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
1/2 cup chopped onion
1 tablespoon butter or margarine
1 can (4 ounces) sliced mushrooms, drained
2 packages (3 ounces each) cream cheese, cut into 1/4-inch cubes
4 ounces process American cheese, cut into 1/4-inch cubes
2 tablespoons chopped pimientos
6 eggs
2/3 cup half-and-half cream
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
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
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
