Sausage Quiche Recipe
Ingredients
| 2 tubes (8 ounces each) refrigerated crescent rolls | ||
| 12 ounces mild link sausage, cooked and cut into 1/2-inch pieces | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Butter/Margarine | 1 Tablespoon | |
| Sliced mushrooms | 1 Can (10oz), drained | |
| Cream cheese package | 2 , cut into cubes | |
| 4 ounces process American cheese, cut into 1/4-inch cubes | ||
| Pimientos | 2 Tablespoon, chopped | |
| Eggs | 6 | |
| Half and Half | 2/3 Cup (16 tbs) | |
| Parsley flakes | 1 Tablespoon, dried | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Garlic powder | 1/2 Teaspoon | |
| Paprika | ||
Directions
Unroll one tube of rolls; press dough onto the bottom and up the sides of a greased 11 -in.x 7-in.x 2-in.baking pan to form a crust.
Seal perforations.
Sprinkle sausage over crust.
In a skillet, saute onion in butter until tender; add mushrooms.
Spoon over sausage.
Top with cheeses and pimientos.
In a bowl, beat eggs, cream, parsley, salt, pepper and garlic powder; pour over all.
Unroll second tube of rolls; seal perforations.
Cut dough into 1/2-in. lengthwise strips.
Use strips to form a lattice crust over top of quiche.
Sprinkle with paprika.
Bake at 350° for 50-55 minutes; cover loosely with foil if browning too quickly.
Let stand 10-15 minutes before cutting
Seal perforations.
Sprinkle sausage over crust.
In a skillet, saute onion in butter until tender; add mushrooms.
Spoon over sausage.
Top with cheeses and pimientos.
In a bowl, beat eggs, cream, parsley, salt, pepper and garlic powder; pour over all.
Unroll second tube of rolls; seal perforations.
Cut dough into 1/2-in. lengthwise strips.
Use strips to form a lattice crust over top of quiche.
Sprinkle with paprika.
Bake at 350° for 50-55 minutes; cover loosely with foil if browning too quickly.
Let stand 10-15 minutes before cutting
Chef
