Italian Sausage Potato Quiche 5fix Recipes

SAUSAGE-POTATO QUICHE

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.

POTATO-SAUSAGE QUICHE

Steps:

• Heat oven to 425°F. Spray 9-inch deep-dish glass pie pan with nonstick cooking spray. Cook sausage in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
• Add potatoes and onion to sausage in skillet; mix well. Cook 5 to 8 minutes or until potatoes are slightly soft, stirring occasionally. Remove from heat. Stir in cheese.
• Beat eggs in large bowl. Add milk; blend well. Reserve 1 tablespoon egg mixture for topping. Add potato mixture to remaining egg mixture; mix well. Spoon potato-egg mixture into sprayed pie pan, keeping mixture away from edges.
• Remove pie crust from pouch. Unfold pie crust; press out fold lines. Place over potato mixture, tucking edges of crust around potato mixture. Turn edges under and press to edge of pie pan. Cut several slits in crust for steam to escape. Brush with reserved tablespoon egg mixture.
• Bake at 425°F. for 25 minutes. Cover top of pie with foil to prevent excessive browning. Bake an additional 15 to 20 minutes or until potatoes are tender and crust is deep golden brown. To serve, cut into wedges.

ITALIAN SAUSAGE QUICHE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large skillet, cook sausage, onion, green pepper and jalapeno over medium heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Spoon into crust and sprinkle with cheese., In a large bowl, whisk remaining ingredients; pour over cheese. Bake until a knife inserted in center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

ITALIAN SAUSAGE & POTATO QUICHE #5FIX

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.

MILE HIGH BREAKFAST BURRITO #5FIX

Steps:

• Crack eggs into a large bowl and whisk briskly until incorporated.
• Open Hatch Green Chili sauce and heat on low in a small sauce pan.
• In a large non stick skillet begin to brown sausage, chopping with spatula into crumbles as you would for chili.
• When about half cooked, add 2 heaping cups Simply Potatoes Diced Potatoes with Onions, seasoning potatoes to taste. Continue cooking until sausage is browned through and potatoes are soft and picking up some color.
• Remove from skillet with slotted spoon into a large bowl and cover; pour off any drippings from skillet.
• Give eggs a final whisk in bowl and pour into the skillet, season as normal, and scramble eggs.
• When eggs are scrambled soft, return sausage and potatoes to the skillet and finish cooking, incorporating eggs, sausage and potatoes together.
• Remove from heat and serve, spooning two to three large spoonfuls onto a warm tortilla. Top with your favorite Green Chili sauce (Hatch green chili enchilada sauce is tasty and available everywhere), or, if preferred for the youngsters, sprinkle medium cheddar cheese shreds on top like a taco.
• This is a hands on breakfast, so pick them up like a taco and enjoy, no silverware necessary. In a hurry? Wrap in foil and take breakfast with you!

CHEESY ITALIAN SAUSAGE POTATO CHOWDER

Steps:

• In a pan, heat the olive oil over medium heat.
• When hot, add the onions. Saute until translucent and add the Italian sausage. Break apart the sausage with a spoon and stir occasionally. When the sausage is brown remove from heat.
• In a soup pan, combine the potatoes, chicken stock, and celery. Over medium-high heat, bring to a boil.
• Reduce heat to medium and simmer for 20 minutes, or until the potatoes are tender.
• Use a slotted spoon to transfer the cooked sausage and onions to the soup pot. Add the cream and cheddar cheese, stirring until all ingredients are combined and warm again. Serve with additional cheddar cheese and green onions sprinkled on top.

CHEESY POTATO & ITALIAN SAUSAGE BALLS #5FIX

Steps:

• Combine potatoes, sausage, cheese, pesto and 1/2 cup of bread crumbs in a mixing bowl. Mix thoroughly.
• With wet hands, roll potato mixture into 1 1/2 inch balls. Place remaining bread crumbs on a large plate. Roll each potato ball in bread crumbs. Make sure they are evenly coated.
• Place poatao balls on a large plate or pan and put in fridge for at least 30 minutes or until ready to use.
• Meanwhile, preheat oven to 380 degrees.
• Place potato balls on a large non-stick cookie sheet. Bake for 20 minutes and golden brown.
• **serve with your favorite marinara sauce**.