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Sausage Quiche Casserole

I often serve this hearty quiche to family and friends for special occasions. They just rave over the flavor.
  • Total Time
    Prep: 20 min. Bake: 50 min. + standing
  • Makes
    8-10 servings

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
  • 6 ounces cream cheese, cut into 1/4-inch cubes
  • 2 tablespoons chopped pimientos
  • 6 large 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

  • Unroll one tube of the rolls; press dough onto the bottom and up the sides of a greased 11x7-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 lengthwise into 1/2-in. 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.

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