Jalapeño Chicken Sausage, Mushroom, Smoked Black Pepper White Cheddar, and Tomato Potato Crusted Quiche

What a mouthful the title of this recipe is but I am telling you, it was FANTASTIC. I wanted to make a quick and easy dinner that would appeal to both me and my husband (my kids don’t eat eggs – ugh). I had some chicken jalapeño sausage, mushrooms, onions, tomatoes, and spinach as well as some smoked black pepper white cheddar cheese in the refrigerator so I thought they would make a quiche – I was right. I loved the combination of flavors and textures of the ingredients and the nice kick from the sausage and cheese. We both really, really loved this quiche. I plan on making it again and again.

Jalapeño Chicken Sausage, Mushroom, Smoked Black Pepper White Cheddar, and Tomato Potato Crusted Quiche:
Recipe and photos by For the Love of Cooking.net
 
  • 2 russet potatoes, peeled and grated
  • Olive oil cooking spray
  • 1 tsp Olive oil
  • 2 jalapeño chicken sausages, diced
  • 6 oz button mushrooms, sliced
  • 1/2 sweet yellow onion, diced
  • 1/4 cup smoked black pepper and white cheddar cheese, grated
  • 1/2 cup of fresh spinach, diced
  • 12 grape tomatoes
  • 7-8 eggs, beaten
  • 1/4 cup of milk
  • Sea salt and freshly cracked pepper, to taste

Preheat the oven to 375 degrees. Coat a pie dish with cooking spray. Peel then shred the two potatoes onto 2 paper towels; add another two paper towels to the top and press all the liquid out of the potatoes. Smash the shredded potatoes all over the bottom and sides of the pie pan, making sure to press them firmly. Spray with cooking spray and season with sea salt and freshly cracked pepper, to taste. Bake in the oven for 12-13 minutes. Remove from oven and set aside.
Heat the olive oil in a skillet over medium heat. Add the chicken sausage, mushrooms, and onion once the pan is hot. Cook, stirring frequently for 5-6 minutes. Spread the sausage mixture on the bottom of the quiche, add the cheese, spinach, and tomatoes. Beat the eggs with the milk and season with sea salt and freshly cracked pepper. Pour the egg mixture on top of the meat and veggies.

Place in the oven and bake for 30-40 minutes or until a tester inserted in the center of the quiche comes out clean – don’t overcook. Remove from oven and let cool for a few minutes before slicing. Enjoy.

Click here for a printable version of this recipe – For the Love of Cooking.net

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One Response to “Jalapeño Chicken Sausage, Mushroom, Smoked Black Pepper White Cheddar, and Tomato Potato Crusted Quiche”

  1. 1

    Jahnavee Sinh — May 10, 2011 @ 8:43 am

    That looks spectacular!! I will be trying it this weekend. I hope it is a success for me

    [Reply]

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