Crescent Brunch Sausage and Egg Quiche |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
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If you are serving this to a large brunch gathering then better make two of these, because of the high sodium content in the sausage meat I would advise not to add in any extra salt to the recipe, you may use lots of black pepper :) Ingredients:
2 (8 ounce) tubes refrigerated crescent dinner rolls |
1 lb small pork sausage or 1 lb italian sausage, casings removed |
1 medium onion, finely chopped |
1 (10 ounce) can sliced mushrooms, well drained |
1 (8 ounce) package cream cheese (cut into very small cubes) |
3 -4 tablespoons chopped pimiento, chopped |
6 large eggs, slightly beaten |
2/3 cup 18% table cream or 2/3 cup half-and-half cream |
1 pinch cayenne pepper (optional) |
1 teaspoon fresh ground black pepper (or to taste) |
1/2-3/4 teaspoon garlic powder |
1 teaspoon paprika |
Directions:
1. Butter an 11 x 7-inch baking dish.
2. In a skillet cook the pork sausage meat in a skillet until well browned (you may drain the fat but leave a few tablespoons in the skillet; remove to a bowl and set aside.
3. In the same skillet add in onion and cook for about 3 minutes, then add in the sliced mushrooms and mix to combine; set aside.
4. Remove and unroll 1 package of the crescent rolls.
5. Press the dough into the bottom of the baking dish to form a crust.
6. Seal the perforations together.
7. Sprinkle the cooked sausage meat over the dough, then sprinkle the sauteed onion/mushroom mixture over the sausages.
8. Top with finely cubed cream cheese, then pimientos.
9. In a bowl beat eggs with cream, cayenne pepper, black pepper and garlic powder; pour evenly over the top of the mixture.
10. Unroll the remaining crescent roll.
11. Cut the dough into 1/2-inch lengthwise strips.
12. Use strips to form a lattice crust over the top of the quiche.
13. Sprinkle with paprika.
14. Bake at 350°F for 50-55 minutes (cover with foil if browning too much).
15. Let stand for 15 minutes before slicing.
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