|Refrigerated crescent rolls||16 Ounce (Two 8 Ounce Tubes)|
|Mild link sausage||12 Ounce, cooked and cut into 1/2-inch pieces|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Cream cheese package||6 Ounce, cut into 1/4-inch cubes (Two 3 Ounce Package)|
|Processed american cheese||4 Ounce, cut into 1/4-inch cubes|
|Chopped pimientos||2 Tablespoon|
|Half and half cream||2⁄3 Cup (10.67 tbs)|
|Dried parsley flakes||1 Tablespoon|
|Garlic powder||1⁄2 Teaspoon|
Unroll one tube of rolls; press dough onto the bottom and up the sides of a greased 11 -in.x 7-in.x 2-in.baking pan to form a crust.
Sprinkle sausage over crust.
In a skillet, saute onion in butter until tender; add mushrooms.
Spoon over sausage.
Top with cheeses and pimientos.
In a bowl, beat eggs, cream, parsley, salt, pepper and garlic powder; pour over all.
Unroll second tube of rolls; seal perforations.
Cut dough into 1/2-in. lengthwise strips.
Use strips to form a lattice crust over top of quiche.
Sprinkle with paprika.
Bake at 350° for 50-55 minutes; cover loosely with foil if browning too quickly.
Let stand 10-15 minutes before cutting