Sausage-Mushroom Quiche
 

MUSHROOM - SAUSAGE QUICHE

1 large deep-dish pie shell pre-baked
about 1/4 lb. Jimmy Dean SAGE-flavored bulk sausage (I use a bit more than this)
about 4 slices of onion, minced
1/2 pound sliced mushrooms (I use a bit less than this)
2 large eggs, beaten
1+1/2 cup grated Swiss cheese
1/2 cup grated Cheddar cheese
1/2 cup of milk or more

Cook sausage, crumbled, and onion together.
Mix eggs, cheeses, and milk in a large bowl.
Add mushrooms to cheese.
Add in sausage.
Stir all together and determine if you need to add a bit more milk.
Pour into shell.
Bake at 350 degrees for 35-40 minutes until center is set and pie is golden.
Serve warm, cold, or reheated.

You can alter this by using spinach, omitting sausage, and adding salt, pepper, and some grated
Parmesan cheese.

This is a dense, cheesy quiche with a flavor reminiscent of pizza. It is best served with a green or fruit salad and a light dessert. This is a very old quiche recipe given to me by a friend in Alabama way back in 1978, and she'd been making it for years.

Wish I had some right now!! :)

Jan in VA

This sounds great! I don't usually like quiche, but I like the ingredients in this one. Have to give it a try!

Thanks. Can't wait to try it. I love quiche.

Thank you. I see it for Saturday morning breakfast
Lydia

I've served it many times with a fresh fruit bowl - sprinkle on a hint of coconut - at brunches. Also popular at our guild applique bee occasionally. Happy to send it along for you. :)

Jan in VA

Sounds yummy.

I have a question about the crust... Does it mean you should pre-bake your crust or is it an unbaked crust that gets baked with the other ingredients?

Thanks for the clarification.

Yum..sounds good...I liked making those quick ones by bisquick, where it makes its own crust...hmmm, time to dig out that old recipe book

Sounds delish! I'm saving it to try later. Right now I'm using up all the leftover ham from Easter in casseroles and making bean soup.

vI buy a frozen crust and bake it BEFORE putting the ingredients into the pie shell. Putting very wet ingredients in when it is unbaked makes the crust all goopy.

Jan in VA

Sounds delicious.