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Sausage Quiche Casserole

 Sausage Quiche Casserole
I often serve this hearty quiche to family and friends for special occasions. They just rave over the flavor.
8-10 ServingsPrep: 20 min. Bake: 50 min. + standing


  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 12 ounces Johnsonville® Smoked 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


  • 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.

2 of 2

Sausage Quiche Casserole (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 piece) equals 328 calories, 24 g fat (9 g saturated fat), 176 mg cholesterol, 868 mg sodium, 12 g carbohydrate, 1 g fiber, 14 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.