Sausage and Ranch Quiche

So quick and easy, plus its ready to eat in an hour. You can also make ahead and freeze for later. Great for breakfast, lunch or dinner. Thank you Plain Chicken

1 (9-inch) frozen deep dish pie crust (no need to thaw or prebake)
8- oz breakfast sausage
½ cup bottled Ranch dressing
½ cup shredded cheese
3 eggs
1 cup heavy cream or milk
dash black pepper

• Preheat oven to 350ºF.
• In a skillet, cook sausage until no longer pink. 
• Drain fat. 
• Combine cooked sausage and Ranch dressing. 
• Drop crumbles of sausage mixture in bottom of pie crust. 
• Top with shredded cheddar cheese.
• Whisk together eggs, pepper and cream. 
• Pour egg mixture over sausage and cheese mixture in pie crust.
• Bake 1 hour. 
• Allow quiche to rest for 5-10 minutes before serving.

Plain Chic

Beef and Cheddar Hand Pies

Serve these savory pies made with store-bought puff pastry alongside a salad or roasted green vegetables. Thank you Martha Stewart

1 pound ground beef (80 percent lean)
1 tablespoon minced garlic (from 2 cloves)
1 large onion, halved and thinly sliced (3 cups)
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
Coarse salt and freshly ground pepper
6 ounces cheddar, shredded (2 cups)
1 sheet (12 ounces) frozen puff pastry, thawed
All-purpose flour, for dusting
1 large egg, lightly beaten
Roasted broccoli rabe or other green vegetable, for serving

• Heat a large nonstick skillet over high. 
• Add beef, garlic, and onion
• Cook, stirring occasionally, until starting to brown, about 7 minutes. 
• Stir in Worcestershire and Dijon
• Season with salt and pepper. 
• Remove from heat and let cool completely. 
• Stir in cheese.
• Preheat oven to 425 degrees. 
• Roll out pastry on a lightly floured surface to a 14-inch square. 
• Cut into four 7-inch squares; place a quarter of beef mixture on each. 
• Brush edges with egg, then fold one corner of each pie over, forming a triangle. 
• Press edges to seal.
• Place pies on a parchment-lined baking sheet. 
• Brush tops with more egg. 
• Cut 2 vents in each top; freeze 10 minutes. 
• Bake until golden brown, about 20 minutes. 

Bacon Jalapeno Popper Quiche

An amazing recipe for a perfect brunch! Thank you Real Housemoms

9 inch frozen pie crust
1/2 cup cream cheese, room temperature
2 jalapenos, diced (deseed for less heat)
1 jalapeno, sliced into rounds (for top) (I mostly deseeded these as well)
3 slices bacon, cooked crisp and coarsely chopped
1/2 cup whipping cream
1/2 cup half-and-half
5 large eggs
1 teaspoon paprika
salt
1/2 cup shredded cheddar cheese
optional-light sour cream

• Preheat oven to 400 degrees F
• Thaw the frozen crust for 10 minutes 
• Prick the crust all over the bottom and sides with a fork to make tiny holes
• Bake it for 10 minutes
• Remove the crust and lower the oven temperature to 350 degrees
• While the crust is hot, spread the cream cheese all over the bottom as evenly as possible
• Sprinkle the diced jalapenos over the cream cheese (the rounds are for garnish later on)
• Put the cream and half-and-half into a small pot 
• Heat over medium heat for about 5 minutes or until tiny bubbles appear around the edges. 
• Scald (where you bring it to just under the boiling point) until very hot, but not boiling
• Beat the eggs together in a bowl
• Add the hot cream mixture to the eggs, whisking constantly to combine
• Add the paprika, salt and bacon
• Pour into the crust and bake for 30 minutes
• Remove from oven
• Arrange the jalapeno slices on top 
• Sprinkle with cheese 
• Bake until the cheese has melted and turned golden brown, about 12-20 minutes 
• Cool slightly before serving
• Optional-serve with light sour cream

Giant Beef Empanadas

This recipe was recommended by Jerralea at Jearraleas Journey. I cant wait to try it. Thank you Christy Jordan's Southern Plate



 

1 pound lean ground beef

1 cup onion, chopped

1 cup green pepper, chopped

1 can (14.5oz) Diced Tomatoes, undrained

1 Tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon salt

½ teaspoon pepper

2 cups of grated cheddar cheese

2 refrigerated ready made pie crusts (Karen uses Pillsbury)

1 egg yolk mixed with 1 Tablespoon water (Optional)

 

