Here Is How To Make It
Pre-heat oven to 400° degrees. If using store-bought pie crust follow package instructions to thaw. Line a baking sheet with parchment paper or foil; set aside.
Blind bake the crust: Take a 9 ½ inch quiche or deep dish pie plate, place prepared pastry for a single-crust pie. Tuck edges under and crimp. Place foil on the bottom of the pie crust and fill with uncooked rice (shown), beans, or pie weights. Pre-bake crust for 8 minutes at 400°. Remove foil and rice weight and bake for another 3 minutes. Remove from oven, and reduce baking temperature to 325° degrees.
In a medium skillet brown sausage until cooked throughout. Once cooked place sausage on a paper towel lined plate to drain. In the same skillet sauté chopped onions and mushrooms until onions are slightly translucent and mushrooms are tender; set aside to cool.
In a medium mixing bowl combine cooked sausage, mushrooms, and onions with salt, pepper, dried basil, garlic powder, and cheese. In a separate bowl mix eggs and milk together until nicely whisked (TIP: the more you whisk the fluffier the Quiche, the less you whisk the more dense the Quiche).
Brush edges and bottom of blind baked crust with egg wash. Fill the partially pre-baked pie crust with sausage-cheddar filling. Pour egg-milk mixture over the filling, and sprinkle with paprika. Place Quiche on lined cookie sheet and bake at 325° degrees for 50 minutes or until nicely set.
If the edge of the crust browns too quickly, simply cover with foil and continue to bake. Once finished, remove to a wire rack. Cool for ten minutes and serve with a lightly dressed side salad.
Enjoy!
Sausage-Cheddar Mushroom Quiche
Ingredients
- 1 pound ground mild pork sausage
- ¾ cup sliced fresh mushrooms
- ¾ cup finely chopped onion
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- 1 ½ cups shredded sharp cheddar cheese
- 4 large eggs , beaten
- 1 cup milk
- 1 prepared pastry for single-crust pie , 9 ½ inch
- 1 egg white + 1 teaspoon of water , whisk together to make an egg wash
- ½ teaspoon sweet Hungarian paprika
Instructions
-
Preheat oven to 400° degrees. If using store-bought pie crust follow package instructions to thaw. Line a baking sheet with parchment paper or foil; set aside.
-
Blind bake the crust: Take a 9 ½ inch quiche or deep dish pie plate, place prepared pastry for a single-crust pie. Tuck edges under and crimp. Place foil on the bottom of the pie crust and fill with uncooked rice, beans, or pie weights. Pre-bake crust for 8 minutes at 400°. Remove foil and pie weights and bake for another 3 minutes. Remove from oven, and reduce baking temperature to 325° degrees.
-
In a medium skillet brown sausage until cooked throughout. Once cooked place sausage on a paper towel lined plate to drain. In the same skillet sauté chopped onions and mushrooms until onions are slightly translucent and mushrooms are tender.
-
In a medium mixing bowl combine cooked sausage, mushrooms, and onions with salt, pepper, dried basil, garlic powder, and cheese. In a separate bowl mix eggs and milk together until nicely whisked.
-
Brush edges and bottom of blind baked crust with egg wash. Fill the partially pre-baked pie crust with sausage-cheddar filling. Pour egg-milk mixture over the filling, and sprinkle with paprika. Place Quiche on lined cookie sheet and bake at 325° degrees for 50 minutes or until nicely set. If the edge of the crust browns too quickly, simply cover with foil and continue to bake. Once finished, remove to a wire rack. Cool for ten minutes and serve with a lightly dressed side salad.
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