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Size: 1534
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← Revision 3 as of 2015-12-13 23:55:16 ⇥
Size: 1534
Comment:
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| || '''Calories''' || 0 cal || || '''Fat''' || 0 g || || '''Saturated Fat''' || 0 g || || '''Cholestorol''' || 0 mg || || '''Sodium''' || 0 mg || || '''Carbohydrates''' || 0 g || || '''Sugars''' || 0 g || || '''Fiber''' || 0 g || || '''Protein''' || 0 g || |
|| '''Calories''' || 289 cal || || '''Fat''' || 19 g || || '''Saturated Fat''' || 8 g || || '''Cholestorol''' || 125 mg || || '''Sodium''' || 357 mg || || '''Carbohydrates''' || 12 g || || '''Sugars''' || 1 g || || '''Fiber''' || 1 g || || '''Protein''' || 13 g || |
Sausage Mushroom Quiche
Serves: 16 (makes 2 quiche)
Contributor: MikeCrute
Ingredients
- 1lb small button mushrooms
- 1lb pork breakfast sausage
- 1/2c chopped fresh parsley
- 8 eggs
- 1 cup heavy cream
- 1 1/2c gruyere cheese, shredded
- 1/4t salt
- 2 9 inch pie crusts
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Prepare the mushrooms by snipping off the stems. Cut in half if large.
- Crumble the sausage in a large skillet, add the mushrooms, cook on medium-high heat until the meat and mushrooms are lightly browned and all the liquid from the mushrooms has evaporated. Drain off the grease. Add the parsley.
- In a large bowl, beat the eggs, adding the cream, cheese and salt.
- Pour the mushroom/sausage mixture into the pie shells and top with egg, cream and cheese mixture.
- Bake in preheated oven for 25 to 30 minutes, until crust is well browned and the filling is set.
- Let stand 10 minutes before serving.
Nutritional Facts |
|
Calories |
289 cal |
Fat |
19 g |
Saturated Fat |
8 g |
Cholestorol |
125 mg |
Sodium |
357 mg |
Carbohydrates |
12 g |
Sugars |
1 g |
Fiber |
1 g |
Protein |
13 g |