Recipe by lorig23
"This recipe came from my mother-in-law. I could literally eat one of these all by myself."
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sliced fresh mushrooms
frozen pie crusts, thawed and ready to bake
salt and pepper to taste
shredded Parmesan cheese
A go to recipe time and time again! Perfect every time! And sooo soo easy! Only makes one deep dish pie though.
This was a greasy mess. Very disappointed!
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).
Whoa awesome!!!!!!!! Seriously, after eating this the first time, I woke up at 3am craving it! This is my new favorite comfort food!
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!
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!
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!!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Sausage Mushroom Quiche
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 168
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