One of the best quiches I have ever had. Delicious and filling. Also great for dinner.
Ingredients
- small fresh button mushrooms: 1 pound
- ground pork breakfast sausage: 1 pound
- fresh parsley: 0.5 cup (chopped)
- eggs: 3 piece
- half-and-half cream: 1 cup
- Parmesan cheese: 0.5 cup (grated)
- salt: 0.25 tsp
- unbaked 9 inch pie crust: 1 piece (9 inch)
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C). Prepare the mushrooms by snipping off the stems. Cut in half if large.
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Crumble the sausage in a large skillet, add the mushrooms, cook on medium-high heat until the meat and mushrooms are lightly browned and all the liquid from the mushrooms has evaporated. Drain off the grease. Add the parsley.
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In a large bowl, beat the eggs, adding the cream, cheese and salt. Pour into the mushroom/sausage mixture; blending well. Pour mixture into the pie shell.
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Bake in preheated oven for 25 to 30 minutes, until crust is well browned and the filling is set. Let stand 10 minutes before serving.
