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Hen Sausage with Spinach and Mushroom Quiche
½ pound hen sausage
½ cup onion, chopped
½ cup mushroom, chopped
four ounces spinach, chopped
½ teaspoon salt
½ teaspoon black pepper
1 cup milk
1 premade pie crust, thawed
Preheat oven to 350˚F/180˚C.
Prepare dinner sausage over medium-high till calmly browned, about 5-7 minutes, being certain to interrupt up the meat right into a advantageous mince.
Take away cooked sausage from pan and wipe away extra fats with a paper towel.
Add onion and sauté till softened and translucent, about 2 to three minutes. Add mushrooms, salt, and pepper and proceed to prepare dinner for an extra 2-Three minutes. Add chopped spinach and prepare dinner till wilted and no further liquid has collected within the backside of the pan. (NOTE: Do your greatest to make use of the extreme moisture of the spinach and mushrooms to deglaze the underside of the pan, scraping away any browned bits from cooking the sausage earlier.)
As soon as cooked, take away the spinach and mushroom combination from the pan and mix it with the reserved cooked sausage. Stir to combine evenly.
Mix eggs and milk. Flippantly whisk till simply mixed.
Add sausage and spinach combination to the underside of a ready 9-inch pie crust, ensuring to unfold it evenly. Pour in overwhelmed eggs to fill the remainder of the pie crust and high with a beneficiant sprinkle of parmesan cheese.
Bake at 350˚F/180˚C for 25 minutes or till the eggs are set and the highest is calmly browned. Permit to chill for 10 minutes earlier than slicing and serving.
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