Time 50m Yield 6 Number Of Ingredients 8 Steps:
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 into the mushroom/sausage mixture; blending well. Pour mixture into the pie shell. 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.
Time 50m Yield 8 servings. Number Of Ingredients 11 Steps:
In a large bowl, combine the sausage, cheese, mushrooms, green pepper and onion; sprinkle into pastry shell. In a small bowl, combine the eggs, cream, mustard, salt and pepper; pour over sausage mixture., Bake at 375° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Number Of Ingredients 13 Steps:
In a large bowl, combine the sausage, cheese, mushrooms, green pepper and onion; sprinkle into greased pie plate (or pastry shell). In a small bowl, combine the eggs, cream, mustard, salt and pepper; pour over sausage mixture. Bake at 375°F for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Time 55m Yield 8 Number Of Ingredients 9 Steps:
Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Bake 8 to 10 minutes or just until edge begins to brown. If crust puffs up in center, gently push down with back of wooden spoon. Reduce oven temperature to 350°F. Cook frozen vegetables as directed on bag for minimum time. Pour into medium bowl. Cut up large pieces of potatoes. In 10-inch skillet, crumble sausage; add mushrooms. Cook over medium-high heat, stirring occasionally, until sausage is no longer pink; drain. Add sausage-mushroom mixture to vegetables in bowl; stir to combine. Spoon mixture into crust-lined pie plate; sprinkle with cheese. In medium bowl, beat eggs, half-and-half and pepper with whisk until well blended; pour over mixture in crust. Bake 40 to 45 minutes or until eggs are set in center. If necessary, cover edge of crust with strips of foil during last 20 minutes of baking to prevent excessive browning. Sprinkle with parsley.
Yield 6 servings Number Of Ingredients 10 Steps:
Cook sausage over medium-high until lightly browned, about 5-7 minutes, being sure to break up the meat into a fine mince. Remove cooked sausage from pan and wipe away excess fat with a paper towel. Add onion and sauté until softened and translucent, about 2 to 3 minutes. Add mushrooms, salt, and pepper and continue to cook for an additional 2-3 minutes. Add chopped spinach and cook until wilted and no extra liquid has accumulated in the bottom of the pan. NOTE: Do your best to use the excessive moisture of the spinach and mushrooms to deglaze the bottom of the pan, scraping away any browned bits from cooking the sausage earlier. Preheat oven to 350˚F (180˚C). Once cooked, remove the spinach and mushroom mixture from the pan and combine it with the reserved cooked sausage. Stir to mix evenly. Combine eggs and milk. Lightly whisk until just combined. Add sausage and spinach mixture to the bottom of a prepared 9-inch (23cm) pie crust, making sure to spread it evenly. Pour in beaten eggs to fill the rest of the pie crust and top with a generous sprinkle of parmesan cheese. Bake at 350˚F (180˚C) for 25 minutes or until the eggs are set and the top is lightly browned. Allow to cool for 10 minutes before slicing and serving. Enjoy!
Time 1h Yield 6 servings. Number Of Ingredients 12 Steps:
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large skillet, saute the mushrooms, onion and red pepper in butter until mushrooms are tender. Drain and set aside. In a large bowl, combine cheese and flour. Stir in the milk, eggs, savory, salt and cayenne until blended. Stir in mushroom mixture. Pour into crust., Bake for 40-50 minutes or until a knife inserted in the center comes out clean (cover edges loosely with foil if needed to prevent overbrowning). Let stand for 10 minutes before cutting.
Time 1h5m Yield 1 quiche, 6-8 serving(s) Number Of Ingredients 12 Steps:
Brown sausage and drain then rinse with hot water to remove excess fat. Place sliced onion in drippings from sausage and cook until onions are translucent. Remove and blot in paper towel to remove excess fat. Mix sausage and cheese with green pepper (optional) and add flour and mix until coated with flour. Place in unbaked pie shell. Place onions ontop of quiche. Mix spices with beaten egg and add evaporated milk, and stir. Pour milk mixture evenly over the quiche. Bake at 350 degrees for 35-40 minutes or until quiche is set. Let set for 10 minutes before serving.
Time 1h5m Yield 6 serving(s) Number Of Ingredients 12 Steps:
In a skillet, cook sausage over medium high heat for three minutes, chopping into small pieces. Add the mushrooms, onion and peppers. Cook and stir five minutes longer or until sausage in no longer pink and the vegetables are tender; drain well and set aside. In a mixing bowl, beat cream cheese until smooth. Gradually beat in eggs and milk. Stir in the cheeses, salt, pepper, nutmeg and the sausage misture. Pour into frozen pie shell. Bake uncovered (on cookie sheet) at 350 for 45 minutes or until a knife inserted near the center comes out clean. If necessary, cover edges of crust with foil to prevent over browling. Let stand ten minutes before serving.
