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Italian Quiches

 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


  • 2 unbaked pastry shells (9 inches)
  • 1 pound Johnsonville® Mild Ground Italian 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


  • Preheat oven to 400°. Line unpricked pastry shells with a double
  • thickness of heavy-duty foil. Bake 4 minutes. Remove foil; bake 4
  • minutes longer. Remove from oven; leave oven on.
  • 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 eggs, milk and garlic. Pour over peppers; sprinkle with
  • Parmesan cheese.
  • Cover edges of quiches loosely with foil; place on a baking sheet.
  • Bake at 400° 35-40 minutes or until a knife inserted near the
  • center comes out clean. Let stand 10 minutes before cutting.
  • Yield: 2 quiches (6 servings each).

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Italian Quiches (continued)

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