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Recipe: South Of The Border Quiche Squares
Similar Categories: South, Border, Quiche, Squares
South-of-the-Border Quiche Squares
1 pound Bob Evans Zesty Hot Sausage Roll
½ cup chopped green onions
1 cup diced fresh or drained canned tomatoes
1 package (8 ounces) refrigerated crescent dinner roll dough
1 cup shredded Monterey Jack cheese, divided
8 eggs, beaten
1 cup shredded cheddar cheese, divided
1 cup half-and-half
½ cup dice green chiles
1 cup milk
2 tablespoons Dijon mustard
1 tablespoon chopped fresh parsley
½ teaspoon chili powder
Preheat oven to 350°F. Crumble and cook sausage in medium skillet over
medium heat until browned. Drain well on paper towels. Unroll dough
and press perforations together on bottom and 1" up the sides of
greased 13" x 9" x 2" baking pan. Bake 8 minutes or until light
golden. Remove from oven; sprinkle with half of cheeses. Top with
chiles, onions, tomatoes, sausage and remaining cheeses. Blend eggs,
half-and-half, milk, mustard, parsley and chili powder in medium bowl.
Pour mixture evenly over cheese layer. Bake 25 to 30 minutes or until
set. Cool 5 minutes before cutting into 8 4-inch squares. Serve hot.
Refrigerate leftovers.
Makes 8 servings
1 pound Bob Evans Zesty Hot Sausage Roll
½ cup chopped green onions
1 cup diced fresh or drained canned tomatoes
1 package (8 ounces) refrigerated crescent dinner roll dough
1 cup shredded Monterey Jack cheese, divided
8 eggs, beaten
1 cup shredded cheddar cheese, divided
1 cup half-and-half
½ cup dice green chiles
1 cup milk
2 tablespoons Dijon mustard
1 tablespoon chopped fresh parsley
½ teaspoon chili powder
Preheat oven to 350°F. Crumble and cook sausage in medium skillet over
medium heat until browned. Drain well on paper towels. Unroll dough
and press perforations together on bottom and 1" up the sides of
greased 13" x 9" x 2" baking pan. Bake 8 minutes or until light
golden. Remove from oven; sprinkle with half of cheeses. Top with
chiles, onions, tomatoes, sausage and remaining cheeses. Blend eggs,
half-and-half, milk, mustard, parsley and chili powder in medium bowl.
Pour mixture evenly over cheese layer. Bake 25 to 30 minutes or until
set. Cool 5 minutes before cutting into 8 4-inch squares. Serve hot.
Refrigerate leftovers.
Makes 8 servings
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