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Sausage Quiche Squares Recipe
Sausage Quiche Squares Recipe photo by Taste of Home

Sausage Quiche Squares Recipe

Publisher Photo
Having done some catering, I especially appreciate interesting, appetizing finger foods. I'm constantly asked to make these popular squares to serve at parties. They're almost like a zippy quiche. -Linda Wheeler, Middleburg, Florida
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:32 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 32 servings

Ingredients

  • 1 pound bulk pork sausage
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1/2 cup finely chopped onion
  • 1 can (4 ounces) chopped green chilies
  • 1 tablespoon minced jalapeno pepper, optional
  • 10 eggs
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper

Nutritional Facts

1 serving (3 each) equals 80 calories, 6 g fat (3 g saturated fat), 78 mg cholesterol, 207 mg sodium, 1 g carbohydrate, trace fiber, 5 g protein.

Directions

  1. In a large skillet, cook sausage until no longer pink; drain. Place in a greased 13-in. x 9-in. baking dish. Layer with cheeses, onion, chilies and jalapeno if desired. In a bowl, beat eggs and seasonings. Pour over cheese.
  2. Bake, uncovered, at 375° for 18-22 minutes or until a knife inserted near the center comes out clean. Cool for 10 minutes; cut into 1-in. squares. Yield: about 8 dozen.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Sausage Quiche Squares in Taste of Home August/September 1998, p27

Nutritional Facts

1 serving (3 each) equals 80 calories, 6 g fat (3 g saturated fat), 78 mg cholesterol, 207 mg sodium, 1 g carbohydrate, trace fiber, 5 g protein.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Sausage Quiche Squares

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 3, 2012

I made this two more times with two different kinds of sausage, and I actually like it best with the ham I used originally.

MY REVIEW
Reviewed Jan. 22, 2012

This was excellent. I substituted ham for the sausage(using up leftovers!) and cut it into dinner serving-sized pieces. I imagine it would be just as good as an appetizer.

MY REVIEW
Reviewed Jul. 3, 2010

I mix all the ingredients together instead of layering them. Sometimes I bake it in muffin tins to make individual servings.

MY REVIEW
Reviewed Jan. 1, 2010

Very good. Really enjoyed. Although had to cook a little longer than stated - center was still undercooked and had to nuke a bit after baking to firm up. but flavor was great!

MY REVIEW
Reviewed Sep. 21, 2009

I made this as an appetizer for a tea I was helping cater, but found that it also served great as a weekend brunch item. Will use this one again and again.

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