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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
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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Reviewed on May. 12, 2011 by cheriwinkle
titabell-try usning reduced fat pie crust (in tubes by Pillsbury with the tubes of biscuits, etc.) and Italian turkey sausage, 1 % or skim milk and part egg-whites instead of all whole eggs. That should make a difference that might work for you.
Reviewed on May. 12, 2011 by Jackie610
I've made similar recipes so I know this will be a big hit with all the ingredients we like best. BUT ... samll family so should I freeze the second quiche baked or unbaked? Sounds as if it should be unbaked due to the extra cooking time.
Reviewed on May. 02, 2011 by Debkj
This is delicious!
Reviewed on Aug. 20, 2010 by brewcityblondie
This is delicious and my family & friends LOVED it! However, I replaced the peppers with thinly sliced zucchini instead (which we like much better). I also used about 4-5 cloves of garlic, more parmesan cheese, and added more spices such as dried parsley, a few shakes of hot pepper sauce, cayenne & regular black peppers, garlic powder & salt; onion powder & salt. I fried up the bulk italian sausage with the XL vadalia onion, garlic & zucchini too (then drained). There are no seasonings at all listed in this recipe and you HAVE to add some! With my changes, it's awesome!
Reviewed on Jul. 23, 2010 by titabell
This recipe would have to be modified. Too fattening. 10 Weight Watcher points per slice. Any suggestions?
Reviewed on Jul. 21, 2010 by kittyjoy22
The pie shells come in a tin. They are in your grocer's frozen food section. Pre heat the oven to 400. Do not thaw the pie shells first. cover the pie shells with 2 layers of foil (yes the edges too) bake for 4 minutes. Take the foil off and bake 2 minutes. Then follow the reast of the directions. This recipe makes 2 quiches. If you only want one then cut the recipe in 1/2 or make 2 and freeze one.
Reviewed on Jul. 20, 2010 by Delta Dawn
Yes, it's advisable to pre-bake the pie shells. The dough is then fully cooked and will not be gummy. Important step when making quiche.
Reviewed on Jul. 20, 2010 by jimmywf
AWSOME QUICHE WOULD DEFINITELY MAKE OVER AND OVER AGAIN
Reviewed on Jul. 20, 2010 by Linda Katherine
I am not sure I understand. Are the 2 unbaked pastry shells, pie crusts in tin pans? Is it necessary to bake them first?
Reviewed on Oct. 24, 2009 by jdemlein13
Quick and easy recipe.My kids loved it. I omitted the peppers and it stil had a lot of flavor. I will definately make this again
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