Crescent Brunch Sausage And Egg Quiche - cooking recipe

Ingredients

2 (8 ounce) tubes refrigerated crescent dinner rolls
1 lb small pork 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

Preparation

Butter an 11 x 7-inch baking dish.
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.
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.
Remove and unroll 1 package of the crescent rolls.
Press the dough into the bottom of the baking dish to form a crust.
Seal the perforations together.
Sprinkle the cooked sausage meat over the dough, then sprinkle the sauteed onion/mushroom mixture over the sausages.
Top with finely cubed cream cheese, then pimientos.
In a bowl beat eggs with cream, cayenne pepper, black pepper and garlic powder; pour evenly over the top of the mixture.
Unroll the remaining crescent roll.
Cut the dough into 1/2-inch lengthwise strips.
Use strips to form a lattice crust over the top of the quiche.
Sprinkle with paprika.
Bake at 350\u00b0F for 50-55 minutes (cover with foil if browning too much).
Let stand for 15 minutes before slicing.