Smoked Sausage And Potato Quiches Recipes

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ROASTED POTATO AND SAUSAGE QUICHE



Roasted Potato and Sausage Quiche image

Breakfast quiche made easy with frozen vegetables. Smoked cheese adds a depth of flavor that is irresistible!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 55m

Yield 8

Number Of Ingredients 9

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 bag (12 oz) frozen roasted red potatoes, green beans & rosemary butter sauce
8 oz bulk pork sausage
1 1/2 cups sliced fresh mushrooms (4 oz)
1 cup shredded smoked Cheddar or smoked Gouda cheese (4 oz)
4 eggs
1 cup half-and-half
1/4 teaspoon coarse ground black pepper
Chopped fresh Italian (flat-leaf) parsley, if desired

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.

Nutrition Facts : Calories 320, Carbohydrate 21 g, Cholesterol 135 mg, Fat 1 1/2, Fiber 1 g, Protein 12 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 0 g, TransFat 0 g

SAUSAGE-POTATO QUICHE



Sausage-Potato Quiche image

This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. Baking the crust before adding the filling, known as blind baking, ensures it won't get soggy.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h30m

Number Of Ingredients 9

All-purpose flour, for rolling
1 recipe Basic Pie Crust or 1 store-bought single-crust pie dough
1 tablespoon unsalted butter
2 cups crumbled cooked spicy Italian sausage
Coarse salt and ground pepper
6 large eggs
3/4 cup heavy cream
3/4 pound russet potato, cubed and steamed until tender
1 cup finely grated Parmesan (4 ounces)

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.

Nutrition Facts : Calories 281 g, Fat 20 g, Fiber 1 g, Protein 15 g, SaturatedFat 10 g

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