Wednesday, November 9, 2011

Italian Sausage and Mushroom Quiche

Coming up with new and different gluten free dishes is never boring with the sky being the limit. This wonderful quiche is great for breakfast or may be served at a brunch. To round our for a complete meal, simply add a compote of fresh fruit and a mimosa! Enjoy!

12 ounces bulk Italian sausage, broken into small pieces
2 tablespoons red sweet red onion, minced
1/2 cup  mushrooms, finely chopped
5 eggs , lightly beaten
1/4 cup heavy cream
2 cups Asiago cheese, grated
1/2 cup Italian four-cheese  blend
2 teaspoons  fresh oregano, chopped or 4 teaspoons dried oregano
2 teaspoons  fresh thyme, finely chopped, or 4 teaspoons dried thyme
1 tablespoon fresh basil leaves, finely chopped, or 2 tablespoons dried basil
1 teaspoon kosher salt

1. Preheat oven to 400 degrees Fahrenheit. Spray 8- to 9-inch quiche pan with non-stick cooking spray; set aside.

2. In a medium skillet, cook sausage stirring frequently, until browned, about 6 to 8 minutes. Add onions and mushrooms; continue to cook until heated. Drain thoroughly.

3. In a medium bowl, combine beaten eggs, cream, cheeses, spices, salt and parsley. Add sausage mixture to  egg mixture and combine thoroughtly. Pour mixture into prepared baking dish and bake 35 to 30 minutes or until the mixture has set and the top is golden brown. Cool quiche for 10 to 15 minutes before moving it to a serving platter.

4. Cut the quiche into wedges. Serve warm.

Servings: 10

Total Time: 1 hour and 5 minutes

Oven Temperature: 400°F

Nutrition (per serving): 571 calories, 447 calories from fat, 49.7g total fat, 215.6mg cholesterol, 1463.2mg sodium, 380.4mg potassium, 2.6g carbohydrates, <1g fiber, <1g sugar, 27.6g protein.

Recipe Type: Breakfast, Breakfast Foods, Brunch, Gluten Free, Main Dish, Casserole/Quiche

Author: Dr. Jacquelyn P. Horne
Copyright: 2011

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