Blue Max Inn

Chesapeake City, Maryland

Specialty Recipe

Southwestern Quiche

Great for a summer brunch.

Ingredients

One 8-ounce package refrigerated crescent dinner rolls

1 cup Monterey jack cheese, shredded

1 cup cheddar cheese, shredded

One 16-ounce package hot sausage, cooked and drained

One 4-ounce can green chilies

1/2 cup diced onion

5 eggs, beaten

1 cup milk

1/3 cup Grey Poupon mustard

1 teaspoon chopped cilantro

1/2 teaspoon chili powder

Diced red and green bell peppers and tomatoes for topping

Preheat oven to 375 degrees. Unroll dough and press perforations together. Press dough into bottom and up sides of a 13 x 9-inch baking pan and bake for 5 to 8 minutes or until lightly golden. Remove from oven and sprinkle with the sausage and then half of the cheese. Top with the chilies, onion, and then the rest of the cheese. Blend the eggs, milk, mustard, cilantro, and chili powder and pour over cheese mixture. Return to the oven and bake for 45 to 60 minutes or until set. Garnish with diced bell peppers and tomatoes.

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