Sausage and Artichoke Quiche (High Tea- Year Three: Volume 2; May, 2012)

Prep time: 45 min
Cook time: 1 hour
Ready in: 1 hour, 45 min
Serves: 8

Ingredients:
3/4 lb. Italian sausage
1/2 c. butter
1 large onion- very thinly sliced
2 (5 oz.) boxes white mushrooms- washed, sliced
1 (14 oz.) can quartered artichoke hearts
1 pie crust
7 whole eggs
1 1/2 c. heavy cream
2 c. Swiss cheese- grated
Salt (to taste)

Pepper (to taste)
Cayenne pepper (optional)

Parsley (optional)

Chives (optional)

Directions:
- Preheat oven to 400
- In a skillet, cook sausage fully, crumbling while cooking

- Pour out excess grease but don’t clean the pan
- Melt butter in the same skillet

- Add onions and cook for a few min

- Add mushrooms and artichokes and cook for a few more min

- Salt mixture to taste

- Remove from heat and allow to cool for about 20 min
- Roll out pie crust

- Press into deep dish tart pan

- In a large bowl, beat eggs with cream

- Add grated cheese, salt, and pepper

- Set aside

- Add cayenne pepper for a little kick, if desired

- With a slotted spoon, add mushroom mixture into egg mixture

- Stir together

 Add sausage and stir

- Add parsley or chives, if desired

- Pour into pie crust and press to submerge ingredients

- Cover loosely with foil, place on a baking sheet, and bake at 400 for 1 hour, or slightly longer if quiche is overly jiggly
- Remove from oven and allow to set for ten min before serving

- Remove quiche from pan and slice into wedges

*Jen found recipe here