Gluten Free Sausage Quiche Recipes

GLUTEN-FREE SAUSAGE QUICHE

Gluten-Free Sausage Quiche image

Our five-ingredient sausage quiche is gluten-free and taste-rich. Best of all, it can be on the table in about 1 hour.

Provided by Betty Crocker Kitchens

Yield 6

Number Of Ingredients 5

Ingredients

1 pkg (1 lb) gluten free sausage
4 large eggs
1 cup half-and-half
1/4 teaspoon pepper
1 cup (4 oz) gluten free shredded Cheddar or hot pepper jack cheese

Steps:

Preheat oven to 400°F. Spray 9-inch pie plate with cooking spray.
Brown sausage in skillet until no longer pink; drain fat. Set aside.
In large bowl, whisk together eggs, half-and-half and pepper. Stir in cheese and cooked sausage. Pour into pie plate.
Bake 45 minutes or until quiche is set. Let stand 10 minutes. Serve warm.

Nutrition Facts : ServingSize 1 Serving

GLUTEN-FREE SAUSAGE STUFFING

Gluten-Free Sausage Stuffing image

Calling all gluten-free friends, the Thanksgiving stuffing of your dreams has arrived. Our Gluten-Free Sausage Stuffing is loaded with sausage, Gruyère cheese, veggies and fresh herbs to be flavor-packed and unforgettable! This gluten-free stuffing is so good, even gluten enthusiasts will enjoy it; talk about a win-win scenario. Whether you're preparing the whole Thanksgiving feast or on the hook to bring a side, our gluten-free stuffing made from scratch is a must. Pro tip: Get seconds while you can; this dish will go fast!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h20m

Yield 12

Number Of Ingredients 12

Ingredients

2 eggs
2 tablespoons butter
1 lb bulk pork sausage
1 cup chopped yellow onions
1/2 cup chopped celery
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup Progresso™ Chicken Broth (from 32-oz carton)
1 loaf (18 oz) soft gluten-free bread, cubed (9 cups)
1 cup shredded Gruyère cheese (4 oz)
1 teaspoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves

Steps:

Heat oven to 325°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In medium bowl, beat eggs. In 5-quart Dutch oven, melt butter over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink. Remove from heat; cool 5 minutes. Using slotted spoon, transfer cooked sausage to bowl with eggs; turn to coat. Reserve Dutch oven with drippings.
Add onions, celery, salt and pepper to drippings in Dutch oven; cook over medium-high heat 4 to 6 minutes, stirring occasionally, until tender. Stir in broth; heat to simmering, stirring constantly. Remove Dutch oven from heat. Cool 5 minutes.
Stir sausage mixture and bread cubes into mixture in Dutch oven. Gently toss until bread cubes are evenly coated. Stir in 1/2 cup of the cheese.
Spoon stuffing into baking dish; top with remaining 1/2 cup cheese. Cover with foil; bake 20 minutes. Uncover and bake 12 to 15 minutes longer or until stuffing is brown and hot in center (at least 165°F). Top with sage and thyme.

Nutrition Facts : Calories 250, Carbohydrate 23 g, Cholesterol 60 mg, Fat 1, Fiber 1 g, Protein 9 g, SaturatedFat 5 g, ServingSize About 3/4 Cup, Sodium 570 mg, Sugar 4 g, TransFat 0 g

JIMMY DEAN HEARTY SAUSAGE MINI QUICHES

Jimmy Dean Hearty Sausage Mini Quiches image

Delicious mini quiches are perfect for a brunch buffet. The ingredients are easily adjusted to what you have on hand, and everyone is sure to love them.

Provided by JimmyDean

Categories Trusted Brands: Recipes and Tips Jimmy Dean

Yield 12

Number Of Ingredients 12

Ingredients

1 (16 ounce) package Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled and drained
8 eggs, lightly beaten
¼ cup milk or water
¾ cup shredded Cheddar, mozzarella or provolone cheese
1 teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil or butter
½ cup thinly sliced green onion
½ cup diced sweet red pepper
1 cup thinly sliced mushrooms or yellow squash
1 cup frozen Southern-style hash brown potatoes or diced, pre-baked red potatoes
¼ cup Parmesan cheese

Steps:

Preheat oven to 350 F. In a large mixing bowl, combine eggs, milk or water, cheese, salt and pepper; set aside. Heat olive oil or butter in a large skillet; saute onions and any optional vegetables desired until vegetables are tender. Add vegetables and sausage to egg mixture; stir well.
Place 12 foil baking cups into cupcake pan. Distribute sausage and egg mixture evenly into baking cups. Bake for 22 minutes or until eggs are set. Remove from oven. Sprinkle with Parmesan if desired.

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