Breakfast - Sausage & veggie quiche recipe
Author: Marty Ingram
Pie crust, eggs, protein, and veggies make for a filling and delicious quiche! A delicious recipe for baking a Sausage & Veggie Quiche at home.
- Sausage & Veggie Quiche
- Sausage and Vegetable Quiche with Four-Blend Cheddar
- Veggie & Sausage Quiche with "Cheesy" Dairy-Free Crust
- Sausage & Bacon Quiche
- How to cook quiche with sausage?
- What is a good recipe for a quiche?
- What is in spicy sausage Quiche?
- What is the best way to make a sausages and cheese pie?
Sausage & Veggie Quiche
A delicious recipe for baking a Sausage & Veggie Quiche at home. Pie crust, eggs, protein, and veggies make for a filling and delicious quiche!
Provided by: ellynmason
Total time: 95 minutes
Cook time: 50 minutes
Prep time: 45 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 7
Provided by: ellynmason
Total time: 95 minutes
Cook time: 50 minutes
Prep time: 45 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 7
Ingredients:
- 1 Pillsbury Pie Crust
- ½ cup Diced Red Bell Pepper
- ¾ cup Diced Sweet Potato
- ½ cup Chopped Baby Spinach
- ¾ cup Heavy Whipping Cream
- 4 Eggs
- Salt & Pepper (to taste)
How to cook:
- Pre-Baking Pie Crust
- Pre-Heat
- Pre-heat oven to 350°. Spray cake pan with cooking spray. Lay pie crust evenly along bottom.
- Bake crust
- Bake pie crust for 8 minutes. Remove from oven and poke bottom of crust 5-6 times with fork. Return to oven for 6 minutes.
- Remove from oven and set aside.
- Prepping Ingredients
- Sweet potato
- Dice sweet potato into ½ inch cubes. Turn oven up to 400° and bake for 20 minutes or air fry at 400° for 12 minutes. Set aside.
- breakfast sausage
- While sweet potato is baking, cook breakfast sausage in a pan. Drain fat and set aside.
- bell pepper
- Saute diced red bell pepper until tender in same pan used for sausage. Set aside.
- spinach
- Dice baby spinach. Set aside.
- Combining Ingredients
- eggs
- In a large mixing bowl, crack 4 eggs and whisk. Add heavy whipping cream, salt and pepper, then whisk to combine.
- combine
- Add sweet potatoes, breakfast sausage, bell pepper, and spinach to egg mixture. Mix to combine
- pour
- Pour mixture onto pie crust.
- bake
- Bake for 50 minutes.
- remove
- Remove and let cool.
Tags:
Sausage and Vegetable Quiche with Four-Blend Cheddar
This Sausage and Vegetable Quiche with Four-Blend Cheddar can be enjoyed anytime! It’s filled with four state cheddars and loaded with fresh veggies! Perfect for the holidays and entertaining!
Provided by: Artney
Total time: 70 minutes
Cook time: 45 minutes
Prep time: 25 minutes
Yields: 8 servings
Number of ingredients: 13
Provided by: Artney
Total time: 70 minutes
Cook time: 45 minutes
Prep time: 25 minutes
Yields: 8 servings
Number of ingredients: 13
Ingredients:
- 1 9 inch pie shell (frozen, store bought)
- 1.5 tablespoons of flour
- 1/2 lb (pound) ground sausage
- 1 cup Four-Blend Cheddar, Off the Block, Shredded
- 1/2 white onion, diced
- 1 handful spinach, loosely chopped
- 1 jalapeno, diced (without seeds)
- 1/2 Roma tomato, diced
- 1 large can Pet milk (approximately 1 cup)
- 2 eggs
- 1 tablespoon Parsley
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/4 teaspoon cayenne pepper (optional)
How to cook:
- Brown sausage; drain.
- Place sausage in pie shell.
- Sprinkle flour on top of ground sausage evenly.
- Mix tomatoes, onions, jalapeno, spinach, and cheese in a bowl.
