Italian Quiche

• 1 unbaked 9" pie crust shaped in deep quiche dish or pie pan
• 1 cup grated Fontina, Asiago or aged Provolone cheese
• 1 cup grated Mozzarella cheese
• 8 oz Italian sausage cooked, drained and crumbled
• 1 T butter
• 1 T olive oil
• ½ cup minced white onion
• 1 clove minced garlic or dash of garlic powder
• 1 T chopped Italian parsley
• 1 ½ cup heavy cream or Half and Half or mixture of the two
• 4 eggs - beaten
• 1 t salt
• 1/8 t fresh ground pepper
• 1 t Italian seasoning - crushed

Preheat oven to 400F

Melt butter and oil in small skillet.

Saute onion and garlic over med heat until onion is translucent. Add parsley and stir for 2 more minutes.

Sprinkle about ½ cup mozzarella over crust.

Spread sausage over cheese.

Spread onion over sausage.

Sprinkle Fontina and remaining mozzarella over onion mixture.

Beat cream, eggs, seasoning, salt and pepper together with whisk. Pour over pie crust slowly so all liquid is absorbed.

Bake for about 35-40 minutes until quiche is puffy and golden and center does not seem liquid when moved. Allow to cool at least 10-15 minutes before cutting.

Quiche can be eaten hot, cold or at room temperature.

T=tablespoon t=teaspoon