| Quiche Lorraine (Sausage) |
| Have ready: | 9 inch unbaked pie shell |
| 1/2 lb Sausage, bulk | |
| 1/8 cup sliced green olives | |
| 1 (2 oz) can sliced mushrooms | |
| 6 oz swiss cheese | |
| 2 oz cheddar cheese, grated | |
| 1 1/2 cup light cream (or half and half) | |
| 3 eggs | |
| 1 T flour | |
| 1/2 t salt |
|
Brown sausage thoroughly. Crumble and place in pie shell. Sprinkle sliced
olives and mushrooms in pie shell over sausage. Add cheeses, spreading evenly
in pie shell. Blend eggs, cream, flour and salt in blender. Pour over sausage
and cheese. Bake in oven 10 minutes at 400 degrees. reduce to 325 degrees and
bake for 30 minutes more until custard is set. Cool a little before slicing it
as you would a pie. (Olives and mushrooms are optional, but delicious.) The French never thought of this. |
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