John Miller
Sausage mushroom quiche is a savory and versatile dish that combines the richness of eggs and cream with the hearty flavors of sausage and earthy mushrooms. Perfect for breakfast, brunch, or even dinner, this quiche is both comforting and elegant. Making it involves a few key steps: preparing a flaky pie crust, sautéing sausage and mushrooms to enhance their flavors, whisking together a creamy egg mixture, and layering the ingredients before baking until golden and set. With its customizable ingredients and straightforward technique, sausage mushroom quiche is a delightful recipe for both novice and experienced cooks alike.
| Characteristics | Values |
|---|---|
| Ingredients | Pie crust, sausage, mushrooms, eggs, heavy cream, cheese (e.g., cheddar), salt, pepper, garlic powder, onion powder, nutmeg (optional) |
| Preparation Time | ~20 minutes |
| Cooking Time | ~40-45 minutes |
| Total Time | ~1 hour |
| Servings | 6-8 |
| Cooking Temperature | 375°F (190°C) |
| Crust Type | Pre-made or homemade pie crust (9-inch) |
| Sausage Type | Breakfast sausage, Italian sausage, or turkey sausage |
| Mushroom Type | Button, cremini, or shiitake mushrooms |
| Egg Mixture | 4-5 large eggs, 1 cup heavy cream, 1/2 cup shredded cheese |
| Seasonings | Salt, pepper, garlic powder, onion powder, nutmeg (optional) |
| Cooking Method | Bake in preheated oven |
| Serving Suggestions | Serve warm or at room temperature, paired with a green salad |
| Storage | Refrigerate leftovers for up to 3 days |
| Reheating Instructions | Reheat in oven at 350°F (175°C) for 10-15 minutes |
| Dietary Considerations | Not vegetarian (due to sausage), can be made gluten-free with GF crust |
| Difficulty Level | Intermediate |
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What You'll Learn
- Crust Preparation: Mixing, rolling, and pre-baking the perfect quiche crust for a flaky base
- Filling Ingredients: Combining eggs, cream, cheese, sausage, and mushrooms for a savory mix
- Cooking Sausage: Browning and crumbling sausage to add rich, meaty flavor to the quiche
- Sautéing Mushrooms: Cooking mushrooms until golden to enhance their earthy taste and texture
- Baking & Serving: Pouring filling into crust, baking until set, and cooling before slicing
Crust Preparation: Mixing, rolling, and pre-baking the perfect quiche crust for a flaky base
To begin crafting the perfect quiche crust for your sausage and mushroom quiche, start with the mixing process. In a large mixing bowl, combine 1 ¼ cups of all-purpose flour, ½ teaspoon of salt, and ½ cup of cold, unsalted butter cut into small cubes. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some larger, pea-sized pieces remaining. This step is crucial for achieving a flaky texture, as the small bits of butter will create steam pockets during baking, resulting in a light and airy crust.
Once the mixture is ready, gradually add 3 to 4 tablespoons of ice-cold water, mixing until the dough starts to come together. Be cautious not to overmix, as this can lead to a tough crust. Gather the dough into a ball, flatten it into a disc, and wrap it in plastic wrap. Refrigerate the dough for at least 30 minutes to allow the fats to chill and the gluten to relax, making it easier to roll out. This resting period is essential for a tender, flaky crust that won't shrink during pre-baking.
After chilling, remove the dough from the refrigerator and let it sit for a few minutes to soften slightly. On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter and ⅛ inch thick. Ensure you're working quickly to keep the dough cold, as warm dough can become sticky and difficult to handle. Carefully transfer the rolled-out dough to a 9-inch pie dish, gently pressing it into the bottom and sides. Trim any excess dough, leaving about a ½ inch overhang, which you can fold under and crimp to create a decorative edge.
With the crust in place, it's time to pre-bake it to ensure a crisp, golden base for your quiche. Preheat your oven to 375°F (190°C). To prevent the crust from shrinking or puffing during baking, line the dough with a piece of parchment paper or aluminum foil and fill it with pie weights, dried beans, or rice. This method, known as blind baking, helps maintain the shape of the crust. Bake for 15 minutes, then carefully remove the weights and liner, and bake for an additional 5-7 minutes until the crust is lightly golden. Allow it to cool slightly before adding your sausage, mushroom, and egg mixture.
A well-prepared crust is the foundation of an exceptional sausage mushroom quiche. By following these steps for mixing, rolling, and pre-baking, you'll achieve a flaky, buttery base that perfectly complements the rich, savory filling. Remember, patience and attention to detail during crust preparation will pay off in the final presentation and taste of your quiche. With the crust ready, you can now focus on creating a delicious filling that will make your quiche a standout dish.
