Sausage and Mushroom Quiche
Quiches are the quintessential brunch menu item. This sausage and Mushroom Quiche has a rich, delicious custardy filling with eggs, cream, cheddar cheese and gruyere cheese. It’s a perfect item to take to your next potluck, along with my Bacon and Mushroom Quiche. Both are super quick and easy to make and have similar ingredients.
Ingredients/What you’ll need:
- 1 Frozen Pie Shell
- 1/2 pound ground pork sausage
- 1 cup diced yellow onion
- 5-6 ounces of mushrooms (white button or baby bella)
- 1/2 teaspoon salt, split
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried dill
- 6 large eggs
- 2/3 cup shredded cheddar cheese. You can use any kind of cheddar such as mild, sharp, or white.
- 2/3 cup shredded gruyere cheese. Gruyere is in the Swiss family of cheeses. It is a great melting cheese, used often in fondue and has a lovely nutty flavor.
- 1-1/4 cups heavy cream
Steps to making the sausage and mushroom quiche:
- Preheat oven to 350 degrees Fahrenheit.
- Para-bake the pie crust for about 8 minutes. Allow the crust to cool down before adding any other ingredients to it. Put the pie crust on a baking sheet with foil on it. This will save you clean up later.
- In a large pan on medium heat, cook the sausage until it is no longer pink. Add the cooked sausage to the pie crust.
- Lower the heat to a low-medium and add the onions. Cook until the onions soften and begin to caramelize.
- To the same pan, add the butter, the mushrooms, and 1/4 teaspoon of the salt.
- Cook until the mushrooms have reduced in size and have released most of the water. It will take about 8 minutes. We don’t want anything with a high water content in the quiche because it can water it down. We want it creamy, not watery.
- Allow the mushrooms to cool down for a minute. Add the mushrooms to the pie shell.
- Top the mushroom mixture with the cheeses.
- In a bowl, beat the eggs and heavy cream, along with the remaining salt. Pour the egg custard mixture in the pie shell.
- Bake for about 40 to 44 minutes, or until the quiche is set the the top is golden. Enjoy warm or at room temperature.
Sausage and Mushroom Quiche
This sausage and Mushroom Quiche has a rich, delicious custardy filling with eggs, cream, cheddar cheese and gruyere cheese.
Ingredients
- 1 Frozen Pie Shell
- 1/2 pound ground pork sausage
- 1 cup diced yellow onion
- 5-6 ounces of mushrooms (white button or baby bella)
- 1/2 teaspoon salt split
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried dill
- 2/3 cup shredded cheddar cheese.
- 2/3 cup shredded gruyere cheese.
- 1-1/4 cups heavy cream
Instructions
-
Preheat oven to 350 degrees Fahrenheit.
-
Para-bake the pie crust for about 8 minutes. Allow the crust to cool down before adding any other ingredients to it. Put the pie crust on a baking sheet with foil on it. This will save you clean up later.
-
In a large pan on medium heat, cook the sausage until it is no longer pink. Add the cooked sausage to the pie crust.
-
Lower the heat to a low-medium and add the onions. Cook until the onions soften and begin to caramelize.
-
To the same pan, add the butter, the mushrooms, and 1/4 teaspoon of the salt.
-
Cook until the mushrooms have reduced in size and have released most of the water. It will take about 8 minutes. We don’t want anything with a high water content in the quiche because it can water it down. We want it creamy, not watery.
-
Allow the mushrooms to cool down for a minute. Add the mushrooms to the pie shell.
-
Top the mushroom mixture with the cheeses.
-
In a bowl, beat the eggs and heavy cream, along with the remaining salt. Pour the egg custard mixture in the pie shell.
-
Bake for about 40 to 44 minutes, or until the quiche is set the the top is golden. Enjoy warm or at room temperature.
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