Indulge in a culinary journey with our tantalizing Sausage, Onion, and Portabella Mushroom Quiche. This delectable dish combines the savory flavors of sausage, the sweetness of caramelized onions, and the earthy goodness of portabella mushrooms, all nestled in a flaky, golden-brown crust. Perfect for breakfast, brunch, or lunch, this quiche is a versatile dish that can be enjoyed any time of day. With three variations included, this recipe offers something for every taste preference. The classic Sausage, Onion, and Portabella Mushroom Quiche is a crowd-pleaser, while the Spinach and Feta Quiche adds a pop of color and flavor. For a vegetarian option, the Roasted Vegetable Quiche showcases a medley of colorful vegetables. Each quiche is packed with flavor and sure to satisfy your cravings.
Check out the recipes below so you can choose the best recipe for yourself!
SAUSAGE, ONION AND PORTABELLA MUSHROOM QUICHE
At one time quiche was considered a 'sophisticated' dish, served at well to do luncheons. My how things have changed. Now a regular weekday meal in many homes, quiche may contain ingredients from the exotic to the ordinary. Here's a new version I hope will find a place in your collection. Created for RSC 16.
Provided by Diana 2
Categories Savory Pies
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350*. Lightly spray a 9" deep dish pie plate with cooking oil and set aside.
- Mix the corn flake crumbs with the melted butter. Using the back of a spoon, press into the bottom (not the sides) of the pie plate and bake for 5 minutes. Set aside.
- In a medium sized non-stick skillet, fry sausage until cooked and browned. (Mashing with a fork while cooking, will make it crumble nicely.) Drain the sausage on several paper towels, and set aside.
- Wipe the skillet dry using paper towels. Add the mushrooms and onions, and fry until the onions begin to soften. Dry frying will bring out the flavour in both the onions and the mushrooms. Toss with 3/4 cup reserved sausage and sprinkle over the cornflake crust. Top with shredded cheese.
- Mix together eggs, cream, thyme, salt and pepper. Carefully pour this mixture into the pie plate, so as not to disturb the crust. Sprinkle with chives.
- Bake at 350* for 35 minutes or until set and beginning to brown around the edge. Cool for 5 minutes before cutting.
Nutrition Facts : Calories 223.9, Fat 15.9, SaturatedFat 8.7, Cholesterol 191.6, Sodium 225.8, Carbohydrate 8.8, Fiber 0.9, Sugar 2.2, Protein 12.4
PORTABELLA MUSHROOM QUICHE
Posted in response to a request; haven't tried this myself but, being a mushroom lover, it's now on my list!
Provided by Lennie
Categories Savory Pies
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Saute mushrooms in hot butter until they are crisp and browned, then stir in garlic and stir fry for 2 minutes; stir in the tomatoes and set aside.
- Now, make pastry: Mix flour and salt in bowl, then cut in butter and shortening with a pastry cutter until crumbly.
- Add milk, one tablespoon at a time; mix lightly until all is moistened; add more milk if necessary.
- Gather in a ball and roll out between 2 sheets of wax paper, peel off one sheet, place pastry onto 8 or 9-inch pie plate and peel off 2nd sheet; fit nicely into shell and crimp edges; paint edges with small amount of unbeaten egg white.
- Or, if you don't want to make pastry, use a prepared crust and paint edges as above.
- Now make custard: Beat together the whipping cream, egg yolks and spices; stir in basil.
- Now fill unbaked pie shell with mushroom mix, then pour custard over.
- Bake in a preheated 375F oven for 40 to 45 minutes, until custard is set and deeply browned.
- Let set 5 minutes before cutting.
SAUSAGE MUSHROOM QUICHE
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
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
"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
Time 50m
Yield 8 servings.
Number Of Ingredients 11
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 :
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and ensure that your quiche turns out perfectly.
- Use a Deep-Dish Pie Plate: A deep-dish pie plate will help to prevent your quiche from overflowing. It will also help to ensure that the quiche is cooked evenly throughout.
- Blind-Bake Your Crust: Blind-baking your crust will help to prevent it from becoming soggy. To blind-bake your crust, preheat your oven to 350°F (175°C) and bake the crust for 10-12 minutes, or until it is golden brown.
- Don't Overcrowd the Pan: When you are adding the fillings to your quiche, don't overcrowd the pan. This will prevent the quiche from cooking evenly.
- Use Fresh Ingredients: Whenever possible, use fresh ingredients for your quiche. This will give your quiche the best flavor and texture.
- Season to Taste: Don't forget to season your quiche to taste. Add salt and pepper to taste, and you can also add other seasonings, such as garlic powder, onion powder, or paprika.
Conclusion:
This sausage, onion, and portabella mushroom quiche is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. With its flaky crust, creamy filling, and savory toppings, this quiche is sure to please everyone at your table. So next time you're looking for a quick and easy meal, give this quiche a try.
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