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Filling Ingredients: Combining eggs, cream, cheese, sausage, and mushrooms for a savory mix
To create the perfect filling for a sausage mushroom quiche, start by preparing your key ingredients: eggs, cream, cheese, sausage, and mushrooms. Begin with the sausage, which should be cooked until browned and crumbly. You can use mild or spicy breakfast sausage, depending on your preference. Once cooked, drain any excess grease and set the sausage aside to cool slightly. This step ensures that the sausage retains its flavor and texture without making the quiche greasy.
Next, focus on the mushrooms. Choose button, cremini, or any variety you prefer, and slice them thinly. Sauté the mushrooms in a bit of butter or olive oil until they are golden brown and their moisture has evaporated. This process enhances their earthy flavor and prevents them from releasing excess liquid into the quiche filling. Combine the cooked sausage and mushrooms in a bowl, allowing them to mingle while you prepare the egg and cream mixture.
In a separate bowl, whisk together the eggs and cream until well combined. The ratio of eggs to cream is crucial; typically, 4 to 5 large eggs are whisked with 1 to 1.5 cups of heavy cream or half-and-half for a rich, custard-like texture. Season the mixture with salt, pepper, and a pinch of nutmeg for depth of flavor. This base will bind the filling together and provide a creamy, savory backdrop for the other ingredients.
Now, incorporate the cheese into the egg and cream mixture. Shredded cheddar, Swiss, or Gruyère works well, adding a sharp or nutty flavor that complements the sausage and mushrooms. Stir in about 1 to 1.5 cups of cheese, ensuring it’s evenly distributed. The cheese will melt into the custard, creating a cohesive and indulgent filling.
Finally, combine all the components. Add the sausage and mushroom mixture to the egg, cream, and cheese blend, gently folding everything together. This ensures that the flavors are evenly distributed without overmixing, which could affect the quiche’s texture. The result is a savory, hearty filling that’s ready to be poured into your prepared pie crust and baked to golden perfection. This combination of eggs, cream, cheese, sausage, and mushrooms creates a quiche that’s rich, flavorful, and satisfying.
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Cooking Sausage: Browning and crumbling sausage to add rich, meaty flavor to the quiche
When preparing a sausage mushroom quiche, cooking the sausage properly is crucial to achieving that rich, meaty flavor that complements the creamy egg custard and earthy mushrooms. Start by selecting your preferred type of sausage—Italian, breakfast, or spicy varieties all work well, depending on your taste. Remove the sausage from its casing if it’s not already ground. Heat a large skillet over medium heat and add the sausage, breaking it into small crumbles with a spatula as it cooks. This ensures even browning and prevents large clumps, which can affect the texture of the quiche.
As the sausage cooks, focus on achieving a deep, golden-brown color, which enhances its flavor through the Maillard reaction. Stir the sausage frequently to avoid burning and ensure it cooks evenly. The browning process should take about 8–10 minutes, depending on the amount of sausage and the heat level. Once the sausage is fully cooked and no pink remains, use a slotted spoon to transfer it to a paper towel-lined plate to drain excess grease. This step is essential, as too much grease can make the quiche greasy and overpower the other ingredients.
While the sausage is browning, you can prepare the mushrooms to save time. Sauté them in the same skillet after removing the sausage, using the residual fat to cook them until they’re golden and tender. This not only adds flavor to the mushrooms but also ensures the skillet is used efficiently. Once both the sausage and mushrooms are ready, let them cool slightly before incorporating them into the quiche filling. This prevents the hot ingredients from cooking the eggs prematurely when mixed.
The crumbled, browned sausage adds a savory depth to the quiche, contrasting beautifully with the creamy egg mixture and the umami-rich mushrooms. Its meaty texture and flavor are distributed evenly throughout the quiche, making every bite satisfying. Be mindful of seasoning, as sausage can be salty—taste the mixture before adding additional salt or spices to avoid over-seasoning. This careful preparation of the sausage ensures it becomes a standout component of the sausage mushroom quiche.
Finally, layer the cooked sausage and mushrooms evenly in your prepared pie crust before pouring in the egg and cream mixture. This ensures the flavors are well-distributed and every slice includes a balanced amount of sausage. Baking the quiche will meld all the flavors together, creating a harmonious dish where the sausage’s rich, meaty notes shine through. Properly browning and crumbling the sausage is a simple yet impactful step that elevates the overall quality of your sausage mushroom quiche.
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Sautéing Mushrooms: Cooking mushrooms until golden to enhance their earthy taste and texture
Sautéing mushrooms is a crucial step in making a sausage mushroom quiche, as it unlocks their deep, earthy flavor and transforms their texture from spongy to delightfully golden and tender. Start by selecting fresh, firm mushrooms—button, cremini, or a mix of wild mushrooms all work well. Clean them gently with a damp cloth or brush to remove any dirt, as washing them can make them soggy. Slice the mushrooms evenly, ensuring they are about ¼ inch thick, which allows them to cook uniformly without overcrowding the pan.
