Sausage and Wild Mushroom Quiche, A Book Review and the Weekly Menu

Crumbled pork sausage, wild mushroom mixture and Boursin cheese flavored with Garlic and Chives is the base for this Quiche that creates its own crust as it bakes.

I was making this dish while reading A New Day Rising, the second in the Red River Series.....

This is the continuing saga of the Bjorklund family that I introduced to you last month when our Lit Happens group read An Untamed Land that followed them from their homeland in Norway as they emigrated to the USA and began farmsteading in North Dakota Territory.

In this book of the series, the Bjorklund family has established a farm with chickens, hogs, cows, sheep, wheat, oats, and vegetables.  They also hunt and forage throughout the season to prepare for the terrible blizzards that hit the territory during the winter months.

It occurred to me that Inga and Kaaren could have all of the ingredients for making this quiche.  Of course, they probably would have made a pastry pie crust rather than an impossible pie crust but I had some baking mix to use up so I went with the impossible pie.

But the hard-working women who survived during this time were proficient in making butter, cream, and cheese, not only for themselves but to take into the nearest town, a day's ride away, to sell and earn money to purchase the necessary livestock and equipment for the farm.

This series reminds me of the Little House on the Prairie series.  I am enjoying it very much and am now listening to the third book of the series.  I have come to love the characters in the story and I am anxious to spend more time with them.

I am linking up with Foodies Read.  Stop by and see what the other Foodies are reading this month.

Entrees, Quiche, Eggs, Sausage, Pork, Mushrooms, Cheese,

Entrees

American

Yield: 6 servings

Author: Wendy Klik

Sausage and Wild Mushroom Quiche

Crumbled pork sausage, wild mushroom mixture and Boursin cheese flavored with Garlic and Chives is the base for this Quiche that creates its own crust as it bakes.

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

• 1/2 lb bulk pork sausage
• 2 cloves garlic, minced
• 1 (3 oz) pkg. Boursin Cheese (shallot and chive flavor)
• 8 oz. assorted wild mushrooms, chopped
• 4 eggs
• 2 c. milk
• 1 c. Baking Mix Blend

Instructions

1. Brown the sausage with the garlic in a skillet over medium-high heat until crumbled and no pink remains. Add the mushrooms, season with salt and pepper, and cook until softened. Stir in the Boursin cheese until melted and the meat is coated.
2. Use a slotted spoon to move the mixture into a pie pan that has been treated with cooking spray. Set aside.
3. Place the eggs, milk, and baking mix into a blender and puree until smooth. Pour over the meat mixture and bake in a preheated 400* oven until puffed, browned and a knife inserted into the center removes cleanly, 30-40 minutes.
4. Let rest for 10 minutes before slicing and serving.

Nutrition Facts

Calories

301.76

Fat (grams)

18.71 g

Sat. Fat (grams)

6.61 g

Carbs (grams)

18.24 g

Fiber (grams)

0.82 g

Net carbs

17.43 g

Sugar (grams)

7.11 g

Protein (grams)

14.91 g

Sodium (milligrams)

571.25 mg

Cholesterol (grams)

146.66 mg

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