Laura's Sausage, Mushroom & Swiss Quiche

 

This sausage, Swiss, and mushroom quiche is rich, savory, and perfect for breakfast, brunch, or a light supper.

Ingredients:

1 unbaked deep-dish pie shell

1 pound Jimmy Dean bulk sausage (regular or hot)

8 oz button mushrooms, coarsely chopped

1 Tablespoon butter, if needed

1 to 1 1/4 cups grated Swiss cheese

4 eggs

1 cup half-and half or heavy whipping cream

2 Tablespoons fresh parsley, chopped

1/4 teaspoon dried sage

Pinch of nutmeg

1/2 teaspoon black pepper

Directions:

Preheat oven to 375 degrees.

Partial bake the pie shell for 8-10 minutes, then set aside.

In a large skillet over medium heat cook the sausage until browned and fully cooked, breaking it into small pieces. Drain well on paper towels.

In the same skillet, saute the mushrooms until they release their moisture and begin to brown. Add butter if needed. Cook until most of the liquid has evaporated.

Combine the Swiss cheese, sausage and mushrooms. Spread evenly into the bottom of the pie shell.

In a  large mixing bowl, whisk the eggs, half-and-half or cream, parsley, sage, nutmeg and black pepper. Mix well and pour over the sausage, mushroom and cheese.

Bake for 40-50 minutes or until the center is set. 

Let quiche rest for 10-15 minutes before slicing.