GREEN CHILE QUICHE WITH SAUSAGE - ANAFFAIRFROMTHEHEART…
A comforting quiche made with eggs, ground sausage, green chilies, and Monterey Jack cheese. Baked in a flaky crust and spiced with green onion, red pepper, and cilantro.
Provided by Michaela Kenkel
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Line a deep-dish pie plate with your own or a store-bought pie crust, set aside.
- In a skillet over medium-high heat, brown pork sausage with onion, salt, and red pepper flakes.
- When the meat is almost cooked, add in the green chilies. Remove from heat, placing on a paper towel-lined plate to drain grease.
- In a bowl, whisk together eggs and half & half. Mix in chopped cilantro.
- Sprinkle the flour into the bottom of the pie crust, spread the meat mixture into the bottom, top with shredded cheese.
- Pour the egg mixture over the top. Bake for 15 minutes then reduce the oven temperature to 300 degrees F and continue baking for another 30 minutes.
- Let the quiche rest for 10-15 minutes before slicing.
- Garnish with sliced tomatoes, green onion, and additional cilantro if desired.
Nutrition Facts : Calories 464 calories, CarbohydrateContent 19 grams carbohydrates, CholesterolContent 176 milligrams cholesterol, FatContent 34 grams fat, FiberContent 1 grams fiber, ProteinContent 21 grams protein, SaturatedFatContent 15 grams saturated fat, ServingSize 1, SodiumContent 843 grams sodium, SugarContent 6 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 18 grams unsaturated fat
SAUSAGE AND BEAN CASSEROLE RECIPE | JAMIE OLIVER RECIPES
We like to grill our sausages first, then drain them on kitchen paper while we are get on with our veg. This way, you get rid of any excess fat, but if you prefer, you can just brown them in the casserole pan before you cook your veg.
Total Time 1 hours 30 minutes
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the grill to medium and line a baking tray with tin foil.
- Prick and add the sausages to the tray, then cook for 10 minutes, or until browned all over, turning halfway through. Remove to kitchen paper to drain.
- Trim, wash and chop the leeks. Trim and finely slice the celery, peel and finely slice the garlic and deseed and chop the red peppers.
- Heat a lug of oil in a large ovenproof casserole pan over a medium heat, add the leeks, celery, garlic and red pepper and cook for around 10 minutes, or until the leeks start to soften, stirring regularly.
- Next, add the spices and cook for a further 2 minutes, then add all of the remaining ingredients, draining the beans first, along with a splash of water.
- Stir everything together well, then push the grilled sausages under the surface of the passata and bring everything to the boil.
- Turn the heat down to a simmer and continue to cook with a lid on for a further 45 minutes. Regularly check that it isn’t getting too dry while it’s cooking – you can always add a splash of water if it is.
- Have a taste and see if you think it needs a splash more vinegar, then pick, roughly chop and scatter over the parsley (if using).
- Delicious served with baked sweet potatoes or brown rice and a nice chopped green salad.
Nutrition Facts : Calories 420 calories, FatContent 20.6 g fat, SaturatedFatContent 6.6 g saturated fat, ProteinContent 25.8 g protein, CarbohydrateContent 29.6 g carbohydrate, SugarContent 10.6 g sugar, SodiumContent 1.4 g salt, FiberContent 13.2 g fibre
More about "green sausage recipes"
GREEN CHILE QUICHE WITH SAUSAGE - ANAFFAIRFROMTHEHEART…
From anaffairfromtheheart.com
Reviews 5
Total Time 1 hours
Cuisine American
Calories 464 calories per serving
- Garnish with sliced tomatoes, green onion, and additional cilantro if desired.
SAUSAGE AND BEAN CASSEROLE RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 420 calories per serving
- Preheat the grill to medium and line a baking tray with tin foil.
- Prick and add the sausages to the tray, then cook for 10 minutes, or until browned all over, turning halfway through. Remove to kitchen paper to drain.
- Trim, wash and chop the leeks. Trim and finely slice the celery, peel and finely slice the garlic and deseed and chop the red peppers.
- Heat a lug of oil in a large ovenproof casserole pan over a medium heat, add the leeks, celery, garlic and red pepper and cook for around 10 minutes, or until the leeks start to soften, stirring regularly.
- Next, add the spices and cook for a further 2 minutes, then add all of the remaining ingredients, draining the beans first, along with a splash of water.
- Stir everything together well, then push the grilled sausages under the surface of the passata and bring everything to the boil.
- Turn the heat down to a simmer and continue to cook with a lid on for a further 45 minutes. Regularly check that it isn’t getting too dry while it’s cooking – you can always add a splash of water if it is.
- Have a taste and see if you think it needs a splash more vinegar, then pick, roughly chop and scatter over the parsley (if using).
- Delicious served with baked sweet potatoes or brown rice and a nice chopped green salad.
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