Ingredients
- 2 unbaked (9-inch) pie crusts (deep-dish)
- 1 pound sausage (hot)
- 1 sweet white onion, chopped
- 1/2 pound mushroom, chopped
- 2 tablespoons butter
- 1/4 cup white wine
- 1/2 teaspoon garlic powder, or to taste
- 1 teaspoon oregano, or to taste
- 1 pound sharp cheddar cheese (grated)
- 1 pound Swiss cheese (grated)
- 5 large eggs
- 1 pint half and half
How to Make
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Step 1: Prick the crusts liberally with a fork, and bake in a 450°F oven 1 or 2 minutes until lightly browned.
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Step 2: Brown the sausage in a skillet, remove from skillet, drain, and set aside.
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Step 3: In the same skillet, sauté the onion in butter.
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Step 4: Add the mushrooms and sauté.
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Step 5: Return the sausage to pan, add the wine, garlic powder and oregano and mix together with the onion and mushrooms.
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Step 6: Mix the cheeses together.
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Step 7: Spread 1/4 of the cheese in the bottom of each crust.
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Step 8: Spread 1/2 of the sausage mixture over the cheese in each pie.
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Step 9: Cover with the rest of the cheese.
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Step 10: Beat the eggs with the half and half and pour into the pies until each is filled to the rim.
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Step 11: If desired sprinkle liberally with more oregano and/or cinnamon and/or cayenne.
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Step 12: Bake at 450°F for 15 minutes.
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Step 13: Lower the oven to 350° and bake 10-15 minutes more until a knife, inserted into the quiche, comes out clean.
We hope you enjoy this recipe!
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