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