SAUSAGE & VEGGIE QUICHE RECIPE BY TASTY
Here's what you need: chicken sausage, onion, mushroom, fresh spinach, salt, black pepper, eggs, milk, premade pie crust, parmesan cheese
Provided by Jordan Kenna
Categories Dinner
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cook sausage over medium-high until lightly browned, about 5-7 minutes, being sure to break up the meat into a fine mince.
- Remove cooked sausage from pan and wipe away excess fat with a paper towel.
- Add onion and sauté until softened and translucent, about 2 to 3 minutes. Add mushrooms, salt, and pepper and continue to cook for an additional 2-3 minutes.
- Add chopped spinach and cook until wilted and no extra liquid has accumulated in the bottom of the pan.
- NOTE: Do your best to use the excessive moisture of the spinach and mushrooms to deglaze the bottom of the pan, scraping away any browned bits from cooking the sausage earlier.
- Preheat oven to 350˚F (180˚C).
- Once cooked, remove the spinach and mushroom mixture from the pan and combine it with the reserved cooked sausage. Stir to mix evenly.
- Combine eggs and milk. Lightly whisk until just combined.
- Add sausage and spinach mixture to the bottom of a prepared 9-inch (23cm) pie crust, making sure to spread it evenly.
- Pour in beaten eggs to fill the rest of the pie crust and top with a generous sprinkle of parmesan cheese.
- Bake at 350˚F (180˚C) for 25 minutes or until the eggs are set and the top is lightly browned. Allow to cool for 10 minutes before slicing and serving.
- Enjoy!
Nutrition Facts : Calories 324 calories, Carbohydrate 21 grams, Fat 18 grams, Fiber 1 gram, Protein 18 grams, Sugar 4 grams
SAUSAGE AND SPINACH QUICHE
This is my favorite, I make it at least weekly. Good flavorful sausage is key, I like the regular jimmy dean. This recipe is for two pies because I make two at once. They go fast, freeze well, and that means less dishes later.
Provided by celestial_star03
Categories Breakfast
Time 1h5m
Yield 2 Pies, 16 serving(s)
Number Of Ingredients 8
Steps:
- Cook sausage till browned, breaking it up as you go, drain on paper towels and set aside.
- Thaw spinach in microwave or if you are cooking fresh you will need almost double. I like the finely chopped that is in a box for 1.00.
- Get out your pie crusts and line the bottoms with half the spinach, and sausage each.
- In a larger bowl combine all of the cheese but a handful, the eggs, half and half, salt, and pepper.
- Pour half of the mixture into each shell and sprinkle the remaining handful of cheese over both.
- Bake at 350 about 40-45 minutes. You can do a toothpick test, try not to overbake, your eggs won't be as fluffy.
- if your pie crusts are browning too fast you can cover them in foil just not the whole pie, you want a pretty light golden top and the air to make it rise.
- Serve warm. You can make the pies the night before and bake in the morning or they do reheat well. If you are freezing let it cool completely then portion out and wrap each slice individually or wrap the whole thing and freeze.
ITALIAN SAUSAGE AND SPINACH QUICHE
This savory and creamy deep dish quiche features mozzarella and Ricotta cheeses that melt and mingle with the Italian sausage, spinach, onions and bell peppers -- Giving you a real "flavor bomb!"
Provided by Feast Your Eyes
Categories Savory Pies
Time 50m
Yield 2 pies
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Bake pie shells for 5 minutes.
- Meanwhile, in a large mixing bowl thoroughly combine the remaining ingredients.
- Pour the filling into the pie shells.
- Bake for 35 to 45 minutes, or until set.
Nutrition Facts : Calories 2800.8, Fat 205.1, SaturatedFat 90.4, Cholesterol 1065.7, Sodium 4983.4, Carbohydrate 100.1, Fiber 11.6, Sugar 14.7, Protein 140.5
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