SAUSAGE, APPLE AND ONION QUICHE
This is an absolute flavor surprise. It is a result of my tweaking and combining several recipe ideas, to which I am sure many of you can relate. (OK, let's see a show of hands of those who usually follow a recipe without "tweaking" to your taste!) I put this together on Sunday mornings and we steal "just another little bite"...
Provided by Monette Noland
Categories Savory Pies
Time 1h10m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Unroll prepared pie crust, (or make your own from scratch). Place into 9" glass pie plate that has been lightly sprayed with cooking oil.(Optional, but I highly recommend this: spray the crust very LIGHTLY with cooking spray and pierce carefully with a fork in two or three places. Bake @ 350 just until you see the texture of the surface dry just a bit, but do not let it brown...usually about 5 minues.. This results in a much flakier bottom crust!) Remove crust from oven and allow to cool completely before adding fillings.
- 3. Slice onion into thin crescent strips to mimic apple slices.
- 4. Core, peel, and slice apples into approximately 1/3" pieces. Toss with lemon juice to prevent discoloring.
- 5. Dice or crumble sausage and cook slowly on low heat in non stick skillet so that you do not need additional butter or oil. The sausage will produce its own yummy drippings if done slowly. The sausage is precooked and will be cooked again later in the quiche, so don't cook until it is dried out. Remove sausage to absorbent paper and set aside.
- 6. Add 2-3 Tbl. butter to skillet with sausage drippings and melt slowly to prevent browning. Increase heat to medium high and add sliced onions and cook for about 1 minute.
- 7. Add apples to onions, cooking for about 2-3 minutes until apples change color and softening begins. This mixture should gently simmer. Refrain from cooking past the initial stage to prevent a mushy quiche.
- 8. Add sausage, spices and extract to apples and onions. Turn off heat under your pan. Gently combine all ingredients and empty this onto a plate to start cooling.
- 9. Whisk together cream, milk and eggs together until there is no distinguishing between egg yolks and whites.
- 10. Spoon filling mixture into pie crust. Cover with cheeses. Gently pour egg mixture over all ingredients. If you precooked the crust, I recommend cutting thin strips of foil and covering edges of crust to prevent over browning.
- 11. Cook at 350 for about 40-50 minutes, or until toothpick inserted into middle of pie comes out fairly dry. If you find that the pie is browning too much before it finishes cooking, make a tent of a piece of foil creased in the middle and lay gently on top of pie. You may want to spray the side of the foil that contacts the pie with a little pan spray, but try to tent it enough so that little contact occurs.
- 12. Combine yogurt, mayo and Miracle Whip and refrigerate. A dash of cinnamon is good in this topping of you prefer. The topping is optional. I serve it on the side in a tiny dipping bowl.
APPLE-SAUSAGE CHEDDAR QUICHE
This recipe comes from my dear friend Whitney. It's always a hit at our brunch get togethers. A delicious variation on the traditional quiche!
Provided by NolansMom
Categories Breakfast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Fit piecrust into a 9 ½-inch deep-dish pieplate.
- Fold ends under, and crimp.
- Prick bottom and sides of piecrust with a fork. Bake at 400 for 8 minute.
- Brown sausage in a large skillet, stirring until it crumbles; drain.
- Cool.
- Combine sausage, cheese, and next 5 ingredients; spoon into prepared crust.
- Beat eggs and milk at medium speed with an electric mixer until blended.
- Pour over sausage mixture; sprinkle lightly with paprika.
- Bake at 325 for 50 minutes before serving.
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.
APPLE SAUSAGE QUICHE
This cheese and sausage quiche is slightly sweet from the chopped apple. Prebaking the pastry, without the filling, ensures a crisp crust. I found this recipe in a Southern Living cookbook. We enjoyed it!
Provided by SweetsLady
Categories Breakfast
Time 55m
Yield 1 quiche, 8 serving(s)
Number Of Ingredients 13
Steps:
- Fit pastry into 9 inch quiche dish. (I used a pie pan). Prick bottom and sides of pastry with fork. Bake at 450 for 8-10 minutes; cool on wire rack.
- Combine apple, and next 3 ingredients; toss well. Cook apple mixture and onion in butter in large skillet over medium-high heat, stirring constantly, until onion is tender. Remove from heat, and cool 20 minutes.
- Brown sausage in large skillet, stirring until it crumbles and is done; drain well. Combine eggs and next 3 ingredients in large bowl. Add apple mixture and sausage to egg mixture; stir well.
- Pour mixture into prepared pastry shell. Gently stir in cheese. Bake uncovered at 350 for 35 minutse or until cheese melts and knife inserted in center comes out clean. Let stand 10 minutes before serving.
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SAUSAGE, APPLE, AND CHEDDAR QUICHE - MY CASUAL PANTRY
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- Preheat oven to 450 degrees. Shape the pie crust into a 9-inch tart pan, trimming the excess from the edges. Line with foil and add pie weights. Bake the crust for 10 minutes. Remove the foil and weights and bake for another 5 minutes until lightly golden brown. Remove from oven and let cool. Reduce the oven to 400 degrees.
- Meanwhile, heat a skillet over medium heat. Peel, core, and chop the apple into bite-size pieces. Cut the sausage into bite-size pieces. Add the butter, apples, and sausage to the skillet. Saute for 10 minutes or until the apples are slightly softened. Meanwhile, whisk together the eggs, heavy cream.
- Whisk together the eggs, heavy cream, and pepper. Place the tart pan on a sheet pan. (This will catch any spillover while baking.) Spread the apples and sausage in the bottom of the pie crust. Top with the shredded cheese. Pour the egg mixture over the top. Be careful not to overfill the crust. Bake the quiche at 400 degrees for 25-30 minutes until eggs are set. Remove from oven and let sit for 10 minutes.
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