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Category: Main Dish
Prep Time: Cook Time: Total Time:
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
Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer.
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.
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.
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).
Cut recipe in half for 1
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Italian Quiche
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Category: Main Dish
Prep Time: Cook Time: Total Time:
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
Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer.
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.
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.
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).
Cut recipe in half for 1
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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