Sausage Quiche Recipe

Ingredients

• 2 tubes (8 ounces each) refrigerated crescent rolls
• 12 ounces mild link sausage, cooked and cut into 1/2-inch pieces
• 1/2 cup chopped onion
• 1 tablespoon butter
• 1 can (4 ounces) sliced mushrooms, drained
• 2 packages (3 ounces each) cream cheese, cut into 1/4-inch cubes
• 2 tablespoons chopped pimientos
• 6 eggs
• 2/3 cup half-and-half cream
• 1 tablespoon dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• Paprika

Directions

• Unroll one tube of the rolls; press dough onto the bottom and up the sides of a greased 11-in. x 7-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° for 50-55 minutes; cover loosely with foil if browning too quickly. Let stand 10-15 minutes before cutting. Yield: 8-10 servings.

Sausage Quiche published in Cookin' Up Country Breakfasts Cookbook , p10