Lunch Pie Aka Quiche With Toulouse Sausage And Spinach Recipes

SAUSAGE AND SPINACH QUICHE RECIPE

Steps:

• Preheat oven to 350 degrees.
• Roll out pie dough to about ¼" thick and press into a 9" pie plate. If using a premade pie crust, remove it from the refrigerator about an hour before you make your quiche so that it warms up to room temperature. Roll out the pie crust as directed on the packaging and arrange in a 9" pie plate.
• Place in the freezer for a few minutes, just until it is no longer super soft, then pull out and line the inside with aluminum foil. Fill with pie weights or dried beans and bake in a preheated 350 degree oven for about 15 minutes. Remove from the oven, carefully remove the foil and set aside.
• In a saute pan over medium-high heat, cook sliced sausage until golden brown, then drain on a paper towel. Add the sausage evenly over the bottom of the prepared pie crust.
• Sprinkle half of the shredded cheese over the sausage, then add the spinach.
• In a medium-sized mixing bowl, whisk together the eggs, cream, milk, salt, pepper, nutmeg, mustard, and cayenne. Mix until well combined, then pour over the sausage and spinach mixture. Top with remaining cheese.
• Bake the quiche in a preheated 350 degree oven for about 30-40 minutes, or until the egg mixture is set in the middle. You can test by gently shaking the pan just a little to see if the middle of the quiche is still runny. If you still aren't sure, insert a toothpick or knife into the center and it should come out clean.
• Once baked, remove from the oven and allow to cool for at least 5 minutes before slicing and serving. Enjoy!

SAUSAGE SPINACH QUICHE

Steps:

• Pre-bake the pie crust: Heat the oven to 400˚F. Place parchment in the crust and fill it with dried beans. Bake for 12-15 minutes or until golden brown. Remove from oven and allow to cool to room temperature.Reduce oven temperature to 350˚F.Note: do not poke holes in the crust. This can allow the egg to leak through if the holes do not completely close during baking. Weighting the crust with beans should prevent the crust from bubbling up and so the holes are not needed.
• Make the custard: In a medium bowl, add the eggs, heavy cream, milk, salt and pepper. Beat with a hand mixer until completely combined.
• Roughly chop the spinach, then place half of it in the bottom of the pie crust. Layer half of the sausage and half of the cheese on top of the spinach, then repeat with the remaining spinach, sausage, and cheese.
• Pour the egg mixture over the quiche. Place the quiche on a baking sheet and bake for 45-55 minutes or until the center is just set.
• Let sit for 20 minutes and serve warm to room temperature. Enjoy!

ITALIAN SAUSAGE AND SPINACH PIE

Steps:

• In a large skillet, brown sausage and onion over medium heat until sausage is no longer pink, breaking sausage into crumbles, 6-8 minutes; drain., Separate 1 egg; reserve yolk for brushing pastry. In a large bowl, whisk remaining eggs and egg white. Stir in sausage mixture, spinach, mozzarella cheese, ricotta cheese, garlic powder and pepper., Preheat oven to 375°. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry even with rim. Add sausage mixture. Roll remaining pastry dough to a 1/8-in.-thick circle. Place over filling; trim, seal and flute edge. , In a small bowl, whisk water and reserved egg yolk; brush over crust. Cut slits in top., Bake until golden brown, 50 minutes. Let stand 10 minutes before serving.

ITALIAN SPINACH SAUSAGE PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease. Separate one egg and set yolk aside; beat egg white and remaining eggs in a bowl. Fold spinach, mozzarella cheese, ricotta cheese, salt, garlic powder, pepper, and sausage into eggs.
• Line a 10-inch pie plate with bottom pastry; pour filling into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal, and flute edges; cut slits in pastry. Beat water and remaining egg yolk in a small bowl; brush the mixture over top of pie.
• Bake in preheated oven until crust is golden and filling is bubbly, 50 to 60 minutes. Let stand 10 minutes before cutting.

