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Sausage Quiche

SUBMITTED BY: Jennifer Polk

"I often serve this hearty quiche to family and friends for special occasions. They just rave over the flavor."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 5 star rating.
Read Reviews (2)
PREP TIME  20 Min
COOK TIME  50 Min
READY IN  1 Hr 10 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 2 (8 ounce) cans 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 (4 ounce) can sliced mushrooms, drained
  • 2 (3 ounce) packages cream cheese, cut into 1/4 inch cubes
  • 2 tablespoons chopped pimientos
  • 6 eggs
  • 2/3 cup light cream
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • Paprika

DIRECTIONS

  1. Unroll one tube of the 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 degrees F for 50-55 minutes; cover loosely with foil if browning too quickly. Let stand 10-15 minutes before cutting.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2006 by MISHAKENZIE
I made this for breakfast at work and it was a hit. I added about 1 1/2 cups mixed peppers... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 21, 2007 by bmatheson
I have made this every year for the past five years for our Thanksgiving Day Brunch. Our kids... MORE


 
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