Genny’S Quiche

• 1 whole Homemade Or Frozen Deep Dish Pie Shell
• 12 ounces, weight Pork Sausage
• 8 ounces, weight Sliced Mushrooms
• 4 whole Eggs
• 1/2 pints Whipping Cream
• 1/4 teaspoons Salt
• 6 ounces, weight Gruyere Cheese

1. Pre-bake homemade pie shell for about 10 minutes at 425 degrees, or prepare frozen shell according to package directions.
2. Preheat oven to 350 degrees for quiche.
3. Brown the sausage and drain it, reserving the drippings. Saute mushrooms in reserved drippings. To borrow an expression, it's a pork fat thing. (NAME THAT CHEF.) For a slightly healthier alternative, you could throw away all that yummy pork fat and saute the mushrooms in olive oil. But only if you really must.
4. Lightly beat the eggs, whipping cream, and salt (if using).
5. Cut up the cheese.
6. Now assemble your quiche/masterpiece. Place the meat in the baked pie shell, followed by the 'shrooms, cheese, and egg mixture.
7. Bake for 45-50 minutes, until just done in the center.
8. Cool about 5 minutes before the vultures descend upon it. OOPS! I mean, before you, wearing your prettiest apron and Calvin Klein Obsession, politely call your guests to the dining room table with its immaculately starched and ironed tablecloth and napkins, and serve the quiche on your gleaming china. My family, not vultures, has enjoyed this quiche many times, but not in that previously mentioned setting. That happens in my dreams.

pie shell, sausage, mushrooms, eggs, whipping cream, ubc, gruyere cheese

Taken from tastykitchen.com/recipes/breakfastbrunch/gennye28099s-quiche/ (may not work)