Sausage and Mushroom Quiche

1 lb breakfast sausage (not links or patties)

8 oz mushrooms, cleaned and sliced

6 eggs

8 oz shredded cheese (Cheddar is good)

2 c half and half (whipping cream is better but costs more)

Heat a skillet. Add the sausage, break it up and brown it. Drain off some of the grease if you want to. Add the mushrooms before the sausage is completely browned and cook it until the mushrooms have given up all their juices and it has all evaporated. Be sure to cook them really dry or the quiche may be watery. Meanwhile, put the eggs in a blender and blend them for a couple of minutes. Like 120 seconds or more. Add the cream and blend another couple of minutes. Add the cheese and blend it another couple of minutes. Stop the blender between each addition or it’s likely to be thrown all over the kitchen. When the sausage and mushrooms are done, put them in the bottom of an 8x8 or 9x9 baking dish. (You can use a pie pan, which is more traditional, but it probably won’t all fit and/or may spill all over the bottom of your oven.) Spread them out evenly. Pour the egg mixture over the sausage and mushrooms, trying to keep them spread out evenly. You may need to go back and spread them out a bit if the eggs disturbed them. Bake at 350 for about 45 to 60 minutes.