Description
Wild rice, spicy sausage and roasted red pepper quiche topped with an avocado tomatillo salsa.
Ingredients
- 1 cup Cooked Wild Rice
- 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
- 1-½ 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
- ½ cups Jarred Roasted Red Pepper, Chopped
- 1 package Puff Pastry (one Sheet), Thawed
- 2 Tablespoons Goat Cheese, Crumbled On Top (optional)
Preparation
Preheat onion to 375ºF.
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.
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.
