Serve this hearty Italian-style quiche for brunch or supper.

Zucchini-Sausage Quiche

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

1. In a skillet, cook 1/2 pound Italian sausage until browned; drain, reserving a small amount of the drippings. Saute 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 saute until tender; drain.
2. 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.
3. In a bowl beat together 3 eggs; add milk, basil, and oregano. Pour into the pastry shell.
4. Bake at 350°F (175°C) for 55 minutes, or until set. Let stand for 10 minutes before serving.

Makes 8 servings.