TURKEY SAUSAGE QUICHE
Press a Bisquick® mix crust in a pie plate, fill it with a quick-mix egg filling, and you'll have an oven-ready quiche.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press dough on bottom and up side of pie plate, forming edge on rim of pie plate.
- Sprinkle cheese, sausage and onions over crust. In small bowl, beat half-and-half and eggs with fork or wire whisk; stir in basil and red pepper. Pour into crust.
- Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 400, Carbohydrate 20 g, Cholesterol 185 mg, Fat 3 1/2, Fiber 0 g, Protein 16 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 5 g, TransFat 1 1/2 g
TURKEY AND CHEDDAR QUICHE
Add fresh dill to this shredded-turkey quiche with a homemade crust.
Provided by Food Network Kitchen
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Pulse together the flour, sugar and salt in a food processor fitted with a metal blade. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, pulsing quickly a few times as you do it, add the ice water through the tube. Squeeze some dough between your fingers, it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly and take care not to overwork or the dough will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
- Lightly flour a work surface, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
- Preheat the oven to 375 degrees F.
- Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
- Sprinkle the scallions evenly into the crust. Combine the turkey with the Cheddar and sprinkle it in an even layer over the scallions.
- Whisk together the heavy cream, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Stir in the dill.
- Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
ASPARAGUS AND TURKEY SAUSAGE SKILLET
Serve your family a one-dish skillet dinner in less than 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add sausage and onion; cook 2 minutes, stirring occasionally.
- Stir in broth and water. Heat to boiling. Stir in orzo; boil 2 minutes. Add asparagus and pimientos. Reduce heat to medium. Cover; return to boiling. Cook 8 to 10 minutes or until pasta is tender.
Nutrition Facts : Calories 470, Carbohydrate 34 g, Cholesterol 125 mg, Fat 2 1/2, Fiber 3 g, Protein 40 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 4 g, TransFat 1/2 g
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.
Nutrition Facts : Calories 485 calories, Fat 42g fat (23g saturated fat), Cholesterol 223mg cholesterol, Sodium 505mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 0 fiber), Protein 12g protein.
COUNTRY QUICHE
Steps:
- Preheat the oven to 350 degrees F.
- In a large skillet, cook the sausage until browned and cooked through, about 10 minutes. Then remove with a slotted spoon and reserve.
- In a large mixing bowl, whisk the baking powder, tomatoes and eggs together. Add the cooked sausage and the cheese to the egg mixture and stir together with a large spoon. Add salt and pepper and divide the mixture between both unbaked pie shells. Bake until the filling is set, about 30 minutes. Serve warm or at room temperature.
ROASTED ASPARAGUS AND SCALLION QUICHE
I've made many a spring quiche filled with asparagus and herbs, yet I'd never thought about roasting the asparagus instead of steaming it. But lately I've been buying thick stalks of asparagus, and all I want to do is roast it; roasting intensifies the flavor and the stalks become incredibly succulent, more so than when the asparagus is steamed. This quality isn't lost even when the sliced stalks are hidden inside a quiche.
Provided by Martha Rose Shulman
Categories main course
Time 1h
Yield 6 generous servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees. Line a baking sheet with parchment. Break off and discard woody ends of asparagus and place asparagus on the baking sheet. Drizzle on 1 tablespoon of the oil, add salt and pepper to taste and toss together with your hands until asparagus is thoroughly coated with oil. Place in oven and roast 12 minutes, or until tender and lightly browned in spots, turning asparagus halfway through. Remove asparagus from the oven and allow to cool until you can handle it. Slice into 1/2 to 3/4-inch pieces and place in a medium bowl.
- Turn oven down to 350 degrees. Heat oil in a medium skillet over medium heat and add scallions. Cook, stirring, until tender, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Transfer to bowl with asparagus. Add tarragon and parsley and toss together.
- Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush the bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
- Add salt (I use 1/2 teaspoon), pepper, and milk to remaining eggs and whisk together.
- Spread scallion and asparagus mixture in an even layer in the crust. Stir together cheeses and sprinkle evenly on top. Very slowly pour in egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to keep the custard from spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 12 grams, Carbohydrate 26 grams, Fat 23 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 9 grams, Sodium 424 milligrams, Sugar 3 grams, TransFat 0 grams
SAUSAGE AND ASPARAGUS QUICHE
I make many variations of quiche but this is my favorite. Another one I make often is a mix of ham and spinach. Very easy brunch or breakfast each morning on a busy work week.
Provided by cervantesbrandi
Categories Savory Pies
Time 45m
Yield 2 pies
Number Of Ingredients 11
Steps:
- Heat your oven on 350°F; prick your pie shells on the bottom and place them on a baking sheet. Put the pies in the oven for 10 minutes. Take them out of the oven and set aside.
- Next, melt butter in a small saucepan on medium high heat. Add the onion and bell pepper and sauté for 2 minutes.
- Next, add the asparagus and sauté until the asparagus is a bright green color and the onion is translucent, about 4 minutes.
- Take the mixture off of the heat and mix in the garlic and salt and pepper to taste.
- Divide the sausage between the two pie shells, add 1/4 cup of cheese over the sausage. Divide the asparagus mixture in two and place over the cheese.
- Pour each bowl of egg and milk mixture over the pies and top each with remaining cheese.
- Bake on 350°F for 30 minutes or until a toothpick inserted in the middle comes out clean.
ASPARAGUS QUICHE
There's nothing I like better than getting all my housework done and "cooking up a storm" in the kitchen. I was raised in a farming community that had many asparagus growers. So I've always made sure that there's an ample supply of asparagus in my freezer! My husband is a grain farmer, and we have four grown children and 13 grandchildren.
Provided by Taste of Home
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Bake crust at 425° for 6-7 minutes. Remove from oven and set aside. , Cook the asparagus spears in a small amount of water until tender. Drain and cool. Set aside three spears for garnish; cut the remaining asparagus into 1/2-in. pieces. Combine the asparagus pieces and onions; add flour and toss. Pour into crust; sprinkle with cheese. Whisk together eggs, cream, salt, basil and cayenne; pour over asparagus mixture. , Bake at 325° for 25 minutes. Split the reserved asparagus spears lengthwise and arrange, cut side down, in a wheel pattern on top of filling. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts :
TURKEY SWISS QUICHE
Steps:
- Preheat oven to 450°. Line unpricked crust with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake until golden brown, 5-7 minutes longer. Reduce heat to 375°., Sprinkle turkey into pastry shell. In a large bowl, whisk eggs and cream. Stir in the shredded Swiss cheese, onions, pimientos, oregano, parsley, salt and pepper. Pour into crust. , Bake 20 minutes. Arrange Swiss cheese strips in a lattice pattern over quiche. Bake until a knife inserted in the center comes out clean, 10-15 minutes longer. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 489 calories, Fat 31g fat (16g saturated fat), Cholesterol 234mg cholesterol, Sodium 334mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 0 fiber), Protein 30g protein.
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