Italian Sausage Quiche
The recipe Italian Sausage Quiche could satisfy your Mediterranean craving in around 1 hour and 5 minutes. This main course has 536 calories, 21g of protein, and 44g of fat per serving. This recipe serves 6. For $1.47 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 641 person were glad they tried this recipe. It is a good option if you're following a ketogenic diet. This recipe from Taste of Home requires fresh parsley, sharp cheddar cheese, filo pastry, and green bell pepper. With a spoonacular score of 47%, this dish is solid. If you like this recipe, take a look at these similar recipes: Italian sausage-Broccoli Quiche, Italian Sausage Stromboli (Aka Sausage Bread), and Sausage Quiche.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 35 minutes
Ingredients:
Dash cayenne pepper
3 eggs
Pastry for single-crust pie (9 inches)
1 teaspoon minced fresh basil
1 teaspoon minced fresh parsley
Dash garlic powder
1/4 cup chopped green pepper
1 pound Johnsonville® Mild Ground Italian Sausage
1 cup heavy whipping cream
4 teaspoons chopped seeded jalapeno pepper
1/4 cup chopped onion
1/4 teaspoon pepper
1/8 teaspoon salt
1 cup (4 ounces) shredded sharp cheddar cheese
Equipment:
oven
aluminum foil
wire rack
frying pan
whisk
bowl
knife
Cooking instruction summary:
Directions Preheat oven to 450°. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights. Bake 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven temperature to 375°. Meanwhile, in a large skillet, cook sausage, onion, green pepper and jalapeno over medium heat until meat is no longer pink; drain. Spoon into shell and sprinkle with cheese. In a large bowl, whisk remaining ingredients; pour over cheese. Bake 35-40 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before cutting. Yield: 6 servings. Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Originally published as Italian Sausage Quiche in Taste of HomeOctober 2011, p73 Nutritional Facts 1 piece equals 528 calories, 42 g fat (21 g saturated fat), 217 mg cholesterol, 702 mg sodium, 21 g carbohydrate, trace fiber, 17 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. Preheat oven to 450°.
2. Roll out pastry to fit a 9-in. pie plate.
3. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
4. Bake 8 minutes.
5. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven temperature to 375°.
6. Meanwhile, in a large skillet, cook sausage, onion, green pepper and jalapeno over medium heat until meat is no longer pink; drain. Spoon into shell and sprinkle with cheese.
7. In a large bowl, whisk remaining ingredients; pour over cheese.
8. Bake 35-40 minutes or until a knife inserted near center comes out clean.
9. Let stand 10 minutes before cutting.
Nutrition Information:
covered percent of daily need
