Sausage Mushroom Quiche

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A new twist on an old favorite. Johnsonville Breakfast links make this quiche recipe stand out in the crowd.

  • Servings: 6
  • Cook: 45 minutes

Sausage Mushroom Quiche

What you need

  • 1
    (9 inch) frozen deep-dish pastry shell
  • 1 package
    (12 ounce) JOHNSONVILLE® Original Breakfast Sausage Patties
  • 1-1/2 cups
    fresh mushrooms, sliced
  • 1/4 cup
    onion, chopped
  • 1/4 cup
    sweet red pepper, chopped
  • 1/4 cup
    green pepper, chopped
  • 1 package
    (3 ounce) cream cheese, softened
  • 4
    eggs
  • 1/3 cup
    half and half cream
  • 1 cup
    (4 ounces) Monterey Jack cheese, shredded
  • 1 cup
    (4 ounces) Cheddar cheese, shredded
  • 1/4 teaspoon
    salt
  • 1/4 teaspoon
    pepper
  • 1 dash
    ground nutmeg

Preparation

  • 1
    Bake pastry shell according to package directions; set aside.
  • 2
    In a skillet, cook sausage over medium-high heat for 3 minutes, chopping into small pieces.
  • 3
    Add the mushrooms, onion and peppers. Cook and stir 5 minutes longer or until sausage is no longer pink; drain and set aside.
  • 4
    In a large bowl, beat cream cheese until smooth. Beat in eggs and cream.
  • 5
    Stir in the cheese, salt, pepper, nutmeg and the sausage mixture.
  • 6
    Pour into pastry shell.
  • 7
    Bake at 350°F for 40 to 45 minutes or until a knife inserted near the center comes out clean.
  • 8
    If necessary, cover edges of crust with foil to prevent over-browning.
  • 9
    Let stand 10 minutes before serving.
  • 10
    Make ahead option: Bake pastry shell; cool on wire rack. Cover with plastic wrap and set aside. Prepare sausage and egg filling. Pour into a bowl; cover and refrigerate overnight. In the morning, pour filling into pastry shell and bake.

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