What you need:
- 1 pound (445 g) bulk sausage, hot or mild as you prefer
- 1 cup (160 g) chopped white onions
- 1 cup (100 g) sliced fresh mushrooms
- 4 eggs plus 1 egg yolk, lightly beaten
- '/2 teaspoon Dijon mustard
- '/2 teaspoon dry mustard
- '/8 teaspoon cayenne pepper
- '/8 teaspoon nutmeg
- 1 cup (120 g) shredded Monterey Jack cheese
- 1 cup (150 g) grated Parmesan
- 2 cups (480 ml) heavy cream
- 1 teaspoon chopped parsley
- Preheat your oven to 300°F (150 °C).
- First, cook sausage, onions, and mushrooms together, crumbling the sausage, until sausage is brown and vegetables cooked through. Drain, drain, drain. (Jan usually pours off excess grease, then drains it further by placing mixture on paper towels.) Press this mixture into the bottom of 10" (25 cm) pie plate you've sprayed with nonstick spray. (Alternatively, our tester suggests a 9" x 13" (22.5 x 32.5 cm) rectangular baking dish.)
- Next, whisk together the 4 eggs and 1 yolk with the Dijon mustard, dry mustard, cayenne pepper, nutmeg, Jack cheese, and 2/3 cup (100 g) of the Parmesan cheese. Mix well.
- Pour your cream into a heavy-bottomed saucepan, and put it over low heat.
- Heat just to the boiling point (do not boil!). Then pour this scalded cream into the egg mixture. Mix and pour custard over sausage crust in pie plate. Bake at 300°F (150°C) for around 35 minutes or until set. Sprinkle with remaining Parmesan cheese and parsley. Let cool for 15 minutes before cutting.
sausage and mushrooms. It's all good!"
Yield: 8 servings
Nutrient breakdown per serving:
- 591 calories
- 55 g fat
- 19 g protein
- 5 g carbohydrate
- trace dietary fiber
- 5 g usable carbs.