Prep 25 mins
Cook 50 mins
If you are serving this to a large brunch gathering then better make two of these, because of the high sodium content in the sausage meat I would advise not to add in any extra salt to the recipe, you may use lots of black pepper :)
- 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
- 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°F for 50-55 minutes (cover with foil if browning too much).
- Let stand for 15 minutes before slicing.