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Sausage Quiche presented by Bear River Ranch
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4 sweet or mild Italian sausages, casings removed
1 teaspoon fennel seed
Pepper to taste
5 eggs
2 cups heavy cream
1/3 cups grated Parmesan cheese
1/4 teaspoon freshly grated nutmeg
Salt and Pepper to taste
2 tablespoons Parmesan cheese
1 package patty shells, partiall defrosted and rolld into onle large pastry shell
In a skillet, saute sausages, breaking up meat with a fork, until well-browned. Remove from skillet with slotted spoon and drain on paper towel. Put meat in a bowl and toss with fennel and pepper; cool. In a second bowl, beat together eggs, heavy cream, the 1/3 cup Parmesan cheese and nutmeg. Add salt and pepper to taste and pour egg-cream minxture into sausage. Pour filling into lightly baked pastry shell and top with the 2 tablespoons Parmesan cheese. Bake in upper third of a pre-heated 400 degree oven for 30 to 35 minutes, or until quiche is brown and set. Cool five minutes and serve.
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Bear River Ranch
Nevada City, California
Beautiful 30-acre ranch of scenic rolling hills & plains, containing 3 beautiful ponds, seasonal waterfalls & a warm spring.
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Click here for pictures and information about the inn.
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More Bear River Ranch Recipes:
Cinnamon Apple Muffins
| Lemon Squares
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More Recipes
Quiches
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