Quiche Spinach Sausage Food

SAUSAGE QUICHE

Steps:

• Prebake crust 8-10 minutes. Brown and drain sausage and saute onions, pepper, mushrooms and spinach. Divide into 2 shells. Sprinkle 1 1/2 cups cheese into each pie shell.
• Beat eggs, milk, cream, and parsley together and pour over sausage mixture.
• Bake 35-40 minutes at 375 degrees.

SPINACH QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
• In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
• Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

SAUSAGE & VEGGIE QUICHE RECIPE BY TASTY

Steps:

• Cook sausage over medium-high until lightly browned, about 5-7 minutes, being sure to break up the meat into a fine mince.
• Remove cooked sausage from pan and wipe away excess fat with a paper towel.
• Add onion and sauté until softened and translucent, about 2 to 3 minutes. Add mushrooms, salt, and pepper and continue to cook for an additional 2-3 minutes.
• Add chopped spinach and cook until wilted and no extra liquid has accumulated in the bottom of the pan.
• NOTE: Do your best to use the excessive moisture of the spinach and mushrooms to deglaze the bottom of the pan, scraping away any browned bits from cooking the sausage earlier.
• Preheat oven to 350˚F (180˚C).
• Once cooked, remove the spinach and mushroom mixture from the pan and combine it with the reserved cooked sausage. Stir to mix evenly.
• Combine eggs and milk. Lightly whisk until just combined.
• Add sausage and spinach mixture to the bottom of a prepared 9-inch (23cm) pie crust, making sure to spread it evenly.
• Pour in beaten eggs to fill the rest of the pie crust and top with a generous sprinkle of parmesan cheese.
• Bake at 350˚F (180˚C) for 25 minutes or until the eggs are set and the top is lightly browned. Allow to cool for 10 minutes before slicing and serving.
• Enjoy!

SAUSAGE MUSHROOM QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare the mushrooms by snipping off the stems. Cut in half if large.
• Crumble the sausage in a large skillet, add the mushrooms, cook on medium-high heat until the meat and mushrooms are lightly browned and all the liquid from the mushrooms has evaporated. Drain off the grease. Add the parsley.
• In a large bowl, beat the eggs, adding the cream, cheese and salt. Pour into the mushroom/sausage mixture; blending well. Pour mixture into the pie shell.
• Bake in preheated oven for 25 to 30 minutes, until crust is well browned and the filling is set. Let stand 10 minutes before serving.

SPINACH, SAUSAGE AND FETA QUICHE

Steps:

• Heat oven to 350°F. Place pie crust in 9-inch glass pie plate or quiche pan as directed on box for One-Crust Filled Pie.
• Cover bottom of pie crust with crushed croutons; sprinkle with Cheddar cheese. Layer sausage slices on cheese; top with spinach, onion and feta cheese.
• In large bowl, beat eggs, half-and-half, salt and pepper with wire whisk until well blended; slowly pour into pie crust.
• Bake 45 minutes. Cover crust edge with strips of foil. Bake 5 to 15 minutes longer or until knife inserted in center comes out clean. Let stand 15 minutes before serving. Garnish with tomatoes.

FENNEL SAUSAGE AND MUSHROOM QUICHE

Steps:

• To make the pie crust: In a food processor (or a large bowl, if mixing by hand), combine the flour, sugar, and salt. Pulse once or twice to combine. Add the butter and pulse until it is broken down into pea-size pieces. (If mixing by hand, get in there with your hands and work the butter into the flour.)
• Add the eggs and pulse (or stir by hand) until combined. The dough may still seem dry and not entirely together--that's okay. Dump it out onto a piece of plastic wrap. Bring the dough together into a ball and flatten it into a disc on the plastic wrap; it should come together as you do, but if it is still too dry, add a teaspoon or two of very cold water. Wrap the dough tightly and refrigerate for at least 1 hour.
• Preheat the oven to 375 degrees F.
• On a well-floured work surface, roll out the dough into a round just under 1/4 inch thick. Line a 9-inch pie pan with the dough (see Chef's Note). Cut the excess dough from the edge and then crimp the edge and fold it up. With a fork, gently poke the bottom of the dough all over. Chill the dough lined pie pan for 10 minutes. Line the dough with a large piece of parchment paper and fill it with dried beans or pie weights. Bake for 15 to 20 minutes, until it starts getting golden and is almost fully cooked. Remove the parchment and beans or weights and bake for 10 minutes more, or until just lightly golden all over and fully baked. Transfer to a wire rack; keep the oven on.
• To make the quiche: In a large skillet, melt 1 tablespoon of the butter over medium to high heat. Add the sausage, fennel seeds, and 1/2 teaspoon salt and cook until the sausage is almost fully cooked, 8 to 10 minutes. Add the mushrooms and remaining 1/2 tablespoon butter and cook until the mushrooms begin to soften and the sausage is fully cooked all the way through, about 5 minutes. Add the sage, stir to combine, and turn off the heat.
• In a medium bowl, whisk the eggs well until frothy. Add the milk, cream, pepper, and remaining 1/4 teaspoon of the salt and whisk again. Add the cheese and stir to combine. Set aside.
• Pour the sausage-mushroom mixture into the baked pie crust and spread it evenly. Pour the milk mixture evenly over the sausage and mushrooms.
• Bake the quiche for 35 to 45 minutes, then cover it with foil and bake for 10 to 15 minutes more, until the center is jiggly but set.
• Let the quiche cool, then slice and enjoy. The quiche will keep, covered, in the fridge for up to 3 days. Reheat it in the oven or microwave.

