Pickled Pepper Quiche
|Bulk pork sausage||1⁄4 Pound|
|Condensed cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Half and half/Milk||1⁄2 Cup (8 tbs)|
|Chopped mild pepper rings||1⁄4 Cup (4 tbs) (Vlasic)|
|Chopped fresh parsley||2 Tablespoon|
|9 inch pie crust||1 , baked in microwave-safe pie plate|
1. Crumble sausage into small microwave-safe bowl. Cover with paper towel; microwave on high 5 minutes or until pork is no longer pink, stirring once during cooking to break up meat. Drain on paper towels; set aside.
2. In large bowl, beat eggs and soup until smooth. Stir in half-and-half, chopped pepper rings, parsley, paprika and sausage. Pour into piecrust.
3. Elevate if necessary. Microwave, uncovered, at 50% power 22 minutes or until center is nearly set, rotating dish 3 times during cooking. Let stand directly on countertop 10 minutes. Garnish with additional pepper rings.