Recipe by Angela
"Savory quiche perfect for breakfast or dinner."
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ready-to-use pie crust
vegetable oil, or as needed
shredded pepperjack cheese
shredded sharp Cheddar cheese
This recipe was very good. We added rotella tomatoes to it.
so happy to have this recipe! Used what I had in house...italian sausage, mexican blend and cheddar cheeses...but it was the texture that sent me over the moon. It was "sturdy" yet light and filling. Spouse raved. I believe the mayo turned this trick. I will make again with the pepper jack which will probably make this my favorite quiche ever.
This recipe was good but I had to lower the temperature (to 375) and I put cheese on top after I take it out the oven, otherwise it forms a hard crust and it is hard for the egg mixture underneath to bake.
This was my first attempt at quiche and it was fabulous!!! Added some parsley for flavor.
Very tasty and easy to make, but since I had a whole pound of sausage (hot breakfast kind) and only one pie crust , I doubled the eggs, mayo, milk and cheese. Used a 4oz can of mushrooms with rest of ingredients the same.. Divided mixture in half. Filled the crust as stated, forgot the extra cheese on top and cooked as directed. To the remaining mixture, I added 1/2 cup of Bisquick and 3 crispy cooked bacon strips that I crumbled. After stirring to mix, I poured it into a greased 8x8 pan. Cooked for 25 minutes at the same time the other one was cooking for 40. They both were delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Sausage Mushroom Quiche
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 321
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