Potato-crusted Turkey Farmer Sausage Quiche with Carmelized Onions & Gruyere | Grimm's Fine Foods
 

Potato-crusted Turkey Farmer Sausage Quiche with Carmelized Onions & Gruyere

Grimm's Turkey Farmer Sausage, breakfast, hearty brunch, holiday entertaining

A hearty brunch, perfect for any Sunday or holiday occassion.  The shredded potatoes act as the crust for this dish and the blend of the browned Turkey Farmer Sausage, eggs, carmelized onions and gruyere cheese make this a deliciously rich meal.

 

Preparation time: 
30 mins
Cooking time: 
50 mins
Servings: 
6
Ingredients: 

5 Grimm's Turkey Farmer Sausage Rounds

6 tbsp vegetable oil, divided

2 medium onions, halved then thinly sliced crosswise (yields 2 1/2 cups)

1 1/2 cups grated yellow potato, packed (about 2 medium)

3/4 tsp kosher salt, divided

8 eggs

1 1/4 cups milk

3/4 cup heavy cream

1/8 tsp freshly ground black pepper

1/8 tsp ground nutmeg

1 1/4 cups gruyere

1 green onion (dark green part only), minced

 

Preparation: 

1.Preheat oven to 450° F with a baking stone (or baking sheet) placed on the lower rack.  Slice sausage rounds into strips, and then crosswise to 1/2" pieces

2. Heat 1 tbsp oil in a 10” oven-proof cast iron skillet over medium-high heat. Add sausage and cook, stirring occasionally, until nicely browned on both sides, 2-3 minutes. Transfer to a plate.

3. Add another tbsp of oil to skillet and reduce heat to medium-low; add onions and cook until soft and deeply golden, about 25 minutes.

4. Meanwhile, prepare crust and filling. Place grated potatoes in the centre of a clean kitchen towel, and gather the towel around it to forcefully wring out the excess moisture. Open towel and sprinkle potatoes with ¼ tsp salt; toss to season evenly.

5. In a medium bowl, whisk together eggs, milk, cream, ¼ tsp salt, pepper and nutmeg.

6. Transfer caramelized onions to plate with sausage, and carefully wipe skillet clean with paper towels. Add 2 tbsp oil and increase heat to medium-high. When shimmering hot, add grated potatoes and press firmly into the skillet so that the entire bottom is evenly covered. Cook until golden brown on underside, about 4 minutes (use a spatula to gently lift it to check). Carefully flip the hashbrown onto a plate.

7.  Add another 2 tbsp oil to the pan, and gently slide the hashbrown back in to brown the other side, another 4 minutes or so.

8. Remove skillet from heat and sprinkle hashbrown with the cheese, then the sausage and caramelized onion. Pour the egg mixture over top, and sprinkle with green onion. Reduce oven temperature to 350ºF and bake on baking stone or sheet for about 20 minutes, until filling is set.

9. Serve warm or room temperature.

Variations: Farmer Sausage Rounds, Canadian Back Bacon Rounds, Sliced Black Forest Ham

 

Source: Jennifer Pallian, Foodess

Product(s) used: 

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Potato-crusted Turkey Farmer Sausage Quiche with Carmelized Onions & Gruyere

Grimm's Turkey Farmer Sausage, breakfast, hearty brunch, holiday entertaining
Preparation time:
30 mins
Cooking time:
50 mins
Servings:
6
Product(s) used:
Turkey Farmer Sausage
Description:

A hearty brunch, perfect for any Sunday or holiday occassion.  The shredded potatoes act as the crust for this dish and the blend of the browned Turkey Farmer Sausage, eggs, carmelized onions and gruyere cheese make this a deliciously rich meal.

 

Preparation:

1.Preheat oven to 450° F with a baking stone (or baking sheet) placed on the lower rack.  Slice sausage rounds into strips, and then crosswise to 1/2" pieces

2. Heat 1 tbsp oil in a 10” oven-proof cast iron skillet over medium-high heat. Add sausage and cook, stirring occasionally, until nicely browned on both sides, 2-3 minutes. Transfer to a plate.

3. Add another tbsp of oil to skillet and reduce heat to medium-low; add onions and cook until soft and deeply golden, about 25 minutes.

4. Meanwhile, prepare crust and filling. Place grated potatoes in the centre of a clean kitchen towel, and gather the towel around it to forcefully wring out the excess moisture. Open towel and sprinkle potatoes with ¼ tsp salt; toss to season evenly.

5. In a medium bowl, whisk together eggs, milk, cream, ¼ tsp salt, pepper and nutmeg.

6. Transfer caramelized onions to plate with sausage, and carefully wipe skillet clean with paper towels. Add 2 tbsp oil and increase heat to medium-high. When shimmering hot, add grated potatoes and press firmly into the skillet so that the entire bottom is evenly covered. Cook until golden brown on underside, about 4 minutes (use a spatula to gently lift it to check). Carefully flip the hashbrown onto a plate.

7.  Add another 2 tbsp oil to the pan, and gently slide the hashbrown back in to brown the other side, another 4 minutes or so.

8. Remove skillet from heat and sprinkle hashbrown with the cheese, then the sausage and caramelized onion. Pour the egg mixture over top, and sprinkle with green onion. Reduce oven temperature to 350ºF and bake on baking stone or sheet for about 20 minutes, until filling is set.

9. Serve warm or room temperature.

Variations: Farmer Sausage Rounds, Canadian Back Bacon Rounds, Sliced Black Forest Ham

 

Source: Jennifer Pallian, Foodess