27 November, 2013
Mushroom, Sausage, and Parsley Quiche
This is another easy quiche. It is also easy to prep ahead. Make ahead: Cook the breakfast sausage, chop and sauté the mushrooms and chop the parsley days before and store in plastic bags in the fridge. I use pre-grated cheese, if you don’t you can do that before as well. The day before you can mix the eggs and cream together and store in a tupperware until you are ready to put your quiche in the oven.
Look for the whole recipe in my upcoming breakfast cookbook!