Lunch: Italian Quiches Recipe

Ingredients

2 unbaked pastry shells (9 inches)
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

Instructions

Preheat oven to 400 °. Line unpricked pastry shells 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 pastry shells; 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 near 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 near the center comes out clean. Let stand 10 minutes before cutting.

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