Sausage and Mushroom Quiche with Parmesan

This easy recipe for Sausage Mushroom Quiche bakes up delectable goodness every time. Loaded with savoury mushrooms, ground sausage and sharp Parmesan cheese, this quiche is guaranteed to be your favourite for breakfast, lunch or dinner.

1 lb small fresh button mushrooms
1 lb ground pork breakfast sausage
½ cup fresh parsley, chopped
3 eggs
1 cup half-and-half cream
½ cup Parmesan cheese, freshly grated
¼ tsp. sea salt
1 (9”) pie crust, unbaked

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Prepare the mushrooms by snipping off the stems. Cut in half if large.

Crumble the sausage in a large skillet, add the mushrooms, cook on medium-high heat until the meat and mushrooms are lightly browned and all the liquid from the mushrooms has evaporated. Drain off the grease. Add the parsley.

In a large bowl, beat the eggs, adding the cream, cheese and salt. Pour into the mushroom/sausage mixture, blending well. Pour mixture into the pie shell.

Bake in preheated oven for 25-30 minutes, until crust is well browned and the filling is set.

Let stand 10 minutes before serving.