1 lb. hot bulk pork sausage
1 (4 oz.) can sliced mushrooms, drained
1/2 c. chopped onion
1/4 c. chopped green pepper
1 tsp. minced parsley
1/2 tsp. basil leaves
Dash of granulated garlic
1/8 tsp. salt
1 1/2 c. shredded cheddar cheese
1 c. milk
2 eggs
Paprika

Bake a pie shell in a quiche dish or deep Pyrex pie plate. Prick shell so that it will not puff up.

Cook sausage until browned; drain. Combine sausage with next 7 ingredients. Mix well and spoon into quiche shell. Top with cheese. Combine milk and eggs, beating until foamy. Pour evenly over cheese. Sprinkle with paprika. Bake at 325 degrees for 50 minutes.