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Italian Sausage Quiche


Pastry for 10-inch pie shell
1 lb. Italian sausage, thinly sliced
1 lb. fresh mushrooms, sliced
2 c. (8 oz.) shredded Gruyere or Swiss cheese
4 eggs, beaten
1 c. whipping cream
1/4 tsp. salt


Line a 10-inch quiche dish or pie pan with pastry; trim excess pastry around edges. Prick bottom and sides of quiche shell with a fork; bake at 425 degrees for 6-8 minutes. Let cool on a rack.

Cook sausage until browned; drain sausage, reserving 2 tablespoons drippings in a pan. Saute mushrooms in pan drippings 5 minutes or until tender; drain off drippings. Combine sausage, mushrooms, cheese, eggs, whipping cream, and salt; mix well. Pour into pastry shell and bake at 350 degrees for 45 minutes or until set. Yield: 1 (10-inch) quiche.

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