Sausage Quiche (Country breakasts)

 

Serve 8-10

• 2 tubes (8 ounces each) refrigerated crescent rolls
• 12 ounces mild link sausage, cooked and cut into ½-inch pieces
• ½ cup chopped onion
• 1 tablespoon butter or margarine
• 1 can (4 ounces) sliced mushrooms, drained
• 2 packages (3 ounces each) cream cheese, cut into ¼-inch cubes
• 4 ounces American cheese, cut into ¼-inch cubes
• 2 tablespoons chopped pimientos
• 6 eggs
• 2/3 cup light cream
• 1 tablespoon dried parsley flakes
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• Paprika

1. Unroll one tube of rolls ; press dough onto the bottom and up sides of a greased 11-inch x 7-inch x 2-inch baking pan to form a crust, seal perforations.
2. Sprinkle sausage over crust.
3. In a skillet, saute onion in butter until tender ; add mushrooms and spoon over sausage.
4. Top with cheeses and pimientos.
5. In a bowl, beat eggs, cream, parsley, salt, pepper and garlic powder ; pour over all.
6. Unroll second tube of rolls ; seal perforations.
7. Cut dough into ½-inch lengthwise strips ; use strips to form a lattice crust over top of quiche, sprinkle with paprika.
8. Bake at 350F (180C) for 50-55 minutes ; cover loosely with foil if browning too quickly.
9. Let stand 10-15 minutes before cutting.

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