Best Sausage Mushroom Quiche Recipes

SAUSAGE MUSHROOM QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). 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 25 to 30 minutes, until crust is well browned and the filling is set. Let stand 10 minutes before serving.

SAUSAGE MUSHROOM QUICHE

Steps:

• In a large bowl, combine the sausage, cheese, mushrooms, green pepper and onion; sprinkle into pastry shell. In a small bowl, combine the eggs, cream, mustard, salt and pepper; pour over sausage mixture., Bake at 375° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

CHEESY SAUSAGE MUSHROOM QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie dish.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Heat oil in a skillet over medium heat; cook and stir onion in the hot oil until softened, 5 to 10 minutes.
• Whisk eggs, milk, and mayonnaise together in a bowl until evenly mixed; stir sausage, onion, pepperjack cheese, mushrooms, and garlic into egg mixture. Pour mixture into the prepared pie crust; top with Cheddar cheese.
• Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 45 minutes.

FENNEL SAUSAGE AND MUSHROOM QUICHE

Steps:

• To make the pie crust: In a food processor (or a large bowl, if mixing by hand), combine the flour, sugar, and salt. Pulse once or twice to combine. Add the butter and pulse until it is broken down into pea-size pieces. (If mixing by hand, get in there with your hands and work the butter into the flour.)
• Add the eggs and pulse (or stir by hand) until combined. The dough may still seem dry and not entirely together--that's okay. Dump it out onto a piece of plastic wrap. Bring the dough together into a ball and flatten it into a disc on the plastic wrap; it should come together as you do, but if it is still too dry, add a teaspoon or two of very cold water. Wrap the dough tightly and refrigerate for at least 1 hour.
• Preheat the oven to 375 degrees F.
• On a well-floured work surface, roll out the dough into a round just under 1/4 inch thick. Line a 9-inch pie pan with the dough (see Chef's Note). Cut the excess dough from the edge and then crimp the edge and fold it up. With a fork, gently poke the bottom of the dough all over. Chill the dough lined pie pan for 10 minutes. Line the dough with a large piece of parchment paper and fill it with dried beans or pie weights. Bake for 15 to 20 minutes, until it starts getting golden and is almost fully cooked. Remove the parchment and beans or weights and bake for 10 minutes more, or until just lightly golden all over and fully baked. Transfer to a wire rack; keep the oven on.
• To make the quiche: In a large skillet, melt 1 tablespoon of the butter over medium to high heat. Add the sausage, fennel seeds, and 1/2 teaspoon salt and cook until the sausage is almost fully cooked, 8 to 10 minutes. Add the mushrooms and remaining 1/2 tablespoon butter and cook until the mushrooms begin to soften and the sausage is fully cooked all the way through, about 5 minutes. Add the sage, stir to combine, and turn off the heat.
• In a medium bowl, whisk the eggs well until frothy. Add the milk, cream, pepper, and remaining 1/4 teaspoon of the salt and whisk again. Add the cheese and stir to combine. Set aside.
• Pour the sausage-mushroom mixture into the baked pie crust and spread it evenly. Pour the milk mixture evenly over the sausage and mushrooms.
• Bake the quiche for 35 to 45 minutes, then cover it with foil and bake for 10 to 15 minutes more, until the center is jiggly but set.
• Let the quiche cool, then slice and enjoy. The quiche will keep, covered, in the fridge for up to 3 days. Reheat it in the oven or microwave.

SAUSAGE MUSHROOM QUICHE

Steps:

• In a skillet, cook sausage over medium high heat for three minutes, chopping into small pieces.
• Add the mushrooms, onion and peppers.
• Cook and stir five minutes longer or until sausage in no longer pink and the vegetables are tender; drain well and set aside.
• In a mixing bowl, beat cream cheese until smooth.
• Gradually beat in eggs and milk.
• Stir in the cheeses, salt, pepper, nutmeg and the sausage misture.
• Pour into frozen pie shell.
• Bake uncovered (on cookie sheet) at 350 for 45 minutes or until a knife inserted near the center comes out clean. If necessary, cover edges of crust with foil to prevent over browling.
• Let stand ten minutes before serving.

CRUSTLESS TURKEY SAUSAGE, CHEESE & MUSHROOM QUICHE

Steps:

• 1. Preheat oven to 350°. Grease a 9-inch deep-dish pie pan with non-stick cooking spray, set aside. In a large bowl, add eggs and beat, add turkey sausage, mushrooms, cheese, peppers and salt, stir until ingredients are well incorporated. Pour mixture into prepared pie pan. Bake for 30 - 40 minutes, or until eggs are cooked and set. Let cool 5 minutes before slicing and serving. Note: You can use a variety of veggies in place of the mushrooms such as; asparagus, spinach, zucchini etc. You can use cooked, crumbled turkey bacon in place of the turkey sausage, you can also layer thinly sliced tomatoes, or chopped sun-dried tomatoes on top of the quiche before baking.

