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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Yum! This hearty dish tastes like pizza and can be enjoyed for breakfast as well as supper. Ingredients:
2 unbaked pastry shells (9 inches) |
1 pound johnsonville® mild ground 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:
1. Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer.
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 the eggs, milk and garlic. Pour over peppers; sprinkle with Parmesan cheese.
3. Cover and freeze one quiche for up to 3 months. Cover edges of remaining quiche loosely with foil; place on a baking sheet. Bake at 400° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
4. To use frozen quiche: Remove from the freezer 30 minutes before baking (do not thaw). Cover edges of crust loosely with foil; place on a baking sheet. Bake at 400° for 50-60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 2 quiches (6 servings each).
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