• Cook beef, onions & green pepper in skillet until meat is no longer pink
• Drain.
• Return beef mixture to skillet and stir in tomatoes, chili powder, cumin, salt, & pepper.
• Simmer uncovered stirring occasionally for 20-25 minutes until mixture thickens and most of tomato juice is absorbed.
• Place one unrolled pie crust at one end of greased cookie sheet.
• If baking both giant empanadas on same cookie sheet think ahead about placement. Once beef is added you can not move empanada)
• Place half of beef mixture on half of pastry  like half moon shape ‘D’, leaving one inch border around edges.
• Sprinkle with about ½ of cheese being careful not to over fill with either beef or cheese
• Carefully pull remaining dough over, covering meat and cheese meeting the edge of bottom crusts. Crimp edges with fork to seal all around.
• Brush top with yolk mixture. (You should have a half moon shape)
• Repeat above with remaining pastry.
• Bake at 400 for 20 – 30 minutes or until golden brown.
• Serve with shredded lettuce, chopped tomatoes, sour cream and guacamole

Bacon, Sausage & Cheddar Quiche

Bacon, sausage and cheese....what else need I say..Thank you Real Housemoms

1 uncooked pie crust for a 9 inch pie
8 slices of bacon
2 tbsp butter
1 large onion, sliced
½ c sausage crumbles, cooked
8 eggs
½ c heavy cream
1 c milk
1 tsp salt
1 tsp pepper
1 tsp mustard powder
2 c sharp cheddar cheese

• Preheat oven to 400 degrees
• Cook the bacon until just before crispy
• While bacon is cooking melt butter in a large saucepan and add the onion
• Allow to cook until a dark golden brown, stirring occasionally
• Remove from heat and allow to cool
• Whisk eggs, cream, and milk together until fluffy
• Add in salt, pepper and mustard powder
• Stir in the bacon, sausage, onion and cheese
• Press the crust into a tart pan or a deep dish pie pan
• Pour the egg mixture into the pie crust and place onto a baking dish
• Loosely cover with foil and place in the oven
• Bake for 40 min
• Remove the foil and bake for another 10 to 15 min until crust is golden
• Remove and allow to cool for 5 to 10 min

 

Chicken Pot Pie

Easy, delicious homemade pot pie. Thank you The Bitter Side of Sweet

FOR THE CRUST:
1½ cups all purpose flour (and a little extra for rolling out dough)
1 teaspoon salt
1 stick cold butter (cut into cubes)
5 tablespoons ice cold water
FOR THE FILLING:
2 14.5 ounce cans of vegetable mix
1 14.5 ounce can cream of chicken
½ cup chopped onion
½ cup chicken broth
1 cup chicken (cooked and diced)
1 egg
1 tablespoon water

• Add flour and salt to mixing bowl. 
• Add butter. 
• Using the flat blade on your mixer mix the flour and butter together till butter is pea size.
• Slowly add one tablespoon water in till you get a nice smooth dough.
• Form dough into a disk and wrap in plastic wrap. 
• Place in the refrigerator for 50 minutes or until ready to use.
• Preheat oven to 375 degrees. 
• Spray 9x13 rectangle glass casserole dish with non stick cooking spray.
• Mix vegetables, cream of chicken, onion, broth and chicken together.
• Pour into pan.
• On a floured surface roll dough out to a rectangle of ⅛ inch thickness.
• Place over your vegetable mixture.
• Cut slits in the top of your dough.
• Whisk 1 egg and 1 tablespoon of water together and brush onto the top of your crust.
• Bake for 45-50 minutes or until you have a nice golden brown crust.
• Allow to cool in oven for 30 minutes. 
• Cut and serve! 

Creamy Chicken Broccoli Pie Pockets

Quick, delicious and easy dinner that the whole family will love. Thank you Chef in Training

 

8 oz. cream cheese
4 Tbsp. butter
¼ tsp. onion powder
¼ tsp. garlic salt
1½ cups cooked and shredded chicken
1½ cups frozen chopped broccoli
½ cup frozen corn
1 box refrigerated Pillsbury Pie Crust

• In a large microwave safe bowl, combine cream cheese and butter. 
• Microwave in 15 second intervals until slightly melted and able to stir until smooth.
• Add onion powder and garlic salt to cream cheese/butter mixture and stir well.
• Add chicken, frozen chopped broccoli and frozen corn to cream cheese mixture. 
• Stir until well combined.
• Unroll both sheets of refrigerated pie crust dough. 
• Cut each of the round pie crusts into quarters.
• On one quarter of pie crust dough, put ¼ of cream cheese/chicken mixture (about ¾-1 cup.) 
• Place a second quarter of pie crust dough over the top (make sure it lines up with bottom quarter)
• Pinch seams to seal off. 
• You can flute the pie crust edges for a prettier look.
• Repeat until you have 4 pie pockets. 
• Cut about three small slits on the tops of each pie pocket for breathing. 
• Place on a greased cookie sheet.
• Bake at 400 degrees F for about 20 minutes or until tops are golden brown.

