Title: Chilies & Sausage Quiche
Categories: Cheese Main
Yield: 8 Servings
| 2 | | Frozen pie shells |
| 1 | lb | Hot sausage, cooked/crumbled |
| 2 | c | Half & half |
| 1/2 | c | Monterrey jack, shredded |
| 7 | oz | Can diced green chilies |
| 4 | | Eggs, lightly beaten |
| 1/2 | c | Parmesan, grated |
Line bottom of pie shells with diced green chilies. Sprinkle sausage over
chilies. In a seperate bowl, combine eggs, cream, sheese, and seasonings.
Pour over chilies and sausage. Bake at 350'F for 30-40 minutes or until top
is a golden brown. Remove from oven and allow to set 5 minutes before
serving. *This dish can also be made in a 9 X 13 casserole without the
crust. Cut into bite-sized squares, and serve as an appetizer. FROM: Lone
Star Legacy Cookbook