Sausage and Mushroom Quiche

From Cooking with Paula Deen, Quick and Easy 2009

Sausage and Mushroom Quiche
  1. 1/2 (15-ounce) package refrigerated pie crust
  2. 2 tablespoons butter
  3. ½ cup chopped onion
  4. 1 (8-ounce) package sliced fresh mushrooms
  5. 1/2 (16-ounce) package sausage, cooked and crumbled
  6. 5 large eggs
  7. 1/3 cup heavy whipping cream
  8. 3/4 cup shredded Cheddar cheese
  9. 1 teaspoon salt
  10. 1/2 teaspoon ground black pepper
  11. 1/4 teaspoon garlic powder
  1. Preheat oven to 400°.
  2. On a lightly floured surface, unroll pie crust. Roll pastry into a 12-inch circle. Press pie crust into a 9-inch pie plate, folding edges under and crimping edges, if desired.
  3. Bake crust for 8 minutes. Remove from oven, and set aside. Reduce oven to 375°.
  4. In a large skillet, heat butter over medium heat. Add onion, and cook for 3 minutes. Add mushrooms, and cook for 3 minutes. Remove from heat, and stir in cooked sausage. Spread sausage mixture into prepared pie crust.
  5. In a large bowl, combine eggs and cream, whisking until combined. Stir in cheese, salt, pepper, and garlic powder. Pour egg mixture over sausage mixture in prepared pie crust. Bake for 25 minutes, or until center is set. Cut into wedges to serve. Serve immediately.
Makes 1 9-inch quiche