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TEST KITCHEN APPROVED

Italian Quiches

Name: Italian Quiches
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2 quiches (6 servings each)
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

TEST KITCHEN APPROVED

13 Reviews

Total Time:Prep: 25 min. Bake: 35 min. + standing

By Taste Of Home Editorial Team

Recipe by Bernice Hancock

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 15, 2022

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

TEST KITCHEN APPROVED

Italian Quiches

13 Reviews Add your review

Yield:2 quiches (6 servings each)

Prep:25 min

Cook:35 min

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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

Text Ingredients

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Directions

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.