SAUSAGE AND SPINACH QUICHE

Steps:

• Cook sausage till browned, breaking it up as you go, drain on paper towels and set aside.
• Thaw spinach in microwave or if you are cooking fresh you will need almost double. I like the finely chopped that is in a box for 1.00.
• Get out your pie crusts and line the bottoms with half the spinach, and sausage each.
• In a larger bowl combine all of the cheese but a handful, the eggs, half and half, salt, and pepper.
• Pour half of the mixture into each shell and sprinkle the remaining handful of cheese over both.
• Bake at 350 about 40-45 minutes. You can do a toothpick test, try not to overbake, your eggs won't be as fluffy.
• if your pie crusts are browning too fast you can cover them in foil just not the whole pie, you want a pretty light golden top and the air to make it rise.
• Serve warm. You can make the pies the night before and bake in the morning or they do reheat well. If you are freezing let it cool completely then portion out and wrap each slice individually or wrap the whole thing and freeze.

QUICHE -- SPINACH SAUSAGE

Steps:

• Bake shell 400° for 7 minutes.
• Drop temperature to 375°.
• Cook sausage, onion and garlic until done.
• Drain.
• Stir in spinach and stuffing mix.
• Sprinkle first cheese and then sausage mix into pie crust.
• In bowl combine eggs and half& half.
• Pour over sausage mix.
• Bake 30 minutes.
• Sprinkle with parmesan and paprika.
• Bake 15 minutes longer.

SAUSAGE AND SUN-DRIED TOMATO QUICHE

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Line pie pan with pie crust, and prick several places with a fork. Place a double layer of aluminum foil over the crust. Bake in the preheated oven for 8 minutes, and then remove foil. Continue baking until crust begins to set, about 5 minutes; remove from oven. Reduce oven temperature to 350 degrees F (175 degrees C).
• In a large skillet, cook sausage until well browned, stirring frequently. Mix in shallots and garlic, and continue cooking for 1 minute. Stir in sun-dried tomatoes and 1 tablespoon parsley. Spread mixture into the bottom of the warm pie crust.
• In a mixing bowl, beat eggs with cream. Stir in cheese. Pour mixture over sausage in pie crust. Sprinkle remaining parsley over the top.
• Bake in preheated oven until crust browns and a knife inserted in the center comes out clean, about 45 to 60 minutes.

LUNCH PIE, AKA QUICHE, WITH TOULOUSE SAUSAGE AND SPINACH

Steps:

• To make the crust, place the 1 1/4 cups of flour and salt in a food processor and pulse once to mix. Cut the butter into 1/2-inch pieces and scatter over the flour. Pulse until the mixture is somewhat crumbly. Add the water and pulse again until the mixture adheres when squeezed between your fingers. Gather the dough into a loose ball and wrap in plastic wrap. Press into a smooth disk and refrigerate for at least 30 minutes, or up to 2 days. Bring to room temperature before using.
• Preheat the oven to 400°F.
• On a lightly floured work surface, roll out the dough into a round about 2 inches larger than a 9- to 10-inch tart pan. Transfer the round to the pan, easing it into the bottom and up the sides. Fold in any excess dough hanging above the top and press it against the pan so it adheres. Prick the crust all across the bottom with a fork.
• Bake until barely golden on the bottom and around the edges, about 25 minutes. Remove from the oven and set aside, leaving the oven on.
• To make the filling, rinse the spinach and shake off the excess water, leaving the spinach slightly moist. Place in a microwave-safe bowl or in a sauté pan. Cover and place in the microwave oven, or cover and cook on the stove top over medium heat until wilted but still bright green, 1 to 2 minutes by either method. Let cool, squeeze out the remaining moisture, and set aside.
• Add just enough oil to a small sauté pan to film the bottom and place over medium-high heat. Add the sausage and cook, stirring to break up the clumps, until beginning to brown, 2 to 3 minutes. Remove from the heat, and spread the sausage across the bottom of the partially baked crust.
• Combine the eggs, cream, salt, nutmeg, and cayenne in a medium bowl and whisk to blend. Whisk in the cheese and stir in the spinach. Pour the custard mixture into the crust.
• Bake until the filling puffs up and is golden on top and a fork inserted in the center comes out clean but still a little moist, about 30 minutes. Serve warm or at room temperature.