Sausagequichesquares Recipes

FLORIDANATIVE SAUSAGE QUICHE SQUARES

Steps:

• Preheat oven to 375 degrees.
• Lightly brown sausage in a pan, breaking apart into small pieces. Drain on paper towels to remove excess grease.
• Place sausage in a 13 x 9 inch baking dish.
• To the beaten eggs, add the dry ingredients, mixing well.
• Add cheeses to the egg mixture, stirring to combine.
• Pour (or spoon) egg mixture over sausage to cover.
• Bake for 18-22 minutes. Edges of casserole may brown slightly when done.
• Cool for 5-10 minutes before cutting.
• Cut into 12 - 16 squares, depending on serving size desired.
• TO REHEAT: Microwave for about 1 minute each to reheat when quiche squares have been refrigerated.

SAUSAGE QUICHE SQUARES

Steps:

• In a large skillet, cook sausage until no longer pink; drain.
• Place in a greased 13x9-inch baking dish.
• Layer with cheeses, onion and chilies.
• In a bowl, beat eggs and seasonings; pour over cheese.
• Bake, uncovered, at 375°F for 18-22 minutes or until a knife inserted near the center comes out clean.
• Cool for 10 minutes; cut into 1-inch squares.

SAUSAGE QUICHE SQUARES

Steps:

• Preheat oven to 375°. In a large skillet, cook sausage until no longer pink; drain. Place in a greased 13x9-in. baking dish. Layer with cheeses, onion, chiles and jalapeno if desired. In a bowl, beat eggs and seasonings. Pour over cheese. , Bake, uncovered, until a knife inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes; cut into 1-in. squares.

SPICY SAUSAGE QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. Spread into bottom of baking dish. Sprinkle with Cheddar cheese, Monterey Jack cheese, onion, chile peppers, and jalapeno pepper. In a medium bowl, mix eggs with chili powder, cumin, garlic powder, salt and pepper. Pour over contents of baking dish.
• Bake in preheated oven for 18 to 22 minutes, or until a knife inserted into the center comes out clean. Cool for 10 minutes, then cut into squares.

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.

MINI SAUSAGE QUICHES

Steps:

• In a large skillet, brown sausage and onion over medium heat until meat is no longer pink, 4-5 minutes, breaking sausage into crumbles; drain. Stir in chives. , On a lightly floured surface, unroll crescent dough into a long rectangle; seal seams and perforations. Cut into 48 pieces. Press onto the bottoms and up the sides of greased miniature muffin cups. , Fill each with about 2 teaspoons of sausage mixture. In a large bowl, combine the eggs and cheeses. Spoon 2 teaspoons over sausage mixture in each cup. Sprinkle with paprika. , Bake at 375° until a knife inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. If desired, sprinkle with additional minced chives. Serve warm.

QUICHE WITH SAUSAGE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Unroll each crust into two 9-inch pie pans.
• Heat oil in a large skillet over medium heat. Cook celery, onion, and garlic in the hot oil for 1 to 2 minutes. Add sausage, breaking apart to brown; sprinkle in sage and continue browning until no longer pink, 5 to 7 minutes. Remove from heat. Add cottage cheese and mix well.
• Divide meat mixture evenly and spoon into each of the two pie crusts.
• Whisk eggs, milk, tarragon, salt, and pepper together in a mixing bowl. Pour egg mixture over meat mixture in the pie crusts. Sprinkle Cheddar-Jack cheese over the tops.
• Bake, uncovered, in the preheated oven on the middle rack until tops are puffed and golden brown, about 40 minutes. Remove from the oven and let stand for 5 to 10 minutes before slicing.

WARM-YOU-UP SAUSAGE QUICHE

Steps:

• In a large skillet over medium heat, cook sausage until no longer pink; drain. In a large bowl, beat eggs, cheeses, flour, butter and baking powder. Stir in mushrooms, onion, chilies and sausage. , Transfer to two greased 9-in. round baking dishes (dishes will be full). Sprinkle with Parmesan cheese if desired. Bake at 375° for 33-38 minutes or until a knife inserted in the center comes out clean. Garnish with pepper strips if desired.

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.

SPICY SAUSAGE QUICHE

Steps:

• Preheat oven to 400º. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Repeat with remaining dough. Refrigerate 30 minutes. Line unpricked crusts with a double thickness of heavy-duty foil. Bake for 10 minutes. Remove the foil; bake 5 minutes longer. Cool on wire racks., Meanwhile, in a large skillet, cook pork over medium heat until no longer pink, 7-9 minutes; drain. In a large bowl, whisk eggs, milk, mayonnaise, salt and pepper. Stir in cheese, jalapenos, green onions and cooked pork. Pour into crusts., Bake until a knife inserted in center comes out clean, 30-35 minutes. Cover edges loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Let stand 10 minutes before cutting., Freeze option: Cover and freeze unbaked quiches. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400º. Place quiches on baking sheets. Bake as directed, increasing time to 40-45 minutes. Cover edges loosely with foil during the last 15 minutes if needed to prevent overbrowning.