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1 deep dish pie shell
1 lb. hot sausage
1 (4 oz.) jar sliced
mushrooms, drained
1/2 c. chopped onion
1/4 c. chopped green pepper
1/2 tsp. sweet basil
1 tsp. minced parsley
dash of granulated garlic
1/8 tsp. salt
1 1/2 c. shredded Cheddar
1 c. milk
2 eggs

Place a piece of buttered aluminum foil, buttered side
down, over pastry shell. (This keeps the sides of shell from
collapsing.) Bake at 400 degrees for 10 minutes. Prick shell and bake
3 to 5 additional minutes or until lightly browned. Cool.
Cook sausage until browned; drain. Combine sausage
with mushrooms, onion, green pepper, basil, parsley, garlic and
salt, mixing well. Spoon into quiche shell; top with cheese.
Combine milk and eggs, beating just until foamy. Pour evenly
over cheese; sprinkle with paprika. Bake at 325 degrees for 50
minutes or until cheese is lightly browned and quiche is set.
Yield: 1 (9-inch) quiche.

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