SHORT CRUST PASTRY:

1 1/3 cups sifted all-purpose flour
1/2 tsp. salt
1/2 cup shortening or butter
3 tbsp. ice water

Preheat oven to 425°F.

Combine flour and salt in a mixing bowl. With a pastry blender, cut in shortening until mixture resembles coarse crumbs. Sprinkle with water, a tablespoon at a time; toss with a fork.

On a lightly floured surface, press dough into a ball, then flatten into a disk, keeping the edges smooth. Roll out thinly (1/8-inch) to a 10-inch circle for the ungreased quiche pan. Do not stretch.

Place in preheated oven and bake for 15 minutes. Drop temperature to 350°F and prepare filling.

FILLING:

1 lb. bulk sausage
4 oz. sliced mushrooms, cooked and drained
1/2 cup chopped onion
1/4 cup chopped green pepper
1 tsp. fresh parsley, minced
1 tsp. fresh basil, minced
1/4 tsp. garlic powder
1/8 tsp. salt
1 1/2 cups grated Cheddar or Monterey Jack cheese
1 cup milk
2 large eggs

Combine sausage, mushrooms, onion, green pepper, parsley, basil and seasonings. Mix well and spread evenly in baked and slightly cooled (5 minutes) pastry shell. Sprinkle with grated Cheddar or Monterey Jack cheese.

Combine milk and eggs. Whisk well and pour over ingredients in quiche shell.

Bake at 350°F for 45 to 55 minutes. Open oven door and allow to cool for 15 minutes before moving to wire rack to finish cooling.

Submitted by: Belle