Sarah Brown
Making a mushroom sausage quiche is a delightful way to combine savory flavors and creamy textures into a single, satisfying dish. This recipe starts with a flaky pie crust, which serves as the perfect base for a rich egg and cream custard. Sautéed mushrooms add an earthy depth, while crumbled sausage provides a hearty, spicy kick. The ingredients are layered together and baked until golden and set, resulting in a versatile meal that’s equally delicious for breakfast, brunch, or dinner. With its balance of protein, vegetables, and dairy, this quiche is both comforting and elegant, making it a crowd-pleaser for any occasion.
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What You'll Learn
- Crust Preparation: Mix flour, butter, salt, and water. Chill, roll, and fit into a pie dish
- Sausage Cooking: Brown mushroom sausage, drain excess fat, and season with herbs
- Egg Mixture: Whisk eggs, cream, cheese, salt, and pepper until smooth and well combined
- Assembly: Layer sausage and mushrooms in crust, pour egg mixture over fillings
- Baking: Bake at 375°F for 35-40 minutes until set and golden brown
Crust Preparation: Mix flour, butter, salt, and water. Chill, roll, and fit into a pie dish
To begin the crust preparation for your mushroom sausage quiche, gather your ingredients: 1 ¼ cups of all-purpose flour, ½ cup of cold unsalted butter (cut into small cubes), a pinch of salt, and 3-4 tablespoons of ice water. The key to a flaky and tender crust lies in keeping the ingredients cold, so ensure your butter is well-chilled. In a large mixing bowl, combine the flour and salt, then add the cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some larger, pea-sized pieces remaining. This step is crucial for achieving a light and airy texture in your crust.
Once the butter is incorporated, gradually add the ice water, one tablespoon at a time, mixing gently with a fork after each addition. The goal is to bring the dough together without overworking it. Stop adding water when the dough starts to clump and holds together when squeezed. You may not need all the water, so add it sparingly. Gather the dough into a ball, then flatten it into a disc using your hands. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough allows the gluten to relax and the butter to firm up, making it easier to roll out later.
After chilling, remove the dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly. This makes it more pliable and less likely to crack during rolling. On a lightly floured surface, use a rolling pin to roll the dough into a circle about 12 inches in diameter and ⅛ inch thick. Rotate the dough occasionally as you roll to ensure even thickness and prevent sticking. If the dough becomes too warm and sticky, return it to the refrigerator for a few minutes to firm up.
Carefully transfer the rolled-out dough to a 9-inch pie dish by gently folding it in half or rolling it around the rolling pin. Unroll the dough over the dish, then press it firmly into the bottom and sides, ensuring there are no air pockets. Trim any excess dough hanging over the edge of the dish, leaving about ½ inch of overhang. Fold the overhang under itself and crimp the edges using your fingers or a fork to create a decorative border. This not only adds a professional touch but also helps the crust hold its shape during baking.
Finally, to prevent shrinkage during baking, chill the fitted crust in the refrigerator for another 15-20 minutes. This step is essential for maintaining the structure of your quiche crust. While the crust chills, you can prepare the mushroom and sausage filling. Once chilled, the crust is ready for blind baking or filling, depending on your recipe. Proper crust preparation sets the foundation for a delicious mushroom sausage quiche, ensuring a buttery, flaky base that complements the savory filling.
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Sausage Cooking: Brown mushroom sausage, drain excess fat, and season with herbs
To begin the sausage cooking process for your mushroom sausage quiche, start by selecting high-quality mushroom sausage. You can opt for pre-made mushroom sausage or create your own by mixing ground pork with finely chopped mushrooms, such as cremini or shiitake. Heat a large skillet over medium-high heat, and once it’s hot, add the sausage. Break the sausage into small crumbles using a spatula or spoon to ensure even cooking. Allow the sausage to brown, stirring occasionally to prevent sticking and promote even browning. This step is crucial as it develops flavor and ensures the sausage is fully cooked.
As the sausage cooks, you’ll notice it releasing fat. Once the sausage is browned and cooked through, carefully drain the excess fat from the skillet. Leaving too much fat can make your quiche greasy, so tilt the skillet and use a spoon to remove the excess grease. If you’re conscious of waste, consider saving the rendered fat for other cooking purposes, like sautéing vegetables. After draining, return the skillet to medium heat to retain warmth while you proceed with seasoning.
