Roasted Potato And Sausage Quiche Recipes

SAUSAGE-POTATO QUICHE

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.

CHEESY SAUSAGE AND POTATO SUPPER QUICHE

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.

POTATO-SAUSAGE QUICHE

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.

ROASTED POTATO AND SAUSAGE QUICHE

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.

OVEN-ROASTED POTATOES AND SAUSAGE RECIPE - (4.4/5)

Steps:

• Line a large, shallow baking pan with a sheet of heavy-duty aluminum foil, then spray it lightly with cooking spray. Set aside. OPTIONAL Sausage Prep : To reduce some of the fat from the sausage before baking with the potatoes, here's what I did: Put the sausage slices in a large skillet and add enough water to cover; bring to a boil over medium-high heat, then reduce heat to medium and simmer for 4 to 5 minutes, stirring frequently. Drain sausage in a colander, then blot the excess grease off them with paper towels. Otherwise, proceed as directed. Preheat oven to 400°F. Put the potatoes (and onions, if using), in a large bowl. Drizzle with 1 to 2 tablespoons olive oil and toss to coat (can use your hands for this if you like but I just kept stirring with a spatula). Scatter the (pre-prepped or uncooked) sausage slices on the bottom of the prepared baking pan. Spoon potatoes and onions over the sausage and spread out in a single layer. (I used a strainer spoon so that any excess olive oil would be left in the bowl.) Season lightly with salt, pepper, garlic salt, paprika, and thyme (No need to stir. They will be flipped over and seasoned again during baking.) (Thyme is a very potent herb, so don't overdo this.) Place in oven and bake for 25 minutes; then stir, or flip the mixture over with a metal egg turner and season lightly again. Return pan to oven and continue baking until the potatoes are tender and golden brown, 20-30 more minutes. (Can oven broil for a minute or two if they didn't brown enough.) If topping with cheese, turn off the oven first. Sprinkle desired amount of cheese over the top of sausage and potato mixture, then return to the oven for a few minutes just to melt the cheese. Serve this Southern comfort food immediately with a side of cold pork & beans and a slice of fresh white bread!

TRACEY | THE KITCHEN IS MY PLAYGROUND

Steps:

• Bake sweet potatoes (in their skins) until tender, about 1 hour and 15 minutes at 350 degrees. Cool.
• Bring pie crust dough up to room temperature. Place each pie crust in the bottom and up the sides of an 8-inch or 9-inch fluted tart pan or round cake pan. Trim excess pie crust from the edges so that no dough goes above the top of the side of the pan. Sprinkle 1/4 cup of grated Parmesan cheese into the bottom of each pie crust.
• Heat olive oil in a saute pan over medium heat. Add thinly sliced onion and cook until tender over medium to medium-low heat, about 5 minutes. Add julienned sage and saute about 20 seconds. Remove from heat and set aside while you prepare the rest of the quiche filling.
• Remove the skins from the baked sweet potatoes. Chop the sweet potatoes into 1-inch cubes. Place the sweet potato chunks into the pie crusts, dividing evenly between the two pans. Place the onion and sage on top of the sweet potato chunks, dividing evenly between the two pans.
• Sprinkle 1/4 cup sausage crumbles and half of the goat cheese crumbles into each pan.
• Beat the whole eggs, egg yolks, cream, and half & half together. Pour half of the mixture into each pan.
• Preheat oven to 400 degrees. Place quiche into the 400 degree oven, and immediately reduce the heat to 375 degrees. Bake approximately 35-40 minutes until quiche is set.
• You can also cook the sweet potatoes in the microwave. Wrap them in a barely-moist paper towel and cook until tender, about 5-12 minutes depending on your microwave. I've tried it both ways and do prefer the oven-baked sweet potatoes as they are moister, more vibrantly colored, and more flavorful.
• The sweet potatoes and the onion/sage mixture could be prepared a day ahead and refrigerated until you're ready to assemble and bake your quiches. I suggest removing the sweet potatoes and onions/sage mixture from the refrigerator about an hour before assembling the quiches to let them come up in temperature a bit.
• If you don't have a fluted tart pan, I recommend using a 9-inch round cake pan instead of a pie plate. When baked in a pie plate, the edges of the pie crust that are fluted onto the rim of the pie plate tend to over bake. If you do use a pie plate, I recommend shielding the edges of the crust with foil partway through baking.
• Don't skip the fresh sage ... the flavor combination of fresh sage with the onions and sweet potato is absolutely fabulous!

SAUSAGE, POTATO AND ESCAROLE ROAST

Steps:

• Preheat the oven to 450 degrees F.
• Toss the potatoes, tomatoes, garlic, rosemary, 1 teaspoon salt and 1/2 teaspoon pepper with the oil in a large baking pan. Roast for 25 minutes.
• Remove the pan from the oven and scatter the sausages and bell peppers over the potatoes. Continue to roast for 20 minutes more. Remove the sausages, then add the escarole to the pan with the potatoes, scraping up the potatoes. Toss to combine. Place the sausages on top of the escarole. Move the oven rack to the highest position and roast on the top rack until the escarole is wilted, about 5 minutes.
• Set the oven to broil and broil until the sausages are well browned and the escarole is slightly charred, about 1 minute, watching carefully to prevent them from burning. Transfer to a platter and serve.

SAUSAGE-POTATO CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Using two long sheets of aluminum foil on top of each other, fold one long edge together and open out to make a large sheet of foil. Line a 13x9 pan with the foil, allowing edges to hang outside pan
• Arrange the sliced potatoes, overlapping slightly, in bottom of pan. Pepper to taste. Top with half of the cheese. Cut sausage in half crosswise and lengthwise and place, cut side down on top. Top with remaining cheese, the dill weed, caraway seed and milk. Seal edges of foil tightly.
• Bake at 375 degrees F (190 degrees) for 1 hour.

ROASTED TWO-POTATO AND SAUSAGE HASH WITH POACHED EGGS

Steps:

• Heat oven to 425°F. Line 15x10-inch pan with sides with nonstick foil or cooking parchment paper.
• Cut potatoes roughly into 1x1x1/4-inch pieces; spread in single layer in pan. Spray lightly with cooking spray; sprinkle with salt and pepper.
• Bake 20 minutes, stirring once. Add sausage; stir gently, then spread in single layer. Bake 10 minutes longer or until mixture is slightly golden.
• Meanwhile, in saucepan, heat 2 inches water to boiling; reduce heat so water is simmering. Break cold egg into custard cup or small glass bowl. Holding cup close to water's surface, carefully slide egg into water; repeat with remaining egg. Cook uncovered 3 to 5 minutes or until whites and yolks are firm, not runny. Remove with slotted spoon.
• Divide potato and sausage mixture evenly between 2 plates. Top each with a poached egg; serve immediately.

SAUSAGE QUICHE WITH POTATO CRUST

Steps:

• Combine cooking oil and shredded potatoes and press into a 9" pie pan.
• Bake potato crust at 425° for 15 to 20 minutes, until beginning to brown.
• Remove from oven.
• Layer sausage and cheese over potato crust.
• In a small bowl combine milk, eggs, salt and pepper and mix well.
• Pour over sausage and cheese.
• Sprinkle with parsley flakes.
• Return to oven and bake 30 minutes more.
• Cool 5 minutes before serving.