SAUSAGE AND MOZZARELLA QUICHE WITH PICKLED CHERRY PEPPERS
Pick Italian sausage for this quiche perked up by pickled peppers.
Provided by Food Network Kitchen
Time 2h
Yield 6-8
Number Of Ingredients 8
Steps:
- For the crust: Par-bake the crust according to package directions. Let cool slightly before adding the filling.
- Adjust the oven temperature to 350 degrees F.
- For the filling: Combine the cheese, sausage and cherry peppers in a small bowl and sprinkle it in an even layer over into the crust.
- For the custard: Whisk together the heavy cream, parsley, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
- Pour the custard over the filling and bake until the quiche is set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
ITALIAN SAUSAGE QUICHE
This popular quiche recipe is made with mild Italian sausage, made especially for us by our local butcher. For the best flavor, choose sausage that is not too heavily spiced. -Lee Ann Miller, Millersburg, Ohio
Provided by Taste of Home
Time 1h5m
Yield 6 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 528 calories, Fat 42g fat (21g saturated fat), Cholesterol 217mg cholesterol, Sodium 702mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 0 fiber), Protein 17g protein.
SAUSAGE AND PEPPER QUICHE
Make and share this Sausage and Pepper Quiche recipe from Food.com.
Provided by lazyme
Categories Savory Pies
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Spray a glass 9-inch square baking dish with a nonstick cooking spray.
- Layer 1/2 inch of shredded mozzarella cheese.
- Add cooked sausage that has been browned and cooled.
- The chopped onions and red and green peppers may be added at this time if you wish.
- Beat eggs and whipping cream.
- Pour mixture over all.
- Bake at 325ºF for one hour.
- Garnish with parsley and candied apple rings on the side, if desired.
- Serve immediately.
ROASTED PEPPER, SCALLION AND SAUSAGE QUICHE
Provided by Food Network Kitchen
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
QUICHE WITH RED PEPPERS AND SPINACH
The real spring vegetable here is the spinach, lush and beautiful at this time of year. You can always get red peppers in a supermarket, and when you cook them for a while, as you do here, even the dullest will taste sweet. I make the pepper mixture first, then wilt the spinach in the same pan and line the tart shell with the savory mix. If you can, make the pepper and spinach filling a day ahead. It dries out a little if it sits overnight in the refrigerator and is less likely to dilute the custard.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 1h30m
Yield 6 generous servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt, the garlic, peppers and thyme. Cook, stirring often, for 5 minutes, then turn the heat to medium low and continue to cook for 5 to 10 minutes more, until peppers are very tender and sweet.
- Turn up heat to medium-high and, a handful at a time, add spinach and stir until each handful wilts. If there is liquid remaining in the pan turn up the heat and stir while you let it cook off. Remove from heat and transfer to a bowl. If you are making filling a day ahead, refrigerate uncovered.
- Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet for easy handling. Using a pastry brush, lightly brush bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
- Add salt (I use 1/2 teaspoon), pepper, and milk to the remaining eggs and whisk together.
- Spread pepper and spinach mixture in an even layer in the crust. Stir together cheeses and sprinkle in an even layer on top. Very slowly pour in the egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to avoid the custard spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 365, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 23 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 555 milligrams, Sugar 5 grams, TransFat 0 grams
SAUSAGE AND RED BELL PEPPER QUICHE
Categories Egg Brunch Side Bake Sauté Quick & Easy Sausage Bell Pepper Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2 as an entrée
Number Of Ingredients 11
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-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
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.
Nutrition Facts : Calories 485 calories, Fat 42g fat (23g saturated fat), Cholesterol 223mg cholesterol, Sodium 505mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 0 fiber), Protein 12g protein.
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