Turkey Sausage Asparagus Quiche Recipes

SAUSAGE AND ASPARAGUS QUICHE

Steps:

• Heat your oven on 350°F; prick your pie shells on the bottom and place them on a baking sheet. Put the pies in the oven for 10 minutes. Take them out of the oven and set aside.
• Next, melt butter in a small saucepan on medium high heat. Add the onion and bell pepper and sauté for 2 minutes.
• Next, add the asparagus and sauté until the asparagus is a bright green color and the onion is translucent, about 4 minutes.
• Take the mixture off of the heat and mix in the garlic and salt and pepper to taste.
• Divide the sausage between the two pie shells, add 1/4 cup of cheese over the sausage. Divide the asparagus mixture in two and place over the cheese.
• Pour each bowl of egg and milk mixture over the pies and top each with remaining cheese.
• Bake on 350°F for 30 minutes or until a toothpick inserted in the middle comes out clean.

TURKEY AND CHEDDAR QUICHE

Steps:

• Pulse together the flour, sugar and salt in a food processor fitted with a metal blade. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, pulsing quickly a few times as you do it, add the ice water through the tube. Squeeze some dough between your fingers, it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly and take care not to overwork or the dough will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
• Lightly flour a work surface, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
• Preheat the oven to 375 degrees F.
• Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
• Sprinkle the scallions evenly into the crust. Combine the turkey with the Cheddar and sprinkle it in an even layer over the scallions.
• Whisk together the heavy cream, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Stir in the dill.
• Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
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TURKEY SAUSAGE QUICHE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press dough on bottom and up side of pie plate, forming edge on rim of pie plate.
• Sprinkle cheese, sausage and onions over crust. In small bowl, beat half-and-half and eggs with fork or wire whisk; stir in basil and red pepper. Pour into crust.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

BEST TURKEY SAUSAGE

Steps:

• Crumble turkey into a bowl. Add the remaining ingredients; mix well. Cover and refrigerate overnight. Shape into eight patties. In a nonstick skillet coated with cooking spray, cook patties over medium heat until no longer pink and a thermometer reads 160°.

ASPARAGUS, FETA & DILL QUICHE

Steps:

• Heat the oil in a pan over a medium heat and fry the onion for 5 mins. Add the garlic and cook for 5 mins more until the onion is soft but not golden. Remove from the heat and leave to cool.
• Bring a large pan of salted water to the boil and cook the asparagus for 3 mins. Drain, then plunge into a bowl of cold water to stop the cooking process. Drain again. Set eight spears aside, then chop the rest into 3cm lengths.
• For the pastry, combine the flour and cheese in a bowl, then rub in the butter using your fingers until the mixture resembles breadcrumbs. Add 1 tbsp cold water at a time until the mixture comes together into a dough - you may need 3-6 tbsp water. Wrap and chill in the freezer for 5 mins to firm up slightly.
• Roll the pastry out on a lightly floured surface until it's large enough to line a deep 23cm flan tin with a slight overlap. Using the rolling pin to help you, unravel the pastry over the tin and gently push the pastry into the edge. Trim the overhanging pastry so it comes up 2cm past the rim of the tin. Gently prick the pastry base all over using a fork, then return to the freezer to chill for 15 mins. Heat the oven to 200C/180C fan/gas 6.
• Scrunch up a square of baking parchment, then use it to line the chilled pastry case. Fill with baking beans and bake for 15 mins. Remove the baking beans and parchment and bake for 5 mins more. Leave to cool. Meanwhile, combine the cream, crème fraîche, yogurt and eggs in a bowl, but don't stir too hard - avoid creating bubbles. Stir in the fried onion mixture, the pepper and paprika, then fold in the dill, most of the feta and the cooked asparagus.
• Put the pastry case on a baking tray. Pour in the filling, ensuring the feta and chopped asparagus are evenly distributed, then add the whole asparagus spears and remaining feta.
• Put in the oven and immediately reduce the temperature to 180C/160C fan/gas 4. Bake for 35-40 mins until set with a slight wobble in the middle. Leave to cool before slicing.

ASPARAGUS AND TURKEY SAUSAGE SKILLET

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Add sausage and onion; cook 2 minutes, stirring occasionally.
• Stir in broth and water. Heat to boiling. Stir in orzo; boil 2 minutes. Add asparagus and pimientos. Reduce heat to medium. Cover; return to boiling. Cook 8 to 10 minutes or until pasta is tender.

ASPARAGUS QUICHE

Steps:

• Bake crust at 425° for 6-7 minutes. Remove from oven and set aside. , Cook the asparagus spears in a small amount of water until tender. Drain and cool. Set aside three spears for garnish; cut the remaining asparagus into 1/2-in. pieces. Combine the asparagus pieces and onions; add flour and toss. Pour into crust; sprinkle with cheese. Whisk together eggs, cream, salt, basil and cayenne; pour over asparagus mixture. , Bake at 325° for 25 minutes. Split the reserved asparagus spears lengthwise and arrange, cut side down, in a wheel pattern on top of filling. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.