POTATO-SAUSAGE QUICHE
Enjoy this sausage pie made using Pillsbury™ refrigerated pie crusts and hash brown potatoes.
Provided by Pillsbury Kitchens
Categories Breakfast
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Spray 9-inch deep-dish glass pie pan with nonstick cooking spray. Cook sausage in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
- Add potatoes and onion to sausage in skillet; mix well. Cook 5 to 8 minutes or until potatoes are slightly soft, stirring occasionally. Remove from heat. Stir in cheese.
- Beat eggs in large bowl. Add milk; blend well. Reserve 1 tablespoon egg mixture for topping. Add potato mixture to remaining egg mixture; mix well. Spoon potato-egg mixture into sprayed pie pan, keeping mixture away from edges.
- Remove pie crust from pouch. Unfold pie crust; press out fold lines. Place over potato mixture, tucking edges of crust around potato mixture. Turn edges under and press to edge of pie pan. Cut several slits in crust for steam to escape. Brush with reserved tablespoon egg mixture.
- Bake at 425°F. for 25 minutes. Cover top of pie with foil to prevent excessive browning. Bake an additional 15 to 20 minutes or until potatoes are tender and crust is deep golden brown. To serve, cut into wedges.
Nutrition Facts : Calories 620, Carbohydrate 52 g, Cholesterol 215 mg, Fat 3 1/2, Fiber 3 g, Protein 25 g, SaturatedFat 16 g, ServingSize 1 serving, Sodium 770 mg, Sugar 4 g, TransFat 0 g
ROASTED POTATO AND SAUSAGE QUICHE
Breakfast quiche made easy with frozen vegetables. Smoked cheese adds a depth of flavor that is irresistible!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Bake 8 to 10 minutes or just until edge begins to brown. If crust puffs up in center, gently push down with back of wooden spoon. Reduce oven temperature to 350°F. Cook frozen vegetables as directed on bag for minimum time. Pour into medium bowl. Cut up large pieces of potatoes.
- In 10-inch skillet, crumble sausage; add mushrooms. Cook over medium-high heat, stirring occasionally, until sausage is no longer pink; drain. Add sausage-mushroom mixture to vegetables in bowl; stir to combine. Spoon mixture into crust-lined pie plate; sprinkle with cheese.
- In medium bowl, beat eggs, half-and-half and pepper with whisk until well blended; pour over mixture in crust.
- Bake 40 to 45 minutes or until eggs are set in center. If necessary, cover edge of crust with strips of foil during last 20 minutes of baking to prevent excessive browning. Sprinkle with parsley.
Nutrition Facts : Calories 320, Carbohydrate 21 g, Cholesterol 135 mg, Fat 1 1/2, Fiber 1 g, Protein 12 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 0 g, TransFat 0 g
SAUSAGE-POTATO QUICHE
This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. Baking the crust before adding the filling, known as blind baking, ensures it won't get soggy.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
- Meanwhile, in a large skillet, melt butter over medium-high. Add sausage, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add sausage, potato, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 281 g, Fat 20 g, Fiber 1 g, Protein 15 g, SaturatedFat 10 g
TRACEY | THE KITCHEN IS MY PLAYGROUND
With a combination of sweet potatoes, turkey sausage, fresh sage, goat cheese, and creamy egg custard filling, this Roasted Sweet Potato & Sausage Quiche is a true flavor experience. Recipe compliments of the Mountain Laurel Creek Inn & Spa in Dahlonega, Georgia.
Provided by Tracey | The Kitchen is My Playground
Categories Main Dishes
Time 2h20m
Yield 2 quiches
Number Of Ingredients 12
Steps:
- Bake sweet potatoes (in their skins) until tender, about 1 hour and 15 minutes at 350 degrees. Cool.
- Bring pie crust dough up to room temperature. Place each pie crust in the bottom and up the sides of an 8-inch or 9-inch fluted tart pan or round cake pan. Trim excess pie crust from the edges so that no dough goes above the top of the side of the pan. Sprinkle 1/4 cup of grated Parmesan cheese into the bottom of each pie crust.
- Heat olive oil in a saute pan over medium heat. Add thinly sliced onion and cook until tender over medium to medium-low heat, about 5 minutes. Add julienned sage and saute about 20 seconds. Remove from heat and set aside while you prepare the rest of the quiche filling.
