Crescent Brunch Sausage And Egg Quiche

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 2 (8 ounce) tubes refrigerated crescent dinner rolls
• 1 lb small lamb sausage or 1 lb italian sausage, casings removed
• 1 medium onion, finely chopped
• 1 (10 ounce) can sliced mushrooms, well drained
• 1 (8 ounce) package cream cheese (cut into very small cubes)
• 3 -4 tablespoons chopped pimiento, chopped
• 6 large eggs, slightly beaten
• 2/3 cup 18% table cream or 2/3 cup half-and-half cream
• 1 pinch cayenne pepper (optional)
• 1 teaspoon fresh ground black pepper (or to taste)
• 1/2-3/4 teaspoon garlic powder
• 1 teaspoon paprika

Recipe

• 1 butter an 11 x 7-inch baking dish.
• 2 in a skillet cook the lamb sausage meat in a skillet until well browned (you may drain the fat but leave a few tablespoons in the skillet; remove to a bowl and set aside.
• 3 in the same skillet add in onion and cook for about 3 minutes, then add in the sliced mushrooms and mix to combine; set aside.
• 4 remove and unroll 1 package of the crescent rolls.
• 5 press the dough into the bottom of the baking dish to form a crust.
• 6 seal the perforations together.
• 7 sprinkle the cooked sausage meat over the dough, then sprinkle the sauteed onion/mushroom mixture over the sausages.
• 8 top with finely cubed cream cheese, then pimientos.
• 9 in a bowl beat eggs with cream, cayenne pepper, black pepper and garlic powder; pour evenly over the top of the mixture.
• 10 unroll the remaining crescent roll.
• 11 cut the dough into 1/2-inch lengthwise strips.
• 12 use strips to form a lattice crust over the top of the quiche.
• 13 sprinkle with paprika.
• 14 bake at 350°f for 50-55 minutes (cover with foil if browning too much).
• 15 let stand for 15 minutes before slicing.