Tuesday, May 05, 2009

Sausage Mushroom Quiche

We ate this Easter morning, before heading out for church. Since I knew it was going to be awhile before we at our dinner in the early afternoon, I wanted something filling and tastey. My family loved this and it was more than enough to feed all 7 of us.
  • 1/2 lb pork sausage
  • 2 cartons of sliced mushrooms
  • 1/4 c. butter
  • 2 frozen pie crusts, thawed and ready to bake
  • 1 c. heavy cream
  • 2 eggs, beaten
  • 1 TBS all-purpose flour
  • 1 TBS melted butter
  • 1 TBS lemon juice
  • salt and pepper to taste
  • 1/2 c. shredded Parmesan cheese


  1. Preheat an oven to 400 degrees F. Bake pie shells in the preheated oven until edge of crust is golden, about 10 minutes. Set crust aside, and lower the heat to 350 degrees F.
  2. Heat a large skillet over medium-high heat, and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Place the sausage on a towel lined plate and discard any excess grease from the pan. Add the mushrooms and butter to the skillet, and cook and stir until the mushrooms are a light golden brown, about 5 minutes. Spread sausage and mushrooms evenly over the bottom of pie crusts.
  3. Combine the cream, eggs, flour, butter, lemon juice, salt, and pepper in a medium bowl. Pour into the pastry crust, allowing egg mixture to thoroughly cover the sausage mixture. Sprinkle top with Parmesan cheese.
  4. Bake until light and puffy, about 35 minutes. Allow to stand 10 minutes before slicing.

Brunch Enchiladas

These are always well received at any function where brunch is served! This dish does need to be prepared the night before.
  • 1 lb. cooked ham, chopped
  • 3/4 c. sliced green onions
  • 3/4 c. chopped green bell peppers
  • 3 c. shredded Cheddar cheese, divided
  • 10 (7 inch) flour tortillas
  • 5 eggs, beaten
  • 2 c. half-and-half cream
  • 1/2 c. milk
  • 1 TBS all-purpose flour
  • 1/4 tsp garlic powder
  • 1 dash hot pepper sauce


  1. Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 c. of the ham mixture and 3 TBS shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9x13 baking dish.
  2. In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate overnight.
    The next morning, preheat oven to 350 F.
  3. Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 c. shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.