FULLBLOOD WAGYU BEEF BREAKFAST SAUSAGE, MUSHROOM, ASPARAGUS, AND JACK CHEESE QUICHE

Steps:

• PREPARING THE DOUGH: Put the flour and salt in a bowl. Grate the cold butter into the flour and salt. Toss and coat the butter with flour.In a separate bowl, blend together the egg and water. Slowly add to the ingredients from the first bowl. Knead the ingredients until dough forms. Divide the dough into two equal portions and flatten into round disks.Cover, and rest the dough in the refrigerator for at least one hour before using.Roll rested dough out onto a floured surface, making it into a circle that is about 12 inches diameter. Roll the dough over the rolling pin, brushing off any excess flour as you roll. Repeat to make the second pie crust. Place the dough onto each pie pan carefully. Slide dough gently into the sides and fold under the extra dough. Crimp the edges on each pan. Cover the dough with parchment paper, and put in pie weights (you can also use a small bag of dry, uncooked white beans or garbanzo beans covering the entire surface to weigh down the dough). Bake both pie crusts at 375 degrees for 20 minutes. Then, remove the parchment paper and beans/weights.Bake for another 5 minutes to set the bottom crusts.
• PREPARING THE FULLBLOOD WAGYU BEEF FILLING: Heat a large sauté pan on medium-high heat. Add grapeseed oil. Once the oil is hot, add the Fullblood Wagyu sausage, and break it into bite-size pieces as it cooks.Once the Wagyu sausage is cooked, use a slotted spoon to pull out the sausage, leaving the rendered fat in the pan. Use only enough to coat the bottom of the pan, and discard the remaining fat/liquid.Let the fat/liquid heat up, and add the onions. Sauté them until wilted and caramelized. Add the mushrooms, and cook them until they have wilted down (around 5 minutes). Then, add the asparagus and cook for another 2 minutes. Add the sausage back in to complete the filling. Split the filling between the two par-baked crusts. Top both filled crusts with cheese (make the custard next)
• PREPARING THE QUICHE CUSTARD: Mix all ingredients (eggs, egg yolks, kosher salt, fresh ground black pepper, nutmeg, half and half) together in a blender or with a whisk.
• FINAL STEPS: Pour the quiche custard on top of the filling. Pour until it's about 2/3 full. Repeat with the second pie.You should now have two par-baked pie crusts with Fullblood Wagyu beef filling, cheese, and custard.Bake at 325 degrees for 30 minutes or until the center no longer jiggles and the cheese is caramelized. Slice, serve, and enjoy!

SAUSAGE, ONION AND PORTABELLA MUSHROOM QUICHE

Steps:

• Preheat oven to 350*. Lightly spray a 9" deep dish pie plate with cooking oil and set aside.
• Mix the corn flake crumbs with the melted butter. Using the back of a spoon, press into the bottom (not the sides) of the pie plate and bake for 5 minutes. Set aside.
• In a medium sized non-stick skillet, fry sausage until cooked and browned. (Mashing with a fork while cooking, will make it crumble nicely.) Drain the sausage on several paper towels, and set aside.
• Wipe the skillet dry using paper towels. Add the mushrooms and onions, and fry until the onions begin to soften. Dry frying will bring out the flavour in both the onions and the mushrooms. Toss with 3/4 cup reserved sausage and sprinkle over the cornflake crust. Top with shredded cheese.
• Mix together eggs, cream, thyme, salt and pepper. Carefully pour this mixture into the pie plate, so as not to disturb the crust. Sprinkle with chives.
• Bake at 350* for 35 minutes or until set and beginning to brown around the edge. Cool for 5 minutes before cutting.

SAUSAGE, MUSHROOM & SPINACH QUICHE

Steps:

• 1. cook ground sausage, till no longer pink..remove from pan, set aside.
• 2. in the same pan add in onions and mushrooms and cook about 2-3 mins on med-high, add in the chopped spinach, salt and pepper, combine, the spinach will wilt down.
• 3. in a bowl mix the eggs and milk.
• 4. put the mixture of the sausage, mushrooms, and spinach in the pie crust, then cover with the cheese.
• 5. gently pour the eggs mixture on top and bake at 350 degrees for 30 mins...*preheat the oven.

SAUSAGE MUSHROOM QUICHE WITH HEAVY CREAM

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Bake pie shells in the preheated oven until edge of crust is golden, about 10 minutes. Set crust aside, and lower the heat to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat, and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Place the sausage on a towel lined plat,e and discard any excess grease from the pan. Add the mushrooms and butter to the skillet, and cook and stir until the mushrooms are a light golden brown, about 5 minutes. Spread sausage and mushrooms evenly over the bottom of pie crusts.
• Combine the cream, eggs, flour, butter, lemon juice, salt, and pepper in a medium bowl. Pour into the pastry crust, allowing egg mixture to thoroughly cover the sausage mixture. Sprinkle top with Parmesan cheese.
• Bake until light and puffy, about 35 minutes. Allow to stand 10 minutes before slicing.

SAUSAGE MUSHROOM QUICHE RECIPE - (4.6/5)

Steps:

• In a large bowl, combine the sausage, cheese, mushrooms, green pepper and onion; sprinkle into greased pie plate (or pastry shell). In a small bowl, combine the eggs, cream, mustard, salt and pepper; pour over sausage mixture. Bake at 375°F for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.