1egg white + 1 teaspoon of water,whisk together to make an egg wash
½teaspoonsweet Hungarian paprika
Instructions
Preheat oven to 400° degrees. If using store-bought pie crust follow package instructions to thaw. Line a baking sheet with parchment paper or foil; set aside.
Blind bake the crust: Take a 9 ½ inch quiche or deep dish pie plate, place prepared pastry for a single-crust pie. Tuck edges under and crimp. Place foil on the bottom of the pie crust and fill with uncooked rice, beans, or pie weights. Pre-bake crust for 8 minutes at 400°. Remove foil and pie weights and bake for another 3 minutes. Remove from oven, and reduce baking temperature to 325° degrees.
In a medium skillet brown sausage until cooked throughout. Once cooked place sausage on a paper towel lined plate to drain. In the same skillet sauté chopped onions and mushrooms until onions are slightly translucent and mushrooms are tender.
In a medium mixing bowl combine cooked sausage, mushrooms, and onions with salt, pepper, dried basil, garlic powder, and cheese. In a separate bowl whisk the eggs and milk together until combined.
Brush edges and bottom of blind baked crust with egg wash. Fill the partially pre-baked pie crust with sausage-cheddar filling. Pour egg-milk mixture over the filling, and sprinkle with paprika. Place Quiche on lined cookie sheet and bake at 325° degrees for 50 minutes or until nicely set. If the edge of the crust browns too quickly, simply cover with foil and continue to bake. Once finished, remove to a wire rack. Cool for ten minutes and serve with a lightly dressed side salad.