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Italian Quiches Recipe

Italian Quiches Recipe

Yum! This hearty dish tastes like pizza and can be enjoyed for breakfast as well as supper. —Bernice Hancock, Greenville, Pennsylvania
TOTAL TIME: Prep: 25 min. Bake: 35 min. + standing YIELD:12 servings

Ingredients

  • 2 unbaked pastry shells (9 inches)
  • 1 pound bulk 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.
    Freeze option: Cover and freeze unbaked quiches up to 3 months. To use, remove from the freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Cover edges of crust loosely with foil; place on a baking sheet. Bake 50-60 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 2 quiches (6 servings each).

Nutritional Facts

1 piece: 395 calories, 25g fat (11g saturated fat), 155mg cholesterol, 565mg sodium, 23g carbohydrate (6g sugars, 1g fiber), 20g protein .

Reviews for Italian Quiches

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MY REVIEW
erutledge17
Reviewed Jun. 3, 2016

"Turned out great! I agree with everyone about cooking the veggies first and using less milk. It was delicious. I enjoyed it for dinner, breakfast and even took some to work for lunch! So glad I have a second one in the freezer to make on a busy weeknight."

MY REVIEW
LisaBrains
Reviewed May. 25, 2013

"Great recipe but I like a denser quiche so I will add less milk. This recipe is so versatile, I added pepperonis and Cheddar cheese. If you are not a fan of onions (I am) then you might want to use half an onion and caramelize them first. I used what the recipe called for and the onions come out delicious. kind of like roasted pearl onions!!"

MY REVIEW
LisaBrains
Reviewed May. 25, 2013

"Great recipe but I like a denser quiche so I will  add less milk. This recipe is so versatile, I added pepperonis and Cheddar cheese. If you are not a fan of onions (I am) then you might want to use half an onion and caramelize them first. I used what the recipe called for and the onions come out delicious. kind of like roasted pearl onions!!"

MY REVIEW
shell7293
Reviewed Dec. 17, 2012

"This was a real disappointment. The onions were so overpowering. I think they should be cooked first, instead of being put in raw. Now my whole freezer stinks of onions."

MY REVIEW
Love my schnoodle
Reviewed Sep. 25, 2012

"I made this recipe for the first time today and it was excellent! Easy to make and so delicious. I served it to company and they all had seconds. I didn't change anything and found the favors balanced each other nicely. I don't usually eat onions but they were great in this recipe. I love that I have an extra one in my freezer, and so does my family!"

MY REVIEW
1275
Reviewed Nov. 27, 2011

"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!"

MY REVIEW
demccoy
Reviewed Sep. 15, 2011

"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."

MY REVIEW
cheriwinkle
Reviewed May. 12, 2011

"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."

MY REVIEW
Jackie610
Reviewed May. 12, 2011

"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."

MY REVIEW
Debkj
Reviewed May. 2, 2011

"This is delicious!"

MY REVIEW
brewcityblondie
Reviewed Aug. 20, 2010

"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!"

MY REVIEW
titabell
Reviewed Jul. 23, 2010

"This recipe would have to be modified. Too fattening. 10 Weight Watcher points per slice. Any suggestions?"

MY REVIEW
kittyjoy22
Reviewed Jul. 21, 2010

"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."

MY REVIEW
Delta Dawn
Reviewed Jul. 20, 2010

"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."

MY REVIEW
jimmywf
Reviewed Jul. 20, 2010

"AWSOME QUICHE WOULD DEFINITELY MAKE OVER AND OVER AGAIN"

MY REVIEW
Linda Katherine
Reviewed Jul. 20, 2010

"I am not sure I understand. Are the 2 unbaked pastry shells, pie crusts in tin pans? Is it necessary to bake them first?"

MY REVIEW
jdemlein13
Reviewed Oct. 24, 2009

"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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