Rating: 4.5 stars
73 Ratings
  • 5 star values: 54
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

This recipe came from my mother-in-law. I could literally eat one of these all by myself.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 400 degrees F (200 degrees C). Bake pie shells in the preheated oven until edge of crust is golden, about 10 minutes. Set crust aside, and lower the heat to 350 degrees F (175 degrees C).

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  • Heat a large skillet over medium-high heat, and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Place the sausage on a towel lined plat,e and discard any excess grease from the pan. Add the mushrooms and butter to the skillet, and cook and stir until the mushrooms are a light golden brown, about 5 minutes. Spread sausage and mushrooms evenly over the bottom of pie crusts.

  • Combine the cream, eggs, flour, butter, lemon juice, salt, and pepper in a medium bowl. Pour into the pastry crust, allowing egg mixture to thoroughly cover the sausage mixture. Sprinkle top with Parmesan cheese.

  • Bake until light and puffy, about 35 minutes. Allow to stand 10 minutes before slicing.

Nutrition Facts

226 calories; protein 5.4g; carbohydrates 9.6g; fat 18.7g; cholesterol 63.1mg; sodium 321.5mg. Full Nutrition
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