Best 6 Cheesy Sausage Mushroom Quiche Recipes

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Indulge in a culinary delight with our savory Cheesy Sausage Mushroom Quiche. This delectable dish is a perfect blend of flavors and textures, featuring a flaky, golden crust filled with a luscious combination of succulent sausage, earthy mushrooms, and melted cheese. The quiche is further enriched with the addition of aromatic herbs and spices, creating a symphony of flavors that will tantalize your taste buds.

Our article provides a comprehensive guide to creating this mouthwatering masterpiece, offering two irresistible variations. The classic Cheesy Sausage Mushroom Quiche recipe caters to traditionalists who appreciate the timeless flavors of sausage and mushrooms. For those seeking a vegetarian delight, the Cheesy Mushroom Quiche offers a hearty and flavorful alternative, packed with a variety of mushrooms and a blend of herbs.

Both recipes are presented with detailed instructions, ensuring that even novice cooks can achieve perfect results. We've included helpful tips and tricks to guide you through each step, from preparing the flaky crust to creating the delectable filling. With stunning photographs accompanying the recipes, you'll have a visual guide to help you achieve a picture-perfect quiche.

So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones craving for more. Let's dive into the world of quiches and create a dish that will become a staple in your kitchen!

Here are our top 6 tried and tested recipes!

SAUSAGE MUSHROOM QUICHE



Sausage Mushroom Quiche image

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

Provided by Valerie Kasper

Categories     Breakfast and Brunch     Eggs     Quiche

Time 50m

Yield 6

Number Of Ingredients 8

1 pound small fresh button mushrooms
1 pound ground pork breakfast sausage
½ cup chopped fresh parsley
3 eggs
1 cup half-and-half cream
½ cup grated Parmesan cheese
¼ teaspoon salt
1 (9 inch) unbaked 9 inch pie crust

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Prepare the mushrooms by snipping off the stems. Cut in half if large.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 612.1 calories, Carbohydrate 20.6 g, Cholesterol 166.7 mg, Fat 50.3 g, Fiber 2.8 g, Protein 19.9 g, SaturatedFat 18.6 g, Sodium 1101.3 mg, Sugar 1.8 g

SAUSAGE MUSHROOM QUICHE



Sausage Mushroom Quiche image

Make and share this Sausage Mushroom Quiche recipe from Food.com.

Provided by Sherri35

Categories     Breakfast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 12

1 (12 ounce) package breakfast sausage patties
1 1/2 cups sliced fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped green pepper
1 (3 ounce) package cream cheese, softened
4 eggs
1/3 cup milk
1/2 cup shredded monterey jack cheese
1/2 cup shredded cheddar cheese
pepper
1 dash ground nutmeg
1 pastry shells (like Pet Ritz)

Steps:

  • In a skillet, cook sausage over medium high heat for three minutes, chopping into small pieces.
  • Add the mushrooms, onion and peppers.
  • Cook and stir five minutes longer or until sausage in no longer pink and the vegetables are tender; drain well and set aside.
  • In a mixing bowl, beat cream cheese until smooth.
  • Gradually beat in eggs and milk.
  • Stir in the cheeses, salt, pepper, nutmeg and the sausage misture.
  • Pour into frozen pie shell.
  • Bake uncovered (on cookie sheet) at 350 for 45 minutes or until a knife inserted near the center comes out clean. If necessary, cover edges of crust with foil to prevent over browling.
  • Let stand ten minutes before serving.

SAUSAGE MUSHROOM QUICHE



Sausage Mushroom Quiche image

"I created this tasty pie to get our family to eat a filling breakfast," explains Shirley Biel of Tallahassee, Florida. A prepared pastry crust, Italian sausage and vegetables make this all-in-one meal a great way to start any day.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 11

1/2 pound bulk Italian sausage, cooked and drained
1 cup shredded Swiss cheese
1 can (4 ounces) mushroom stems and pieces, drained
1/4 cup finely chopped green pepper
1 tablespoon dried minced onion
1 frozen deep-dish pastry shell (9 inches)
5 large eggs
3/4 cup half-and-half cream
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large bowl, combine the sausage, cheese, mushrooms, green pepper and onion; sprinkle into pastry shell. In a small bowl, combine the eggs, cream, mustard, salt and pepper; pour over sausage mixture., Bake at 375° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts :

FENNEL SAUSAGE AND MUSHROOM QUICHE



Fennel Sausage and Mushroom Quiche image

I wanted to turn the classic savory flavor of ravioli into a breakfast dish. I knew the taste and texture of the sausage and shrooms would pair well with a hearty pie crust--thus, a quiche was born! Use this pie crust recipe for any sweet or savory dish that needs a crust.

Provided by Waylynn Lucas

Categories     main-dish

Time 3h10m

Yield one 9-inch quiche

Number Of Ingredients 16

2 1/2 cups all-purpose flour
1 1/2 tablespoons sugar
1/2 teaspoon fine sea salt
1 1/4 cups (2 1/2 sticks) unsalted butter, cubed and chilled
2 large eggs
1 1/2 tablespoons unsalted butter
9 ounces ground pork sausage
1 teaspoon fennel seeds, coarsely chopped
3/4 teaspoon fine sea salt
8 cremini mushrooms, coarsely chopped
2 large fresh sage leaves, finely chopped
8 large eggs
1/2 cup whole milk
1/2 cup heavy cream
Pinch of freshly ground black pepper
3/4 cup grated Comte cheese (can substitute Parmesan or even a sharp aged white Cheddar)

Steps:

