ITALIAN SAUSAGE QUICHE RECIPE RECIPES

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.

Steps:

• Preheat oven to 350 degrees F.
• Cook the sausage in a large skillet over medium high heat until browned.
• Remove with a slotted spoon and place into pie shell.
• Add roasted red peppers over the sausage.
• Sprinkle 1/2 cup of mozzarella cheese over the sausage and peppers. Reserve the rest for the topping.
• In a bowl whisk together the heavy cream, and eggs.
• Stir in ricotta and sour cream until combined well.
• Pour mixture into pie shell.
• Add remaining 1/2 cup of mozzarella cheese.
• Place pie onto a baking sheet.
• Cover crust edges with aluminum foil to avoid burning.
• Bake until center is just set, about 1 hour.
• Remove from oven and cool 15 minutes before slicing and serving.
• Top with fresh chopped parsley if desired.