Sausage quiche squares is interesting, appetizing finger foods. I’m constantly asked to make these popular squares to serve at parties. They’re almost like a zippy quiche. From Linda Wheeler of Middleburg Florida.

Ingredients 

1 pound bulk pork sausage

1 cup (4 ounces) shredded cheddar cheese

1 cup (4 ounces) shredded Monterey Jack

cheese

1/2 cup finely chopped onion

1 can (4 ounces) chopped green chilies

1 tablespoon minced jalapeno pepper,

optional

10 eggs

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon pepper

Method 

In a large skillet, cook sausage until no longer pink; drain.

Place in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with cheeses, onion, chilies and jalapeno if desired. In a bowl, beat eggs and seasonings. Pour over cheese.

Bake, uncovered, at 375° for 18-22 minutes or until a knife inserted near the center comes out clean.

Cool for 10 minutes; cut into 1-in. squares. Yield: about 8 dozen.

Notes and Tips:

When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.