pastry for 9-inch quiche dish
or pie pan
1 lb. hot bulk pork sausage
1 (4 oz.) can sliced
1/2 c. chopped onion
1/4 c. chopped green pepper
1 tsp. minced parsley
1/2 tsp. whole basil leaves
dash of granulated garlic
1/8 tsp. salt
1 1/2 c. shredded Cheddar
1 c. milk
Line a 9-inch quiche dish or pie pan with pastry; trim
excess pastry around edges. Place a piece of buttered foil,
buttered side down over pastry. Press into shell. Cover foil
with a layer of dried peas or beans. Bake at 400 degrees for 10
minutes. Remove foil and peas. Prick shell and bake 3 to 5
additional minutes. Cool. Cook sausage until brown; drain.
Combine sausage with mushrooms, onion, green pepper, parsley,
basil, garlic and salt, mixing well. Spoon into quiche shell;
top with cheese. Combine milk and eggs, beating 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. Yields one 9-inch quiche.
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