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Sausage Quiche

Meat.World's picture
Ingredients
  Plain pastry 1 (For A Single Crust Pie)
  Bulk pork sausage 1⁄2 Pound
  Sliced mushrooms 3⁄4 Cup (12 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Eggs 3 , beaten
  Light cream/Milk 1 1⁄2 Cup (24 tbs)
  All purpose flour 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Shredded mozzarella cheese 3⁄4 Cup (12 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Snipped parsley 1 Tablespoon
Directions

Prepare and roll out pastry.
Line a 9-inch quiche dish or pie plate; trim pastry to 1/2 inch beyond edge.
Flute edge high.
Do not prick crust.
Line with double thickness heavy-duty foil.
Bake in 450° oven for 5 minutes.
Remove foil; bake for 5 to 7 minutes more.
Remove from oven; reduce oven temperature to 325°.
(Pie shell should be hot when filling is added; do not partially bake ahead of time.)
Meanwhile, in skillet cook sausage till browned.
Drain well, reserving 1 tablespoon drippings.
Set sausage aside.
Cook mushrooms, onion, green pepper, and garlic in reserved drippings till tender.
Remove from heat; set aside.
Combine eggs, cream or milk, flour, salt, and pepper.
Sprinkle sausage over warm pastry; top with mushroom mixture.
Place on rack in oven; gently pour egg mixture over mushroom mixture.
Sprinkle with mozzarella cheese; top with parmesan cheese and parsley.
Bake in 325° oven for 45 to 50 minutes or till almost set in center.
If necessary, cover edge of crust with foil to prevent over browning.
Let stand 10 minutes before serving.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Main Dish
Servings: 
6

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