Deep Dish Sausage Quiche Recipe 33

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.

DEEP DISH SAUSAGE QUICHE RECIPE - (3.3/5)

Steps:

• Directions Preheat oven to 425 F. Crumble and cook sausage and onions in medium skillet over medium heat until sausage is browned. Cover bottom of piecrust with sausage, onions and red peppers. Top with cheese. Combine eggs, half and half, salt and pepper in medium bowl; mix well and pour over sausage mixture. Bake 15 minutes. Reduce oven temperature to 350 F. Bake about 20 minutes more or until browned and well set. Let stand 5 minutes before cutting into wedges.

DEEP DISH SAUSAGE & CHEESE QUICHE

Steps:

• In the bowl of a food processor, add the flour and fine grain salt. Pulse to combine. Cube the butter and add it on top of the flour. Pulse 2-3 times until roughly incorporated and large chunks of butter remain. Continue to pulse as you add the tablespoons of water. Pulse until the mixture forms a rough dough to one side of the bowl.
• Turn the dough out onto a piece of parchment paper and top with a second piece. Roll to a rough 12-inch circle. Remove the top piece of parchment paper and pick up the crust by the paper and invert onto a 9- inch deep dish pie pan. Remove the paper and press the crust into the pan. Fold under the excess dough at the edges and crimp. Transfer to the freezer while you prep the filling.
• Preheat the oven to 350F.
• Brown the sausage in a large skillet over medium-high heat. Stir constantly while cooking until well done, about 8 minutes. Remove sausage to a paper towel-lined plate reserving 1 tablespoon of the drippings in the pan.
• Sauté the onion and bell pepper over medium-high heat until the onions are translucent and the pepper is tender. Let cool slightly. Remove the pie crust from the freezer and place on a baking sheet.
• In a large bowl, combine the sausage, onion and pepper, sharp cheddar, and all-purpose flour. Toss to combine. Spoon this mixture into the pie crust.
• In a separate bowl, whisk together the eggs, milk, parsley, salt, and pepper. Pour over the sausage mixture. The egg mixture will disappear to the bottom of the pan - this is normal.
• Bake for 30-35 minutes, or until golden brown and set. Cool slightly.
• Slices can be served warm or chilled, but I prefer this hearty sausage quiche warmed.

SAUSAGE QUICHE

Steps:

• Line bottom of pie shell with split and seeded green chilies.
• Sprinkle sausage over chilies.
• Combine eggs, cream, both cheeses, salt, pepper, and garlic salt, and slowly pour over sausage.
• Cover edge of pastry with a thin strip of foil to prevent excessive browning.
• Bake at 350 degrees for 35 minutes or until center is set and golden brown.
• Allow quiche to set at room temperature for 5 minutes before slicing.

SPICY SAUSAGE QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. Spread into bottom of baking dish. Sprinkle with Cheddar cheese, Monterey Jack cheese, onion, chile peppers, and jalapeno pepper. In a medium bowl, mix eggs with chili powder, cumin, garlic powder, salt and pepper. Pour over contents of baking dish.
• Bake in preheated oven for 18 to 22 minutes, or until a knife inserted into the center comes out clean. Cool for 10 minutes, then cut into squares.

WARM-YOU-UP SAUSAGE QUICHE

Steps:

• In a large skillet over medium heat, cook sausage until no longer pink; drain. In a large bowl, beat eggs, cheeses, flour, butter and baking powder. Stir in mushrooms, onion, chilies and sausage. , Transfer to two greased 9-in. round baking dishes (dishes will be full). Sprinkle with Parmesan cheese if desired. Bake at 375° for 33-38 minutes or until a knife inserted in the center comes out clean. Garnish with pepper strips if desired.

SAUSAGE MUSHROOM QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare the mushrooms by snipping off the stems. Cut in half if large.
• Crumble the sausage in a large skillet, add the mushrooms, cook on medium-high heat until the meat and mushrooms are lightly browned and all the liquid from the mushrooms has evaporated. Drain off the grease. Add the parsley.
• In a large bowl, beat the eggs, adding the cream, cheese and salt. Pour into the mushroom/sausage mixture; blending well. Pour mixture into the pie shell.
• Bake in preheated oven for 25 to 30 minutes, until crust is well browned and the filling is set. Let stand 10 minutes before serving.

SAUSAGE & VEGGIE QUICHE RECIPE BY TASTY

Steps:

• Cook sausage over medium-high until lightly browned, about 5-7 minutes, being sure to break up the meat into a fine mince.
• Remove cooked sausage from pan and wipe away excess fat with a paper towel.
• Add onion and sauté until softened and translucent, about 2 to 3 minutes. Add mushrooms, salt, and pepper and continue to cook for an additional 2-3 minutes.
• Add chopped spinach and cook until wilted and no extra liquid has accumulated in the bottom of the pan.
• NOTE: Do your best to use the excessive moisture of the spinach and mushrooms to deglaze the bottom of the pan, scraping away any browned bits from cooking the sausage earlier.
• Preheat oven to 350˚F (180˚C).
• Once cooked, remove the spinach and mushroom mixture from the pan and combine it with the reserved cooked sausage. Stir to mix evenly.
• Combine eggs and milk. Lightly whisk until just combined.
• Add sausage and spinach mixture to the bottom of a prepared 9-inch (23cm) pie crust, making sure to spread it evenly.
• Pour in beaten eggs to fill the rest of the pie crust and top with a generous sprinkle of parmesan cheese.
• Bake at 350˚F (180˚C) for 25 minutes or until the eggs are set and the top is lightly browned. Allow to cool for 10 minutes before slicing and serving.
• Enjoy!

DEEP DISH EGGY QUICHE

Steps:

• Preheat oven to 375 degrees F.
• Line an UNGREASED deep dish pie plate with the pie pastry, folding edges over and crimping decoratively.
• Use a measuring cup to portion out the shredded cheese (if you go by the weight in ounces/grams, you will end up with excess cheese, as shredded cheese is very lightweight.) Sprinkle cheese over pastry, following by the meat, and sauteed vegetables (if using).
• Using a whisk, combine the eggs, milk, cream,flour, and melted butter (cooled slightly, but still liquid) until well combined. Season to taste with some salt and white pepper (black is fine if you don't mind seeing the specks). Be careful with the seasoning if you have added bacon, as the bacon already can add quite a bit of salt.
• Pour over the meat, cheese, and veggies.
• Using a microplane grater or a nutmeg grater, freshly grate a light dusting of nutmeg over the entire surface of the quiche to taste (don't go overboard).
• Bake in the center of your preheated oven for 40 minutes or until it has puffed,is bubbling, is very lightly browned, and a knife inserted near the center comes out clean.
• It will still jiggle like chilled gelatin, but should not be watery or slosh around.
• Do not overcook or it will get tough.
• Let cool 10 minutes before slicing into 8 slices.
• If you don't let it cool the 10 minutes, it will fall apart.
• The puffiness will sink during the cooling period and the quiche will flatten out quite a bit-this is normal.
• You can leave out the vegetables entirely or mix up several of the veggies together.
• You can also substitute more veggies (or other veggies such as cooked broccoli or sauteed zucchini slices) for all of the meat.
• I like my quiche to be more eggy, less cheesey- if you like it to be really cheesey, add an additional 1/2 cup cheese.