Best Sausage Mushroom Spinach Quiche Recipes

WEEKEND BRUNCH: SPINACH, MUSHROOM & SAUSAGE QUICHE

Steps:

• For the crust: In the bowl of a food processor, pulse together the flour and 6 T of the butter until the mixture resembles course crumbs. With the machine running, slowly pour in the 1/4 cup water, stopping the machine as soon as it comes together. Form the dough into a ball, and flatten it to a disc. Wrap in plastic and place in the freezer for 25 minutes.
• Flour a work surface and roll out the dough to a 1/8" thickness. Press it in to a quiche pan, pie plate or springform pan. Place back in the freezer for another 20 minutes.
• Preheat the oven to 375F.
• Prick the pastry using a fork, line it with foil and fill with rice, dry beans, or pie weights. Place in the oven for 20 minutes.
• In a large skillet over medium heat. brown the sausage, using a spoon or chopper to break it up into small pieces. Remove to a small bowl and set aside.
• Add the remaining 2 T butter to the pan and add the mushrooms. Saute until golden brown. Add the spinach and saute until wilted.
• Add the eggs and cream to the pitcher of a blender and blend on high until whipped and frothy (you can also do this by hand, but it takes about 10 seconds in a blender), season with salt and pepper.
• Remove the pan from the oven and carefully remove the weights. Add the sausage, mushrooms and spinach into the crust, spreading to the edges, then pour the egg mixture over. Top with the cheese.
• Return to the oven for another 30 minutes, until the filling is set and the top has browned. Cool to warm before cutting and serving.

SAUSAGE & VEGGIE QUICHE RECIPE BY TASTY

Steps:

• Cook sausage over medium-high until lightly browned, about 5-7 minutes, being sure to break up the meat into a fine mince.
• Remove cooked sausage from pan and wipe away excess fat with a paper towel.
• Add onion and sauté until softened and translucent, about 2 to 3 minutes. Add mushrooms, salt, and pepper and continue to cook for an additional 2-3 minutes.
• Add chopped spinach and cook until wilted and no extra liquid has accumulated in the bottom of the pan.
• NOTE: Do your best to use the excessive moisture of the spinach and mushrooms to deglaze the bottom of the pan, scraping away any browned bits from cooking the sausage earlier.
• Preheat oven to 350˚F (180˚C).
• Once cooked, remove the spinach and mushroom mixture from the pan and combine it with the reserved cooked sausage. Stir to mix evenly.
• Combine eggs and milk. Lightly whisk until just combined.
• Add sausage and spinach mixture to the bottom of a prepared 9-inch (23cm) pie crust, making sure to spread it evenly.
• Pour in beaten eggs to fill the rest of the pie crust and top with a generous sprinkle of parmesan cheese.
• Bake at 350˚F (180˚C) for 25 minutes or until the eggs are set and the top is lightly browned. Allow to cool for 10 minutes before slicing and serving.
• Enjoy!

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

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.

TRANSFORMED SPINACH MUSHROOM QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Fit pie crust into a 9-inch pie dish.
• Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in a bowl.
• Gently combine spinach, mushrooms, onion, and feta cheese in a separate bowl. Spread spinach-mushroom mixture in the prepared pie dish; top with half the Swiss cheese.
• Pour egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs; top the quiche with remaining Swiss cheese. Place quiche on a baking sheet.
• Bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.

EASY SPINACH, SAUSAGE, MUSHROOM, CHEESE QUICHE

Steps:

• Bake Pie Crust According to package directions. Preheat oven to 375 degrees
• Chop Onion, slice Garlic.Cook Sausage.
• Add Onions and Garlic to Sausage. Sauté Onion and Garlic until the onion starts to soften
• Add Mushrooms. Cook mushrooms until they start to breakdown and get soft. Add the Sherry. Cook for one additional minute
• Add Spinach and Kale. Cook until the spinach cooks down. About 2 to 3 minutes
• The Spinach/Kale will cook way down. Or if using frozen spinach cook until it is heated through
• Add 1/2 of the Sausage mixture/Mushroom mixture to each pie shell or to the baking dishs. If making this crustless remember to spray the pan with cooking oil. We used Pam Butter spray
• Sprinkle the cheese on top of the sausage mixture
• Whisk the eggs and milk together
• Pour the eggs over the sausage mixture
• If crustless pour into baking dish
• Place in 375° preheated oven
• Bake for 40 to 50 minutes. Bake until Golden Brown on top. The Crustless quiche will cook faster.
• Enjoy!!!!

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 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.

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.