1 1/4 cups gluten free stuffing mix crumbs
3 tablespoons butter, melted
3/4 cups hot water
1 cup Monterey Jack cheese, shredded
1 pound sage sausage
1 cup milk
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped
1/2 cup onion, chopped
DirectionsPreheat oven 400°. In food processor pulse stuffing mix into fine crumbs. Add butter and water and pulse until combined. Press into quiche pan and top with cheese. Bake 5 minutes.
Brown and drain sausage. Pulse in food processor to break up sausage into small pieces. Place on top of stuffing crust.
Mix together eggs and milk. Add peppers and onion and pour into quiche pan.
Bake 30-40 minutes.