SAUSAGE AND SPINACH CRUSTLESS QUICHE

Steps:

• Preheat oven to 375 degrees F.
• In a skillet over medium high heat brown the ground breakfast sausage until it is almost cooked through. Drain excess grease and return to the skillet.
• Add cream cheese and stir together with sausage cooking until the sausage finishes cooking and the cream cheese is fully melted.
• Place baby spinach in a microwave-safe bowl and add 2 tablespoons of water. Microwave for 2-3 minutes until spinach is lightly steamed and tender.
• In a bowl add eggs and 1 cup of heavy cream. Whisk together.
• Spoon the sausage cream cheese mixture into a greased 11x7 inch casserole dish.
• Add spinach on top of the sausage and sprinkle the shredded cheddar cheese over everything.
• Pour the egg mixture over the sausage and spinach and use a spoon to move things around just a big to let the eggs get down into the mixture.
• Place in the oven and bake for 35-40 minutes or until you can jiggle the pan and the quiche doesn't shake in the center.
• Remove and let cool for about 5 minutes before cutting and serving.

CRUSTLESS SAUSAGE AND SPINACH QUICHE

Steps:

• Preheat your oven to 350 degrees. Spray a pie dish with oil.
• Cook the sausage in a large skillet over medium heat, breaking up until cooked, about 5 minutes.
• Add the spinach and reduce heat to low, cook until wilted stirring occasionally, about 7 minutes. Drain spinach well.
• Evenly spread the spinach sausage mixture in the prepared dish and top it evenly with the grated havarti and parmesan cheese.
• Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg.
• Pour the custard into the dish and bake 35 to 40 minutes, until the center is set.
• Cut the quiche into 6 pieces and serve.

EASY SPINACH, SAUSAGE, MUSHROOM, CHEESE QUICHE

Steps:

• Bake Pie Crust According to package directions. Preheat oven to 375 degrees
• Chop Onion, slice Garlic.Cook Sausage.
• Add Onions and Garlic to Sausage. Sauté Onion and Garlic until the onion starts to soften
• Add Mushrooms. Cook mushrooms until they start to breakdown and get soft. Add the Sherry. Cook for one additional minute
• Add Spinach and Kale. Cook until the spinach cooks down. About 2 to 3 minutes
• The Spinach/Kale will cook way down. Or if using frozen spinach cook until it is heated through
• Add 1/2 of the Sausage mixture/Mushroom mixture to each pie shell or to the baking dishs. If making this crustless remember to spray the pan with cooking oil. We used Pam Butter spray
• Sprinkle the cheese on top of the sausage mixture
• Whisk the eggs and milk together
• Pour the eggs over the sausage mixture
• If crustless pour into baking dish
• Place in 375° preheated oven
• Bake for 40 to 50 minutes. Bake until Golden Brown on top. The Crustless quiche will cook faster.
• Enjoy!!!!

SAUSAGE SPINACH CRUSTLESS QUICHE

Steps:

• Cook sausage on top of the stove and drain. In a large bowl toss sausage with chopped spinach, onions, mushrooms and 1/2 cup of cheese. Spray a baking dish with cooking oil and add sausage mixture. I used a 10 inch pie plate to make this.
• In the same bowl you used to toss sausage and spinach whisk together the eggs, milk, sour cream, garlic powder, black pepper and salt. Pour this over the sausage mixture in the baking dish. Sprinkle on the other 1/2 cup shredded cheese.
• Bake in preheated 400 degree oven for 40 to 45 minutes until center is set and top is browned.

