Nothing says Mother’s Day brunch quite like quiche.
1 package (12 ounces) breakfast sausage patties
1 1/2 cups sliced fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 package (3 ounces) cream cheese, softened
1/3 cup half-and-half
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon pepper
Dash ground nutmeg
1 pastry shell (9 inches), baked
In skillet, cook sausage over medium-high heat for 3 minutes, chopping into small pieces. Add mushrooms, onion and peppers. Cook and stir for an additional 5 minutes, or until sausage is no longer pink and vegetables are tender; drain well and set aside.
In mixing bowl, beat cream cheese until smooth. Gradually beat in eggs and half-and-half. Stir in cheeses, salt, pepper, nutmeg and sausage mixture.
Pour into baked pastry shell. Bake, uncovered, at 350°F for 40 to 45 minutes, or until a knife inserted near center comes out clean. If necessary, cover edges of crust with foil to prevent over-browning. Let stand for 10 minutes before slicing and serving. Yields 8 servings.
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