Smoked Sausage and Potato Quiches
Elevate your brunch game with these delectable Smoked Sausage and Potato Quiches, a perfect blend of hearty flavors and creamy textures. Featuring a buttery, pre-made pie crust base, these individual quiches are packed with crispy sautéed potatoes, savory smoked sausage, and a vibrant sprinkle of green onions. A rich custard of eggs, heavy cream, and milk is seasoned with paprika and loaded with gooey cheddar cheese for a luscious finish. Baked to golden perfection in a muffin tin, this recipe serves up six perfectly portioned quiches, ideal for sharing or meal prepping. Ready in just under an hour, these mini-quiches are delightful served warm or at room temperature, making them a versatile option for breakfast, brunch, or even a light dinner. Discover the ease of creating gourmet flavor with this crowd-pleasing smoked sausage and potato quiche recipe!
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Ingredients
- 1 package Pre-made pie crust
- 200 grams Smoked sausage
- 1 medium Russet potato
- 4 large Eggs
- 120 milliliters Heavy cream
- 120 milliliters Milk
- 120 grams Shredded cheddar cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Paprika
- 2 stalks Green onions
- 1 tablespoon Olive oil
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Roll out the pre-made pie crust and cut it into circles large enough to line a six-cup muffin tin or small tart pans. Press the crust into each cup, trimming any overhanging edges. Chill the prepared crusts in the fridge while you prepare the filling.
Step 3
Peel the potato and dice it into small cubes (about 1/2-inch). Heat the olive oil in a skillet over medium heat and sauté the potato pieces for 5-7 minutes until tender and slightly crispy. Remove and set aside.
Step 4
Dice the smoked sausage into small pieces and add them to the same skillet. Cook for 3-4 minutes until browned. Remove and set aside.
Step 5
In a large mixing bowl, whisk together the eggs, heavy cream, and milk until fully combined. Stir in the shredded cheddar cheese, salt, black pepper, and paprika.
Step 6
Chop the green onions finely and set them aside.
Step 7
Assemble the quiches by evenly distributing the sautéed potatoes, smoked sausage, and chopped green onions among the crust-lined cups. Pour the egg mixture over the fillings, being careful not to overfill the crusts.
Step 8
Place the muffin tin or tart pans onto a baking sheet for stability and bake in the preheated oven for 30-35 minutes, or until the filling is set and the tops are golden brown.
Step 9
Allow the quiches to cool for 5 minutes before removing them from the tins. Serve warm or at room temperature. Enjoy!
Nutrition Facts
| Serving size | (1222.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3321.6 |
| Total Fat 236.5g | 0% |
| Saturated Fat 95.5g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 1143.7mg | 0% |
| Sodium 5452.3mg | 0% |
| Total Carbohydrate 189.6g | 0% |
| Dietary Fiber 9.9g | 0% |
| Total Sugars 13.0g | |
| Protein 105.8g | 0% |
| Vitamin D 218.5IU | 0% |
| Calcium 1234.0mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 2093.2mg | 0% |
Source of Calories