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- Dish type
- Pies and tarts
- Savoury pies and tarts
- Meat pie
- Pork pie
A quick, simple, yet delicious quiche. The filling consists of sausagemeat, Cheddar cheese, eggs and salsa.
38 people made this
- 340g pork sausagemeat
- 1 (20cm) unbaked pastry case
- 225g Cheddar cheese, grated, divided
- 3 eggs
- 240ml salsa
MethodPrep:10min ›Cook:35min ›Ready in:45min
- Crumble sausage into a large frying pan. Cook over medium heat until no longer pink; drain. Transfer to the pastry case. Sprinkle with half of the cheese. In a small bowl, lightly beat the eggs; stir in salsa. Pour over cheese.
- Bake at 190 C / Gas 5 for 30-35 minutes or until knife inserted near the centre comes out clean. Sprinkle with the remaining cheese. Bake 5 minutes longer or until the cheese is melted.
You may have a little leftover filling if you use a 20cm pastry case. If you can find a 23cm pastry case, use that instead.
Reviews & ratingsAverage global rating:(38)
Reviews in English (34)
by Jennifer Griffin Lord
My daughter is a VERY picky eater and she loves this. I had to add 1 more egg and then it was right. This has become a regular meal in our house.-01 Dec 2007
I thought this turned out very good. I added taco seasoning to the meat and used only about half a cup of the salsa. I served the quiche with black beans..it was a quick and easy meal!-16 Jan 2007
Superb! My husband absolutely LOVED this recipe!I too added an extra egg. I had to cook it 10 extra minutes. Thank you for such a great recipe!! This will surely become a regular in our house and when guests stay over!-25 Oct 2008
Hash Brown Quiche
The Cajun is not a big fan of quiche, so I don't make it as often as I'd like to, though I happen to love it. It's as good a meal for lunch or dinner as it is for breakfast in my opinion.
One of my favorites is my Crab Quiche, and while you can't beat that with some fresh, lump crabmeat, it's even good with the shelf stable pouches. I'm an egg kinda gal anyway, but pair them up with some freshly grated cheese and some kind of other protein, then toss that all into a crust to bake and that's some kind of good y'all. Here we're using spicy andouille sausage, sauteed with onion and sweet bell pepper, topped with Swiss cheese, and then baking it all in a crust made from hash brown potatoes.
You'll start with 3 cups of thawed frozen hash browns. Press them between paper towels to remove any excess moisture, then toss them with 3 tablespoons of melted butter and press them into and up the sides of the pie plate. Place into a preheated 450 degree F oven and bake for about 20 minutes, or until golden brown. When the crust is finished, remove, set aside, and reduce the oven temperature to 375 degrees F.
While the crust is cooking, saute the 1/4 cup of minced onion and bell pepper in a little bit of butter until softened, then add in 1/2 pound of chopped smoked sausage and cook for a few minutes set aside.
Whisk together 4 eggs, the seasonings and a cup of half and half set aside. To the baked crust, add the sausage and veggie mixture.
Top with 1 cup of freshly grated Swiss cheese and scatter sliced green onion on top.
Carefully pour over the egg mixture and add freshly cracked black pepper.
Bake at 375 degrees F for about 20 to 25 minutes, or until golden brown and set in the center.
Let rest for about 5 minutes, slice and serve. I spooned some spicy green salsa on top and drizzled a bit of hot sauce over my slice and served it with a side salad of baby greens. Yum, y'all!
A nice drizzle of sriracha wouldn't hurt either!
Recipe: Hash Brown Andouille Sausage Quiche
- 3 cups shredded frozen hash browns , thawed
- 3 tablespoons butter , melted
- 1/4 cup minced onion
- 1/4 cup minced green bell pepper
- 1/2 pound mild andouille or other spicy smoked sausage , chopped
- 4 large eggs , beaten
- Kosher salt , to taste
- 1/4 teaspoon Cajun seasoning (like Slap Ya Mama), or to taste
- 1 cup half and half
- 1 cup shredded Swiss cheese
- 1 green onion , sliced
- Freshly cracked black pepper , to taste
- Hot sauce , for garnish
- Salsa , for garnish
Preheat oven to 450 degrees F. Spread the shredded potatoes out on 2 sheets of paper towel. Top with 2 more sheets and press to squeeze out any excess moisture. Place into an ungreased deep dish pie plate. Melt the butter and drizzle over the potatoes, mix up well until potatoes are coated. Spread out and press the hash browns into the bottom and sides of the pie plate. Bake in the lower part of the oven at 450 degrees F for about 20 to 25 minutes or until golden brown.
