Smoked Sausage And Potato Quiches 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 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.

Steps:

• 1. Preheat oven to 350 degrees (f). * or grill
• 2. Fine dice the onion and carrot and set aside. You may use a food processor for this if you want to.
• 3. Cut sausage about 1/2 in. - 3/4 inch slices . Set aside.
• 4. Cut potatoes into 1- 1 1/2 inch cubes. Set aside. (sometimes I will cut the potatoes while I'm browning the sausage)
• 5. Heat large pot. Add olive oil then brown sausage. Remove from pot with a slotted spoon and set aside. You want to leave as much oil as possible in the pot.
• 6. Add the diced carrot and onion to the pot and cook for just a minute.
• 7. Now add back the sausage and add potatoes, along with the garlic powder, celery seed, parsley and salt and pepper. Give it a good mix then add the flour and stir to coat everything.
• 8. Add chicken stock and stir well remembering to scrape the bottom to loosen the yummy bits. Spray a 9x13 in. baking dish . Pour mixture into the pan,cover with foil and bake for 40 minutes to an hour or till potatoes are tender. Let sit for 5 minutes so the liquid will thicken before serving.
• 9. * You can skip the oven all together and put it on the grill or smoker. Keep it over indirect heat. Check it and give it a stir every so often.... Very good !