Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Unbaked 9-inch piecrust Cheese
1/4 lb Breakfast sausages, crumbled 2 oz (1/2 C) shredded Gruyere --
Or thinly sliced Cheese
1/2 c Sliced mushrooms 1 1/4 c Milk
1/4 c Chopped onion 3 lg Eggs
1/4 c Chopped green pepper 1/2 ts Ground black pepper
2 oz (1/2 C) shredded Swiss --

1. Heat oven to 425'F. Bake piecrust to 9 minutes or until slightly
golden; set aside and reduce oven temperature to 350'F. Meanwhile, in
skillet, cook sausages over medium-low heat until done. Remove and
drain on paper towels, reserving drippings in skillet.

2. Add mushrooms, onion, and green pepper to skillet; saute until
vegetables are softened. Reserve 2 T sausage for garnish; add
remaining sausage to vegetables and stir to mix. Spread sausage and
vegetable mixture evenly over piecrust; top with Swiss and Gruyere
cheeses.

3. In 2-cup measuring cup or small bowl, beat together milk and eggs;
pour over vegetables, sausage, and cheese in piecrust. Bake 30
minutes; top with reserved crumbled sausage and bake 10 to 15 minutes
longer or until center of quiche is set and firm. Let quiche stand 10
minutes on wire rack before cutting.

Scanned fixed by Di and Gary

Recipe By : Country Cooking/Summer/94

From: Marjorie Scofield Date: 03-27-95 (160) Fido:
Recipes

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