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.
Nutrition Facts : Calories 485 calories, Fat 42g fat (23g saturated fat), Cholesterol 223mg cholesterol, Sodium 505mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 0 fiber), Protein 12g protein.
BACON-AND-APPLE QUICHE WITH FLAKY PIE CRUST
Provided by Mark Bittman
Categories breakfast, brunch, project, main course, side dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 425 and set the rack in the middle. Combine the flour and salt in a food processor and pulse once or twice. Add the butter and process until the mixture looks like cornmeal. Put the mixture in a bowl and add the ice water; mix with your hands until you can form the dough into a ball, adding another tablespoon of ice water if necessary. Wrap the ball in plastic and freeze for 10 minutes (or refrigerate for at least 30 minutes, or up to a couple days).
- Sprinkle a countertop with flour and put the dough on it, sprinkling more flour on top. Use a rolling pin to roll with light pressure from the center out. If the dough is hard, let it rest for a few minutes; if it's sticky, add a little flour. Roll, adding flour and rotating and turning the dough as needed; use ragged edges of dough to repair any tears, adding a drop of water when you press a patch in place.
- When the diameter of the dough is about 2 inches greater than that of a 9-inch tart pan, drape the dough over the rolling pin and transfer it into the pie plate. Press the dough firmly into the plate, all over. Once the dough is in place, trim as necessary; freeze for 10 minutes or refrigerate for 30 or so.
- Prick the pie crust with a fork all over, then bake it for 10 to 12 minutes, or until beginning to brown; remove and turn the oven down to 375. Meanwhile, fry the bacon in a large, deep skillet over medium heat, then remove from pan with a slotted spoon; cool and chop.
- Pour out all but one tablespoon of bacon fat and use the same pan to fry the apples. Add salt, pepper and rosemary. Turn the heat up to medium-high and cook, stirring frequently, until the apple is soft and lightly browned, at least 15 minutes. Adjust the heat so it doesn't brown too much or crisp up. Turn off the heat and spread apples onto the crust; then sprinkle with bacon and cheese.
- In a mixing bowl, whisk together the eggs and cream. Put the semicooked shell on a baking sheet and pour in the egg mixture. Bake for 30 to 40 minutes, or until almost firm (it should still jiggle just a little in the middle) and lightly browned on top; reduce the oven heat if the shell's edges are darkening too quickly. Cook on a rack; serve warm.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 17 grams, Carbohydrate 23 grams, Fat 40 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 20 grams, Sodium 438 milligrams, Sugar 7 grams, TransFat 0 grams
APPLE-SAUSAGE-CHEDDAR BREAKFAST BAKE
Apple pie filling, fresh apples and breakfast sausage links make this yummy do-ahead egg bake extra yummy!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 12-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, breaking up with spoon, until no longer pink; drain. Stir in pie filling and apples. Spread mixture evenly in baking dish. Top with 1 cup of the cheese.
- In large bowl, stir Bisquick mix, milk, salt, pepper and eggs with wire whisk or fork until blended. Pour evenly over cheese.
- Bake 30 to 37 minutes or until knife inserted in center comes out clean. Top with remaining 1 cup cheese. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts : Calories 340, Carbohydrate 28 g, Cholesterol 150 mg, Fat 1, Fiber 1 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 16 g, TransFat 1 g
APPLE, CHEDDAR, AND BACON QUICHE
Sweet apples plus savory bacon equals a perfect quiche. We added a whole chopped poblano pepper last time and it complemented it very well.
Provided by Vanessa Rogers
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Press pie crust into the bottom and up the sides of an 11-inch tart pan.
- Bake in the preheated oven until golden, 10 to 12 minutes. Remove and let cool.
- Reduce the oven temperature to 325 degrees F (165 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
- Heat bacon grease in the same skillet over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add apple and cook until just tender, 3 to 5 minutes. Add garlic and saute until fragrant, about 1 minute. Remove from heat and stir in bacon.
- Whisk milk, sour cream, eggs, sea salt, and cinnamon together in a bowl.
- Layer apple mixture, Cheddar cheese, and egg mixture in the prepared crust. Sprinkle sage over top.
- Bake in the preheated oven until set, 30 to 40 minutes. Allow to cool before serving.
