Cheesy Sausage Quiche
Frozen Pie Crust-9 inch, let thaw
3 Tbsp. butter
4 cups crumbled sausage
1 large onion, thinly sliced
2 large eggs
2 tsp dried parsley flakes
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp pepper
2 cups (8 oz) part skim shredded mozzerella cheese
2 tsp prepared mustard
Preheat oven to 400F. Unroll pastry sheet into a 9-in pie plate; flute edge. Refrigerate while preparing filling.
In a large skillet, heat butter over medium heat. Add sausage and onion, cook until sausage browns and onions are tender. Drain and cool slightly.
In a large bowl, whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling.
Bake on a lower oven rack for 35-409 minutes or until a knife inserted comes out clean and crust is golden brown. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Let stand 10 minutes before cutting.
**If you would like to make the original recipe with the zucchini, substitute 4 cups thinly sliced zucchini (about 3 medium) for th sausage.