Serve this hearty, Italian-style quiche for brunch or supper.
1/2 pound Italian sausage
1/2 pound sliced mushroom
1 tablespoon butter
1 sliced zucchini
1 cup shredded mozzarella cheese
3 large eggs
3/4 cup milk
1/2 teaspoon dried basil leaves, crushed
1/2 teaspoon dried oregano leaves, crushed
1 (9-inch) unbaked pie shell
- In a skillet, cook 1/2 pound Italian sausage until browned; drain, reserving a small amount of the drippings. Sauté 1/2 pound sliced mushrooms for 5 minutes in the drippings, or until tender; drain and set aside. Melt butter in the skillet, add zucchini and sauté until tender; drain.
- Place the sausage in the pie shell, sprinkle with half the mozzarella cheese, spoon the mushrooms on top, then follow with the remaining cheese. Top with the zucchini.
- In a bowl beat together 3 eggs; add milk, basil, and oregano. Pour into the pastry shell.
- Bake in a preheated oven at 350°F (175°C) for 55 minutes, or until set. Let stand for 10 minutes before serving.
Makes 8 servings.