SAUSAGE MUSHROOM QUICHE WITH HEAVY CREAM

Sausage Mushroom Quiche with Heavy Cream image

This recipe came from my mother-in-law. I could literally eat one of these all by myself.

Provided by Lori Fandrich Greer

Categories 100+ Breakfast and Brunch Recipes Eggs Quiche

Time 1h15m

Yield 16

Number Of Ingredients 11

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Ingredients

½ pound pork sausage
¾ pound sliced fresh mushrooms
¼ cup butter
2 frozen pie crusts, thawed and ready to bake
1 cup heavy cream
2 eggs, beaten
1 tablespoon all-purpose flour
1 tablespoon melted butter
1 tablespoon lemon juice
salt and pepper to taste
½ cup shredded Parmesan cheese

Steps:

Preheat an oven to 400 degrees F (200 degrees C). Bake pie shells in the preheated oven until edge of crust is golden, about 10 minutes. Set crust aside, and lower the heat to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat, and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Place the sausage on a towel lined plat,e and discard any excess grease from the pan. Add the mushrooms and butter to the skillet, and cook and stir until the mushrooms are a light golden brown, about 5 minutes. Spread sausage and mushrooms evenly over the bottom of pie crusts.
Combine the cream, eggs, flour, butter, lemon juice, salt, and pepper in a medium bowl. Pour into the pastry crust, allowing egg mixture to thoroughly cover the sausage mixture. Sprinkle top with Parmesan cheese.
Bake until light and puffy, about 35 minutes. Allow to stand 10 minutes before slicing.

Nutrition Facts : Calories 226.2 calories, Carbohydrate 9.6 g, Cholesterol 63.1 mg, Fat 18.7 g, Fiber 0.4 g, Protein 5.4 g, SaturatedFat 8.2 g, Sodium 321.5 mg, Sugar 1.1 g