“To whom it may concern: Thank you.”

“I see you haven’t got that picture thing figured out yet.”  Nate

Yes, that’s a picture of my friend, Nate, who is now romping in that dog park in the sky.  Nate was a lovely, loving friend. Don’t know if he could have figured out what I did to disrupt picture transfers with my devices, but just the thought of him makes that problem seem a little less important.

But now on to the promised pizza quiche recipe.  This recipe can be made as a whole quiche in a pie pan or as individual little guys using a muffin pan.  This recipe has options.  You can make it to suit your taste, but  you probably can’t make it to suit everyone’s taste.  C’est la vie.

INGREDIENTS:

1 pound bulk Italian sausage, browned and drained

8 ounces mozzarella cheese, shredded

5 eggs

1/2 cup heavy cream

4 ounce can sliced mushrooms, drained (optional)

1/4 cup green pepper, chopped (optional)

1/4 cup onion, chopped (optional)

DISTRUCTIONS:

Put the sausage into a greased pie plate.  Top with the cheese and fluff them together a bit.  (Sometimes I skip this step.)  Distribute the mushrooms, green pepper, and onions evenly, or as evenly as you can without having a nervous breakdown.

Beat the eggs and cream together.  Pour this over everything.

Bake at 350 degrees (you did remember to preheat the oven) for about 35 minutes.  Do the knife thing in the center to give it a check.  Let it stand for about 10 minutes before cutting.

Can be frozen

DISCLAIMER – Last time I made this I didn’t have any Italian sausage in the house.  I cooked up a bit of ground beef and added Italian seasoning.  Bingo!  I also added a bit of salt because plain ground beef does not have as much salt as Italian sausage.  I am a master of logic.

I also made this recipe in a greased muffin tin, then I can pop a few of these into my husband’s lunch instead of sandwiches.  Haven’t found a tasty, lo-carb bread yet.  Still looking!

Loveya – The Grandma

Grandma Pat Cooks Quiche italian sausage pizza muffins