Turkey Sausage Quiches Recipes

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.
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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.

Steps:

• Spray 9 x 13-inch dish with Pam.
• Trim crust from bread.
• Place crusts in blender and blend until crumbled.
• Place bread over bottom of dish.
• Brown sausage and drain.
• Layer over bread.
• Mix bread crumbs with remaining ingredients and pour over bread and sausage. Bake at 350 degrees for 25 to 30 minutes, or until puffed and firm.

Steps:

• 1. Preheat oven to 350°. Grease a 9-inch deep-dish pie pan with non-stick cooking spray, set aside. In a large bowl, add eggs and beat, add turkey sausage, mushrooms, cheese, peppers and salt, stir until ingredients are well incorporated. Pour mixture into prepared pie pan. Bake for 30 - 40 minutes, or until eggs are cooked and set. Let cool 5 minutes before slicing and serving. Note: You can use a variety of veggies in place of the mushrooms such as; asparagus, spinach, zucchini etc. You can use cooked, crumbled turkey bacon in place of the turkey sausage, you can also layer thinly sliced tomatoes, or chopped sun-dried tomatoes on top of the quiche before baking.

Steps:

• Have rack in center of oven; preheat to 325.
• Coat a muffin tin with non stick cooking spray.
• Brown sausage until golden brown.
• Add oil to pan; add mushrooms and cook, until golden brown.
• Transfer mushrooms to bowl with sausage.
• Stir in scallions, cheese and pepper.
• Whisk eggs, egg whites and milk in a medium bowl.
• Divide egg mixture evenly among prepared muffin cups.
• Sprinkle a heaping tablespoon of the sausage mixture in each cup.
• Bake until tops are beginning to brown, 25 minutes.
• Let cool on wire rack for 5 minutes.
• Place rack on top of pan, flip it over and turn the quiches out onto rack.
• Turn upright an let cool completely.
• These mini quiches are VERY easy to reheat and serve.