Italian Sausage Quiche Recipes

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ITALIAN SAUSAGE CRUSTLESS QUICHE

In the mood for a savory egg dish? Spicy Italian sausage and smoky Provolone make a delicious quiche perfect for breakfast or lunch with a big green salad.

Provided by Penny Stettinius

Categories     Breakfast

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9



Italian Sausage Crustless Quiche image

Steps:

  • Preheat the oven to 375 degrees.
  • Mix the eggs and milk together and whisk well.
  • Sesaon the egg mixture with salt, pepper, and herbs.
  • Spray the oil into a deep pie dish.
  • Layer the sausage and cheese and red pepper into the pie dish and pour the egg mixture on top.
  • Pop into the oven and bake until middle is firm, about 40-45 minutes.
  • Serve with hot Italian bread.

4 eggs, lightly beaten
1 1/2 cups milk (or cream)
1 cup Italian sausage, cooked and crumbled
1 red pepper, roasted, peeled, and chopped
1 1/2 cups provolone cheese, grated
kosher salt
fresh cracked black pepper
1 teaspoon oregano or 1 teaspoon mixed italian seasoning
cooking spray

ITALIAN SAUSAGE QUICHE

This popular quiche recipe is made with mild Italian sausage, made especially for us by our local butcher. For the best flavor, choose sausage that is not too heavily spiced. -Lee Ann Miller, Millersburg, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 14



Italian Sausage Quiche image

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.

Nutrition Facts : Calories 528 calories, Fat 42g fat (21g saturated fat), Cholesterol 217mg cholesterol, Sodium 702mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 0 fiber), Protein 17g protein.

Dough for single-crust pie
1 pound bulk Italian sausage
1/4 cup chopped onion
1/4 cup chopped green pepper
4 teaspoons chopped seeded jalapeno pepper
1 cup shredded sharp cheddar cheese
3 large eggs, room temperature
1 cup heavy whipping cream
1 teaspoon minced fresh parsley
1 teaspoon minced fresh basil
1/4 teaspoon pepper
1/8 teaspoon salt
Dash garlic powder
Dash cayenne pepper

ITALIAN SAUSAGE-BROCCOLI QUICHE

Make and share this Italian sausage-Broccoli Quiche recipe from Food.com.

Provided by Hey Jude

Categories     Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9



Italian sausage-Broccoli Quiche image

Steps:

  • Heat olive oil in a skillet; add sausage, garlic and onions and saute until brown.
  • Remove from heat and slice sausage into smaller pieces.
  • Arrange meat mixture in the pie crust; add broccoli and 3/4 cup cheese to the pie crust.
  • In a bowl, beat together eggs and half-and-half.
  • Pour egg mixture slowly over ingredients in pie crust, being careful not to pour above the ridge of the pie pan.
  • Sprinkle remaining 1/4 cup cheese on top.
  • Place in center of preheated 350° oven and bake for 45 minutes.

1 tablespoon olive oil
1/4 lb hot Italian sausage
1 clove garlic, minced
1/2 small white onion, chopped
1 ready to bake deep dish pie shell
1 cup broccoli floret
1 cup cheese, any type you wish,i use half cheddar,half monterey jack,divided
3 eggs
1 cup half-and-half

ITALIAN QUICHES

Yum! This hearty dish tastes like pizza and can be enjoyed for breakfast as well as supper. -Bernice Hancock, Greenville, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 2 quiches (6 servings each).

Number Of Ingredients 10



Italian Quiches image

Steps:

  • Preheat oven to 400°. Line unpricked crusts with a double thickness of heavy-duty foil. Bake 4 minutes. Remove foil; bake 4 minutes longer. Remove from oven; leave oven on., In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage into crusts; sprinkle with mozzarella cheese. Top with onion and peppers. In a large bowl, whisk eggs, milk and garlic. Pour over peppers; sprinkle with Parmesan cheese., Cover edges of quiches loosely with foil; place on a baking sheet. Bake at 400° 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Freeze option: Cover and freeze unbaked quiches up to 3 months. To use, remove from the freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Cover edges of crust loosely with foil; place on a baking sheet. Bake 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 395 calories, Fat 25g fat (11g saturated fat), Cholesterol 155mg cholesterol, Sodium 565mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 1g fiber), Protein 20g protein.

