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Remove the protein from the skillet, and leave about 1 tablespoon of the drippings in the skillet. If using a meat like bacon, chop into ½-inch pieces. Step 2: Sauté vegetables. In those drippings, sauté onion and bell pepper (or your chosen veggies) for 3 minutes, or until they're tender. Step 3: Add cheese.
In a medium size mixing bowl whisk together the half and half, eggs, salt, pepper and mustard. Add a few dashes of hot sauce, if desired. Pour the egg mixture evenly over the sausage filling. Sprinkle with remaining cheese. Place into oven and bake for 45-50 minutes or until the center is set when gently shaken.
Preheat the oven to 350°F. In a skillet, brown the sausages until no longer pink. Drain. Cut the sausages into small pieces. Place the chopped sausage in the pie shell, and sprinkle with the cheese. In a medium bowl, beat the eggs, then whisk in the cream and nutmeg. Pour the egg mixture over the cheese.
Whisk egg mixture. Whisk together the eggs, milk, salt, and pepper. Pour the egg mixture over the sausage and cheddar cheese. Bake. Pop it into the oven to bake until the egg mixture has set and cooked through, and the quiche reaches a golden brown on top. About 20 minutes. Rest and serve.
Bake in preheated oven for 15 minutes. Then reduce heat, leaving the pie in the oven to 350 degrees F (175 degrees C), and bake for 35 minutes. When it is done, the top of the quiche will begin to turn a nice golden brown. Remove from oven and allow to sit 5-10 minutes before serving. Enjoy!
In a large bowl, whisk together the eggs, milk, sour cream, pepper and salt until well incorporated. Stir the cooled sausage and cheese into the egg mixture, and stir to combine. Pour the mixture into the baked crust, and spread into an even layer. Bake for 25 to 30 minutes or until the center is set.
Prepare. Preheat the oven to 375ºF. Place the pie dough into a 9-inch pie pan or baking dish and flute the edges. Cook the sausage in a large skillet over medium-high heat until browned and crumbled. Drain off any fat. Layer. Sprinkle ½ cup of cheese over the bottom of the unbaked pie crust.
Drain the excess fat from the sausage by spooning it into a sieve or inside a bowl lined with paper towels. Reserve about 1 tablespoon of the grease inside the skillet. Add the red onion to the skillet and cook for 2 minutes, then add the spinach to the pan and cook until wilted, about 5 minutes. Remove from heat.
In a large bowl, combine, sausage, onion, flour and 2 cups of shredded cheese. Spread evenly into two unbaked pie shells. Whisk together eggs, evaporated milk, and parsley (optional).
Instructions. Cook sausage and onion in a skillet over medium high heat till brown, drain well. Spread in the bottom of the pie shell. Sprinkle cheese evenly over the top of the sausage. Beat the eggs, milk, and seasonings in a small bowl. Pour into pie shell on top of the other ingredients.
Sausage, Egg, and Cheese Quiche Makes 6 servings Prep: 20 minutes Bake: 1 hour and 20 minutes. 1/2 (14.1-ounce) package refrigerated pie crusts 1/2 pound ground pork sausage, cooked and drained 1 cup shredded Cheddar cheese 8 large eggs 11/2 cups heavy whipping cream 1 teaspoon kosher salt 1/2 teaspoon ground black pepper Garnish: chopped fresh ...
Let cool slightly. Remove the pie crust from the freezer and place on a baking sheet. In a large bowl, combine the sausage, onion and pepper, sharp cheddar, and all-purpose flour. Toss to combine. Spoon this mixture into the pie crust. In a separate bowl, whisk together the eggs, milk, parsley, salt, and pepper.
Preheat oven to 400 degrees F. Press pie crust into a 9 inch pie plate. Place foil or parchment paper in the bottom of the pie crust and fill with about 1 pound of dried beans, rice, or use pie weights. Bake for 10 minutes. After 10 minute remove the weights and parchment paper and bake for an additional 5 minutes.
Prepare Filling. Heat oil in a fry pan over high heat. Add the garlic and onions and sauté for 2 minutes. Then add the sausage and cook, using a spatula to break it up into pieces. Cook until the sausage is browned, then remove the pan from the stove (sausage can stay in the pan).
In a skillet, fry the sausage and drain. Put the sausage in the bottom of the pie shell. In a mixing bowl, mix together the green chilis, onion, green pepper, garlic and salsa. Spread over sausage. Sprinkle the cheese on next. Step 2 In the same bowl whisk together the milk, sour cream, eggs, salt and pepper. Pour over the cheese evenly.
Keep the oven on. Brown the sausage in a skillet, crumbling it. Drain excess fat. In a bowl, mix cream, milk, eggs, salt, and pepper. Add green onions, cheese, and sausage. Fill the crust with the egg blend and bake for 40 minutes. Shield the crust edges if they darken too much. Allow to rest 15 minutes before slicing.
Sprinkle the cheese evenly into the bottom of the pie crust followed by the sausage then pour over the egg mixture. Place the quiche on a rimmed baking sheet to catch any spills and bake on the center rack until puffed and gently set, 30 to 35 minutes. Allow the quiche to sit 10 to 15 minutes before serving.
Remove from the skillet and set aside. Drain any excess grease from the sausage but leave whats in the pan in the pan. Add the onion and jalapeño to the skillet and cook until tender. In a mixing bowl, whisk together the beaten eggs,onion, sausage, cheese, heavy cream, seasoned salt and pepper. Pour into the tart pan, over the pie crust.
Drain it well and set it aside. In a small bowl, whisk together the eggs, half-and-half, thyme, and pepper until well blended. Sprinkle the cooked sausage over the partially baked crust and then top the sausage with the shredded cheese. Pour the egg mixture over the sausage and cheese. Bake the quiche for about 30 minutes or until the filling ...
Preheat oven to 350 degrees. In a skillet, brown sausage until fully cooked. Drain off any excess grease. Add the sausage to a greased 9 inch pie plate. Sprinkle cheese over the top of the sausage. In a bowl, whisk together the egg and milk. Pour over the sauasage and cheese.