Crustless Button Mushroom & Sausage Quiche

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Crustless Button Mushroom & Sausage Quiche
Isn’t it is mouth watering?
I baked this for my son 21st Birthday which falls on 23rd May.
Now, legally he is free like a Goat (Huh! You must be wondering why Goat?
Because his Chinese Zodiac sign is Goat and it is kind of cute to say free
like a Goat instead of Bird.
You must be wandering “What a Weird Mother?” Ha ha Ha).
1 1/2 cups of Whipping Cream.
5 Eggs.
15 pieces of Cocktail Sausages (sliced).
175 g Mozzarella Cheese (shredded).
6 pieces of Button Mushroom (sliced) – Forgotten to take photo).
1 tsp of Pepper and 1/2 teaspoon of Salt.
Break 5 Eggs into a bowl.
Pour in the Whipping Cream, Pepper and Salt.
Beat until all combined and leave a one side.
Wash and slice Button Mushrooms.
Saute the Button Mushrooms and Cocktail Sausages for a short while with oil.
(Do not over cooked it).
Look like this.
Pour in all the Button Mushrooms and Cocktail Sausages
into the beaten Whipping Cream & Eggs.
Beat until combined.
Pour the batter into a 9 inches baking dish lined with aluminium foil.
(I lined it with aluminium foil because it is easier for me to take
out the cooked Quiche when it is ready to be eaten.)
Scatter with the shredded Mozzarella Cheese.
Baked at 190 Degree Celsius for 55 minutes or until skewer
came out clean or not wet.
Hu La La….Delicious Delicious.
If you cannot finish it within the day itself, please cover it and put
into the fridge.  If you want to eat it again, you can warm it using oven
or microwave or eat it cold…..the choice is yours.
Happy Baking and Eating.


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