11 November, 2019
Sausage, Mushroom and Swiss Quiche
½ pound of your favorite brand of breakfast sausage
8 ounces mushrooms, washed and sliced
4 green onions, washed and sliced
½ cup Swiss cheese (about 8 slices), cut into tiny cubes
1 unbaked 9″ deep dish pie crust
4 each large eggs
1 cup milk
salt and pepper to taste
Preheat oven to 350°
Heat large pan over medium high heat. Cook the breakfast sausage, breaking it up into crumbles as it cooks. Once completely cooked, remove to a plate lined with a paper towel, to drain.
In the same pan add the sliced mushrooms and cook just until tender.
Layout the pie crust into a 9″ pie plate and trim the edges that hang over
Spread out the sausage across the bottom of the pie crust. Spread the mushrooms on top of that, next the green onions, and then the Swiss cheese cubes.
In a small bowl, beat the eggs, milk, salt and pepper together, then pour over the ingredients in the pie crust.
Place the quiche on a cookie sheet and put on the oven’s center rack.
Bake for 30 minutes or until the center is set.
Serve warm. Keep any leftovers tightly covered in the refrigerator and reheat in the microwave on 50% power for 30-40 seconds.