Sausage Veggie Quiche Recipe By Tasty Food

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!

ROASTED PEPPER, SCALLION AND SAUSAGE QUICHE

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.

VEGETABLE QUICHE

Steps:

• Start preheating oven to 375. While that is happening --
• Saute onions, peppers, and mushrooms in one tbsp butter or margarine over medium heat for 10 minutes.
• While vegetables are cooking, toss cheese and flour together.
• Combine eggs, milk and seasoning and mix together.
• Add cheese and vegetables to egg mixture and mix well.
• Pour into greased pie dish and bake at 375 degrees for 45 minutes.
• Let stand 30-45 minutes before serving.
• Serve with orange slices and toast.

SAUSAGE GARDEN QUICHE

Steps:

• Line a 9-in. pie plate with pastry. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove the foil; bake 5 minutes longer. Cool on wire rack., In a large bowl, whisk eggs and milk. Stir in spinach, cheese, onion, chives, salt, garlic powder and pepper. Carefully pour into crust. , Cook sausage according to package directions. Arrange sausage in a spoke pattern in egg mixture; place tomato slices between links. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

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.

SAUSAGE AND PROVOLONE QUICHE

Steps:

• Preheat the oven to 400°F.
• To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.
• To prepare the filling, melt the butter in a medium skillet over high heat. Add the onions and sauté until they achieve a golden brown color, approximately 5 minutes. Spread the sautéed onions across the bottom of the pie shell.
• Remove the outer skin from the sausage by lightly cutting each sausage down the middle and then peeling off the casing. Place the sausages in a baking sheet and bake for approximately 30 minutes, or until they are thoroughly cooked. When you have finished cooking the sausages, increase heat to 425°F to let the oven preheat for the pie. Let the sausages cool, and then cut them into 1/2-inch pieces. Evenly distribute the sausages over the onions. Cover the sausages with a layer of evenly distributed provolone slices. Sprinkle the parsley over the provolone layer.
• In a medium bowl, using an electric mixer on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the onions, sausages, provolone, and parsley.
• To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F, and continue baking for 40 minutes, or until the quiche is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for at least 10 minutes before serving.
• Cooked Sausage and Provolone Quiche can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months. To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.

LOADED VEGETARIAN QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce oven heat to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over medium heat. Cook and stir onion, green bell pepper, mushrooms, and zucchini in hot oil until soft, 5 to 7 minutes. Remove vegetables from skillet and set aside.
• Sprinkle tomato slices with flour and basil; cook in the skillet for 1 minute per side.
• Whisk eggs, milk, salt, and pepper together in a small bowl.
• Spread 1 cup Colby-Monterey Jack cheese in the bottom of pie crust. Layer vegetable mixture over the cheese and top with the tomatoes. Pour egg mixture into pie shell. Sprinkle remaining 1/2 cup cheese atop the quiche.
• Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.

SAUSAGE AND RED BELL PEPPER QUICHE

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

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.