- Remove the skins from the baked sweet potatoes. Chop the sweet potatoes into 1-inch cubes. Place the sweet potato chunks into the pie crusts, dividing evenly between the two pans. Place the onion and sage on top of the sweet potato chunks, dividing evenly between the two pans.
- Sprinkle 1/4 cup sausage crumbles and half of the goat cheese crumbles into each pan.
- Beat the whole eggs, egg yolks, cream, and half & half together. Pour half of the mixture into each pan.
- Preheat oven to 400 degrees. Place quiche into the 400 degree oven, and immediately reduce the heat to 375 degrees. Bake approximately 35-40 minutes until quiche is set.
- You can also cook the sweet potatoes in the microwave. Wrap them in a barely-moist paper towel and cook until tender, about 5-12 minutes depending on your microwave. I've tried it both ways and do prefer the oven-baked sweet potatoes as they are moister, more vibrantly colored, and more flavorful.
- The sweet potatoes and the onion/sage mixture could be prepared a day ahead and refrigerated until you're ready to assemble and bake your quiches. I suggest removing the sweet potatoes and onions/sage mixture from the refrigerator about an hour before assembling the quiches to let them come up in temperature a bit.
- If you don't have a fluted tart pan, I recommend using a 9-inch round cake pan instead of a pie plate. When baked in a pie plate, the edges of the pie crust that are fluted onto the rim of the pie plate tend to over bake. If you do use a pie plate, I recommend shielding the edges of the crust with foil partway through baking.
- Don't skip the fresh sage ... the flavor combination of fresh sage with the onions and sweet potato is absolutely fabulous!
SAUSAGE, POTATO AND ESCAROLE ROAST
A one-pan meal of roasted potatoes, sausages, bell peppers and escarole seasoned with garlic and rosemary.
Provided by Food Network Kitchen
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Toss the potatoes, tomatoes, garlic, rosemary, 1 teaspoon salt and 1/2 teaspoon pepper with the oil in a large baking pan. Roast for 25 minutes.
- Remove the pan from the oven and scatter the sausages and bell peppers over the potatoes. Continue to roast for 20 minutes more. Remove the sausages, then add the escarole to the pan with the potatoes, scraping up the potatoes. Toss to combine. Place the sausages on top of the escarole. Move the oven rack to the highest position and roast on the top rack until the escarole is wilted, about 5 minutes.
- Set the oven to broil and broil until the sausages are well browned and the escarole is slightly charred, about 1 minute, watching carefully to prevent them from burning. Transfer to a platter and serve.
SAUSAGE QUICHE
Steps:
- In a skillet, brown sausages until no longer pink. Drain and cut into small pieces; place in the pie shell. Sprinkle with cheese. In a bowl, beat eggs; add cream and nutmeg. Pour over cheese. , Bake at 350° for 55-60 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 485 calories, Fat 42g fat (23g saturated fat), Cholesterol 223mg cholesterol, Sodium 505mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 0 fiber), Protein 12g protein.
SAUSAGE QUICHE WITH POTATO CRUST
No crust to roll out-just press potato mixture into bottom of pie plate. I use already prepared refrigerated shredded potatoes to make it easier. A really quick recipe and so delicious!
Provided by Marie
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine cooking oil and shredded potatoes and press into a 9" pie pan.
- Bake potato crust at 425° for 15 to 20 minutes, until beginning to brown.
- Remove from oven.
- Layer sausage and cheese over potato crust.
- In a small bowl combine milk, eggs, salt and pepper and mix well.
- Pour over sausage and cheese.
- Sprinkle with parsley flakes.
- Return to oven and bake 30 minutes more.
- Cool 5 minutes before serving.
SAUSAGE AND TOMATO QUICHE
Provided by Ellen Slaby
Categories Egg Tomato Bake Quick & Easy Mozzarella Sausage Bon Appétit Massachusetts
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Place pie crust on cookie sheet. Place cheese and sausage in pie crust. Beat together yolks, egg, salt and red pepper flakes. Mix in cream. Pour into pie crust. Place tomato in circular pattern atop quiche. Sprinkle with oregano. Bake 15 minutes. Reduce oven temperature to 300°F. Bake until tester inserted in center comes out clean, about 40 minutes. Let stand 10 minutes. Serve warm.
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