Pork And Potato Quiche Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Put the pie dough in a pie plate, crimp the edges and cover with foil. Pour pie weights, beans, or uncooked rice on top of the foil and bake until the crust sets, about 20 minutes. Remove the foil with the weights and continue to bake the crust until golden, about 15 minutes more. Remove the crust from the oven and let cool. Reduce the oven temperature to 375 degrees F.
• Put the sausage and bacon in a cold large skillet; set over medium heat and cook, breaking up the sausage with a wooden spoon, until browned, about 10 minutes. Drain off the fat.
• Spread the potatoes evenly over the bottom of the crust. Top with the sausage and bacon. Whisk together the eggs, half-and-half, 1/2 teaspoon salt and a couple turns of pepper in a medium bowl; pour the egg mixture over the meat. Bake until the quiche is just set, 35 to 40 minutes. Set aside to cool slightly.
• Tear the frisee into bite-size pieces and wash well. Whisk together the vinegar, mustard, 1/2 teaspoon salt and a couple turns of pepper in a salad bowl. Whisk in the oil in a slow, steady stream to make a smooth, slightly thick dressing and then toss in the frisee until coated.
• Serve the quiche warm or at room temperature with the salad.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9 inch pie pan.
• Press potatoes into greased pie plate. Brush with melted butter. Bake in preheated oven until lightly browned, about 10 to 15 minutes.
• In a large bowl, stir together beaten eggs, milk, cheese, ham, salt and pepper. Pour egg mixture into baked crust.
• Bake in preheated oven until center is set, about 20 minutes. The quiche will be browned on top and a knife inserted into the center will come out clean.

Steps:

• Preheat oven to 425°F.
• In an 8-inch square baking tin that has been sprayed with vegetable oil, place frozen Potatoes O’Brien or hash brown potatoes.
• Sprinkle with a couple of tablespoons of vegetable oil and bake in the oven for 15 minutes.
• Meanwhile, brown the sausage, either mild or hot, and drain well.
• Grate enough cheese to make 1½ cups.
• And in a separate bowl whisk together evaporated milk and eggs, along with seasoning salt.
• When potatoes have come out of the oven, layer them with the sausage and cheese and pour the milk/egg mixture over all.
• Bake at 425°F for 30 minutes.
• Allow to sit for 5 to 7 minutes after it comes out of oven.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Cut a 9-inch circle of parchment paper.
• Place pastry crust in a 9-inch quiche or pie pan, gently shaping and stretching to fit. Prick crust with a fork several times and place parchment circle over top. Add pie weights or dried beans on top of parchment paper.
• Set the pan on a baking sheet and place in the center of the preheated oven. Reduce heat to 375 degrees F (190 degrees C) and bake about 10 minutes. Remove to a wire rack and cool for about 5 minutes. Carefully remove pie weights or beans and parchment paper. Leave oven on.
• While the crust is cooling, squeeze thawed spinach between several layers of paper towels, to remove most of the moisture. Set aside.
• Add thawed potatoes to the cooled crust. Sprinkle 1 cup shredded Gruyere cheese on top.
• Stir beaten eggs, cream, bagel seasoning, and hot pepper sauce in a large bowl until ingredients are fully incorporated. Stir in spinach, breaking up any clumps. Pour mixture over the cheese and potatoes. Sprinkle the remaining 1/2 cup Gruyere on top.
• Place in the center of the oven and bake until eggs are set and a knife inserted into the middle comes out clean, 40 to 45 minutes. Remove from the oven and cool on a rack for 10 minutes. Serve warm.