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Sausage Mushroom Quiche
My daughter, who just turned five this past February, is graduating from Pre-K this month. I’m sure all of you fathers out there can understand what a proud moment that is. Well, my mother-in-law is coming down from New York for the “ceremony” (yep, video camera is ready to go) and staying for a few days. Whenever she comes down, she makes this DELICIOUS breakfast quiche that I can never get enough of. I thought of it today when I was scheduling her airport pickup in my calendar. Here is a similar recipe I found online. Enjoy!
Ingredients:
- 1 pound small fresh button mushrooms
- 1 pound ground pork breakfast sausage
- 1/2 cup chopped fresh parsley
- 3 eggs 1 cup half-and-half cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1 (9 inch) unbaked 9 inch pie crust
Directions:
- Preheat oven to 400 degrees F (200 degrees C). 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 to 30 minutes, until crust is well browned and the filling is set. Let stand 10 minutes before serving.
In-Season Produce: Zucchini Yogurt Multigrain Muffins
We now know that buying in-season fruits and vegetables, particularly produce that has been grown locally, is better for our environment (and probably our taste buds and bodies too). But it also provides an exciting opportunity to try new foods and to experiment with seasonal recipes!
Check out this recipe for Zucchini Yogurt Multigrain Muffins. If you make it, shoot a picture of your finished dish and upload it to the Rosemont Facebook page. Anyone interested in having a community cooking contest?
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup whole wheat flour
- 3/4 cup oat flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 eggs
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1 cup plain yogurt
- 1 cup white sugar
- 3/4 cup honey
- 2 teaspoons vanilla extract
- 1 cup shredded zucchini
- 1 cup shredded carrots
- 1/2 cup chopped pecans (optional)
- 1/2 cup raisins (optional)
Directions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.
- In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.
- Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.
Nutritional Information
Amount Per Serving Calories: 207 | Total Fat: 7.6g | Cholesterol: 27mg
Let’s Talk Breakfast
The best way to start the day is with a good breakfast. Surely you know that. I’m not sure how healthy my cereal and bacon strips are every morning, but at least I’m attempting. I did find a cool website though that has plenty of easy breakfast recipes. So if you are cooking for your family, friends or just you make sure you try one out. Click here to see what I’m talking about. Feel free to share your own recipes if you would like.
