Recipe: Broccoli-Sausage Quiche (using mushrooms and Swiss cheese)

BROCCOLI-SAUSAGE QUICHE

1 (9-inch) unbaked pie shell
4 brown and serve sausage links, cut into 1/2-inch thick slices
1/2 cup sliced fresh mushrooms
2 beaten eggs
1 (10 3/4 ounce) can condensed cream of broccoli soup
2 tablespoons dried minced onion
1/8 teaspoon ground black pepper
10 ounce package frozen chopped broccoli, thawed and well drained
1 cup shredded Swiss cheese (4 ounces), divided use
Seasoning to taste

Line the unbaked pie shell with a double thickness of foil.

Bake crust in a 450 degree F oven for 8 minutes; remove foil. Bake for 4 to 6 minutes more or until golden. Remove from oven; set aside.

Reduce oven temperature to 375 degrees F.

Meanwhile, in a large skillet cook sausage and mushrooms about 5 minutes or until sausage is brown; drain.

In a medium mixing bowl stir together eggs, undiluted soup, onion and pepper. Stir in the sausage mixture, broccoli and 3/4 cup of the cheese. Add seasoning of your taste (not too much salt for the soup is already salty). Pour the mixture into the baked shell.

Bake in a 375 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean.

Sprinkle with remaining cheese. Let stand for 10 minutes before serving.

Makes 6 main dish servings
From: Kim, LA - 09-28-97