Heat a large skillet over medium-high heat and add a generous amount of butter or olive oil—enough to coat the bottom of the pan. Butter adds richness, while olive oil is a lighter option. Once the fat is hot but not smoking, add the mushrooms in a single layer, being careful not to overcrowd the pan. Overcrowding can cause them to steam instead of sauté, resulting in a mushy texture. If necessary, cook the mushrooms in batches to ensure they brown properly. Let them cook undisturbed for 2-3 minutes, allowing the moisture to evaporate and the edges to turn golden brown.
As the mushrooms begin to brown, sprinkle them with a pinch of salt and pepper to enhance their natural flavors. Stir the mushrooms occasionally, ensuring all sides develop a golden crust. This process should take about 8-10 minutes in total, depending on the quantity. The mushrooms are ready when they are deeply browned, tender, and have reduced significantly in size. At this stage, their earthy flavor is concentrated, and their texture is perfect for adding to the quiche filling.
For extra depth, you can add minced garlic or shallots to the pan during the last 2 minutes of cooking, allowing them to soften and infuse the mushrooms with aromatic flavor. If using garlic, be careful not to let it burn, as it can turn bitter. Once the mushrooms are sautéed to perfection, remove them from the heat and let them cool slightly before incorporating them into your quiche mixture. This step ensures they retain their texture and flavor without releasing excess moisture into the custard base.
Properly sautéed mushrooms not only elevate the taste of the sausage mushroom quiche but also contribute to its overall structure. Their golden, caramelized edges add a delightful contrast to the creamy custard and savory sausage, making each bite a harmonious blend of flavors and textures. Mastering this technique ensures your quiche stands out, showcasing the mushrooms as a star ingredient rather than a mere addition.
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Baking & Serving: Pouring filling into crust, baking until set, and cooling before slicing
Once your sausage, mushroom, and custard mixture is prepared, it’s time to assemble and bake your quiche. Start by carefully pouring the filling into the prepared pie crust. Ensure the crust is placed on a baking sheet for easy handling and to catch any potential spills. Pour the filling slowly and evenly, allowing the sausage and mushrooms to distribute naturally throughout the crust. Be mindful not to overfill—leave about ¼ inch of space at the top to prevent the mixture from spilling over during baking. Gently shake the crust or use a spatula to even out the filling if needed.
Preheat your oven to 375°F (190°C) while you prepare the quiche for baking. Once the oven is ready, place the quiche on the center rack. Bake for 35 to 45 minutes, or until the filling is set and the top is golden brown. The quiche is done when the custard no longer jiggles in the center when gently shaken, except for a slight wobble. If the crust or edges begin to brown too quickly, cover them loosely with aluminum foil to prevent burning while the filling finishes cooking.
After removing the quiche from the oven, let it cool on a wire rack for at least 15 to 20 minutes. This resting period is crucial, as it allows the custard to firm up completely and ensures clean slices. Rushing this step may cause the filling to spill or the slices to fall apart. If you’re serving the quiche warm, it’s ready after this brief cooling period. For a cleaner cut and firmer texture, refrigerate the quiche for an additional 30 minutes to an hour before slicing.
When you’re ready to serve, use a sharp knife to cut the quiche into wedges. Wipe the knife clean between slices for neat portions. Sausage mushroom quiche is delicious on its own but can be paired with a side salad, fresh herbs, or a drizzle of hot sauce for added flavor. If storing leftovers, cover the quiche with plastic wrap or aluminum foil and refrigerate for up to 3 days. Reheat slices in the oven or microwave for best results.
For a polished presentation, garnish the quiche with fresh parsley, chives, or a sprinkle of grated cheese before serving. The combination of flaky crust, savory sausage, earthy mushrooms, and creamy custard makes this dish a satisfying meal for breakfast, brunch, or dinner. By following these baking and serving steps, you’ll ensure your sausage mushroom quiche turns out perfectly set, beautifully sliced, and ready to impress.
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Frequently asked questions
You'll need pie crust (store-bought or homemade), breakfast sausage, mushrooms, eggs, heavy cream, shredded cheese (such as cheddar or Swiss), onions, garlic, salt, pepper, and optional herbs like thyme or parsley.
Brown the sausage in a skillet until fully cooked, then set it aside. In the same pan, sauté the mushrooms, onions, and garlic until softened and any excess moisture has evaporated.
Yes, a pre-made pie crust works perfectly fine. Just ensure it’s thawed if frozen, and pre-bake it for about 10 minutes at 375°F (190°C) to prevent a soggy bottom.
Bake the quiche at 375°F (190°C) for 35-45 minutes, or until the top is golden and the center is just set (not jiggly). Let it cool for 10-15 minutes before slicing to help it hold its shape.
Yes, you can prepare the quiche a day in advance. Store it covered in the refrigerator and reheat slices in the oven or microwave before serving. It’s also great served at room temperature.
