Sausage And Cranberry Quiche Food

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.

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.

COUNTRY QUICHE

Steps:

• Preheat the oven to 350 degrees F.
• In a large skillet, cook the sausage until browned and cooked through, about 10 minutes. Then remove with a slotted spoon and reserve.
• In a large mixing bowl, whisk the baking powder, tomatoes and eggs together. Add the cooked sausage and the cheese to the egg mixture and stir together with a large spoon. Add salt and pepper and divide the mixture between both unbaked pie shells. Bake until the filling is set, about 30 minutes. Serve warm or at room temperature.

HOLIDAY SAUSAGE CRANBERRY QUICHE

Steps:

• 1. Preheat oven to 400F.
• 2. Let frozen pie shell stand at room temperature 10 minutes; do not prick the shell. Bake 7 minutes. Remove from oven and set aside.
• 3. Reduce oven temperature to 375F. In large skillet, crumble and cook sausage and onions over medium-high heat until sausage is browned. Drain off drippings. Remove from heat and stir in cranberries.
• 4. Sprinkle cheese on bottom of pie shell, then evenly cover with the sausage mixture. In medium bowl, combine eggs and half and half; whisk until mixed but not frothy. Pour egg mixture over top of mixture in pie shell. Bake 40-45 minutes or until knife inserted comes out clean.
• 5. Let stand 10 minutes before serving. Refrigerate leftovers.

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.

SAUSAGE QUICHE

Steps:

• Preheat oven to 425°F
• Cook and crumble sausage and onion until sausage is browned.
• Cover bottom of pie crust with mixture and top with cheese.
• In medium mixing bowl. Beat eggs and add half and half, salt and pepper.
• Pour over sausage mixture.
• Bake 15 minutes. Reduce oven to 350 F and continue cooking for 20 minutes or until set. Let stand 5 minutes then cut into wedges.

MINI SAUSAGE QUICHES

Steps:

• In a large skillet, brown sausage and onion over medium heat until meat is no longer pink, 4-5 minutes, breaking sausage into crumbles; drain. Stir in chives. , On a lightly floured surface, unroll crescent dough into a long rectangle; seal seams and perforations. Cut into 48 pieces. Press onto the bottoms and up the sides of greased miniature muffin cups. , Fill each with about 2 teaspoons of sausage mixture. In a large bowl, combine the eggs and cheeses. Spoon 2 teaspoons over sausage mixture in each cup. Sprinkle with paprika. , Bake at 375° until a knife inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. If desired, sprinkle with additional minced chives. Serve warm.