Seasoning the sausage is where you can elevate its flavor to complement the quiche. Add a mix of dried or fresh herbs such as thyme, rosemary, or oregano to the skillet. Fresh herbs should be added toward the end to preserve their aroma, while dried herbs can be added earlier to allow their flavors to meld. Stir the herbs into the sausage, ensuring they are evenly distributed. You can also add minced garlic or a pinch of red pepper flakes for an extra kick. Cook for another minute to allow the flavors to combine, then remove the skillet from heat.
At this stage, taste a small piece of the sausage to ensure the seasoning is balanced. Adjust with salt, pepper, or additional herbs as needed. The sausage should be flavorful but not overpowering, as it will be paired with other ingredients in the quiche. Once you’re satisfied with the seasoning, transfer the cooked sausage to a plate or bowl lined with paper towels to absorb any remaining excess fat. Allow it to cool slightly before incorporating it into your quiche mixture.
Properly cooked and seasoned mushroom sausage will serve as a robust, savory base for your quiche. Its earthy flavor from the mushrooms, combined with the aromatic herbs, will enhance the overall taste of the dish. Remember, the key to this step is patience—allowing the sausage to brown adequately and taking the time to season it well will pay off in the final product. With the sausage prepared, you’re now ready to move on to assembling your mushroom sausage quiche.
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Egg Mixture: Whisk eggs, cream, cheese, salt, and pepper until smooth and well combined
To create the perfect egg mixture for your mushroom sausage quiche, start by gathering your ingredients: large eggs, heavy cream, grated cheese (such as cheddar or Swiss), salt, and freshly ground black pepper. The key to a smooth and well-combined egg mixture lies in the whisking technique. Crack the eggs into a mixing bowl, ensuring there are no shell fragments. Add an equal volume of heavy cream to the eggs; this ratio is crucial for achieving a rich, custard-like texture in your quiche. The cream not only adds richness but also helps to create a tender and creamy filling.
Next, incorporate the grated cheese into the egg and cream mixture. The cheese will melt during baking, adding flavor and a subtle chewiness to the quiche. Use a whisk to combine the ingredients, ensuring the cheese is evenly distributed. This step is essential to avoid clumps of cheese in the final dish. As you whisk, the mixture will begin to take on a uniform color, indicating that the cheese is well incorporated.
Seasoning is a critical aspect of the egg mixture. Add a pinch of salt and a generous amount of freshly ground black pepper to enhance the flavors of the mushrooms, sausage, and cheese. The salt will not only season the eggs but also help to bring out the natural flavors of the other ingredients. Whisk vigorously to ensure the salt and pepper are evenly dispersed throughout the mixture. Proper seasoning will elevate the overall taste of your quiche, making each bite a delightful experience.
As you continue to whisk, focus on achieving a smooth and homogeneous consistency. The mixture should be free of streaks or lumps, indicating that the eggs, cream, and cheese are fully combined. This process typically takes 1-2 minutes of continuous whisking. A smooth egg mixture is essential for a quiche with a delicate, even texture. If you notice any lumps, keep whisking until they disappear, as these can affect the final appearance and mouthfeel of your quiche.
Finally, take a moment to assess the egg mixture before pouring it into your prepared crust. The mixture should have a silky, pourable consistency, with no visible separation of ingredients. If you're satisfied with the texture and seasoning, your egg mixture is ready to be combined with the mushroom and sausage filling. This carefully prepared egg mixture will serve as the foundation for a delicious, savory quiche that's sure to impress. Remember, the quality of your egg mixture directly impacts the success of your quiche, so take the time to whisk it to perfection.
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Assembly: Layer sausage and mushrooms in crust, pour egg mixture over fillings
To begin assembling your mushroom sausage quiche, start by preparing your pie crust. You can use a store-bought crust or make your own from scratch. Roll out the dough and carefully place it into a 9-inch pie dish, pressing it firmly into the bottom and sides. Trim any excess dough from the edges, leaving about a 1/2 inch overhang. Crimp the edges to create a decorative border. Preheat your oven to the temperature specified in your crust recipe or the package instructions, usually around 375°F (190°C). If using a store-bought crust, follow the package directions for pre-baking or proceed directly to filling.
Next, focus on layering the sausage and mushrooms in the crust. Cook your sausage in a skillet over medium heat until it is browned and fully cooked. Remove the sausage from the skillet and drain any excess grease. In the same skillet, sauté your sliced mushrooms until they are tender and lightly browned. This step adds flavor and removes excess moisture from the mushrooms. Once cooked, spread the sausage evenly over the bottom of the prepared pie crust. Top the sausage layer with the sautéed mushrooms, ensuring they are distributed evenly. This layering technique creates a balanced flavor profile in every bite of the quiche.
