Sausage Quiche

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  • 1 (16 ounce) box hot roll mix
  • 1 pound bulk sweet or hot Italian sausage
  • 4 cups sliced fresh mushrooms
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 2 cloves garlic, minced
  • 1 (8 ounce) can pizza sauce
  • 2 cups (8 ounces) shredded smoked mozzarella or provolone cheese
  • 1 egg
  • 1 tablespoon water


  1. Prepare hot roll mix according to package directions through the kneading step. cover; let dough rest 5 to 10 minutes.
  2. Heat oven to 350 degrees F.
  3. In a large skillet cook sausage over medium heat until meat is brown. Drain off fat, reserving 1 tablespoon fat in skillet.
  4. Add mushrooms, onion, red pepper and garlic. Cook over medium heat until vegetables are tender.
  5. Drain off any liquid.
  6. Stir in pizza sauce.
  7. In a small bowl beat together egg and water; set aside.
  8. Grease bottom and sides of a 9-inch springform pan.
  9. On a lightly floured surface roll three-fourths of the dough into a 15-inch circle. Fit into the bottom and press up the sides of the springform pan.
  10. Sprinkle bottom of dough with 1/2 cup of the mozzarella or provolone cheese.
  11. Spoon meat mixture over cheese.
  12. Sprinkle remaining cheese over meat. Press lightly into meat filling.
  13. On a lightly floured surface roll remaining dough into a 9-inch circle; place on top of meat-cheese mixture. Fold bottom dough over top dough; pinch to seal.
  14. Brush top of pie with egg-water mixture; allow to dry 5 minutes.
  15. With a sharp knife, score top of pie in a diamond pattern, but do not cut all the way through the dough.
  16. Bake for 45 to 50 minutes or until golden brown.
  17. Cool in pan on a wire rack for 20 minutes.
  18. To serve, use a small spatula or table knife to loosen pie from sides of pan. Remove sides of pan; cut into wedges.

Yield: 8 main dish servings

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