Sausage Pepper Quiche

Ingredients

• 12 c each sharp Cheddar and Swiss cheese
• 2 c Monterey Jack cheese
• 1 lb breakfast sausage
• 14 lb Polish sausage sliced
• 3 Tbsp butter
• 6 chiles 2 green 2 yellow 2 red sliced seeds removed and chopped
• 1 green pepper chopped
• 1 large onion chopped
• 1 c chopped broccoli
• 1 c sliced mushrooms
• 10 oz half and half
• 10 oz evaporated milk
• 6 jumbo eggs
• 2 tsp Old Bay seasoning
• 12 tsp garlic powder
• 12 tsp seasoned salt
• 2 tsp parsley flakes
• 12 tsp dry mustard
• 12 tsp cayenne
• 3 deep dish frozen pie crusts
• 6 Tbsp Parmesan 2 Tbsp per pie
• 1 12 tsp paprika 12 tsp per pie

Directions

1. Preheat oven to 375
2. Grate cheeses set aside
3. Cook sausages and drain
4. In a skillet saute vegetables in the butter until soft
5. In a large bowl combine and whisk half and half milk eggs and seasonings
6. In pie crusts layer sausages vegetable mixture and cheeses two layers per pie
7. Pour milk over layers
8. Sprinkle with Parmesan and paprika
9. Bake 35 to 40 minutes or until brown let sit 15 minutes before slicing to eat