Country Sausage Quiche Recipes

COUNTRY SAUSAGE QUICHE

Steps:

• 1. Preheat oven according to pie crust instructions. Unroll pie crust and gently press into a pie plate crimping the edges using your fingers. Poke crust with a fork and bake the crust for approximately 5 minutes just to get it started.
• 2. Meanwhile brown sausage in a medium skillet, drain on paper towel cool slightly. *I often use leftover chicken, roast beef, bacon bits, diced ham, sausage or a combination of two.
• 3. While sausage is cooling use the same skillet to add 1 T olive oil & saute 1 - 1 1/2C mixed veggies diced in uniform pieces. I used 1/4 diced onion, 1/4 diced yellow bell pepper, 3 T. sliced mushrooms, 1/2 small zucchini diced. Let cool slightly. *any combination works: Chicken & broccoli or ground beef, onion, black olive w/salsa are some favorites*
• 4. In a small mixing bowl combine eggs, half & half, red pepper flakes, mustard, garlic & onion powder, thyme, worcestershire sauce, salt & pepper and whisk really well. *using half & half (my favorite) or heavy cream makes this dish rich and decadent. Using milk just lightens this up a bit.
• 5. Layer into pie shell browned meat, veggies, 1/2 of the shredded cheese & gently pour egg mixture over everything. Cover crust with foil and remove last 10 minutes of baking time.
• 6. Bake at 375 degrees for 40 minutes until middle is done. *I place the quiche on a large cookie sheet to avoid boil over/spills in my oven.
• 7. Remove from oven and top with remaining cheese and let stand for 10 minutes before serving. This is really good served room temperature too.

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.

TRISHA YEARWOOD'S COUNTRY QUICHE

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.
• Cook's Notes: To lighten up this quiche, use turkey sausage and egg substitute.
• Garth likes this quiche with cheese tortellini. If you add tortellini, cover with egg or the pasta will burn when the quiche bakes.

SPICY SAUSAGE QUICHE

Steps:

• Preheat oven to 400º. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Repeat with remaining dough. Refrigerate 30 minutes. Line unpricked crusts with a double thickness of heavy-duty foil. Bake for 10 minutes. Remove the foil; bake 5 minutes longer. Cool on wire racks., Meanwhile, in a large skillet, cook pork over medium heat until no longer pink, 7-9 minutes; drain. In a large bowl, whisk eggs, milk, mayonnaise, salt and pepper. Stir in cheese, jalapenos, green onions and cooked pork. Pour into crusts., Bake until a knife inserted in center comes out clean, 30-35 minutes. Cover edges loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Let stand 10 minutes before cutting., Freeze option: Cover and freeze unbaked quiches. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400º. Place quiches on baking sheets. Bake as directed, increasing time to 40-45 minutes. Cover edges loosely with foil during the last 15 minutes if needed to prevent overbrowning.

ITALIAN SAUSAGE QUICHE

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.