Sausage Quiche With Potato Crust Recipes

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.

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.

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.

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.

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.

POTATO-CRUSTED QUICHE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Peel the potatoes, then thinly slice a knife or mandoline.
• Add the sliced potatoes to a large bowl and drizzle with the olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and the Parmesan and toss with your hands or a spoon to coat.
• Arrange the potato slices in a pie dish, starting from the middle and working your way out, overlapping the potato slices. Fill in any gaps with leftover potato slices.
• Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown.
• Reduce the oven temperature to 350˚F (180˚C).
• In a medium bowl, whisk together the eggs, milk, tomato, green onions, bacon, cheddar cheese, remaining teaspoon of salt, remaining ¼ teaspoon of pepper, and the garlic powder.
• Slowly pour the egg mixture over the potatoes. If the potatoes begin to lift up, stop and press them down with a spoon.
• Bake the quiche for 30 minutes, or until the eggs are set and the potatoes are brown.
• Slice and serve.
• Enjoy!

SAUSAGE QUICHE

Steps:

• Prebake crust 8-10 minutes. Brown and drain sausage and saute onions, pepper, mushrooms and spinach. Divide into 2 shells. Sprinkle 1 1/2 cups cheese into each pie shell.
• Beat eggs, milk, cream, and parsley together and pour over sausage mixture.
• Bake 35-40 minutes at 375 degrees.

SAUSAGE CRUSTED QUICHE WITH HASH BROWNS

Steps:

• Preheat oven to 350 degrees F.
• Cook breakfast sausage according to package directions; set aside.
• In a skillet, brown the hash browns in butter until crisp.
• Spread hash browns into the bottom of a greased 9-in. deep dish pie plate (about 1-3/4 in. deep)
• Sprinkle cheese into center of the pie plate.
• Arrange breakfast sausage around the edge of the pie plate at a slight angle; using cheese to help hold up the links.
• In a bowl, combine the eggs, cream, onion powder, salt and pepper; pour into pie plate.
• Arrange tomato slices on top of quiche; sprinkle with chives.
• Cover sausage at edge of quiche with foil to prevent overbrowning.
• Bake for 40-45 minutes or until eggs are set. Let rest 5 minutes before cutting.

SPINACH QUICHE WITH POTATO CRUST

Steps:

• Preheat oven to 350°. Press mashed potatoes onto bottom and up sides of a greased 9-in. deep-dish pie plate. Brush with 1 tablespoon oil. Bake 30 minutes or until edges are golden brown., Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat. Stir in spinach, bacon and rosemary; spoon over crust. In a small bowl, whisk eggs, milk and pepper until blended; stir in cheese. Pour over mushroom mixture., Bake 25-30 minutes longer or until golden brown and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.