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Servings
Cook Time
Sausage Mushroom Quiche
Ingredients
-
1
(9 inch) frozen deep-dish pastry shell
- 1 package
-
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
Directions
Bake pastry shell according to package directions; set aside.
In a skillet, cook sausage over medium-high heat for 3 minutes, chopping into small pieces.
Add the mushrooms, onion and peppers. Cook and stir 5 minutes longer or until sausage is no longer pink; drain and set aside.
In a large bowl, beat cream cheese until smooth. Beat in eggs and cream.
Stir in the cheese, salt, pepper, nutmeg and the sausage mixture.
Pour into pastry shell.
Bake at 350°F for 40 to 45 minutes or until a knife inserted near the center comes out clean.
If necessary, cover edges of crust with foil to prevent over-browning.
Let stand 10 minutes before serving.
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.