Serve this hearty Italian-style quichefor brunch or supper.
1/2 pound Italian sausage
In a skillet, cook 1/2 pound Italian sausageuntil 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.
Place the sausage in the pie shell, sprinklewith 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 at 350°F (175°C) for 55 minutes,or until set. Let stand for 10 minutes before serving.
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
Makes 8 servings.
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