Meanwhile, saute the onion and bell pepper in about a teaspoon of butter until soft add the chopped sausage and cook for about 3 minutes. Set aside to cool slightly.
In a separate mixing bowl beat the eggs, salt, Cajun seasoning, and half and half together. Remove crust from the oven and reduce the oven temperature to 375 degrees F. Evenly sprinkle the sausage and vegetable mixture over the hash brown crust. Sprinkle the cheese evenly on top of that and the sliced green onion, reserving about 1 teaspoon for garnish. Slowly pour the egg evenly all over the top. Grind pepper on top and place into the upper part of the oven, baking at 375 F for about 25 to 30 minutes or until the eggs puff up and top is lightly browned.
Remove and place onto a rack to set for about 5 minutes before slicing. Quiche will deflate some as it sets. Top individual servings with hot sauce and salsa and garnish with a pinch of sliced green onion, if desired. Serve with sliced tomatoes or a side salad.
Cook's Note: Andouille sausage is a highly spiced smoked sausage that is blended with Cajun spices, adding a spicy kick and great flavor to these dishes. If you substitute kielbasa or other smoked sausages in recipes where it calls for Andouille, it will affect the outcome of your dish and you’ll need to make adjustments in the seasonings you use. Substitute 1-1/2 cups of chopped, smoked ham for the sausage, or 6 slices of bacon, cooked crisp and crumbled. I use Sriracha Chili Sauce or a good Louisiana hot sauce, like Slap Ya Mama Hot Pepper Sauce. Pictured with Zapp's Fire Roasted Green Salsa.
Check These Recipes Out Too Y'all!
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Easy Sausage Quiche
Published on March 2, 2020 - Updated on May 10, 2021 by Chef Rodney - 1 Comment - This post may contain affiliate links.
This delicious Sausage Quiche is super easy to make and ready in less than 1 hour! Great for breakfast lunch or dinner!
I love eating breakfast for dinner or lunch. And this Sausage Quiche is super easy to make and ready in less than 1 hour. As long as you have enough eggs in the fridge, you should have just about everything you need on hand.
This quiche recipe is also very versatile. You can substitute the sausage for bacon if you want. Use a bell pepper instead of the green chilies and even use whatever kind of cheese you have on hand.
Depending on what type of pie crust you use for this recipe, you might have to prepare it differently than what I indicate below. Always prepare the pie crust according to the directions on the package. Most will indicate different methods for pies and quiches.
Serve this delicious sausage quiche with your topping of choice. My mom likes to put ketchup on hers while the wife and I prefer a little salsa and sour cream.
For more great recipes like this one, I suggest you check these recipes out:
How Do You Make This Sausage Tex-Mex Quiche?
You can make the tortilla crust and filling ahead of time and then bake when ready!
- Add the tortilla chips to a food processor and pulse until the crumbs are fine like breadcrumbs. Measure out 2 cups of crumbs and leave the rest of the crumbs for topping the quiche .
- Mix the melted butter, sugar and the 2 cups of crumbs together in a bowl and then press into the bottom of a spring form pan. Bake for 10 minutes until the crust is brown and set.
- Brown the onion for 5 minutes and then add the sausage and cook until no pink remains. Add the green chilis and stir to combine.
- Beat the eggs together with cheese, sour cream, salt, pepper and taco seasoning.
- Pour the filling into the tortilla crust then add the sausage mixture. Place the pan on a baking sheet and bake for 35 minutes.
- Remove from the oven and let cool 5 minutes, then run a knife around the edge of the quiche to loosen it from the sides of the pan. Loosen the spring and remove the quiche. Slice into 8 wedges and serve.
