
In the mood for a savory egg dish? Spicy Italian sausage and smoky Provolone make a delicious quiche perfect for breakfast or lunch with a big green salad.
Provided by Penny Stettinius
Categories Breakfast
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees.
- Mix the eggs and milk together and whisk well.
- Sesaon the egg mixture with salt, pepper, and herbs.
- Spray the oil into a deep pie dish.
- Layer the sausage and cheese and red pepper into the pie dish and pour the egg mixture on top.
- Pop into the oven and bake until middle is firm, about 40-45 minutes.
- Serve with hot Italian bread.
SAUSAGE AND RED BELL PEPPER QUICHE
Categories Egg Brunch Side Bake Sauté Quick & Easy Sausage Bell Pepper Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2 as an entrée
Number Of Ingredients 11
Steps:
- In a bowl blend together the flour, the butter, the shortening, and a pinch of salt until the mixture resembles meal, add 1 1/2 tablespoons ice water, and toss the mixture until the water is incorporated, adding more water if necessary to form the dough into a ball. Pat the dough into 7 1/2-inch tart pan with a removable rim and bake the shell in the bottom third of a preheated 425°F. oven for 7 minutes, or until it is just golden.
- While the shell is baking, in a large skillet cook the sausage with the bell peppers, covered, over moderately high heat, stirring and breaking up any lumps, for 7 minutes, or until the sausage is no longer pink and the bell peppers are soft, and drain the mixture, discarding the excess fat. Transfer the mixture to a bowl, stir in the remaining salt, the Cheddar, and the Parmesan, and spread the mixture in the bottom of the shell. In a bowl whisk together the eggs, the cream, and the milk, pour the egg mixture over the sausage mixture, and bake the quiche on a baking sheet in the middle of a preheated 425°F. oven for 15 minutes. Reduce the temperature to 350°F. and bake the quiche for 10 minutes more.
SAUSAGE AND PEPPER QUICHE
Make and share this Sausage and Pepper Quiche recipe from Food.com.
Provided by lazyme
Categories Savory Pies
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Spray a glass 9-inch square baking dish with a nonstick cooking spray.
- Layer 1/2 inch of shredded mozzarella cheese.
- Add cooked sausage that has been browned and cooled.
- The chopped onions and red and green peppers may be added at this time if you wish.
- Beat eggs and whipping cream.
- Pour mixture over all.
- Bake at 325ºF for one hour.
- Garnish with parsley and candied apple rings on the side, if desired.
- Serve immediately.
QUICHE WITH RED PEPPERS AND SPINACH
The real spring vegetable here is the spinach, lush and beautiful at this time of year. You can always get red peppers in a supermarket, and when you cook them for a while, as you do here, even the dullest will taste sweet. I make the pepper mixture first, then wilt the spinach in the same pan and line the tart shell with the savory mix. If you can, make the pepper and spinach filling a day ahead. It dries out a little if it sits overnight in the refrigerator and is less likely to dilute the custard.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 1h30m
Yield 6 generous servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt, the garlic, peppers and thyme. Cook, stirring often, for 5 minutes, then turn the heat to medium low and continue to cook for 5 to 10 minutes more, until peppers are very tender and sweet.
- Turn up heat to medium-high and, a handful at a time, add spinach and stir until each handful wilts. If there is liquid remaining in the pan turn up the heat and stir while you let it cook off. Remove from heat and transfer to a bowl. If you are making filling a day ahead, refrigerate uncovered.
- Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet for easy handling. Using a pastry brush, lightly brush bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
- Add salt (I use 1/2 teaspoon), pepper, and milk to the remaining eggs and whisk together.
- Spread pepper and spinach mixture in an even layer in the crust. Stir together cheeses and sprinkle in an even layer on top. Very slowly pour in the egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to avoid the custard spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 365, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 23 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 555 milligrams, Sugar 5 grams, TransFat 0 grams
SAUSAGE MUSHROOM QUICHE
"I created this tasty pie to get our family to eat a filling breakfast," explains Shirley Biel of Tallahassee, Florida. A prepared pastry crust, Italian sausage and vegetables make this all-in-one meal a great way to start any day.
Provided by Taste of Home
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the sausage, cheese, mushrooms, green pepper and onion; sprinkle into pastry shell. In a small bowl, combine the eggs, cream, mustard, salt and pepper; pour over sausage mixture., Bake at 375° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts :
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- Make the crust: Pulse flour, salt, and pepper in a food processor until combined, about 4 pulses. Scatter butter pieces over flour mixture; pulse in 1-second bursts until butter is the size of small peas, 9 to 10 pulses. Drizzle ice water into mixture, 1 tablespoon at a time, pulsing until mixture resembles coarse meal. Turn out onto a work surface; knead just until dough comes together. Using your hands, flatten into a 1-inch-thick rectangle. Wrap in plastic wrap, and chill 1 hour.
- Line bottom of an 18-x 13-inch rimmed baking sheet with parchment paper. Unwrap dough, and roll out on a floured work surface into a 20-x 15-inch rectangle. Gently roll dough around rolling pin, and unroll onto prepared pan. Press dough into corners and up sides of baking sheet. Trim excess dough to about 1/4 inch above rim of pan. Crimp edges of dough as desired. Freeze 45 minutes.
- Preheat oven to 400°F with rack in upper third of oven. Line crust with 2 large sheets of parchment paper; top with dried beans or pie weights to cover. Bake in preheated oven until bottom is set and edges are light golden brown, 35 to 40 minutes. Remove weights and parchment. Return crust to oven; bake at 400°F until crisp and browned, 15 to 20 minutes. Gently press crust down if needed. Let cool completely.
- Make the filling: Heat oil in a medium skillet over medium. Add sausage; cook, breaking into medium-size pieces with a wooden spoon, until just cooked through, about 6 minutes. Remove from heat.
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- Line with the pastry, trimming the excess. Use the extra 1/2 sheet to fill in any gaps as 1 sheet of pastry is slightly too small for a standard flan. Press to seal well.
- Cover pastry with parchment (baking) paper, then fill with raw rice or dried beans to weigh it down.
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