- Sprinkle vegetable mixture on top of sausage.
- Beat eggs and milk until fully combined, then add parsley and give it a quick swirl.
- Pour egg mixture on top of sausage, veggies, and cheese.
- Bake at 350 degrees for 45 minutes or until set.
- Serve and enjoy!
Veggie & Sausage Quiche with "Cheesy" Dairy-Free Crust
Provided by: Miss AK
Total time: 58 minutes
Cook time: 48 minutes
Prep time: 10 minutes
Yields: 8 servings
Number of ingredients: 12
Total time: 58 minutes
Cook time: 48 minutes
Prep time: 10 minutes
Yields: 8 servings
Number of ingredients: 12
Ingredients:
- 1 cup almonds
- 1 Tbsp + 1 tsp nutritional yeast – find it in your spice aisle
- 2 Tbsp olive or avocado oil
- 6 eggs
- 1 1/2 cups almond milk
- 1 lb natural sausage (no sugar added for Whole30)
- 2 Roma tomatoes
- 1 zucchini
- 1 tsp paprika
- 1 tsp garlic power
- 2 tsp salt, divided
- 1/2 tsp Pepper
How to cook:
- Preheat oven to 375 degrees.
- Add almonds, nutritional yeast, 1 tsp of salt and olive oil into a food processor and blender and process until very fine and it starts to smooth together.
- Press the almond mixture into the bottom of a skillet or pie plate.
- Place in the preheated oven for 8 minutes and remove.
- Crack the eggs into a bowl, add almond milk and whisk vigorously. Chop tomatoes, zucchini & sausage and stir into the egg mixture. Add in the spices and the remaining 1 tsp of salt and give it one more big stir.
- Pour the egg, veggie and sausage mixture on top of the crust and place into the oven. Cover with foil.
- Bake for 15 minutes. Remove from the oven, also remove the foil, place back in the oven and bake for an additional 25 minutes, or until the middle of the quiche is set and no longer wet & shiny.
- Allow this to cool for 10-15 minutes before slicing and serving. Keeps well in the fridge for a week.
Sausage & Bacon Quiche
An ideal bake for summer! Whether you’re serving up as part of a BBQ spread or taking along on a picnic, our take on this classic dish is sure to delight!
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 4 servings
Number of ingredients: 8
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 4 servings
Number of ingredients: 8
Ingredients:
- 4 rashers Simon Howie Dry Cure Smoked Back Bacon
- 4 Simon Howie Pork Sausages
- 375g ready-rolled shortcrust pastry
- 4 spring onions
- 2 eggs
- 200ml single cream
- 100g extra-mature cheddar cheese
- Salt and pepper to taste
How to cook:
- Method
- 1. Firstly, blind bake the pastry. Take the pastry out the fridge and allow to come to room temperature for 20 minutes. Preheat the oven to 200°C (180°C fan oven). Unroll the pastry and gently place over a 20cm quiche tin. Carefully press the pastry onto the base and sides of the tin. Trim the overhanging pastry with a sharp knife. Crumple up a large piece of baking paper, use it to line the pastry base and pour in baking beans (you can also use uncooked rice). Put on a baking tray and bake for 10 minutes. Remove the paper and beans and bake for a further 5 minutes.
- 2. While the pastry is baking, cut the sausages and bacon into small bite sized pieces. In a frying pan, cook the sausages and bacon on a medium heat until golden and cooked through, then remove and leave to cool. Finely slice the spring onions into rounds, grate the cheese and set aside.
- 3. In a large bowl, whisk the eggs until frothy then add the cream and mix well. Season the mixture with salt and pepper to taste.
- 4. When the pastry has been blind baked, remove it from the oven. Place the sausages, bacon, spring onions and cheese evenly over the bottom of the pastry. Carefully pour in the egg mixture into the pastry shell up to the top.
- 5. Bake for 30 minutes or until the mixture is set and golden. Enjoy warm, straight from the oven or refrigerate for up to 3 days and take to a picnic or BBQ!
