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Italian Quiches

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

12 ServingsPrep: 25 min. Bake: 35 min. + standing

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

2 of 2

Italian Quiches (continued)

Directions (continued)

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).

Nutrition 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.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.