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Crescent Brunch Sausage and Egg Quiche

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“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 :)”
READY IN:
1hr 15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Butter an 11 x 7-inch baking dish.
  2. 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.
  3. 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.
  4. Remove and unroll 1 package of the crescent rolls.
  5. Press the dough into the bottom of the baking dish to form a crust.
  6. Seal the perforations together.
  7. Sprinkle the cooked sausage meat over the dough, then sprinkle the sauteed onion/mushroom mixture over the sausages.
  8. Top with finely cubed cream cheese, then pimientos.
  9. In a bowl beat eggs with cream, cayenne pepper, black pepper and garlic powder; pour evenly over the top of the mixture.
  10. Unroll the remaining crescent roll.
  11. Cut the dough into 1/2-inch lengthwise strips.
  12. Use strips to form a lattice crust over the top of the quiche.
  13. Sprinkle with paprika.
  14. Bake at 350°F for 50-55 minutes (cover with foil if browning too much).
  15. Let stand for 15 minutes before slicing.

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