Cheddar and Mushroom Quiche

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6 oz. Cremini Mushrooms, Diced
1/2 cup of Butter
1/2 tsp. of Celtic Sea Salt
fresh Ground Pepper to liking
1/2 cup of Chopped Onion
2 medium Cloves of Minced Garlic
12 Eggs-Free Range
1 tsp. Celtic Sea Salt
2 cups Shredded Cheese
1 cup of Plain Homemade Yogurt  (made from raw milk)
3/4 tsp. of Thyme
1/8 tsp. Ground Nutmeg
1 pound of Free Range Ground Pork
2 cups of Cheddar Cheese

Melt butter in 10″ cast iron skillet.  Add mushrooms and sprinkle 1/2 tsp. Celtic Sea Salt over them.  Add fresh dash of ground pepper.  Sauté mushrooms for 5-10 minutes.
Brown ground pork and onion in a 10″ stainless steel skillet, add mushroom and butter to cast iron skillet.  Remove part of mixture from skillet.  (Save for breakfast burrito’s the next day).
Meanwhile break eggs into medium bowl.  Add 1 tsp. Celtic sea salt and sprinkle fresh ground pepper.  Add yogurt, thyme, and nutmeg.  Blend together with immersion blender.  Then fold in cheddar cheese.
Then stir egg mixture into skillet with sausage, onion and mushroom mixture.
Place skillet in 350 degree oven and bake for 35 minutes, until set in center and beautifully browned on top.

Slice and serve!

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