Sausage Mushroom Quiche Recipe -
Sausage Mushroom Quiche Recipe
  • READY IN 50 mins

Sausage Mushroom Quiche

Recipe by  

"One of the best quiches I have ever had. Delicious and filling. Also great for dinner."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Prepare the mushrooms by snipping off the stems. Cut in half if large.
  2. 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.
  3. 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.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 13, 2006

Wonderful recipe. Only used half pound sausage, which was more then enough. Also, added a bit of finely diced onion and 4-5 drops of hot sauce. Needed two 9" pie crusts or one 10" deep dish pie crust. I've since made this twice and the second time I pre-baked the crust for 10-15 min. The crust came out more flaky with out a soggy bottom.

Most Helpful Critical Review
Jul 23, 2003

This was just okay. I did add some dry onion flakes to the eggs and used 12oz evaporated milk instead of half & half. Also - I added some chopped broccoli to the quiche. I used a deep dish pie crust and it JUST BARELY fit it all. Also - I had to bake much longer than stated in the recipe. Not bad - but my tastebuds aren't sure if they'll crave this one again. Thanks anyways!

Sep 22, 2005

This was good. I followed the directions completely. Next time I make it I will cut down on the sausage and add more eggs. It was more like a sausage pie than a quiche. I used a deep dish crust which was good because it was filled to the top.

Dec 03, 2007

The Recipe exceeded my expectations! I was looking for something easy to make for breakfast for a group of friends when I came accross this recipe. I had never made a quiche before but I gave it a shot. Everyone raved and said it was delicious. Even my friends 9 year old daughter who is a very pickey eater and didn't even want to try it thought it was great and came back for 2nds. I followed the recipe pretty closly except that I salted the egg mixture and added some Italian Seasoning. This is one that I'm sure I'll use again and again.

May 10, 2004

This was an excellent quiche! I used fresh basil leaves instead of parsley and swiss cheese instead of parmesean. I also found that I needed two deep dish pie crusts for all of the filling. High in fat and cholesterol, so I won't make it often, but it is delicious.

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.

Dec 15, 2010

A very good quiche lots of flavor for such few ingredients. It was easy to get done when I got home from work and the family enjoyed it very much.

Jun 16, 2008

Yum. I had portobello mushrooms on hand which made this even better! Other than that I made pretty much as stated; watching my diet so only had fat-free half and half.


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  • Calories
  • 612 kcal
  • 31%
  • Carbohydrates
  • 20.6 g
  • 7%
  • Cholesterol
  • 167 mg
  • 56%
  • Fat
  • 50.3 g
  • 77%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 19.9 g
  • 40%
  • Sodium
  • 1101 mg
  • 44%

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

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