SAUSAGE-POTATO QUICHE
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
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
ROASTED POTATO AND SAUSAGE QUICHE
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
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 QUICHE WITH POTATO CRUST
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
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.
POTATO-CRUSTED QUICHE RECIPE BY TASTY
Here's what you need: russet potato, olive oil, salt, pepper, grated parmesan cheese, eggs, milk, tomato, green onion, bacon, shredded cheddar cheese, garlic powder
Provided by Alix Traeger
Categories Lunch
Yield 5 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F (200°C).
- Peel the potatoes, then thinly slice a knife or mandoline.
- Add the sliced potatoes to a large bowl and drizzle with the olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and the Parmesan and toss with your hands or a spoon to coat.
- Arrange the potato slices in a pie dish, starting from the middle and working your way out, overlapping the potato slices. Fill in any gaps with leftover potato slices.
- Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown.
- Reduce the oven temperature to 350˚F (180˚C).
- In a medium bowl, whisk together the eggs, milk, tomato, green onions, bacon, cheddar cheese, remaining teaspoon of salt, remaining ¼ teaspoon of pepper, and the garlic powder.
- Slowly pour the egg mixture over the potatoes. If the potatoes begin to lift up, stop and press them down with a spoon.
- Bake the quiche for 30 minutes, or until the eggs are set and the potatoes are brown.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 412 calories, Carbohydrate 23 grams, Fat 25 grams, Fiber 2 grams, Protein 21 grams, Sugar 4 grams
SAUSAGE QUICHE
Make and share this Sausage Quiche recipe from Food.com.
Provided by weekend cooker
Categories One Dish Meal
Time 55m
Yield 2 Quiches, 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1041.9, Fat 80.7, SaturatedFat 35.4, Cholesterol 344.8, Sodium 1489.5, Carbohydrate 40.8, Fiber 3.8, Sugar 3.4, Protein 38.8
SPINACH QUICHE WITH POTATO CRUST
While this recipe is delicious using ingredients exactly as listed, it's also a smart way to make the most of any leftover potatoes and veggies. Use 2-1/2 cups leftover mashed potatoes and whatever cooked vegetables you have on hand. You can also substitute 1/2 pound Italian sausage for the bacon if you want a heartier quiche. -Heather King, Frostburg, Maryland
Provided by Taste of Home
Time 1h20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Press mashed potatoes onto bottom and up sides of a greased 9-in. deep-dish pie plate. Brush with 1 tablespoon oil. Bake 30 minutes or until edges are golden brown., Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat. Stir in spinach, bacon and rosemary; spoon over crust. In a small bowl, whisk eggs, milk and pepper until blended; stir in cheese. Pour over mushroom mixture., Bake 25-30 minutes longer or until golden brown and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 284 calories, Fat 17g fat (7g saturated fat), Cholesterol 126mg cholesterol, Sodium 495mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.
POTATO CRUST QUICHE
My husband and I have lived in four different states, and we've grown potatoes in every one of them. I mostly make this dish for family, but company loves it, too. It's almost a meal in itself-all you need to add is a salad. -Nancy Smith, Scottsdale, Arizona
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine crust ingredients; press into a well-greased 10-in. deep-dish pie plate. Bake at 400° for 20 minutes. , Remove from oven; reduce heat to 350°. Add 1 cup cheese, onion, ham and broccoli to crust. Whisk the eggs, cream, salt and nutmeg; pour over broccoli. Sprinkle with paprika. , Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 358 calories, Fat 15g fat (8g saturated fat), Cholesterol 155mg cholesterol, Sodium 833mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 18g protein.
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POTATO-SAUSAGE QUICHE RECIPE - PILLSBURY.COM
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4/5 (6)Category BreakfastServings 6Total Time 1 hr
- Heat oven to 425°F. Spray 9-inch deep-dish glass pie pan with nonstick cooking spray. Cook sausage in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
- Add potatoes and onion to sausage in skillet; mix well. Cook 5 to 8 minutes or until potatoes are slightly soft, stirring occasionally. Remove from heat. Stir in cheese.
- Beat eggs in large bowl. Add milk; blend well. Reserve 1 tablespoon egg mixture for topping. Add potato mixture to remaining egg mixture; mix well. Spoon potato-egg mixture into sprayed pie pan, keeping mixture away from edges.
- Remove pie crust from pouch. Unfold pie crust; press out fold lines. Place over potato mixture, tucking edges of crust around potato mixture. Turn edges under and press to edge of pie pan. Cut several slits in crust for steam to escape. Brush with reserved tablespoon egg mixture.
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