SAUSAGE AND SPINACH QUICHE

Steps:

• Preheat the oven to 350F.
• In a deep dish pie pan, lightly spray the pan and press the pie crust into the pan and up the edges of the pan.
• If using keto crust listed below, pre-bake the crust 10-12 minutes until set. If using regular refridgerated pie crust you do not have to prebake.
• In a mixing bowl combine the eggs, heavy cream, salt and pepper. Whisk vigorously until completely combined.
• Layer the spinach, cooked sausage and cheese over the crust.Pour the beaten egg mixture over the crust.
• Bake 20-23 minutes until the quiche has set.

QUICHE WITH SAUSAGE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Unroll each crust into two 9-inch pie pans.
• Heat oil in a large skillet over medium heat. Cook celery, onion, and garlic in the hot oil for 1 to 2 minutes. Add sausage, breaking apart to brown; sprinkle in sage and continue browning until no longer pink, 5 to 7 minutes. Remove from heat. Add cottage cheese and mix well.
• Divide meat mixture evenly and spoon into each of the two pie crusts.
• Whisk eggs, milk, tarragon, salt, and pepper together in a mixing bowl. Pour egg mixture over meat mixture in the pie crusts. Sprinkle Cheddar-Jack cheese over the tops.
• Bake, uncovered, in the preheated oven on the middle rack until tops are puffed and golden brown, about 40 minutes. Remove from the oven and let stand for 5 to 10 minutes before slicing.

ITALIAN SAUSAGE AND SPINACH QUICHE

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.

QUICHE -- SPINACH SAUSAGE

Steps:

• Bake shell 400° for 7 minutes.
• Drop temperature to 375°.
• Cook sausage, onion and garlic until done.
• Drain.
• Stir in spinach and stuffing mix.
• Sprinkle first cheese and then sausage mix into pie crust.
• In bowl combine eggs and half& half.
• Pour over sausage mix.
• Bake 30 minutes.
• Sprinkle with parmesan and paprika.
• Bake 15 minutes longer.

SAUSAGE, MUSHROOM, AND SPINACH QUICHE

Steps:

• Cut butter into 1/2" cubes, wrap in plastic wrap, place in freezer for at least 30 minutes. Once butter has chilled, combine dry ingredients for crust and cut butter into dry ingredients (using blender or pastry cutter) until the butter is broken down into pea-sized pieces.
• Add water to the mixture and knead until the dough just comes together when pressed between your fingers. Gather into a disc, wrap disc in plastic wrap, and place in refrigerator for at least 20 minutes to chill. Once dough has chilled, preheat oven to 425 degrees and roll out dough to fill pie pan. Bake crust until light brown, about 10-15 minutes. Set aside to cool.
• Heat oil in sauce pan over medium heat and stir in onions. Cook onions on medium heat until soft, about 5 minutes. Add mushrooms, garlic and a generous amount of salt and sauté until all the water released from mushrooms has evaporated, about 10-15 minutes. Stir in baby spinach and cook until heated through, about 1-3 minutes. The spinach will shrink up a lot during this step. Remove from heat and set aside.
• Break sausage up into bit sized pieces and brown in skillet over medium heat until fully cooked, about 10-15 minutes. The internal temperature should reach at least 160 degrees F.
• Layer the sausage and mushroom-onion-spinach mixture along the bottom of the crust, cover with cheese. Whisk eggs, milk, salt, and pepper together. Pour egg mixture into pie crust until pan is filled (you may have some egg mixture leftover).
• At this point you proceed to the next step and bake the quiche or you can cover the quiche, place in refrigerator, and let sit for up to a day before baking.
• Once you are ready to bake the quiche, preheat the oven to 350 degrees F and place quiche pan on a baking sheet (to avoid spilling in oven). Bake until filling appears firm, about 45-55 minutes. Remove from the oven and let sit for at least 10 minutes before serving. Enjoy!

SAUSAGE SPINACH QUICHE

Steps:

• Pre-bake the pie crust: Heat the oven to 400˚F. Place parchment in the crust and fill it with dried beans. Bake for 12-15 minutes or until golden brown. Remove from oven and allow to cool to room temperature.Reduce oven temperature to 350˚F.Note: do not poke holes in the crust. This can allow the egg to leak through if the holes do not completely close during baking. Weighting the crust with beans should prevent the crust from bubbling up and so the holes are not needed.
• Make the custard: In a medium bowl, add the eggs, heavy cream, milk, salt and pepper. Beat with a hand mixer until completely combined.
• Roughly chop the spinach, then place half of it in the bottom of the pie crust. Layer half of the sausage and half of the cheese on top of the spinach, then repeat with the remaining spinach, sausage, and cheese.
• Pour the egg mixture over the quiche. Place the quiche on a baking sheet and bake for 45-55 minutes or until the center is just set.
• Let sit for 20 minutes and serve warm to room temperature. Enjoy!

