Sunday, September 30, 2007

Sausage and Mushroom Quiche

My husband wanted a breakfast that he can heat up in the morning, but not have to cook. He loves eggs, so a quiche was my solution. But I can't ever tell him it's called a quiche, because he will say that it's too girly. The original recipe is for mini quiche cups, but I wanted to make a whole quiche. Next time I think I will cook it on 350 or 375.

My substitutions are in italics. This recipe came from

8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces I used regular breakfast sausage
1 teaspoon extra-virgin olive oil
8 ounces mushrooms, sliced
1/4 cup sliced scallions I used regular onions
1/4 cup shredded Swiss cheese I used mozzarella cheese
1 teaspoon freshly ground pepper
5 eggs
3 egg whites
1 cup 1% milk I used whole milk

Position rack in center of oven; preheat to 325°F. Spray a casserole dish with cooking spray.

Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and onions and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in cheese, salt and pepper.

Whisk eggs, egg whites and milk in a medium bowl. I also added some salt and pepper to the mixture.

Pour the egg mixture into the casserole dish. Bake until the the top turns brown, about 45-50 minutes.

Once it cooled, it was very easy to cut and separate into dishes for DH to be able to grab in the morning. I don't eat eggs, but he says it's yummy!