Ingredients

• 2 9-inch deep dish pie crusts
• 1 lb hot sausage
• 1 sweet white onion, chopped
• 1/2 lb mushroom, chopped
• 2 tablespoons butter
• 1/4 cup white wine
• garlic powder
• oregano
• 1 lb sharp cheddar cheese, grated
• 1 lb swiss cheese, grated
• 5 eggs
• 1 pint half-and-half
• cinnamon (optional)
• cayenne (optional)

Instructions

1. Prick the crusts liberally with a fork, and bake in a 450°F oven 1 or 2 minutes until lightly browned.

2. Brown the sausage in a skillet, remove from skillet, drain, and set aside.

3. In the same skillet, sauté the onion in butter.

4. Add the mushrooms and sauté.

5. Return the sausage to pan, add the wine, garlic powder and oregano and mix together with the onion and mushrooms.

6. Mix the cheeses together.

7. Spread 1/4 of the cheese in the bottom of each crust.

8. Spread 1/2 of the sausage mixture over the cheese in each pie.

9. Cover with the rest of the cheese.

10. Beat the eggs with the half and half and pour into the pies until each is filled to the rim.

11. If desired sprinkle liberally with more oregano and/or cinnamon and/or cayenne.

12. Bake at 450°F for 15 minutes.

13. Lower the oven to 350° and bake 10-15 minutes more until a knife, inserted into the quiche, comes out clean.