Pickled Pepper Quiche

INGREDIENTS:

1/4 pound bulk pork sausage
4 eggs
1 can (10 1/4 ounces) Condensed Cream of Chicken Soup
1/2 cup half-and-half or milk
1/4 cup chopped Mild Pepper Rings
2 tablespoons chopped fresh parsley
1/4 teaspoon paprika
1 (9-Inch) piecrust, baked in microwave-safe pie plate

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.

In large bowl, beat eggs and soup until smooth. Stir in half-and-half, chopped pepper rings, parsley, paprika and sausage. Pour into piecrust.

Elevate if necessary with an inverted glass pie dish. 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. Makes 12 appetizer servings.

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Last updated February 15, 1998.