Italian Quiche

Italian Quiche 
Yield: 2 quiches (6 servings each)
2 unbaked pastry shells (9 inch)
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
  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 the 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.
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.
NOTES:  I have used hot sausage and it is really good!  Use deep dish pie crusts.  It is hard to get all the ingredients in the pie crust but they will fit!  I have baked both and taken one out just as it starts to set up, let it cool and then put it in the freezer.  We get at least 8 servings out of one quiche.
Recipe from Taste of Home, Fall Freezer Meals, October 27, 2010
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2 Comments (+add yours?)

  1. thesalemgarden
    Feb 18, 2014 @ 15:03:26

    This looks delicious! and it’s awesome to see you blogging again!!!

    Reply

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