Sausage Mushroom Quiche

Sausage Mushroom Quiche

12 ounces breakfast sausage patties or links, cut into coins
1 1/2 cups sliced fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
3-ounce package cream cheese, softened
4 eggs
1/3 cup half-and-half
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1/4 teaspoon salt
1/4 teaspoon pepper
Dash ground nutmegv
9-inch unbaked pastry shell

In a skillet, cook sausage over medium-high heat for 3 minutes, chopping into small pieces. Add mushrooms, onion and peppers. Cook, stirring, 5 minutes longer or until sausage is no longer pink and the vegetables are tender. Drain well and set aside.

In a mixing bowl, beat cream cheese until smooth. Gradually beat in eggs and half-and-half. Stir in the shredded cheeses, salt, pepper, nutmeg and the sausage mixture. Pour into pastry shell.

Bake, uncovered, at 350 degrees for 40 to 45 minutes or until a knife inserted comes out clean. If necessary, cover edges of crust with foil to prevent overbrowning. Let stand 10 minutes before serving.

Serves 6 to 8.


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