Sausage And Apple Quiche Recipes

Steps:

• Fit pastry into 9 inch quiche dish. (I used a pie pan). Prick bottom and sides of pastry with fork. Bake at 450 for 8-10 minutes; cool on wire rack.
• Combine apple, and next 3 ingredients; toss well. Cook apple mixture and onion in butter in large skillet over medium-high heat, stirring constantly, until onion is tender. Remove from heat, and cool 20 minutes.
• Brown sausage in large skillet, stirring until it crumbles and is done; drain well. Combine eggs and next 3 ingredients in large bowl. Add apple mixture and sausage to egg mixture; stir well.
• Pour mixture into prepared pastry shell. Gently stir in cheese. Bake uncovered at 350 for 35 minutse or until cheese melts and knife inserted in center comes out clean. 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:

• Fit piecrust into a 9 ½-inch deep-dish pieplate.
• Fold ends under, and crimp.
• Prick bottom and sides of piecrust with a fork. Bake at 400 for 8 minute.
• Brown sausage in a large skillet, stirring until it crumbles; drain.
• Cool.
• Combine sausage, cheese, and next 5 ingredients; spoon into prepared crust.
• Beat eggs and milk at medium speed with an electric mixer until blended.
• Pour over sausage mixture; sprinkle lightly with paprika.
• Bake at 325 for 50 minutes before serving.

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Unroll prepared pie crust, (or make your own from scratch). Place into 9" glass pie plate that has been lightly sprayed with cooking oil.(Optional, but I highly recommend this: spray the crust very LIGHTLY with cooking spray and pierce carefully with a fork in two or three places. Bake @ 350 just until you see the texture of the surface dry just a bit, but do not let it brown...usually about 5 minues.. This results in a much flakier bottom crust!) Remove crust from oven and allow to cool completely before adding fillings.
• 3. Slice onion into thin crescent strips to mimic apple slices.
• 4. Core, peel, and slice apples into approximately 1/3" pieces. Toss with lemon juice to prevent discoloring.
• 5. Dice or crumble sausage and cook slowly on low heat in non stick skillet so that you do not need additional butter or oil. The sausage will produce its own yummy drippings if done slowly. The sausage is precooked and will be cooked again later in the quiche, so don't cook until it is dried out. Remove sausage to absorbent paper and set aside.
• 6. Add 2-3 Tbl. butter to skillet with sausage drippings and melt slowly to prevent browning. Increase heat to medium high and add sliced onions and cook for about 1 minute.
• 7. Add apples to onions, cooking for about 2-3 minutes until apples change color and softening begins. This mixture should gently simmer. Refrain from cooking past the initial stage to prevent a mushy quiche.
• 8. Add sausage, spices and extract to apples and onions. Turn off heat under your pan. Gently combine all ingredients and empty this onto a plate to start cooling.
• 9. Whisk together cream, milk and eggs together until there is no distinguishing between egg yolks and whites.
• 10. Spoon filling mixture into pie crust. Cover with cheeses. Gently pour egg mixture over all ingredients. If you precooked the crust, I recommend cutting thin strips of foil and covering edges of crust to prevent over browning.
• 11. Cook at 350 for about 40-50 minutes, or until toothpick inserted into middle of pie comes out fairly dry. If you find that the pie is browning too much before it finishes cooking, make a tent of a piece of foil creased in the middle and lay gently on top of pie. You may want to spray the side of the foil that contacts the pie with a little pan spray, but try to tent it enough so that little contact occurs.
• 12. Combine yogurt, mayo and Miracle Whip and refrigerate. A dash of cinnamon is good in this topping of you prefer. The topping is optional. I serve it on the side in a tiny dipping bowl.

Steps:

• 1. Preheat oven to 425F.
• 2. Place piece of foil inside pastry shell; partially fill with uncooked beans or rice. Bake 10 minutes. Remove foil and beans; continue baking pastry 5 minutes or until lightly browned. Let cool.
• 3. Reduce oven temperature to 375F.
• 4. Crumble sausage into large skillet; add onion. Cook over medium heat until meat is browned and onion is tender. Spoon off and discard pan drippings.
• 5. Add apple, sugar, lemon juice and crushed red pepper to skillet. Cook on medium-high, stirring constantly, 4 minutes or until apple is just tender and all liquid is evaporated. Let cool.
• 6. Spoon sausage mixture into pastry shell; top with cheese. Whisk eggs, half-and-half, salt and dash of black pepper in medium bowl. Pour over cheese.
• 7. Bake 35 to 45 minutes or until filling is puffed and knife inserted in center comes out clean. Let stand 10 minutes before cutting.

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.