Chilies & sausage quiche
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 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 | Eggs, lightly beaten | |
| ½ | cup | Parmesan, grated |
Directions
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