"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

South of the Border Quiche Squares Recipe

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This recipe for South of the Border Quiche Squares, by , is from The Rushton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy Rushton
Added: Monday, August 27, 2007


1 lb. hot sausage
1 pkg. crescent roll dough
4 oz. shredded Monterrey Jack cheese
4 oz. shredded cheddar cheese
1/2 c. diced green chilies
1/2 c. chopped green onions
1 c. diced tomatoes
8 eggs, beaten
1 c. half and half
1 c. milk
2 T. Dijon mustard
1 T. chopped parsley
1/2 t. chili powder

Cook sausage. Drain. Press dough in 13 X 9 pan (and 1 inch up sides). Bake 8 minutes. Sprinkle 1/2 of cheeses on crust. Top with chilies, onions, tomatoes, sausage and remaining cheeses. Blend eggs, half and half, milk, mustard, parsley and chili powder. Pour over cheese. Bake 25-30 minutes. Cool 5 minutes before cutting.




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