Baking the tortilla chip crust&hellip
Pouring in the egg and sausage filling&hellip
Bake for 30-40 minutes and then top with some extra tortilla chips crumbs. We like to go full on Tex-Mex and serve this quiche recipe with sour cream and guacamole on the side! Salsa or fresh Pico de Gallo would be a tasty addition too!
Preheat oven to 450 degrees F.
Spread the shredded potatoes out on 2 sheets of paper towel. Top with 2 more sheets and press to squeeze out any excess moisture. Place into an ungreased deep dish pie plate. Melt the butter and drizzle over the potatoes, mix up well until potatoes are coated. Spread out and press the hash browns into the bottom and sides of the pie plate. Bake in the lower part of the oven for about 20 to 25 minutes or until golden brown.
Meanwhile, saute the onion and bell pepper in about a teaspoon of butter until soft add the chopped sausage and cook for about 3 minutes. Set aside to cool slightly.
In a separate mixing bowl beat the eggs, salt, Cajun seasoning, and half and half together. Remove crust from the oven and reduce the oven temperature to 375 degrees F. Evenly sprinkle the sausage and vegetable mixture over the hash brown crust. Sprinkle the cheese evenly on top of that and the sliced green onion, reserving about 1 teaspoon for garnish. Slowly pour the egg evenly all over the top. Grind pepper on top and place into the upper part of the oven and bake for about 25 to 30 minutes or until the eggs puff up and top is lightly browned.
Remove and place onto a rack to set for about 5 minutes before slicing. Quiche will deflate some as it sets. Top individual servings with hot sauce and salsa and garnish with a pinch of sliced green onion, if desired.
Place in the pie shell. 23092018 Easy Sausage Quiche is a spectacular savory pie thats ideal for serving at any meal.
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Drain and cut into small pieces. Take a room temp 9. Pie crust and place into a deep dish pie plate.
3-Cook the sausage thoroughly. Anncio Uma semana de ofertas para celebrar. This is one of the best quiches that Ive made.
1-Make sure you have all your ingredients and clean your work area. 06032014 Brown sausage in a large skillet over medium-high heat stirring often 8 to 10 minutes or until sausage crumbles. Stir in cheese jalapenos green onions and cooked pork.
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For 55-60 minutes or until a knife inserted in the center comes out clean. Egg Liquid Egg Citric Acid Heavy Cream Pork Sausage Pork Water Spices Rosemary Extract Mozzarella Cheese Pasteurized Milk Cheese Culture Salt Enzymes Swiss Cheese Pasteurized Milk Cheese Culture Salt Enzymes Cheddar Cheese Pasteurized Milk Cheese Culture Salt Enzymes Almond Flour Cream Cheese Pasteurized Milk and Cream Salt Carob Bean Gum. In saute pan brown your sausage and onions together until sausage is cooked and onions are translucent drain and set.
Frete Grtis para membros Prime aproveite.
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Cheddar Corn Quiche
1 1/2 cups of whole kernal corn (I used canned corn, drained)
1 1/2 cups of half and half cream
1 1/2 cups of shredded cheddar cheese
1 teaspoon of smoked paprika
1/2 teaspoon of black pepper
Preheat oven to 375. Mix all ingredients together and pour in to pie shell. Place in oven and bake for 50-60 minutes or until done.
Notes. I serve this quiche garnished with cilantro, sour cream and salsa. I would think you could use frozen corn, just thaw and drain.
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Heat oven to 425 degrees F.
In 8-inch skillet, cook sausage over medium heat, stirring frequently, until browned and no longer pink drain. Set aside to cool.
In medium bowl, mix both cheeses and peppers. Stir in cooled cooked sausage. In another medium bowl, beat eggs thoroughly with fork. Stir in salsa.
Remove pie crusts from pouches place flat on work surface. With rolling pin, roll each crust into 12-inch round.
With 3 1/2-inch round cutter, cut rounds from crusts, re-rolling scraps as necessary. Press each round into ungreased muffin cup or fluted tartlet pan.
Spoon 1 heaping tablespoon cheese mixture into each crust-lined cup. Top each with about 1 tablespoon egg mixture divide any remaining egg mixture between cups.
Bake 14 to 18 minutes or until filling is set. If desired, garnish with fresh cilantro. Serve warm.