Sausage Cheddar Mushroom Quiche

September 7, 2016

Breakfast & Brunch Dinner Main Course Recipes

The other night I had my mind-set on a hearty Quiche. I’ve always been one to find it a meal in itself, and it’s one of my favorite ways to break up the usual dinner menu. I served this Sausage-Sharp Cheddar Mushroom Quiche with a simple lightly dressed side salad and a glass of wine. It was absolutely fabulous and there wasn’t a piece left over.

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.

SAUSAGE-CHEDDAR MUSHROOM QUICHE1

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.

SAUSAGE-CHEDDAR MUSHROOM QUICHE2

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).

SAUSAGE-CHEDDAR MUSHROOM QUICHE3

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

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 6 servings
Author Stasia Wimmer

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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