Sausage Quiche

Ingredients:

1 pound bulk mild pork sausage
1;., pound bulk hot pork
2 cups (16 oz.) small-curd cottage cheese
3 cups (12 oz.) shredded

Instructions:

Monterey Jack cheese 1 cup (4 oz.) shredded mozzarella cheese 1⁄2 cup all-purpose ftour 1⁄2 cup butter or margarine melted t tsp. baking powder 2 cups sliced fresh mushrooms 3/4 cup finely chopped onion 1 can (4 oz.) chopped green chilies, drained Grated Panncsan cheese optional Green and sweet red pepper strips, optional ln a large skillet over medium heat, cook sausage untiJ 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″ round baking dishes (dishes will be full). Sprinkle with Parmesan cheese if desired. Bake at 375° for 33-38 minutes or until a knife inserted near the center comes out dean. Gamish with pepper strips if desired. Yields 2 quiches (6-8 servings each).

Notes:

I Like this recipe for breakfast or brunch. Served with home grown fresh sliced tomatoes and fresh fruit on the side, it is sure to be the perfect quiche for any occasion.

Servings Yield:

Yields 2 quiches