| Sausage Quiche
|
| 1 pound bulk mild pork sausage 1/4 pound bulk hot pork sausage 12 eggs 2 cups (16 ounces) small-curd cottage cheese 3 cups (12 ounces) shredded Monterey Jack cheese 1 cup (4 ounces) shredded mozzarella cheese ½ cup all-purpose flour ½ cup butter melted 1 teaspoon baking powder 2 cups sliced fresh mushrooms 3/4 cup finely chopped onion 1 can (4 ounces) chopped green chilies, drained Grated Parmesan cheese, optional Green and sweet red pepper strips, optional |
| In a large skillet over medium heat,
cook sausage until no longer pink; drain. In
a large mixing bowl, beat eggs, cheeses, flour, butter and baking powder. Stir in mushrooms, onion, chilies, and sausage. Transfer to two greased 9-in. round baking dishes
(dishes will be full). Sprinkle with Parmesan
cheese if desired. Bake at 375°F for
35 to 40 minutes or until a knife inserted near the center comes out clean. Garnish with pepper strips if desired. Yield: 2 quiches (6 to 8 servings each). |