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Italian Sausage Quiche
This recipe from "Taste of Home" magazine was submitted by Lee Ann Miller of Walnut Creek, OH.
Yield: 6 servings.
Prep: 30 min.
Bake: 35 min. + standing.

























Ingredients

• Pastry for single-crust pie (9 inches)
•  1 pound bulk Italian sausage
•  ¼ cup chopped onion
•  ¼ cup chopped green pepper
•  4 teaspoons chopped seeded jalapeno pepper
•  1 cup (4 ounces) shredded sharp cheddar cheese
•  3 Eggland's Best Eggs
•  1 cup heavy whipping cream
•  1 teaspoon minced fresh parsley
•  1 teaspoon minced fresh basil
•  ¼ teaspoon pepper
•  ⅛ teaspoon salt
•  Dash garlic powder
•  Dash cayenne pepper



Recipe:
  1. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to ½ in. beyond edge of plate; flute edges.

  2. Line unpricked pastry with a double thickness of heavy-duty foil.

  3. Fill with dried beans, uncooked rice or pie weights.

  4. Bake at 450° for 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack.

  5. Meanwhile, in a large skillet, cook the sausage, onion, green pepper and jalapeno over medium heat until meat is no longer pink; drain.

  6. Spoon into shell and sprinkle with cheese.

  7. In a large bowl, whisk the remaining ingredients; pour over cheese.

  8. Bake at 375° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.


Nutritional Facts: piece equals 528 calories, 42 g fat (21 g saturated fat), 217 mg cholesterol, 702 mg sodium, 21 g carbohydrate, trace fiber, 17 g protein.


Wine Pairing: Enjoy this recipe with a sparkling wine.



For more great "Taste of Home" recipes, go to www.tasteofhome.com.

Click here to get your copy of Cristina's cookbook, "Big Bowl of Love"


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