Sausage Mushroom Quiche With Heavy Cream

Submitted by: admin on April 10, 2020

16 servings

Ingredients

½ pound pork sausage
¾ pound sliced fresh mushrooms
¼ cup butter
2 frozen pie crusts, thawed and ready to bake
1 cup heavy cream
2 eggs, beaten
1 tablespoon all-purpose flour
1 tablespoon melted butter
1 tablespoon lemon juice
salt and pepper to taste
½ cup shredded Parmesan cheese

Instructions

Step 1
Preheat an oven to 400 degrees F (200 degrees C). Bake pie shells in the preheated oven until edge of crust is golden, about 10 minutes. Set crust aside, and lower the heat to 350 degrees F (175 degrees C).

Step 2
Heat a large skillet over medium-high heat, and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Place the sausage on a towel lined plat,e and discard any excess grease from the pan. Add the mushrooms and butter to the skillet, and cook and stir until the mushrooms are a light golden brown, about 5 minutes. Spread sausage and mushrooms evenly over the bottom of pie crusts.

Step 3
Combine the cream, eggs, flour, butter, lemon juice, salt, and pepper in a medium bowl. Pour into the pastry crust, allowing egg mixture to thoroughly cover the sausage mixture. Sprinkle top with Parmesan cheese.

Step 4
Bake until light and puffy, about 35 minutes. Allow to stand 10 minutes before slicing.

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