Swiss Quiche (4 servings) 1 9-inch deep dish frozen pie crust 1/2 pound bulk pork sausage 3 ounces shredded Swiss cheese 1/2 teaspoon Dijon mustard 2 Tablespoons chopped onion 3 Tablespoons chopped mushrooms 1 and 1/2 Tablespoons cream cheese - softened 3 large eggs 1 cup half-and-half cream 1/2 teaspoon paprika salt and pepper - to taste Preheat oven to 400 degrees. Defrost pie crust at room temperature for 15 minutes. Cook sausage, breaking into small chunks. Drain. Add cream cheese and Dijon; stir until well mixed. Set aside. In a medium mixing bowl, combine eggs, cream, onions, and mushrooms. Beat until well incorporated. Evenly spread sausage mixture in the bottom of the pie crust. Sprinkle shredded Swiss cheese over top; press down gently. Pour egg mixture over all and sprinkle paprika, salt and pepper over top. Place the quiche in the oven (on the bottom rack) and set your timer for 15 minutes. When 25 minutes is up, lower oven temperature to 325 degrees and cook the quiche for an additional 25-30 minutes. The quiche is done when the top is golden brown, and a knife inserted in the middle comes out clean. Allow to sit for 5-10 minutes before serving. I found myself yodeling while putting this concoction together. The Swiss cheese really puts the taste over the top in this quiche. Enjoy! We certainly did. Mr Breakfast would like to thank ks3398 for this recipe. Recipe number 1451. Submitted 3/19/2005.