Quiche Lorraine with Chicken Sausage |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is made with chicken sausage with hahanero peppers in it, for a less spicy version use other chicken susage. The recipe comes from the Flying Samaritans and KCRA TV. Ingredients:
1/2 cup butter |
1 cup flour |
1 pinch salt |
2 tablespoons 7-up soda |
2 hahanero chicken sausage, sliced 1 inch slices |
2 scallions, chopped |
10 mushrooms, sliced |
1 pint half-and-half |
3 eggs |
1 cup gruyere or 1 cup swiss cheese, grated |
salt and pepper |
paprika |
Directions:
1. Crust; Mix butter with flour.
2. Mix throughly with a fork and add the pinch of salt and the 2 tablespoons of 7-up.
3. From into a ball and roll out with a rolling pin to fit and 8-inch or 9-inch pan.
4. Press into pan and flute the edges.
5. Put aside.
6. Filling; Preheat oven to 375 degrees.
7. Saute chicken sausage until browned on both sides.
8. Add chopped scallions, sliced mushrooms and 1 tablespoon olive oil.
9. Saute for 2 minutes, then drain.
10. Add mushrooms, scallions and chicken to bottom of pie crust.
11. Crack the eggs into a small bowl.
12. Whip eggs until fluffy.
13. Add whole pint of half and half and whip again.
14. Add salt and pepper.
15. Fold in grated cheese.
16. Pour the whole mixture into pie pan.
17. Sprinkle paprika over the whole surface of the pie.
18. Bake for 1 hour.
19. Cool for 20 minutes, then cut and serve like a pie.
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