Sausage Pepper And Potato Quiche Food

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SAUSAGE-POTATO QUICHE



Sausage-Potato Quiche image

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

All-purpose flour, for rolling
1 recipe Basic Pie Crust or 1 store-bought single-crust pie dough
1 tablespoon unsalted butter
2 cups crumbled cooked spicy Italian sausage
Coarse salt and ground pepper
6 large eggs
3/4 cup heavy cream
3/4 pound russet potato, cubed and steamed until tender
1 cup finely grated Parmesan (4 ounces)

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

SAUSAGE-POTATO QUICHE



Sausage-Potato Quiche image

This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. The flaky crust and custard filling make it a perfect vehicle for an array of mix-ins.

Categories     italian sausage     breakfast recipes     italian sausage and potatoes     quiche     brunch recipes     quiche recipes     breakfast for dinner

Time 1h30m

Yield 8

Number Of Ingredients 10

all-purpose flour
1 homemade or store-bought single-crust pie dough
1 tbsp. unsalted butter
2 c. crumbled cooked spicy Italian sausage
Coarse salt
ground pepper
6 large eggs
3/4 c. heavy cream
3/4 lb. russet potato
1 c. finely grated Parmesan

Steps:

  • Preheat oven to 375 degrees F. 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. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

SAUSAGE AND PEPPER QUICHE



Sausage and Pepper Quiche image

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

mozzarella cheese, shredded
1/2 lb sausage, cooked and cooled, I use Jimmy Dean
6 eggs
1/2 pint whipping cream
1 small onion, chopped (optional)
1 bell pepper, chopped (optional)

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.

ROASTED PEPPER, SCALLION AND SAUSAGE QUICHE



Roasted Pepper, Scallion and Sausage Quiche image

Provided by Food Network Kitchen

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 9

1 sheet refrigerated pie dough (half of a 14-ounce box)
1/2 cup roughly chopped jarred roasted peppers
1/4 cup chopped scallions
1/2 cup cooked and crumbled sausage
3/4 to 1 cup shredded cheddar cheese
3 large eggs
1 1/4 cups heavy cream, half-and-half or milk
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 375˚. Line a 9-inch pie plate with the pie dough and crimp as desired; chill 30 minutes. Line with foil, then fill with pie weights or dried beans. Bake until the crust is set, about 20 minutes. Remove the foil and weights and continue baking until lightly golden, 5 to 10 more minutes. Let cool while you prepare the filling.
  • Make the filling: Combine the roasted peppers and scallions in a large bowl. Add the sausage and cheddar and toss to combine.
  • Whisk the eggs, heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir in the parsley. Spread the vegetable-cheese mixture in the crust, then pour the egg mixture on top. Reduce the oven temperature to 350˚ and bake until the filling is set, 40 to 50 minutes. Let cool at least 30 minutes before slicing.

SAUSAGE PEPPER AND POTATO QUICHE



Sausage Pepper and Potato Quiche image

We love quiche in my house, and sometimes dinner calls for a more hearty version. This one makes hubs happy!

Provided by The Miserable Gourm

Categories     Lunch/Snacks

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

2 potatoes, sliced thin
1 lb sweet Italian sausage
1 cup green pepper, diced
1 cup red pepper, diced
1 cup onion, diced
1 cup shredded cheese
4 eggs
1 cup milk or 1 cup cream
1 pie crust
salt or pepper
1 tablespoon olive oil

Steps:

  • Remove casing from sausage and cook in a pan over medium heat until browned. Use a wooden spoon and crumble the sausage as it cooks. Drain on a paper towel to remove any fat.
  • In same pan, gently saute peppers and onions about 5 min until soft. Salt and pepper to taste. Remove from pan and set aside.
  • Again using same pan, heat olive oil and cook potato slices about 10 min to soften.
  • Preheat oven to 350. Lay pie crust into pie pan and lay potato slices to cover bottom. Next add crumbled sausage, peppers and onions. Whisk together egg and milk and pour over top of mixture. Top with cheese.
  • Bake at 350 for about 40 minutes or until set and golden.
  • Serve warm.

Nutrition Facts : Calories 498.3, Fat 28.1, SaturatedFat 10.2, Cholesterol 164.4, Sodium 843.5, Carbohydrate 36.5, Fiber 4.1, Sugar 3.5, Protein 25.5

SMOKED SAUSAGE AND POTATO QUICHES



Smoked Sausage and Potato Quiches image

Make and share this Smoked Sausage and Potato Quiches recipe from Food.com.

Provided by carolinajewel

Categories     Breakfast

Time 55m

Yield 24 mini quiches, 12 serving(s)

Number Of Ingredients 10

1 (30 ounce) bag frozen hash browns, thawed and squeezed dry
1/4 cup butter, melted
4 large eggs, lightly beaten
1 cup half-and-half
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon black pepper
1 cup smoked sausage, finely chopped
1 cup sharp cheddar cheese, finely shredded
fresh parsley

Steps:

  • Preheat oven to 425 deg. Spray 2 12 cup muffin pans with no stick spray.
  • Press hash browns into bottom and up sides of muffin cups. Gently brush with melted butter. Bake crusts 20 minutes. Reduce heat to 350 deg.
  • In a medium bowl, whisk together eggs, half and half, dry mustard, salt and pepper, until well combined.
  • Evenly divide sausage and cheese between all prepared crusts. Spoon egg mixture into each crust. bake 15 minutes. Cool in pan 5 minutes before removing.
  • Garnish with fresh parsley, if desired.

ROASTED POTATO AND SAUSAGE QUICHE



Roasted Potato and Sausage Quiche image

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

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 bag (12 oz) frozen roasted red potatoes, green beans & rosemary butter sauce
8 oz bulk pork sausage
1 1/2 cups sliced fresh mushrooms (4 oz)
1 cup shredded smoked Cheddar or smoked Gouda cheese (4 oz)
4 eggs
1 cup half-and-half
1/4 teaspoon coarse ground black pepper
Chopped fresh Italian (flat-leaf) parsley, if desired

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 AND RED BELL PEPPER QUICHE



Sausage and Red Bell Pepper Quiche image

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

1/2 cup plus 2 tablespoons all-purpose flour
3 tablespoons cold unsalted butter, cut into bits
1 tablespoon cold vegetable shortening
1/2 teaspoon salt
3/4 pound hot or sweet Italian sausage, casings discarded and the meat chopped
2 red bell peppers, minced (about 1 1/4 cups)
1/4 cup grated Cheddar
2 tablespoons freshly grated Parmesan
2 large eggs
1/2 cup heavy cream
3 tablespoons milk

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 QUICHE WITH POTATO CRUST



Sausage Quiche With Potato Crust image

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

1/2 lb ground sausage, browned and drained
3 tablespoons cooking oil
3 cups coarsely shredded raw potatoes
1 cup grated swiss cheese or 1 cup cheddar cheese
1 (12 ounce) can evaporated milk
2 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon parsley flakes

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.

ITALIAN SAUSAGE QUICHE



Italian Sausage Quiche image

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

Categories     Breakfast     Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 14

Dough for single-crust pie
1 pound bulk Italian sausage
1/4 cup chopped onion
1/4 cup chopped green pepper
4 teaspoons chopped seeded jalapeno pepper
1 cup shredded sharp cheddar cheese
3 large eggs, room temperature
1 cup heavy whipping cream
1 teaspoon minced fresh parsley
1 teaspoon minced fresh basil
1/4 teaspoon pepper
1/8 teaspoon salt
Dash garlic powder
Dash cayenne pepper

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.

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