 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
I often serve this hearty quiche to family and friends for special occasions. They just rave over the flavor. Ingredients:
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 |
Directions:
1. 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. 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.
|
|