INGREDIENTS

  • 2 (8ounce) tubes refrigerated crescent dinner rolls
  • 1 lb small pork sausage or Italian sausages, casings removed
  • 1 medium onion , finely chopped
  • 1 (10ounce)can sliced mushrooms, well drained
  • 1 (8ounce)package cream cheese (cut into very small cubes)
  • 3-4 tablespoons chopped pimiento , chopped
  • 6 large eggs , slightly beaten
  • 2/3 cup 18% table creamor 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

DIRECTIONS

  1. Butter an 11 x 7-inch baking dish.
  2. In a skillet cook the pork 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 lenghwise strips.
  12. Use strips to form a lattice crust over the top of the quiche.
  13. Sprinkle with paprika.
  14. Bake at 350 degrees F for 50-55 minutes (cover with foil if browning too much).
  15. Let stand for 15 minutes before slicing.