Ingredients 2 tubes (8 ounces each) refrigerated crescent rolls 12 ounces mild link 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 Egglands Best 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. tasteofhome/recipes/sausage-quiche-casserole
Posted on: Sun, 24 Nov 2013 08:53:38 +0000
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