Italian Quiches Recipe

4.5 18 17
Italian Quiches Recipe
Italian Quiches Recipe photo by Taste of Home
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Italian Quiches Recipe

Read Reviews
4.5 18 17
Publisher Photo
Yum! This hearty dish tastes like pizza and can be enjoyed for breakfast as well as supper. —Bernice Hancock, Greenville, Pennsylvania
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min. + standing

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

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 in 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 in the center comes out clean. Let stand 10 minutes before cutting.
Yield: 2 quiches (6 servings each).
Originally published as Italian Quiches in Simple & Delicious July/August 2009, p62

Nutritional Facts

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

  • 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
  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 in 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 in the center comes out clean. Let stand 10 minutes before cutting.
    Yield: 2 quiches (6 servings each).
Originally published as Italian Quiches in Simple & Delicious July/August 2009, p62

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Reviews forItalian Quiches

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MY REVIEW
BakerTerri User ID: 7300654 258923
Reviewed Dec. 31, 2016

"This recipe makes two quiches so I made half the recipe and didn't use a pie crust because it's so unnecessary. This smells unbelievable. I used just one cup of mozzarella cheese, not two. I left out the red and green peppers because I don't like them at all. I added 1/4t. salt and it could have used more. I added 1/8t. black pepper. I used half and half cream instead of milk. I used a 10" pie plate (I believe it's 1.5qt) but I didn't need one that big and will use my 9"/1qt. dish next time. Mine baked in 28 minutes. Very good and simple."

MY REVIEW
erutledge17 User ID: 8648110 249010
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 User ID: 7278332 174419
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 User ID: 7278332 175094
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 User ID: 5815824 176406
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 User ID: 6887040 174418
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 User ID: 6324211 107400
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 User ID: 4553404 107399
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 User ID: 1239361 176405
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 User ID: 2428672 158148
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."

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