Sausage Pepper Quiche

• 1/2 c. each: sharp Cheddar and Swiss cheese
• 2 c. Monterey Jack cheese
• 1 lb. breakfast sausage
• 1/4 lb. Polish sausage, sliced
• 3 Tbsp. butter
• 6 chiles (2 green, 2 yellow, 2 red), sliced, seeds removed and chopped
• 1 green pepper, chopped
• 1 large onion, chopped
• 1 c. chopped broccoli
• 1 c. sliced mushrooms
• 10 oz. half and half
• 10 oz. evaporated milk
• 6 jumbo eggs
• 2 tsp. Old Bay seasoning
• 1/2 tsp. garlic powder
• 1/2 tsp. seasoned salt
• 2 tsp. parsley flakes
• 1/2 tsp. dry mustard
• 1/2 tsp. cayenne
• 3 deep dish frozen pie crusts
• 6 Tbsp. Parmesan (2 Tbsp. per pie)
• 1 1/2 tsp. paprika (1/2 tsp. per pie)

1. Preheat oven to 375u0b0.
2. Grate cheeses; set aside.
3. Cook sausages and drain.
4. In a skillet, saute vegetables in the butter until soft.
5. In a large bowl, combine and whisk half and half, milk, eggs and seasonings.
6. In pie crusts, layer sausages, vegetable mixture and cheeses, two layers per pie.
7. Pour milk over layers.
8. Sprinkle with Parmesan and paprika.
9. Bake 35 to 40 minutes or until brown; let sit 15 minutes before slicing to eat.

swiss cheese, cheese, sausage, sausage, butter, chiles, green pepper, onion, broccoli, mushrooms, milk, eggs, bay seasoning, garlic powder, salt, parsley flakes, dry mustard, cayenne, parmesan, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=990661 (may not work)