Sausage Potato Quiche Recipes

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.

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.

Steps:

• Preheat oven to 450°F.
• Toss potatoes with vegetable oil.
• Press into 9x12-inch baking dish for crust.
• Bake at 450°F for 10-15 minutes or until just beginning to turn brown.
• Brown sausage and drain fat, sprinkle over potato crust, distributing evenly among pans. Sprinkle onions over sausage and cheese over onions.
• Combine eggs, milk, and salt and divide mixture evenly. Sprinkle with parsley flakes.
• Bake at 450°F until firm and a knife inserted comes out clean.
• * For ham and potato quiche, substitute ham for sausage.

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.

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.

Steps:

• Preheat oven to 375 degrees F. Bake the pie crust for 15 minutes, until lightly golden. Remove from oven.
• While the pie crust is baking, heat a large nonstick pan over medium-high heat. Crumble the sausage into the pan and cook for 5 minutes. Add the potatoes and cook for an additional 10 minutes, until the potatoes are tender.
• In a bowl, whisk together the eggs and cream. Add the sausage/potato mixture and stir to combine. Pour into the pie crust and bake for 40 - 45 minutes, until the eggs are set. Remove from the oven and slice into wedges.

Steps:

• Remove casing from sausage and cook in a pan over medium heat until browned. Use a wooden spoon and crumble the sausage as it cooks. Drain on a paper towel to remove any fat.
• In same pan, gently saute peppers and onions about 5 min until soft. Salt and pepper to taste. Remove from pan and set aside.
• Again using same pan, heat olive oil and cook potato slices about 10 min to soften.
• Preheat oven to 350. Lay pie crust into pie pan and lay potato slices to cover bottom. Next add crumbled sausage, peppers and onions. Whisk together egg and milk and pour over top of mixture. Top with cheese.
• Bake at 350 for about 40 minutes or until set and golden.
• Serve warm.

Steps:

• Preheat oven to 425 deg. Spray 2 12 cup muffin pans with no stick spray.
• Press hash browns into bottom and up sides of muffin cups. Gently brush with melted butter. Bake crusts 20 minutes. Reduce heat to 350 deg.
• In a medium bowl, whisk together eggs, half and half, dry mustard, salt and pepper, until well combined.
• Evenly divide sausage and cheese between all prepared crusts. Spoon egg mixture into each crust. bake 15 minutes. Cool in pan 5 minutes before removing.
• Garnish with fresh parsley, if desired.