Deep Dish Sausage Quiche Recipe 33

Steps:

• Directions Preheat oven to 425 F. Crumble and cook sausage and onions in medium skillet over medium heat until sausage is browned. Cover bottom of piecrust with sausage, onions and red peppers. Top with cheese. Combine eggs, half and half, salt and pepper in medium bowl; mix well and pour over sausage mixture. Bake 15 minutes. Reduce oven temperature to 350 F. Bake about 20 minutes more or until browned and well set. Let stand 5 minutes before cutting into wedges.

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.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. Spread into bottom of baking dish. Sprinkle with Cheddar cheese, Monterey Jack cheese, onion, chile peppers, and jalapeno pepper. In a medium bowl, mix eggs with chili powder, cumin, garlic powder, salt and pepper. Pour over contents of baking dish.
• Bake in preheated oven for 18 to 22 minutes, or until a knife inserted into the center comes out clean. Cool for 10 minutes, then cut into squares.

Steps:

• Directions Preheat oven to 425 F. Crumble and cook sausage and onions in medium skillet over medium heat until sausage is browned. Cover bottom of piecrust with sausage and onions. Top with cheese. Combine eggs, half and half, salt and pepper in medium bowl; mix well and pour over sausage mixture. Bake 15 minutes. Reduce oven temperature to 350 F. Bake about 20 minutes more or until browned and well set. Let stand 5 minutes before cutting into wedges.

Steps:

• Line bottom of pie shell with split and seeded green chilies.
• Sprinkle sausage over chilies.
• Combine eggs, cream, both cheeses, salt, pepper, and garlic salt, and slowly pour over sausage.
• Cover edge of pastry with a thin strip of foil to prevent excessive browning.
• Bake at 350 degrees for 35 minutes or until center is set and golden brown.
• Allow quiche to set at room temperature for 5 minutes before slicing.

Steps:

• Preheat oven to 350 F. In a large mixing bowl, combine eggs, milk or water, cheese, salt and pepper; set aside. Heat olive oil or butter in a large skillet; saute onions and any optional vegetables desired until vegetables are tender. Add vegetables and sausage to egg mixture; stir well.
• Place 12 foil baking cups into cupcake pan. Distribute sausage and egg mixture evenly into baking cups. Bake for 22 minutes or until eggs are set. Remove from oven. Sprinkle with Parmesan if desired.

Steps:

• Preheat oven to 375 degrees F.
• Line an UNGREASED deep dish pie plate with the pie pastry, folding edges over and crimping decoratively.
• Use a measuring cup to portion out the shredded cheese (if you go by the weight in ounces/grams, you will end up with excess cheese, as shredded cheese is very lightweight.) Sprinkle cheese over pastry, following by the meat, and sauteed vegetables (if using).
• Using a whisk, combine the eggs, milk, cream,flour, and melted butter (cooled slightly, but still liquid) until well combined. Season to taste with some salt and white pepper (black is fine if you don't mind seeing the specks). Be careful with the seasoning if you have added bacon, as the bacon already can add quite a bit of salt.
• Pour over the meat, cheese, and veggies.
• Using a microplane grater or a nutmeg grater, freshly grate a light dusting of nutmeg over the entire surface of the quiche to taste (don't go overboard).
• Bake in the center of your preheated oven for 40 minutes or until it has puffed,is bubbling, is very lightly browned, and a knife inserted near the center comes out clean.
• It will still jiggle like chilled gelatin, but should not be watery or slosh around.
• Do not overcook or it will get tough.
• Let cool 10 minutes before slicing into 8 slices.
• If you don't let it cool the 10 minutes, it will fall apart.
• The puffiness will sink during the cooling period and the quiche will flatten out quite a bit-this is normal.
• You can leave out the vegetables entirely or mix up several of the veggies together.
• You can also substitute more veggies (or other veggies such as cooked broccoli or sauteed zucchini slices) for all of the meat.
• I like my quiche to be more eggy, less cheesey- if you like it to be really cheesey, add an additional 1/2 cup cheese.

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.