Sausage, Red Pepper and Mushroom Quiche

Quiche is such a fun, versatile meal option. I love that you can change it up easily and also use whatever you have. And so I was thrilled to find this version on Happy Go Lucky, when I was assigned to Kara's blog for Secret Recipe Club.

I can't believe I hadn't thought of this combo myself - I love sausage and peppers and mushroom on pizza or in risotto. And now I love it in quiche too. I made this crustless

but I've included Kara's recipe below which includes a crust. Either way, it's a winner!

Sausage, Red Pepper and Mushroom Quiche

1 – 9 inch frozen pie shell
3/4 pounds mild Italian sausage
1 red bell pepper, diced
6 mushrooms, diced
1 cup grated Pepper Jack cheese
5 eggs
1/2 cup half and half

Bake shell at 425 for 7 minutes or until it is just golden.

While shell is baking, saute sausage, pepper and mushrooms in a large skillet over medium heat until sausage is no longer pink. Drain mixture, discarding excess fat. Place meat and veggie mixture pie shell. Cover with grated cheese.

Whisk together eggs and half and half. Pour egg mixture over sausage mixture and add salt and pepper to taste. Return to the oven and bake for 20 minutes. Reduce oven temperature to 350 and bake for an additional 10-15 minutes until center of quiche is no longer runny. Serves 6-8.

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