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Carol Salazar from Florence, Arizona, says the local cowboys enjoy this quiche, just as long as you don't call it a quiche. Ingredients:
1 pound bulk pork sausage 1 9-inch unbaked pie shell
1 1/2 cups Jack cheese, shredded
2 tablespoons pimento, diced
1/3 cup green chili, hot or mild, cut into strips
3 tablespoons onions
4 eggs, beaten
1 cup cream
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Prepare sausage, breaking up pieces, cook until done; drain. In the unbaked pie shell, sprinkle the cooked sausage, top with cheese, pimento, chili and onion. Mix eggs and cream, pour over ingredients in pie shell.
Bake at 375 degrees F for 40 to 45 minutes or until eggs are set. Cool for about 10 minutes, slice and serve. Can be prepared the night before and refrigerated (add 5 minutes to baking time).
Makes 6 servings. Nutrition facts per serving: 835 calories, 628 calories from fat, 69.7g total fat (107 percent), 27.8g saturated fat (139 percent), 252.9mg cholesterol (84 percent), 997.9mg sodium (42 percent), 27.4g carbohydrates (9 percent), .2g fiber (1 percent), 24.2g protein (48 percent), 994 IU vitamin A (20 percent), 10mg vitamin C (17 percent), 283mg calcium (28 percent) and 3mg iron (16 percent). Recipe submitted by: From the cookbook, Breakfast Around the World
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