New bedford quiche - country cooking
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Unbaked 9-inch piecrust | |
| ¼ | pounds | Breakfast sausages, crumbled |
| Or thinly sliced | ||
| ½ | cup | Sliced mushrooms |
| ¼ | cup | Chopped onion |
| ¼ | cup | Chopped green pepper |
| 2 | ounces | (1/2 C) shredded Swiss -- |
| Cheese | ||
| 2 | ounces | (1/2 C) shredded Gruyere -- |
| Cheese | ||
| 1¼ | cup | Milk |
| 3 | larges | Eggs |
| ½ | teaspoon | Ground black pepper |
Directions
1. Heat oven to 425'F. Bake piecrust to 9 minutes or until slightly golden; set aside and reduce oven temperature to 350'F. Meanwhile, in skillet, cook sausages over medium-low heat until done. Remove and drain on paper towels, reserving drippings in skillet.
2. Add mushrooms, onion, and green pepper to skillet; saute until vegetables are softened. Reserve 2 T sausage for garnish; add remaining sausage to vegetables and stir to mix. Spread sausage and vegetable mixture evenly over piecrust; top with Swiss and Gruyere cheeses.
3. In 2-cup measuring cup or small bowl, beat together milk and eggs; pour over vegetables, sausage, and cheese in piecrust. Bake 30 minutes; top with reserved crumbled sausage and bake 10 to 15 minutes longer or until center of quiche is set and firm. Let quiche stand 10 minutes on wire rack before cutting.
Scanned & fixed by Di and Gary
Recipe By : Country Cooking/Summer/94 From: Marjorie Scofield Date: 03-27-95 (160) Fido: Recipes