 

Crustless Ham and Cheddar Quiche

Thank you A Family Feast

 

2 tablespoons olive oil
1 cup chopped onion
1 ½ cups carrots, peeled and cut into medium sized pieces
4 large eggs
1 cup whole milk
1 tablespoon cold butter
½ cup baking mix (see recipe here)
8 ounce cooked ham steak, cut into medium sized pieces
2 cups shredded yellow sharp cheddar cheese

• Preheat oven to 350 degrees.
• In a medium pan, sauté onions and carrots in olive oil over medium heat for four minutes. 
• Remove from heat and set aside.
• In a large bowl, beat eggs and add milk to combine.
• With pastry cutter, mix cold butter into baking mix until small pea sized pieces form. 
• Add this to the egg and milk mixture and with a whip, whip until combined.
• Add ham and cheese to egg mixture and stir with wooden spoon to combine.
• Add cooked carrot and onion to mixture and stir again.
• Spray a regular sized pie plate with pan spray and pour egg mixture into pie plate.
• Bake for 30-40 minutes or until a tooth pick inserted into center comes clean and serve cut into wedges.

 

 

Beef and Potato Pie

Very easy and very filling. Thank you Love Foodies

Double pie crust for a 9 - 10″- inch pie dish  
1 lb of ground beef
1/2 cup of milk
3 tablespoons dry onion soup mix
dash of pepper
1 pkg (12 ounces) of loose pack hash -browned potatoes thawed.
1/4 cup grated cheese
1/2 Tablespoon melted butter

• Preheat your oven to 350 F
• Grease and line your pie dish with the bottom crust.
• Combine meat, milk, soup mix and pepper in a bowl,
• Mix gently to combine,
• Lightly pat into the pastry lined plate.
• Take one sheet of American cheese, cut it into strips and place on top of the meat, or if using grated cheese, sprinkle half over the meat.
• Top with hash browns, then another slice of American cheese, or remaining grated cheese on top of potatoes.
• Place the top crust on top of potatoes and cheese, seal and flute the edge.
• Make a few slits with a sharp knife in the pastry top to allow steam to escape when cooking.
• Brush with melted butter lightly.
• Bake for 1 hour or until browned.

 

Mushroom, Sausage & Swiss Quiche

½ lb breakfast sausage
8 oz mushrooms, sliced
4 green onions, sliced
1 unbaked 9″ pie crust
4 eggs
1 c milk
½ c Swiss cheese
salt and pepper to taste
 

• Preheat oven to 350 degrees
• Heat large pan over med high heat
• Cook breakfast sausage, breaking up into crumbles as it cooks
• Once completely cooked, remove to a plate
• In the same pan add the sliced mushrooms and cook until tender
• Layout the pie crust into a 9″ pie plate and trim the edges that hang over
• Spread out the sausage in the bottom of the pie crust
• Spread the mushrooms on top of that, then the green onions and swiss cheese 
• In a small bowl beat the eggs, milk, salt and pepper together 
• Pour over the ingredients in the pie crust
• Bake in over for 30 min or until the center is set

 

Broccoli and Cheddar Cheese Quiche

Thank you Chocolate Chocolate and More

1 pie crust (store bought or homemade)
6 eggs
1 cup whipping cream
1/2 cup finely chopped onion
1 tablespoon butter
1 cup broccoli florets (fresh or frozen)
1-1 1/2 cups shredded Sharp Cheddar Cheese
Salt and pepper to taste

• Preheat oven to 375 degrees.
• Roll out pie crust then lightly press into form of tart pan or pie plate.
• Saute onion in butter for about 5 minutes, Just until softened. 
• If broccoli is fresh, steam until just tender, if frozen, cook just until warmed and defrosted. 
• Toss broccoli with onions.
• Evenly spread broccoli and onions in prepared crust then sprinkle cheese over top.
• In separate bowl combine eggs, cream salt and pepper. 
• With hand mixer, whip for about 1 minute.
• Pour egg mixture over broccoli and cheese.
• Bake for 35-40 minutes until center is set. 
• Remove from oven and let sit for 10 minutes before slicing.