>>Smoked Sausage and Mushroom Quiche Recipe

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INGREDIENTS

1/2     pound Hillshire Farm Smoked Sausage cut in half length wise           and then into 1/4 inch slices
6        Eggs
1 1/2   cups Heavy cream
1/2     cup Grated Sharp cheddar cheese
1/2     cup Grated Parmesano Reggiano cheese
3/4     cup Chopped mushrooms
1/2     cup Chopped Green onion
1/2     cup Chopped yellow onion
1/4     cup Minced parsley
1        clove Minced garlic
1/2     tablespoon Minced thyme
1/4     teaspoon Celery seed
2        tablespoons Butter
1/4     teaspoon Black pepper
1/2     tablespoon Salt
1        large Yellow onion cut into 1/4 inch rings
10      Pre-made 4 inch pie shells
1        Red bell pepper thinly sliced

Coating
4        ounces Semolina
4        ounces Corn starch
2        ounces Corn meal
2        egg whites
1 1/2    cups of water

Pre-heat the oven to 350 degrees.

Bake the pie shells as per package instructions or until they are cooked but not brown (Approx. 15-20 minutes at 350 degrees). Set aside to cool.

Sauté the sausage until brown on the edges, remove from the pan and set them aside.

In the same pan sauté the mushrooms and yellow onion in the butter until brown on the edge, mix with sausage and then set aside to cool.

Make the custard by lightly beating the eggs with the heavy cream and then stir in the cheddar cheese, green onion, parsley, thyme, garlic, celery seed, black pepper, and salt and mix thoroughly.

Assemble by filling 1/2 the baked shell with the sausage mixture; ladle the custard to cover the filling. Top with several slices of the bell pepper and sprinkle the parmesan cheese on top.

Bake 20-25 minutes at 320 degrees.

Garnish
Whisk the water and egg whites together.

Roll the onion rings in the coating mixture and then in the egg white wash and again in the coating mixture. Make the entire batch and set aside in the refrigerator.

Heat the oil and cook the balls until golden brown.

Serve
Cut the quiche in half and serve immediately on a field green salad dressed with a little balsamic vinaigrette and topped with the crispy onions.

Remember the quiche that you don’t eat can be frozen for future meals. In fact, I recommend that you, make extra just for that purpose.

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