Nutrition Facts : Calories 413.8 calories, Carbohydrate 28.7 g, Cholesterol 97.7 mg, Fat 28.2 g, Fiber 2.7 g, Protein 11.9 g, SaturatedFat 10.4 g, Sodium 710.6 mg, Sugar 4.3 g
APPLE SAUSAGE QUICHE
This cheese and sausage quiche is slightly sweet from the chopped apple. Prebaking the pastry, without the filling, ensures a crisp crust. I found this recipe in a Southern Living cookbook. We enjoyed it!
Provided by SweetsLady
Categories Breakfast
Time 55m
Yield 1 quiche, 8 serving(s)
Number Of Ingredients 13
Steps:
- Fit pastry into 9 inch quiche dish. (I used a pie pan). Prick bottom and sides of pastry with fork. Bake at 450 for 8-10 minutes; cool on wire rack.
- Combine apple, and next 3 ingredients; toss well. Cook apple mixture and onion in butter in large skillet over medium-high heat, stirring constantly, until onion is tender. Remove from heat, and cool 20 minutes.
- Brown sausage in large skillet, stirring until it crumbles and is done; drain well. Combine eggs and next 3 ingredients in large bowl. Add apple mixture and sausage to egg mixture; stir well.
- Pour mixture into prepared pastry shell. Gently stir in cheese. Bake uncovered at 350 for 35 minutse or until cheese melts and knife inserted in center comes out clean. Let stand 10 minutes before serving.
APPLE-SAUSAGE CHEDDAR QUICHE
This recipe comes from my dear friend Whitney. It's always a hit at our brunch get togethers. A delicious variation on the traditional quiche!
Provided by NolansMom
Categories Breakfast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Fit piecrust into a 9 ½-inch deep-dish pieplate.
- Fold ends under, and crimp.
- Prick bottom and sides of piecrust with a fork. Bake at 400 for 8 minute.
- Brown sausage in a large skillet, stirring until it crumbles; drain.
- Cool.
- Combine sausage, cheese, and next 5 ingredients; spoon into prepared crust.
- Beat eggs and milk at medium speed with an electric mixer until blended.
- Pour over sausage mixture; sprinkle lightly with paprika.
- Bake at 325 for 50 minutes before serving.
SAUSAGE AND APPLE QUINOA CASSEROLE
Thanks to your pressure cooker, you don't need a 13x9-in. pan to make a delicious casserole anymore. And a few flavorful add-ins make it so you don't need a long ingredient list either. -Brenna Norby, Grand Forks, North Dakota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Select sauté setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir sausage, adding onion after 5 minutes, until sausage is browned and onion crisp-tender, about 5 more minutes. Remove and keep warm. Add broth, cider and salt to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel., Stir in kale, quinoa and the sausage mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. Stir in remaining ingredients; cover and let stand 5 minutes.
Nutrition Facts : Calories 443 calories, Fat 29g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 701mg sodium, Carbohydrate 40g carbohydrate (15g sugars, Fiber 5g fiber), Protein 15g protein.
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SAUSAGE, APPLE, AND CHEDDAR QUICHE - MY CASUAL PANTRY
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- Preheat oven to 450 degrees. Shape the pie crust into a 9-inch tart pan, trimming the excess from the edges. Line with foil and add pie weights. Bake the crust for 10 minutes. Remove the foil and weights and bake for another 5 minutes until lightly golden brown. Remove from oven and let cool. Reduce the oven to 400 degrees.
- Meanwhile, heat a skillet over medium heat. Peel, core, and chop the apple into bite-size pieces. Cut the sausage into bite-size pieces. Add the butter, apples, and sausage to the skillet. Saute for 10 minutes or until the apples are slightly softened. Meanwhile, whisk together the eggs, heavy cream.
- Whisk together the eggs, heavy cream, and pepper. Place the tart pan on a sheet pan. (This will catch any spillover while baking.) Spread the apples and sausage in the bottom of the pie crust. Top with the shredded cheese. Pour the egg mixture over the top. Be careful not to overfill the crust. Bake the quiche at 400 degrees for 25-30 minutes until eggs are set. Remove from oven and let sit for 10 minutes.
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