SAUSAGE AND SPINACH QUICHE RECIPE

Steps:

• Preheat oven to 350 degrees.
• Roll out pie dough to about ¼" thick and press into a 9" pie plate. If using a premade pie crust, remove it from the refrigerator about an hour before you make your quiche so that it warms up to room temperature. Roll out the pie crust as directed on the packaging and arrange in a 9" pie plate.
• Place in the freezer for a few minutes, just until it is no longer super soft, then pull out and line the inside with aluminum foil. Fill with pie weights or dried beans and bake in a preheated 350 degree oven for about 15 minutes. Remove from the oven, carefully remove the foil and set aside.
• In a saute pan over medium-high heat, cook sliced sausage until golden brown, then drain on a paper towel. Add the sausage evenly over the bottom of the prepared pie crust.
• Sprinkle half of the shredded cheese over the sausage, then add the spinach.
• In a medium-sized mixing bowl, whisk together the eggs, cream, milk, salt, pepper, nutmeg, mustard, and cayenne. Mix until well combined, then pour over the sausage and spinach mixture. Top with remaining cheese.
• Bake the quiche in a preheated 350 degree oven for about 30-40 minutes, or until the egg mixture is set in the middle. You can test by gently shaking the pan just a little to see if the middle of the quiche is still runny. If you still aren't sure, insert a toothpick or knife into the center and it should come out clean.
• Once baked, remove from the oven and allow to cool for at least 5 minutes before slicing and serving. Enjoy!

SAUSAGE AND SPINACH QUICHE

Steps:

• Cook sausage till browned, breaking it up as you go, drain on paper towels and set aside.
• Thaw spinach in microwave or if you are cooking fresh you will need almost double. I like the finely chopped that is in a box for 1.00.
• Get out your pie crusts and line the bottoms with half the spinach, and sausage each.
• In a larger bowl combine all of the cheese but a handful, the eggs, half and half, salt, and pepper.
• Pour half of the mixture into each shell and sprinkle the remaining handful of cheese over both.
• Bake at 350 about 40-45 minutes. You can do a toothpick test, try not to overbake, your eggs won't be as fluffy.
• if your pie crusts are browning too fast you can cover them in foil just not the whole pie, you want a pretty light golden top and the air to make it rise.
• Serve warm. You can make the pies the night before and bake in the morning or they do reheat well. If you are freezing let it cool completely then portion out and wrap each slice individually or wrap the whole thing and freeze.

SAUSAGE AND SAVORY HERB QUICHE

Steps:

• Preheat the oven to 400 degrees F.
• Line the pie crust with parchment paper, fill with baking beans or pie weights and bake for 15 minutes. Carefully remove the baking beans and parchment and continue to bake until golden brown, 10 to 13 minutes more. Allow to cool to room temperature before filling.
• Lower the oven temperature to 350 degrees F.
• Meanwhile, in a mortar and pestle or food processor, grind the spinach, parsley, sage, mint and marjoram with 1 teaspoon salt until a very coarse paste forms. If it doesn't form into a paste, add 1 tablespoon water.
• In a large bowl, whisk together the eggs, melted butter and herb paste until combined. Stir in 1 cup of the cheese.
• Line the pie crust with the sausage, pour in the egg mixture and top with the remaining 1/2 cup cheese. Bake until the center is set and the top is dark golden, 45 to 55 minutes. Cool at room temperature for 1 hour before serving.

SPINACH, SAUSAGE AND FETA QUICHE

Steps:

• Heat oven to 350°F Place pie crust in 9-inch glass pie plate or quiche pan as directed on box for One-Crust Filled Pie.
• Cover bottom of pie crust with crushed croutons; sprinkle with Cheddar cheese. Layer sausage slices on cheese; top with spinach, onion and feta cheese.
• In large bowl, beat eggs, half-and-half, salt and pepper with wire whisk until well blended; slowly pour into pie crust.
• Bake 45 minutes. Cover crust edge with strips of foil. Bake 5 to 15 minutes longer or until knife inserted in center comes out clean. Let stand 15 minutes before serving. Garnish with tomatoes.