Roasted Potato And Sausage Quiche Recipes

ROASTED PEPPER, SCALLION AND SAUSAGE QUICHE

Steps:

• Preheat the oven to 375˚. Line a 9-inch pie plate with the pie dough and crimp as desired; chill 30 minutes. Line with foil, then fill with pie weights or dried beans. Bake until the crust is set, about 20 minutes. Remove the foil and weights and continue baking until lightly golden, 5 to 10 more minutes. Let cool while you prepare the filling.
• Make the filling: Combine the roasted peppers and scallions in a large bowl. Add the sausage and cheddar and toss to combine.
• Whisk the eggs, heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir in the parsley. Spread the vegetable-cheese mixture in the crust, then pour the egg mixture on top. Reduce the oven temperature to 350˚ and bake until the filling is set, 40 to 50 minutes. Let cool at least 30 minutes before slicing.

ROASTED POTATO AND SAUSAGE QUICHE

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.

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.

CHEESY SAUSAGE AND POTATO SUPPER QUICHE

Steps:

• Heat oven to 425°F. Make 1 pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Bake 7 to 9 minutes or until light golden brown.
• Meanwhile, brown sausage in medium skillet over medium heat until thoroughly cooked, stirring frequently. Drain. Beat eggs in medium bowl. Add milk, potatoes and chiles; mix well.
• Remove partially baked crust from oven; reduce oven temperature to 375°F. Sprinkle crust with 1 cup of the cheese. Top with cooked sausage, potato mixture and remaining cheese.
• Return to oven; bake 40 to 50 minutes or until top is deep golden brown and knife inserted 2 inches from edge comes out clean. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Let stand 5 minutes before cutting into wedges.

SAUSAGE-POTATO QUICHE

Steps:

• Preheat oven to 375 degrees F. 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. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

LOADED BAKED POTATO QUICHE

Steps:

• Preheat the oven to 450 degrees.
• Arrange the pie crust in your pie plate. Fold the overhanging edges under on itself and either use the tines of a fork to press the edges onto the rim of the pie plate, or create an edge by pinching the thumb and forefinger together and pressing the dough into the crease using the forefinger of your other hand - follow the rim of the crust until completely crimped. Bake for 8-9 minutes until lightly browned. Set aside.
• Reduce oven temperature to 350 degrees.
• Add the potatoes to a small pan of water and bring to a boil. Reduce heat to simmer and cook until potatoes are tender, about 7-10 minutes. Drain potatoes and set aside to cool.
• Meanwhile crack the eggs into a large bowl. Add the salt and pepper and whisk until combined. Add the milk and cream and whisk again. Add the bacon, potatoes, scallions, rosemary, chives, and cheeses and stir together until well combined.
• Pour the egg mixture into the prepared pie shell. Smooth the ingredients evenly into the crust and sprinkle with remaining cheeses. Bake for 45 minutes to 1 hour until custard is set. Let rest for 20-30 minutes before cutting.
• Can be made a day ahead and rewarmed the next day at 300 degrees for 20 minutes.

OVEN-ROASTED SAUSAGE AND POTATOES

Steps:

• Preheat oven to 450 degrees.
• Place potatoes slices on a baking sheet, spreading out as much as possible.
• Combine melted butter, olive oil, garlic powder, and paprika in a small bowl. Reserve 1 tablespoon and drizzle rest on potatoes. Toss to coat. Season to taste with salt and pepper.
• Place in oven for 30 minutes, stirring halfway through.
• On a second baking pan, combine sausage slices, onion, and peppers. Toss with the butter mixture that was set aside. Place in oven for 20 minutes, stirring halfway through.
• If potatoes do not get browned enough, place under broiler for about 3 minutes.
• Combine potatoes with sausage, onions, and pepper and serve.

ROASTED POTATO AND SAUSAGE DINNER RECIPE

Steps:

• Heat oven to 425 F. Grease a 3-quart baking dish or spray with nonstick cooking spray.
• Serve with a salad and biscuits for a complete, delicious meal.

TRACEY | THE KITCHEN IS MY PLAYGROUND

Steps:

• Bake sweet potatoes (in their skins) until tender, about 1 hour and 15 minutes at 350 degrees. Cool.
• Bring pie crust dough up to room temperature. Place each pie crust in the bottom and up the sides of an 8-inch or 9-inch fluted tart pan or round cake pan. Trim excess pie crust from the edges so that no dough goes above the top of the side of the pan. Sprinkle 1/4 cup of grated Parmesan cheese into the bottom of each pie crust.
• Heat olive oil in a saute pan over medium heat. Add thinly sliced onion and cook until tender over medium to medium-low heat, about 5 minutes. Add julienned sage and saute about 20 seconds. Remove from heat and set aside while you prepare the rest of the quiche filling.
• Remove the skins from the baked sweet potatoes. Chop the sweet potatoes into 1-inch cubes. Place the sweet potato chunks into the pie crusts, dividing evenly between the two pans. Place the onion and sage on top of the sweet potato chunks, dividing evenly between the two pans.
• Sprinkle 1/4 cup sausage crumbles and half of the goat cheese crumbles into each pan.
• Beat the whole eggs, egg yolks, cream, and half & half together. Pour half of the mixture into each pan.
• Preheat oven to 400 degrees. Place quiche into the 400 degree oven, and immediately reduce the heat to 375 degrees. Bake approximately 35-40 minutes until quiche is set.
• You can also cook the sweet potatoes in the microwave. Wrap them in a barely-moist paper towel and cook until tender, about 5-12 minutes depending on your microwave. I've tried it both ways and do prefer the oven-baked sweet potatoes as they are moister, more vibrantly colored, and more flavorful.
• The sweet potatoes and the onion/sage mixture could be prepared a day ahead and refrigerated until you're ready to assemble and bake your quiches. I suggest removing the sweet potatoes and onions/sage mixture from the refrigerator about an hour before assembling the quiches to let them come up in temperature a bit.
• If you don't have a fluted tart pan, I recommend using a 9-inch round cake pan instead of a pie plate. When baked in a pie plate, the edges of the pie crust that are fluted onto the rim of the pie plate tend to over bake. If you do use a pie plate, I recommend shielding the edges of the crust with foil partway through baking.
• Don't skip the fresh sage ... the flavor combination of fresh sage with the onions and sweet potato is absolutely fabulous!