Sausage Mushroom Quiche Recipe - Allrecipes.com
Sausage Mushroom Quiche Recipe
  • READY IN hrs

Sausage Mushroom Quiche

Recipe by  

"This recipe came from my mother-in-law. I could literally eat one of these all by myself."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    20 mins
  • COOK

    45 mins
  • READY IN

    1 hr 15 mins

Directions

  1. 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).
  2. 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.
  3. 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.
  4. Bake until light and puffy, about 35 minutes. Allow to stand 10 minutes before slicing.
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Reviews More Reviews

Most Helpful Positive Review
Dec 22, 2010

A go to recipe time and time again! Perfect every time! And sooo soo easy! Only makes one deep dish pie though.

 
Most Helpful Critical Review
Mar 29, 2013

This was a greasy mess. Very disappointed!

 
Feb 08, 2010

I cut the recipe in half in order to make one quiche. Be warned! The filling is not enough to cover a 9 inch pie crust! Still, my family enjoyed it and I think it would be very tasty with some different touches (spinach or maybe chopped broccoli).

 
Apr 03, 2009

Whoa awesome!!!!!!!! Seriously, after eating this the first time, I woke up at 3am craving it! This is my new favorite comfort food!

 
Feb 10, 2010

Wow. What an intense melding of delicate rich flavors! The mushrooms really popped in this recipe unlike any other recipe I can bring to mind. And oh so cheap! I found cream/sausage/mushrooms all for around 1$. The crusts were 2$ (you could easily save money by making your own: 1 cup flour, 1/2 c shortning, 1/4 c tepid/warm water, pinch salt. Mix w/ dough cutter or two forks in crosswise motion against each other till makes little crumbleys and then work into ball with the tips of your fingers. Trick is to get to a ball and then roll out. no need to knead! Then roll out to 1/8 inch thick. Your good to go. This makes 1 9inch crust, repeat if needed.) This is easilly a winner to serve for friends or family as the mmmm factor of richness plays off the back of your throat tickling your savory taste buds. Umami all the way!

 
Feb 16, 2010

Flavor was GREAT! Made this as one of two flavors of quiche for a party of 20 for baby shower for my niece today, and frankly I liked this one the best!! The only thing that made this a 4 rather than 5 star, is that I thought the egg/liquid ratio was for perhaps 1 quiche rather than 2. I doubled it (the egg/liquid) in mine, (and perhaps could have even tripled it). In my opinion, it would then be perfect for 2 quiche!!! Flavor was VERY good and simple ingredients!!!

 
Apr 14, 2009

This is delicious! I made this for Easter morning. I loved that it made two pies and I was able to put them both in the oven at the same time. I didn't realize when I bought my pie crust that I bought deep dish crusts! So I cooked an extra half pound of sausage, another carton of mushrooms, and double the egg and cheese mixture. Since I wasn't planning to double (except for the mushrooms, since they always cook down so much) I didn't have enough of the heavy whipping cream so I substituted regular whipping cream, which worked just fine. I'll be using the regular whipping cream from now on. This dish was creamy and smooth. My husband asked that we eat this for more than just holidays!

 
Aug 03, 2009

Very good recipe!I like the idea that it makes 2: One for Saturday dinner, and one for Sunday lunch!I used the deep dish pie shells, so I doubled everything but the lemon juice, and added onion. Tasted great! Next time I'll add some garlic and maybe a little green pepper.

 

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Nutrition

  • Calories
  • 226 kcal
  • 11%
  • Carbohydrates
  • 9.6 g
  • 3%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 18.7 g
  • 29%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 336 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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