Sausage Mushroom Quiche

1 pound small fresh button mushrooms
1 pound ground pork breakfast sausage
1/2 cup chopped fresh parsley
3 eggs
1 cup half-and-half cream
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1 (9 inch) unbaked pie crust, made with Orgran Gluten-Free Pastry Multimix


Preheat oven to 350 degrees. Prepare the mushrooms by snipping off the stems. Cut in half if large.
Crumble the sausage in a large skillet, add the mushrooms, cook on medium-high heat until the meat 
and mushrooms are lightly browned and all the liquid from the mushrooms has evaporated. 
Drain off the grease. Add the parsley.
In a large bowl, beat the eggs, adding the cream, cheese and salt. 
Pour into the mushroom/sausage mixture; blending well. Pour mixture into the pie shell.
Bake in preheated oven for 30 to 45 minutes, until crust is well browned and the filling is set. 
Let stand 10 minutes before serving.