Quiche Recipes > Quiche Pans > Quiche - Cookbooks
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| | South-of-the-Border Quiche Squares
1 pound of cooked hot sausage, crumbled and drained
1 package (8-ounce) of refrigerated crescent dinner roll dough
1 cup (4 ounces) of shredded Monterey Jack cheese, divided
1 cup (4 ounces) of shredded Cheddar cheese, divided
1/2 cup of diced green chilies
1/2 cup of chopped green onions
1 cup of diced and drained canned tomatoes
8 eggs, beaten
1 cup of half-and-half
1 cup of milk
2 tablespoons of spicy mustard
1 tablespoon of chopped fresh parsley
1/2 teaspoon of chili powder
Preheat oven to 350ºF. Unroll dough and press perforations together. Press dough on bottom and 1 inch up sides of greased 13x9x2-inch baking pan. Bake 8 minutes or until light golden. Remove from oven; sprinkle with half of cheeses. Top with chiles, onions, tomatoes, sausage and remaining cheeses. Blend eggs, half-and-half, milk, mustard, parsley, and chili powder in medium bowl. Pour mixture evenly over cheese layer. Bake 25 to 30 minutes or until set. Cool 5 minutes before cutting into 8 squares. Serve hot; refrigerate leftovers. Serves 8. |
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