Recipe for cooking sausage quiche

Quick Meals- Salad and Quiche :: Quiche

Sausage Quiche

1 (16 oz.) box hot roll mix
1 lb. bulk sweet or hot Italian sausage
4 C. sliced fresh mushrooms
1 C. chopped onion
1 C. chopped red sweet pepper
2 cloves garlic, minced
1 (8 oz.) can pizza sauce
2 C. shredded smoked mozzarella or
    provolone cheese (8 oz.)
1 egg
1 Tbsp. water

Prepare hot roll mix according to pkg. directions through the kneading step. cover; let dough rest 5 to 10 min.

Preheat oven to 350 degrees F.

In a lrg. skillet cook sausage over med. heat until meat is brown. Drain off fat, reservings 1 Tbsp. fat in skillet. Add mushrooms, onion, red pepper and garlic. Cook over med. heat until vegetables are tender. Drain off any liquid. Stir in pizza sauce.

In a sm. bowl beat together egg and water; set aside. Grease bottom and sides of a 9-in. springform pan. On a lightly floured surface roll three-fourths of the dough into a 15-in. circle. Fit into the bottom and press up the sides of the springform pan. Sprinkle bottom of dough with 1/2 C. of the mozzarella or provolone cheese. Spoon meat mixture over cheese. Sprinkle remaining cheese over meat. Press lightly into meat filling.

On a lightly floured surface roll remaining dough into a 9-in. circle; place on top of meat-cheese mixture. Fold bottom dough over top dough; pin. to seal. Brush top of pie with egg-water mixture; allow to dry 5 min.

With a sharp knife, score top of pie in a diamond pattern, but do not cut all the way through the dough. Bake for 45 to 50 min. or until golden brown. Cool in pan on a wire rack for 20 min.

To serve, use a sm. spatula or table knife to loosen pie from sides of pan. Remove sides of pan; cut into wedges.

Makes approximately 8 main dish servings.