Sausage Quiche Casserole
TOTAL TIME: Prep: 20 min. Bake: 50 min. + standing
YIELD: 10 servings.
I often serve this hearty quiche to family and friends for special occasions. They just rave over the flavor.
Ingredients
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2 tubes (8 ounces each) refrigerated crescent rolls
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12 ounces mild link sausage, cooked and cut into 1/2-inch pieces
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1/2 cup chopped onion
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1 tablespoon butter
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1 can (4 ounces) sliced mushrooms, drained
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6 ounces cream cheese, cut into 1/4-inch cubes
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2 tablespoons chopped pimientos
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6 large eggs
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2/3 cup half-and-half cream
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1 tablespoon dried parsley flakes
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/2 teaspoon garlic powder
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Paprika
Directions
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1.
Unroll one tube of the rolls; press dough onto the bottom and up the sides of a greased 11x7-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 lengthwise into 1/2-in. 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.
Nutrition Facts
1 piece: 328 calories, 24g fat (9g saturated fat), 176mg cholesterol, 868mg sodium, 12g carbohydrate (3g sugars, 1g fiber), 14g protein.
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