Wild Rice, Sausage And Red Pepper Quiche

• 1 cup Cooked Wild Rice
• 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
• 1-1/2 cup Cooked Breakfast Sausage
• 1 whole Onion, Diced And Sauteed
• 6 whole Eggs, Beaten
• 2 cups Fresh Spinach Leaves, Loosely Packed
• 5 leaves Fresh Basil, Chopped
• 1/2 cups Jarred Roasted Red Pepper, Chopped
• 1 package Puff Pastry (one Sheet), Thawed
• 2 Tablespoons Goat Cheese, Crumbled On Top (optional)

1. Preheat onion to 375u0b0F.
2. Combine rice, cream of mushroom soup, sausage, sauteed onion, eggs, spinach, basil and chopped red peppers together in a large bowl. Line a 10-inch pie dish with thawed puff pastry, stretching and crimping ends. Add all ingredients to the pie dish. Sprinkle crumbled goat cheese on top, if desired.
3. Bake for 50 minutes to 1 hour, or until a knife inserted comes out clean. If desired, top with a mixture 1 smashed avocado, liberal splash of tomatillo salsa, chopped cilantro and squeeze of fresh lime. Devour this deliciousness at once.

rice, cream of mushroom soup, sausage, onion, eggs, fresh spinach leaves, fresh basil, red pepper, pastry, goat cheese

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/wild-rice-sausage-and-red-pepper-quiche/ (may not work)