Egg & Sausage Quiche
|9 inch pie crust||1|
|Ground turkey sausage/Bulk pork sausage||8 Ounce|
|Chopped green onion||1 Cup (16 tbs) (Such As Asparagus, Onion, Green Sweet Pepper, And/or Broccoli)|
|Shredded swiss cheese||3 Ounce (3/4 Cup)|
|Shredded cheddar cheese||3 Ounce (3/4 Cup)|
|Milk/Half and half / light cream||1 1⁄2 Cup (24 tbs)|
|Ground black pepper||1⁄8 Teaspoon|
1 Line a 9-inch pie plate with the pastry; flute edges. Do not prick. Line pastry shell with a double thickness of foil. Bake pastry in a 450° oven for 8 minutes. Remove foil. Bake 5 minutes more. Reduce oven temperature to 325°.
2 Meanwhile, in a medium skillet cook sausage until browned; drain well. In a small saucepan melt margarine or butter over medium heat; add vegetables and cook for 3 to 5 minutes or until tender. In a medium mixing bowl toss together cheeses and flour.
3 Sprinkle cooked vegetables in bottom of prebaked pastry shell; top with cooked sausage and cheese mixture. In a mixing bowl combine beaten eggs, milk or cream, and black pepper. Pour over mixture in pastry shell. Bake in a 325° oven for 35 to 40 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving.