Linda's Famous Quiche Recipe
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 This recipe for Linda's Famous Quiche, by Linda Vilcone, is from Cookin' With June Bug,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Linda Vilcone
Added: Monday, April 11, 2005
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. Jimmy Dean Sausage
1/2 C. chopped onion
1 can mushrooms or 1 cup sliced fresh mushrooms
1/2 C. shredded Swiss Cheese
1/4 C. shredded co-jack cheese
1/2 C. shredded swiss cheese
6 large eggs, well beaten
2 (12 oz.) Cans evaporated milk (do NOT substitute regular milk)
1/2 tsp. salt
1/8 tsp. ground black pepper
1/4 tsp. dried mustard
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried parsley flakes
2 unbaked 9" deep-dish pastry shells
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Directions: |
Directions:Cook sausage and onion together until sausage is done, add mushrooms and cook a few minutes more. Drain mixture on paper towels. Butter bottom of pastry shell slightly (this prevents crust from getting soggy -- a June trick -- do this for any pumpkin or custard pies too). Place 1/2 of the sausage, onion and mushroom mixture in bottom of each of the pie shells, mix cheeses together and spread on top of meat mixture. Whisk together eggs with evaporated milk and seasonings. Pour into pastry shell. Bake at 400 for 5 minutes, reduce heat to 350 and bake 30 to 35 minutes more, or until a knife inserted in center comes out clean. Cool 5 mins. before serving.
Instead of sausage and mushroom, you can substitute diced ham -- just saute the onion, no need to cook the ham unless you want to. |
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Number Of
Servings: |
Number Of
Servings:4 per pie |
Personal
Notes: |
Personal
Notes: I became famous for my Quiche in California. I worked at two different offices where once a month one of us would prepare and take breakfast to work. I usually bake 4 at a time -- 2 sausage and 2 ham and we have it for dinner instead of breakfast. Can be successfully reheated in microwave, covered with a wet paper towel.
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