2 unbaked pastry shells
1 pound bulk Italian sausage
4 cups (16 ounces) finely shredded part-skim mozzarella cheese
1 medium onion, thinly sliced
1 medium green pepper, thinly sliced
1 medium sweet red pepper, thinly sliced
6 large eggs
2 cups 2% milk
1 teaspoon minced garlic
1/4 cup grated Parmesan cheese

SAUSAGE QUICHE

"I started cooking years ago when a back injury kept me home for several months," explains Ernest Foster of Climax, New York. "This quiche is a family favorite."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 6



Sausage Quiche image

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.

1 package (8 ounces) breakfast sausage links
1 unbaked pie pastry (9 inches)
1 cup shredded cheddar cheese
4 large eggs
1 pint heavy whipping cream
1/8 to 1/4 teaspoon ground nutmeg

ITALIAN SAUSAGE QUICHE CUPS

Flavorful Italian sausage and onion topped with a cloud of creamy cheesy quiche flavored with basil and surrounded by a buttery biscuit crust. The sriracha is optional because it is a 7th contest ingredient, it does tie in well with the Swiss cheese and basil. I wanted to add sun-dried tomatoes but I didn't have any on hand- if you would like to add about 2tbsp of them minced to the quiche, I don't mind. Alternatively, diced fresh tomatoes might be nice sprinkled on top. I also thought of mixing the cooked sausage and onion into the quiche mix. There's just not enough time to try all of the variations but I don't mind if you do. :D.

Provided by Engrossed

Categories     < 60 Mins

Time 40m

Yield 10 quiche cups, 10 serving(s)

Number Of Ingredients 10



Italian Sausage Quiche Cups image

Steps:

  • Preheat oven to 375°F Lightly grease 10 muffin cups.
  • Break up Italian sausage into small crumbles and brown with onion in a frying pan. Add garlic the last couple minutes of cooking time. Dab up as much grease as you can with paper towels.
  • In a medium bowl, cream neufchatel. Beat in eggs and half and half.
  • Stir in Swiss cheese, basil and sriracha, if using.
  • Place one biscuit in each of the 10 greased muffin cups and press them so that they are molded to the whole cup.
  • Spoon about 1tbsp of the sausage mixture into each crust.
  • Top with quiche mix.
  • Bake for 20-25 minutes until the quiche is set.
  • Serve hot.

Nutrition Facts : Calories 227.3, Fat 12.9, SaturatedFat 6.1, Cholesterol 69, Sodium 559.5, Carbohydrate 17.9, Fiber 0.6, Sugar 3.3, Protein 10

4 ounces Italian sausage, ground (mild or hot)
1/4 cup sweet onion, diced
1 garlic clove, minced
8 ounces neufchatel cheese
2 large eggs
2 tablespoons half-and-half
3/4 cup swiss cheese, shredded
2 tablespoons fresh basil, chopped
1 -2 teaspoon hot chili sauce, sriracha (optional if you like heat)
1 (12 ounce) can Pillsbury Golden Layers refrigerated flaky original biscuits

ITALIAN SAUSAGE AND SPINACH QUICHE

This savory and creamy deep dish quiche features mozzarella and Ricotta cheeses that melt and mingle with the Italian sausage, spinach, onions and bell peppers -- Giving you a real "flavor bomb!"

Provided by Feast Your Eyes

Categories     Savory Pies

Time 50m

Yield 2 pies

Number Of Ingredients 14



Italian Sausage and Spinach Quiche image

Steps:

  • Preheat oven to 350 degrees.
  • Bake pie shells for 5 minutes.
  • Meanwhile, in a large mixing bowl thoroughly combine the remaining ingredients.
  • Pour the filling into the pie shells.
  • Bake for 35 to 45 minutes, or until set.

Nutrition Facts : Calories 2800.8, Fat 205.1, SaturatedFat 90.4, Cholesterol 1065.7, Sodium 4983.4, Carbohydrate 100.1, Fiber 11.6, Sugar 14.7, Protein 140.5

2 deep dish pie shells
1 lb italian sausage, cooked, drained and crumbled
6 eggs, beaten
1 (16 ounce) carton ricotta cheese
16 ounces mozzarella cheese, shredded
2 (10 ounce) packages frozen chopped spinach, thawed and well drained
1/2 cup yellow onion, chopped
1/4 cup red bell pepper, chopped
1 dash kosher salt
1 dash white pepper
1 teaspoon dried oregano leaves, rub between fingers to waken flavor
1 teaspoon dried basil leaves, rub between fingers to waken flavor
1/2 teaspoon onion powder
hot sauce, to taste (optional)

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