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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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C).
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.
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.
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.
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.
Chop the green onions finely and set them aside.
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.
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.
Allow the quiches to cool for 5 minutes before removing them from the tins. Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.5 g | 303% | |
| Saturated Fat | 95.5 g | 478% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1144 mg | 381% | |
| Sodium | 5452 mg | 237% | |
| Total Carbohydrate | 189.6 g | 69% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 13.0 g | ||
| Protein | 105.8 g | 212% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 1234 mg | 95% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2093 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
