Chilies & sausage quiche

Yield: 8 Servings

Measure Ingredient
2 \N Frozen pie shells
1 pounds Hot sausage, cooked/crumbled
2 cups Half & half
½ cup Monterrey jack, shredded
7 ounces Can diced green chilies
4 \N Eggs, lightly beaten
½ cup Parmesan, grated

Line bottom of pie shells with diced green chilies. Sprinkle sausage over chilies. In a seperate bowl, combine eggs, cream, sheese, and seasonings. Pour over chilies and sausage. Bake at 350'F for 30-40 minutes or until top is a golden brown. Remove from oven and allow to set 5 minutes before serving. *This dish can also be made in a 9 X 13 casserole without the crust. Cut into bite-sized squares, and serve as an appetizer. FROM: Lone Star Legacy Cookbook

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