Sausage Quiche (16 servings) 1 pound breakfast sausage 1/2 cup chopped onions 1/3 cup chopped green peppers 2 cups shredded cheddar cheese 2 Tablespoons flour 2 deep dish pie crusts 10-12 large eggs 1 can evaporated milk (12 oz.) 1 teaspoon parsley flakes 1 teaspoon seasoned salt 3/4 teaspoon garlic powder 1/3 teaspoon pepper 1/4 teaspoon salt I made this for Saturday brunch. Everyone who tried it said it was great. There's quite a few ingredients, but the prep is easy. I browned the sausage and sauteed the vegetables the night before. I recommend par-baking your pie crusts. Just cook them for 8 minutes at 375 before filling. That assures that your crust will be well-cooked and flaky. If you notice the crust browning too fast during regular baking, just cover the entire quiche with aluminum foil and continue cooking. Overall Impression: This quiche has great flavor. It's a terrific option breakfast or brunch. (This recipe was submitted in 2006. It was tested and photographed in June 2014.) How To Make A Sausage Quiche Brown sausage, remove from pan, drain and cool. In same pan, saute` onions and green peppers for 3-4 minutes. Drain. Mix with sausage. Set aside. In a big bowl, combine cheese and flour. Toss until cheese is evenly coated. Mix in sausage, onion and green peppers. Spread evenly between the two pie shells. Mix remaining ingredients and beat well. Pour evenly between pie shells, covering sausage mixture. Bake on a cookie sheet for 35 to 45 minutes at 375 degrees. Note From The Recipe Submitter: Whenever I make this I always get several requests for the recipe and neither pie makes it past the 30 minute mark! I usually do the first step the night before (browning sausage and onions/peppers) and refrigerate overnight and do all the other steps in the morning. Cuts down on the time in the morning. I usually use mild Jimmy Dean or Bob Evans brand sausage. Spicy sausage works great too. A well-seasoned quiche with sausage, Cheddar cheese and sauteed onions and green peppers. Tested and trusted by Mr Breakfast. Mr Breakfast would like to thank Addie222 for this recipe. Recipe number 2854. Submitted 6/11/2010.