Preheating required

In one of my many attempts at self-improvement, I have instituted a "one-new-recipe-a-week" rule. I love breakfast dinners and will whip up this quick and easy quiche for tonight.

Sausage and Mushroom Quiche

3 large eggs
1 pound small fresh button mushrooms
1 pound ground pork breakfast sausage
1/2 cup chopped fresh parsley
1/2 cup chopped fresh parsley
1 cup half-and-half cream
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1 unbaked 9 inch pie crust

1. Preheat oven to 400 degrees F (200 degrees C). Prepare the mushrooms by snipping off the stems. Cut in half if large. Use your small wooden cutting board for the job.


2. Crumble the sausage in a large skillet, add the mushrooms, cook on medium-high heat until the meat and mushrooms are lightly browned and all the liquid from the mushrooms has evaporated. Drain off the grease. Add the parsley. Imagine what that big, bad spatula can do.


3. In a large bowl, beat the eggs, adding the cream, cheese and salt. Pour into the mushroom/sausage mixture; blending well. Pour mixture into the pie shell. Lean over the counter, close your eyes and imagine him behind you.


4. Bake in preheated oven for 25 to 30 minutes, until crust is well browned and the filling is set. Let stand 10 minutes in the corner before serving.



Wednesday is laundry day here, so be sure to join me tomorrow for my stain-removal tips.


Last apron available at Carolyn's Kitchen, home of the hottest aprons on the net.