Quiche Poland
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
yellow onion
chopped |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
| ½ | pound |
mushrooms
sliced |
|
| 1 | each |
polish kielbasa sausage
ground |
*
|
| 4 | large |
eggs
|
|
| 1 | cup |
whipped cream
|
|
| 1 | teaspoon |
seasoned salt
|
|
| 1 | cup |
swiss cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
yellow onion
chopped |
|
| 15 | ml |
parsley leaves
chopped |
|
| 118 | ml |
scallions, spring or green onions
chopped |
|
| 226.8 | g |
mushrooms
sliced |
|
| 1 | each |
polish kielbasa sausage
ground |
*
|
| 4 | large |
eggs
|
|
| 237 | ml |
whipped cream
|
|
| 5 | ml |
seasoned salt
|
|
| 237 | ml |
swiss cheese
grated |
|
Directions
Preheat oven to 375℉ (190℃).
Sauté first 4 ingredients lightly (add mushrooms to pan last) in 2 tablespoons of butter.
Turn off heat and mix in sausage, then set aside.
Beat eggs, cream and seasonings together. Mix all ingredients together, stirring in cheese.
Pour into a 9 inch pie shell and brush shell edges with beaten egg white.
Bake for 40 to 45 minutes. Cool 15 minutes before serving.
