Sausage And Mozzarella Quiche With Pickled Cherry Peppers Recipes

SAUSAGE AND PEPPER QUICHE

Steps:

• Spray a glass 9-inch square baking dish with a nonstick cooking spray.
• Layer 1/2 inch of shredded mozzarella cheese.
• Add cooked sausage that has been browned and cooled.
• The chopped onions and red and green peppers may be added at this time if you wish.
• Beat eggs and whipping cream.
• Pour mixture over all.
• Bake at 325ºF for one hour.
• Garnish with parsley and candied apple rings on the side, if desired.
• Serve immediately.

SPICY SAUSAGE CHERRY PEPPERS

Steps:

• Slice off the tops of 12 fresh cherry peppers; remove the seeds. Place the tops and bottoms on a baking sheet, drizzle witholive oil and broil until blistered, about 3 minutes; let cool. Combine 8 ounces Italian turkey sausage (casings removed), 14 cup each ricotta and chopped parsley, 2 tablespoons grated parmesan, 1 teaspoon grated lemon zest, 1 grated garlic clove, 12 teaspoon kosher salt and a few grinds of pepper. Stuff into the peppers and sprinkle with shredded mozzarella. Bake at 425 degrees F until cooked through, 10 to 12 minutes. Cover with the roasted tops.

CHEESY SAUSAGE QUICHE

Steps:

• Brown sausage and drain then rinse with hot water to remove excess fat.
• Place sliced onion in drippings from sausage and cook until onions are translucent.
• Remove and blot in paper towel to remove excess fat.
• Mix sausage and cheese with green pepper (optional) and add flour and mix until coated with flour.
• Place in unbaked pie shell.
• Place onions ontop of quiche.
• Mix spices with beaten egg and add evaporated milk, and stir.
• Pour milk mixture evenly over the quiche.
• Bake at 350 degrees for 35-40 minutes or until quiche is set.
• Let set for 10 minutes before serving.

SAUSAGE MOZZARELLA SUPPER

Steps:

• In several large skillets, brown sausage; drain. In several large stockpots, combine the spaghetti sauce, mushrooms, tomato juice, onions, Italian seasoning, salt and pepper. Stir in sausage. , Grease eight 6-qt. baking dishes. Layer half of the noodles, sliced cheese and meat sauce in pans. Repeat layers. Sprinkle shredded cheese equally over each pan. , Cover and bake at 350° for 1 hour. Uncover; bake 15 minutes longer or until cheese is melted.,

ITALIAN SAUSAGE QUICHE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large skillet, cook sausage, onion, green pepper and jalapeno over medium heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Spoon into crust and sprinkle with cheese., In a large bowl, whisk remaining ingredients; pour over cheese. Bake until a knife inserted in center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

SAUSAGE, MUSHROOM, AND PICKLED-PEPPER PIZZA

Steps:

• Preheat oven to 450°F with a pizza stone or baking sheet set on a rack in lowest position. Drizzle 3 tablespoons oil onto a rimmed quarter-sheet pan (9 by 12 1/2 inches). Stretch dough to edges of pan. Drizzle evenly with remaining 1 tablespoon oil; season with salt and pepper.
• Spread marinara evenly over dough, leaving a 1/2-inch border. Top evenly with cheese, then sausage, mushrooms, onion, and peppers. Bake in pan on stone until bubbly and crust is golden brown and set on bottom, 20 to 22 minutes. Top with basil; serve.

MARINATED STUFFED CHERRY PEPPERS

Steps:

• Core out peppers by cutting a circle, at an inward angle, around the stem. Remove tops and scoop seeds and membranes out, like a tiny pumpkin.
• Cut thumbnail-size cubes of mozzarella, varying size a little bit to fit each pepper. Cut prosciutto slices in half. Wrap each half around mozzarella cubes and stuff into the open peppers.
• Pour olive oil into a jar or lidded container. Stir in Parmesan cheese, garlic, oregano, thyme, salt, black pepper, and red pepper. Whisk together well.
• Add peppers to the oil mixture and seal the lid. Let marinate for 5 to 6 hours. Serve straight out of the jar.

SAUSAGE AND RED BELL PEPPER QUICHE

Steps:

• In a bowl blend together the flour, the butter, the shortening, and a pinch of salt until the mixture resembles meal, add 1 1/2 tablespoons ice water, and toss the mixture until the water is incorporated, adding more water if necessary to form the dough into a ball. Pat the dough into 7 1/2-inch tart pan with a removable rim and bake the shell in the bottom third of a preheated 425°F. oven for 7 minutes, or until it is just golden.
• While the shell is baking, in a large skillet cook the sausage with the bell peppers, covered, over moderately high heat, stirring and breaking up any lumps, for 7 minutes, or until the sausage is no longer pink and the bell peppers are soft, and drain the mixture, discarding the excess fat. Transfer the mixture to a bowl, stir in the remaining salt, the Cheddar, and the Parmesan, and spread the mixture in the bottom of the shell. In a bowl whisk together the eggs, the cream, and the milk, pour the egg mixture over the sausage mixture, and bake the quiche on a baking sheet in the middle of a preheated 425°F. oven for 15 minutes. Reduce the temperature to 350°F. and bake the quiche for 10 minutes more.