Sausage Tomato Quiche Recipes

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Line pie pan with pie crust, and prick several places with a fork. Place a double layer of aluminum foil over the crust. Bake in the preheated oven for 8 minutes, and then remove foil. Continue baking until crust begins to set, about 5 minutes; remove from oven. Reduce oven temperature to 350 degrees F (175 degrees C).
• In a large skillet, cook sausage until well browned, stirring frequently. Mix in shallots and garlic, and continue cooking for 1 minute. Stir in sun-dried tomatoes and 1 tablespoon parsley. Spread mixture into the bottom of the warm pie crust.
• In a mixing bowl, beat eggs with cream. Stir in cheese. Pour mixture over sausage in pie crust. Sprinkle remaining parsley over the top.
• Bake in preheated oven until crust browns and a knife inserted in the center comes out clean, about 45 to 60 minutes.

Steps:

• Preheat the oven to 350 degrees F.
• In a large skillet, cook the sausage until browned and cooked through, about 10 minutes. Then remove with a slotted spoon and reserve.
• In a large mixing bowl, whisk the baking powder, tomatoes and eggs together. Add the cooked sausage and the cheese to the egg mixture and stir together with a large spoon. Add salt and pepper and divide the mixture between both unbaked pie shells. Bake until the filling is set, about 30 minutes. Serve warm or at room temperature.

Steps:

• Line a 9-in. pie plate with pastry. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove the foil; bake 5 minutes longer. Cool on wire rack., In a large bowl, whisk eggs and milk. Stir in spinach, cheese, onion, chives, salt, garlic powder and pepper. Carefully pour into crust. , Cook sausage according to package directions. Arrange sausage in a spoke pattern in egg mixture; place tomato slices between links. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Steps:

• Preheat oven to 425°F. Place pie crust on cookie sheet. Place cheese and sausage in pie crust. Beat together yolks, egg, salt and red pepper flakes. Mix in cream. Pour into pie crust. Place tomato in circular pattern atop quiche. Sprinkle with oregano. Bake 15 minutes. Reduce oven temperature to 300°F. Bake until tester inserted in center comes out clean, about 40 minutes. Let stand 10 minutes. Serve warm.

Steps:

• Preheat oven to 425°F
• Place pie crust on cookie sheet.
• Place cheese and sausage in pie crust.
• Beat together yolks, egg, salt and red pepper flakes.
• Mix in cream.
• Pour into pie crust.
• Place tomato in circular pattern atop quiche.
• Sprinkle with oregano.
• Bake 15 minutes.
• Reduce oven temperature to 300°F
• Bake until tester inserted in center comes out clean, about 40 minutes.
• Let stand 10 minutes.
• Serve warm.
• Serves 6 to 8.

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.

Steps:

• Unroll crust into a 9-in. pie plate; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 450° for 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. , Place tomatoes in a 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1/8 teaspoon each salt and pepper. Bake at 450° until skins blister, 8-10 minutes., In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Remove sausage. In the same skillet, cook spinach until wilted, 4-5 minutes., Combine sausage, tomatoes, spinach and cheese; transfer to crust. Whisk eggs, cream, garlic powder and remaining salt and pepper; pour over top., Bake at 375° until a knife inserted in center comes out clean, about 40-45 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. 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:

• Heat oven to 425. Spray a 9" pie pan w/ cooking spray. Line pie pan w/ pie shell. Prick pie shell w/ fork. Place 2 sheets foil over pie shell, bake 8 mins, or until set. Remove foil from pie shell. Reduce temp to 350. In lg skillet, cook sausage until well browned. Stir in shallots and garlic, cook 1 min. Stir in chopped sun-dried tomatoes and parsley. Spread mix into pie shell. In a bowl, beat eggs w/ cream. Stir in cheese. Pour over sausage mix. Sprinkle w/ remaining parsley, bake 1 hr, or until a knife inserted in center comes out clean.