Reviewed: Nov. 27, 2009

This was super easy and everyone loved it. I cooked it for 45-50 minutes so it would be firmer. I also cooked the sausage and mushrooms the night before to save time in the morning.

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hs in so cal

Cooking Level: Expert

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Reviewed: Nov. 2, 2009

Bland bland bland. Have to load up with hot sauce or some other flavour. Oh, I didn't use the full pound of sausage and mushrooms yet I still needed 2 9" pie crusts. Definitely not a 1 crust recipe. Won't be making this again.

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Debbie-K

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Reviewed: Sep. 29, 2009

Very good!! I added garlic & onion. Everyone loved it!!

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American

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2009

Great beginning recipe, but I found it to be a little bland. Easy to pep up with additional veggies and subbing out the sausage for other breakfast meats.

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Megsmind

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Reviewed: Sep. 7, 2009

OK. I made this twice and although it is good I don't consider it good enough to make again.

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Peach

Cooking Level: Expert

Home Town: Savannah, Georgia, USA

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Reviewed: Aug. 28, 2009

This was wonderful! I did substitute low fat sour cream in place of half and half and it was absolutely mouthwatering. I've made this recipe at least 3 times now.

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lprandall

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Reviewed: Aug. 2, 2009

This is very goood. However, I do think there is way too much sausage in this recipe. Even with only using half the sausage, I think I will save this recipe for splurges only. Very good and quick to make.

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CATHOLIC75

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Reviewed: Jun. 15, 2009

My family loved this. I only used 1/2 lb mushrooms because thats all I had. I also added 1 more egg and used only 1/2 cup 1/2 & 1/2. I cooked for 35-40 minutes. (I also precooked the shell for about 5 minutes, before adding the ingredients. Will make again for a breakfast casserole.

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SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: Jun. 12, 2009

This had a really great flavor. I used soy creamer instead of half & half. I also used chicken sausage, baby bella mushrooms,dried parsley,a whole wheat frozen pie crust, and 2% mozzerella cheese. I sauteed the mushrooms in olive oil and garlic powder before putting them in the egg mixture. Next time I will bake the crust first as some suggested. That should probably be done with all quiches to prevent sogginess.

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Marie L.

Cooking Level: Intermediate

Home Town: Langhorne, Pennsylvania, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Apr. 6, 2009

Very good recipe. Instead of ground sausage I used leftover maple sausage links I had cooked up a couple days ago, I just chopped them up. I also added onions and green peppers and extra cheese. Otherwise same recipe. Yummy! My husband loved it!

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Anna

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Mar. 16, 2009

A great change on my usual quiches. I forgot to buy the parsley so added 2t of italian seasoning and added extra cheese. I can see how this would be a squeeze in a 9 inch crust. It fitted in my 10 inch quiche dish perfectly. Thanks for a great recipe Valerie.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Mar. 11, 2009

This was my first time to make a quiche. This recipe is AMAZING!! I followed some others suggestions. I pre-baked my pie crust for 10 minutes, I added a half a cup of cheese to the bottom of the pie shell, I added one additional egg, and I used swiss cheese. I was able to get all of the mixture into a deep dish pie crust...barely. My boyfriend and I ate this for dinner (I put some hot sauce on mine before eating) -- he even went back for seconds. Thanks for the awesome recipe.

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GettingMyFeetWet

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

Living In: Allen, Texas, USA

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Reviewed: Mar. 9, 2009

I made this yesterday for a birthday brunch and everyone liked it. I substituted the sausage with spicy turkey sausage. I also used shredded colby/jack cheese instead of parmesan because I like this kind of cheese better. Sorry to have tweaked the recipe a little bit, but it provided a very good starting point and the texture of the quiche was very good. I took the advice of other reviewers and baked pie shell for 5 minutes, also I added the shredded cheese to bottom of pie shell before putting in the quiche mixture. It baked in about 36-40 minutes and I didn't have a problem with the edges of pie dough being to dark.

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heidihh1

Cooking Level: Intermediate

Home Town: Bloomington, Minnesota, USA

Living In: Fridley, Minnesota, USA

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Reviewed: Mar. 6, 2009

This was very tasty. I sauteed my mushrooms with garlic and added spinach. Also, instead of breakfast sausages I used Sweet Italian sausages. I will make this again...

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Julnlisha

Cooking Level: Intermediate

Home Town: Roselle, New Jersey, USA

Living In: Springfield, New Jersey, USA

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Reviewed: Mar. 5, 2009

(I made this a while ago and forgot to rate it so my memory is not real fresh, sorry) This was good. I used spicy ground sausage in mine and cut my mushrooms in thick slices. I made this for another family and got lots of compliments on it and a request for another. Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Feb. 3, 2009

Sorry, but this was nothing special!! I'll stick to my stuffed mushrooms with sausage and cream cheese recipe!!

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Daniela

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Rome, Lazio, Italy

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Reviewed: Dec. 13, 2008

This was great! One of the first times I made a quiche and *everything* fit in the pie shell beautifully. The only changes I made were adding onions with the sausage and mushrooms and a 1-to-1 substitution of half & half for evaporated milk. Thanks!

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RUBY014

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Oct. 29, 2008

My family loved this. I used spinach instead of parsly. I also added garlic and onions to the sausage and mushrooms. I used a 5 cheese itallian blend instead of the parm. I found it easier if you layer the egg, cheese, and sausage/mushroom mixture and it came out wonderful.

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donna cuellar

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Tulalip, Washington, USA

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Reviewed: Oct. 26, 2008

I didn't make this exact recipe. But I was looking for a good quiche recipe to make with what I had (and have never ventured into quiche territory)and so I tinkered and referenced this recipe with the recipe for the spinach mushroom Quiche. This really helped me create a quiche that met my personal needs. This was great to use as reference as well as all the comments and reviews. Clearly we can tell that making a quiche is not hard and that we can tinker with ingredients. The important part is the milk/egg/cheese ratio. I used 1/2 c of half and half, and 4 eggs, fresh broccoli and fresh spinach (steamed), fresh mushrooms and green onion fried with butter, garlic and dried onion. It was a veggie heavy filling delight with 2 cups of cheese, and a frozen pie shell. It's not the same recipe here at all, but I think as a reference to help me on the path is worthy of five stars.

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Mitzi

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2008

Sooo good! Made for a light dinner for mom and I. Used turkey sausage (1 lb) and used half cream, half milk to reduce the fat. All of the ingredients fit into one deep dish pie crust, not sure why some reviewers had problems with this. I also prebaked my pie crust for ten minutes, sprinkled a handful of cheddar cheese on the bottom and poured the rest of the mixture in. Very good.

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