Deep Dish Sausage Quiche
Swiss cheese and roasted red peppers lend a savory flavor to this sausage quiche.
- 1/2 pound Bob Evans Original Recipe Sausage Roll
- 1 medium onion, chopped
- 1 unbaked prepared 9” deep-dish piecrust
- 1/2 cup shredded Swiss cheese
- 1/4 cup chopped roasted red peppers
- 4 eggs
- 1 cup half and half
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Preheat oven to 425 F. Crumble and cook sausage and onions in medium skillet over medium heat until sausage is browned. Cover bottom of piecrust with sausage and onions. Top with cheese. Combine eggs, half and half, salt and pepper in medium bowl; mix well and pour over sausage mixture. Bake 15 minutes. Reduce oven temperature to 350 F. Bake about 20 minutes more or until browned and well set. Let stand 5 minutes before cutting into wedges.