Name: Italian Quiches
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2 servings
Cuisine: Europe, Italian
Ingredients: 2 unbaked pastry shells; 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 large eggs; 2 cups 2% milk; 1 teaspoon minced garlic; 1/4 cup grated Parmesan cheese

Yum! This hearty dish tastes like pizza and can be enjoyed for breakfast as well as supper. —Bernice Hancock, Greenville, Pennsylvania

Ingredients

2 unbaked pastry shells

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 large eggs

2 cups 2% milk

1 teaspoon minced garlic

1/4 cup grated Parmesan cheese

Instructions

1 Preheat oven to 400°. Line unpricked crusts with a double thickness of heavy-duty foil. Bake 4 minutes. Remove foil; bake 4 minutes longer. Remove from oven; leave oven on.

2 In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage into crusts; 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.

3 Cover edges of quiches loosely with foil; place on a baking sheet. Bake at 400° 35-40 minutes or until a knife inserted in 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 in the center comes out clean. Let stand 10 minutes before cutting.