Pasta,
Seafood and Eggs:
Kathy's
Quiche
from
Atlanta
Cooknotes
INGREDIENTS:
2
nine-inch deep-dish pastry shells, unbaked
1
egg yolk
1-1/2
pounds hot sausage
1
bunch green onions, chopped
6
eggs
1
cup milk
1/8
teaspoon nutmeg
10
to 12 ounces Swiss cheese, grated
14
to 16 ounces medium sharp cheddar cheese, grated
1-1/2
teaspoons grated Parmesan cheese
1-1/2
teaspoons paprika
TO
PREPARE:
Brush pastry shells with
egg yolk, and bake 10 minutes according to package directions. Sauté
sausage and onions together until sausage is browned. Drain well.
Mix eggs, milk, and nutmeg. Arrange layers of sausage mixture, Swiss
cheese, and cheddar cheese in pastry shells. Repeat once. Pour
egg mixture over all. Bake in a preheated 350 degree oven for 45
minutes. Combine Parmesan cheese and paprika; sprinkle over quiches.
Bake 15 minutes longer. Let sit 10 minutes out of oven before serving.
SERVES
10 to 12
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