  • To make the pie crust: In a food processor (or a large bowl, if mixing by hand), combine the flour, sugar, and salt. Pulse once or twice to combine. Add the butter and pulse until it is broken down into pea-size pieces. (If mixing by hand, get in there with your hands and work the butter into the flour.)
  • Add the eggs and pulse (or stir by hand) until combined. The dough may still seem dry and not entirely together--that's okay. Dump it out onto a piece of plastic wrap. Bring the dough together into a ball and flatten it into a disc on the plastic wrap; it should come together as you do, but if it is still too dry, add a teaspoon or two of very cold water. Wrap the dough tightly and refrigerate for at least 1 hour.
  • Preheat the oven to 375 degrees F.
  • On a well-floured work surface, roll out the dough into a round just under 1/4 inch thick. Line a 9-inch pie pan with the dough (see Chef's Note). Cut the excess dough from the edge and then crimp the edge and fold it up. With a fork, gently poke the bottom of the dough all over. Chill the dough lined pie pan for 10 minutes. Line the dough with a large piece of parchment paper and fill it with dried beans or pie weights. Bake for 15 to 20 minutes, until it starts getting golden and is almost fully cooked. Remove the parchment and beans or weights and bake for 10 minutes more, or until just lightly golden all over and fully baked. Transfer to a wire rack; keep the oven on.
  • To make the quiche: In a large skillet, melt 1 tablespoon of the butter over medium to high heat. Add the sausage, fennel seeds, and 1/2 teaspoon salt and cook until the sausage is almost fully cooked, 8 to 10 minutes. Add the mushrooms and remaining 1/2 tablespoon butter and cook until the mushrooms begin to soften and the sausage is fully cooked all the way through, about 5 minutes. Add the sage, stir to combine, and turn off the heat.
  • In a medium bowl, whisk the eggs well until frothy. Add the milk, cream, pepper, and remaining 1/4 teaspoon of the salt and whisk again. Add the cheese and stir to combine. Set aside.
  • Pour the sausage-mushroom mixture into the baked pie crust and spread it evenly. Pour the milk mixture evenly over the sausage and mushrooms.
  • Bake the quiche for 35 to 45 minutes, then cover it with foil and bake for 10 to 15 minutes more, until the center is jiggly but set.
  • Let the quiche cool, then slice and enjoy. The quiche will keep, covered, in the fridge for up to 3 days. Reheat it in the oven or microwave.

CHEESY ZUCCHINI QUICHE



Cheesy Zucchini Quiche image

A few years ago, I found this zucchini brunch recipe that's quick to prepare and freezes well, too. Just put it in the refrigerator to thaw overnight and pop it into the oven when you wake up! -Karen Howard, Lakeville, Massachusetts

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 8 servings.

Number Of Ingredients 13

Dough for single-crust pie
3 tablespoons butter
4 cups thinly sliced zucchini (about 3 medium)
1 large onion, thinly sliced
2 large eggs, room temperature
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
2 cups shredded part-skim mozzarella cheese
2 teaspoons prepared mustard

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly., Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling., Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 332 calories, Fat 23g fat (13g saturated fat), Cholesterol 103mg cholesterol, Sodium 559mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

CHEESY SAUSAGE QUICHE



Cheesy Sausage Quiche image

This is a savory,hearty quiche that even men who "don't eat quiche" will love. This recipe is from a childhood friend of my husband.

Provided by chickpea

Categories     One Dish Meal

Time 1h5m

Yield 1 quiche, 6-8 serving(s)

Number Of Ingredients 12

1 lb ground sausage
1 sliced onion
1/3 cup green pepper, chopped (optional)
1 1/2 cups shredded sharp cheddar cheese
1 tablespoon flour
2 beaten eggs
1 cup evaporated milk
1 tablespoon parsley
1/4 teaspoon black pepper
3/4 teaspoon seasoning salt
1/4 teaspoon garlic salt
1 unbaked pie shell

Steps:

  • Brown sausage and drain then rinse with hot water to remove excess fat.
  • Place sliced onion in drippings from sausage and cook until onions are translucent.
  • Remove and blot in paper towel to remove excess fat.
  • Mix sausage and cheese with green pepper (optional) and add flour and mix until coated with flour.
  • Place in unbaked pie shell.
  • Place onions ontop of quiche.
  • Mix spices with beaten egg and add evaporated milk, and stir.
  • Pour milk mixture evenly over the quiche.
  • Bake at 350 degrees for 35-40 minutes or until quiche is set.
  • Let set for 10 minutes before serving.

Tips:

  • Use a good quality sausage. The sausage is the star of this quiche, so make sure you use a flavorful and juicy one. A good Italian sausage or breakfast sausage will work well.
  • Don't overcook the mushrooms. Mushrooms can quickly become rubbery if they're overcooked. Cook them until they're just tender, about 5 minutes.
  • Use a deep-dish pie plate. A deep-dish pie plate will help to prevent the quiche from overflowing. You can also use a regular pie plate, but you'll need to keep a close eye on it to make sure it doesn't overflow.
  • Don't over-mix the custard. Over-mixing the custard will make it tough. Just mix it until the eggs and milk are combined.
  • Bake the quiche until it's set. The quiche is done baking when the center is set and a toothpick inserted into the center comes out clean. This usually takes about 30-35 minutes.

Conclusion:

This cheesy sausage mushroom quiche is a delicious and easy-to-make breakfast, lunch, or dinner option. It's perfect for a crowd or for meal prepping. The quiche is packed with flavor from the sausage, mushrooms, and cheese. It's also a great way to use up leftover vegetables. If you're looking for a hearty and satisfying meal, this quiche is definitely worth trying.

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