POTATO-SAUSAGE QUICHE
Enjoy this sausage pie made using Pillsbury™ refrigerated pie crusts and hash brown potatoes.
Provided by Pillsbury Kitchens
Categories Breakfast
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- 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.
- Bake at 425°F. for 25 minutes. Cover top of pie with foil to prevent excessive browning. Bake an additional 15 to 20 minutes or until potatoes are tender and crust is deep golden brown. To serve, cut into wedges.
Nutrition Facts : Calories 620, Carbohydrate 52 g, Cholesterol 215 mg, Fat 3 1/2, Fiber 3 g, Protein 25 g, SaturatedFat 16 g, ServingSize 1 serving, Sodium 770 mg, Sugar 4 g, TransFat 0 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
CHEESY SAUSAGE AND POTATO SUPPER QUICHE
Enjoy this cheesy sausage and potato quiche recipe for supper that's made using Pillsbury™ refrigerated pie crust and Old El Paso® chopped green chiles.
Provided by Pillsbury Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Make 1 pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Bake 7 to 9 minutes or until light golden brown.
- Meanwhile, brown sausage in medium skillet over medium heat until thoroughly cooked, stirring frequently. Drain. Beat eggs in medium bowl. Add milk, potatoes and chiles; mix well.
- Remove partially baked crust from oven; reduce oven temperature to 375°F. Sprinkle crust with 1 cup of the cheese. Top with cooked sausage, potato mixture and remaining cheese.
- Return to oven; bake 40 to 50 minutes or until top is deep golden brown and knife inserted 2 inches from edge comes out clean. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Let stand 5 minutes before cutting into wedges.
Nutrition Facts : Calories 540, Carbohydrate 30 g, Cholesterol 285 mg, Fat 3, Fiber 2 g, Protein 24 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 970 mg, Sugar 4 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.
MAKE-AHEAD SAUSAGE & POTATO QUICHE
This make-ahead quiche is a tasty way to have your Italian turkey sausage and hashed brown potatoes to go when you have a big day ahead of you.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield Makes 8 servings.
Number Of Ingredients 13
Steps:
- Mix flour, cereal and salt in large bowl. Using a pastry blender or 2 knives, cut in 5 Tbsp. of the margarine until mixture forms fine crumbs. Gradually add 4 Tbsp. of the water, stirring until mixture forms ball. Add remaining 1 Tbsp. water, if necessary for ball to stick together.
- Roll pastry into 11-inch circle on lightly floured surface. Line 9-inch pie plate with pastry, allowing 1/2-inch overhang. Turn under edge; flute. Pierce pastry shell with fork. Bake at 450°F for 7 minutes. Remove from oven. Reduce oven temperature to 375°F.
- Melt remaining 1 Tbsp. margarine in large skillet on medium heat. Add potatoes, green pepper, onion and sausage. Cook and stir 3 minutes or until onions are tender. Pour into pastry shell.
- Beat eggs, milk and thyme with wire whisk until well blended. Stir in cheese. Pour into pastry shell; stir gently until well blended.
- Bake 40 to 50 minutes or until knife inserted in center comes out clean.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 130 mg, Sodium 500 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 3 g, Protein 14 g
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 PEPPER AND POTATO QUICHE
We love quiche in my house, and sometimes dinner calls for a more hearty version. This one makes hubs happy!
Provided by The Miserable Gourm
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Remove casing from sausage and cook in a pan over medium heat until browned. Use a wooden spoon and crumble the sausage as it cooks. Drain on a paper towel to remove any fat.
- In same pan, gently saute peppers and onions about 5 min until soft. Salt and pepper to taste. Remove from pan and set aside.
- Again using same pan, heat olive oil and cook potato slices about 10 min to soften.
- Preheat oven to 350. Lay pie crust into pie pan and lay potato slices to cover bottom. Next add crumbled sausage, peppers and onions. Whisk together egg and milk and pour over top of mixture. Top with cheese.
- Bake at 350 for about 40 minutes or until set and golden.
- Serve warm.
Nutrition Facts : Calories 498.3, Fat 28.1, SaturatedFat 10.2, Cholesterol 164.4, Sodium 843.5, Carbohydrate 36.5, Fiber 4.1, Sugar 3.5, Protein 25.5
SAUSAGE-POTATO QUICHE
Make and share this Sausage-Potato Quiche recipe from Food.com.
Provided by Gil Sykes
Categories Savory Pies
Time 30m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F.
- Toss potatoes with vegetable oil.
- Press into 9x12-inch baking dish for crust.
- Bake at 450°F for 10-15 minutes or until just beginning to turn brown.
- Brown sausage and drain fat, sprinkle over potato crust, distributing evenly among pans. Sprinkle onions over sausage and cheese over onions.
- Combine eggs, milk, and salt and divide mixture evenly. Sprinkle with parsley flakes.
- Bake at 450°F until firm and a knife inserted comes out clean.
- * For ham and potato quiche, substitute ham for sausage.
Nutrition Facts : Calories 668.8, Fat 48.6, SaturatedFat 17.8, Cholesterol 701.9, Sodium 1077.8, Carbohydrate 19.9, Fiber 1.8, Sugar 5.4, Protein 36.4
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
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CRUSTLESS QUICHE WITH SAUSAGE & POTATOES - BRIGHT-EYED …
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5/5 (1)Total Time 55 minsCategory BreakfastCalories 298 per serving
- In a large skillet, heat 3 tablespoons avocado oil over medium heat. Carefully add the sliced & quartered potato (the oil will be hot and prone to splattering) and toss in oil to coat. Cover and cook, tossing often, until potatoes are golden-brown and fork-tender (about 10 minutes). Remove from heat and add 1/2 teaspoon salt, 1/2 teaspoon garlic powder, pepper, and onion powder, and toss to coat evenly in spices. Transfer to a bowl and set aside.
- In the same skillet, heat the remaining 1 tablespoon oil over medium heat. Add the sliced sausage and cook, stirring often, until cooked through and golden-brown on the exterior (about 5 minutes). Remove from heat.
- In a large bowl, whisk together the eggs, cream cheese, milk, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon garlic powder, breaking up the cream cheese as you go, until the mixture is fairly smooth and no large chunks of cream cheese remain. Mix in the potatoes and sausage.
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