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Italian Quiches

Yum! This hearty dish tastes like pizza and can be enjoyed for breakfast as well as supper. —Bernice Hancock, Greenville, Pennsylvania
  • Total Time
    Prep: 25 min. Bake: 35 min. + standing
  • Makes
    2 quiches (6 servings each)

Ingredients

  • 2 unbaked pastry shells
  • 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 large eggs
  • 2 cups 2% milk
  • 1 teaspoon minced garlic
  • 1/4 cup grated Parmesan cheese

Directions

  • Preheat oven to 400°. Line unpricked crusts with a double thickness of heavy-duty foil. Bake 4 minutes. Remove foil; bake 4 minutes longer. Remove from oven; leave oven on.
  • In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage into crusts; sprinkle with mozzarella cheese. Top with onion and peppers. In a large bowl, whisk eggs, milk and garlic. Pour over peppers; sprinkle with Parmesan cheese.
  • Cover edges of quiches loosely with foil; place on a baking sheet. Bake at 400° 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
    Freeze option: Cover and freeze unbaked quiches up to 3 months. To use, remove from the freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Cover edges of crust loosely with foil; place on a baking sheet. Bake 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts
1 piece: 395 calories, 25g fat (11g saturated fat), 155mg cholesterol, 565mg sodium, 23g carbohydrate (6g sugars, 1g fiber), 20g protein.
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