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
2 cups milk
1 teaspoon minced garlic
1/4 cup grated Parmesan cheese
- 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 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.
- 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