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Sausage Quiche Squares

Sausage Quiche Squares created by Cooking Colleen

This is a great hot appetizer recipe. I made this for a dinner party and everyone loved it. I have even made it using reduced fat ingredients and it is still very tasty. It is from Taste of Home magazine and is credited to Linda Wheeler.

Ready In:
40mins
Yields:
Units:

ingredients

directions

  • In a large skillet, cook sausage until no longer pink; drain.
  • Place in a greased 13x9-inch baking dish.
  • Layer with cheeses, onion and chilies.
  • In a bowl, beat eggs and seasonings; pour over cheese.
  • Bake, uncovered, at 375°F for 18-22 minutes or until a knife inserted near the center comes out clean.
  • Cool for 10 minutes; cut into 1-inch squares.
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RECIPE MADE WITH LOVE BY

@Chris from Kansas
Contributor
@Chris from Kansas
Contributor
"This is a great hot appetizer recipe. I made this for a dinner party and everyone loved it. I have even made it using reduced fat ingredients and it is still very tasty. It is from Taste of Home magazine and is credited to Linda Wheeler."
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  1. Cooking Colleen
    Sausage Quiche Squares Created by Cooking Colleen
    Reply
  2. Cooking Colleen
    This was good! The seasonings are just right. The family praised it and ate it up - I used a bit more cheese (I can't get enough cheese on anything) so that extended my cooking time about 5 minutes. I have picky onions eaters so next time I will probably mix the onions and green chilies in with the meat (vs. layering it), so the texture is more muted.
    Reply
  3. Engrossed
    I made this for a potluck last year. It was very easy to prepare and cut into squares. Good flavor. Thanks for the recipe!
    Reply
  4. Chill
    This is a great low-carb recipe. A wonderful change from the old bland eggs. My son ate half of it at one sitting and said that we should have this Sunday mornings instead of the regular scrambled eggs. Thanks for the recipe Chris!!
    Reply
  5. Chris from Kansas
    This is a great hot appetizer recipe. I made this for a dinner party and everyone loved it. I have even made it using reduced fat ingredients and it is still very tasty. It is from Taste of Home magazine and is credited to Linda Wheeler.
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