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Italian Quiches Recipe

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Yum! This hearty dish tastes like pizza and can be enjoyed for breakfast as well as supper. —Bernice Hancock, Greenville, Pennsylvania

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Italian Quiches Recipe

Prep: 25 min. Bake: 35 min. + standing

Yield: 12 Servings

25 35 60

Ingredients

2 unbaked pastry shells (9 inches)
1 pound bulk Johnsonville® Ground Sausage
4 cups (16 ounces) finely shredded part-skim mozzarella cheese
1 medium onion, thinly sliced
1 medium green pepper, thinly sliced
1 medium sweet red pepper, thinly sliced
6 eggs
2 cups milk
1 teaspoon minced garlic
1/4 cup grated Parmesan cheese

Directions

Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer.
In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage into pastry shells; sprinkle with mozzarella cheese. Top with onion and peppers. In a large bowl, whisk the eggs, milk and garlic. Pour over peppers; sprinkle with Parmesan cheese.
Cover and freeze one quiche for up to 3 months. Cover edges of remaining quiche loosely with foil; place on a baking sheet. Bake at 400° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
To use frozen quiche: Remove from the freezer 30 minutes before baking (do not thaw). Cover edges of crust loosely with foil; place on a baking sheet. Bake at 400° for 50-60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 2 quiches (6 servings each).

Nutritional Facts 1 piece equals 395 calories, 25 g fat (11 g saturated fat), 155 mg cholesterol, 565 mg sodium, 23 g carbohydrate, 1 g fiber, 20 g protein.

Originally published as Italian Quiches in Simple & Delicious July/August 2009, p62

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Italian Quiches (2)

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Reviewed on Nov. 27, 2011 by 1275

Great! My family loved this quiche. Even people who don't like onion will welcome some in this cheesy supper. I eliminated the peppers- my family isn't big on them. Instead of using sausage you can use 3 cups of cubed cooked ham. It was such a good supper, everyone will be sure to like it!

Reviewed on Sep. 15, 2011 by demccoy

Absolutely delicious! I chose this recipe because I had mozzarella cheese on hand but no Swiss. The only thing I changed was that I used the full pound of Italian sausage because I only made one quiche. I'm glad I did because I think the quiche would have been a disappointment without the full pound of meat in it.