After layering the sausage and mushrooms, it’s time to prepare the egg mixture. In a mixing bowl, whisk together eggs, milk or cream, salt, pepper, and any desired seasonings such as nutmeg or garlic powder. The egg mixture should be smooth and well combined. For added richness, you can include shredded cheese, such as cheddar or Swiss, directly into the egg mixture or sprinkle it over the sausage and mushroom layers before pouring the eggs. Slowly pour the egg mixture over the fillings in the crust, taking care not to overfill the pie dish. The egg mixture should cover the sausage and mushrooms completely but not exceed the crust’s edges.
As you pour the egg mixture, it will settle around the sausage and mushrooms, binding all the ingredients together. Tilt the pie dish gently to ensure the mixture is evenly distributed. If any air bubbles form, use a fork or toothpick to pop them. At this stage, you can also add additional toppings, such as chopped fresh herbs or extra cheese, for added flavor and visual appeal. Once assembled, carefully transfer the quiche to the preheated oven.
Finally, bake the quiche according to your recipe’s instructions, typically for 35-45 minutes or until the egg mixture is set and the top is lightly golden. The quiche is done when a knife inserted into the center comes out clean. Allow the quiche to cool for at least 10 minutes before slicing to let it set fully. This cooling period ensures clean, neat slices. Assembling the quiche by layering sausage and mushrooms in the crust and pouring the egg mixture over the fillings is a straightforward process that results in a delicious, savory dish perfect for breakfast, brunch, or dinner.
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Baking: Bake at 375°F for 35-40 minutes until set and golden brown
Once your mushroom sausage quiche filling is prepared and your pie crust is filled, it's time to focus on the baking process, which is crucial for achieving the perfect texture and color. Preheat your oven to 375°F (190°C) while you’re assembling the quiche to ensure it’s fully heated by the time you’re ready to bake. This temperature is ideal for cooking the eggs thoroughly while allowing the crust to become golden and flaky without burning. Place the filled pie dish on a baking sheet to catch any potential overflow and to make it easier to transfer in and out of the oven.
When you place the quiche in the preheated oven, set a timer for 35 minutes to start. Baking times can vary slightly depending on your oven, so it’s important to monitor the quiche closely as it cooks. The quiche is ready when the filling is set—meaning it no longer jiggles in the center when gently shaken—and the top is a beautiful golden brown. If the edges of the crust start to darken too quickly, you can loosely cover them with aluminum foil to prevent over-browning while the center continues to cook.
After 35 minutes, check the quiche for doneness. If the center still looks wet or wobbly, continue baking for an additional 5 minutes. The total baking time should range between 35 to 40 minutes, but always trust your judgment based on visual cues. A properly baked quiche should have a firm, custard-like texture that holds its shape when sliced. Avoid overbaking, as this can cause the eggs to become dry and rubbery, detracting from the creamy consistency you’re aiming for.
Once the quiche is baked to perfection, remove it from the oven and let it cool on a wire rack for at least 10-15 minutes before slicing. This resting period allows the filling to set further and ensures clean, neat slices. The aroma of the mushrooms, sausage, and eggs will be irresistible, but patience during cooling is key to achieving the best texture and presentation.
Finally, after cooling, your mushroom sausage quiche is ready to serve. The baking process at 375°F for 35-40 minutes ensures that every element—from the flaky crust to the savory filling—comes together harmoniously. Whether enjoyed warm from the oven or at room temperature, this quiche is a delightful dish for breakfast, brunch, or even dinner, showcasing the rich flavors of mushrooms and sausage in every bite.
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Frequently asked questions
You'll need pie crust (store-bought or homemade), eggs, heavy cream, shredded cheese (cheddar or Swiss work well), cooked sausage (crumbled), mushrooms (sautéed), onions, garlic, salt, pepper, and optional herbs like thyme or parsley.
Sauté the mushrooms in butter or oil until they’re golden brown and tender. Cook the sausage in a separate pan until fully browned and crumbled, then drain excess grease before adding to the quiche mixture.
Yes, you can make a crustless quiche by simply pouring the egg and filling mixture into a greased pie dish. It’s a lower-carb option and still delicious.
Preheat your oven to 375°F (190°C) and bake the quiche for 35-45 minutes, or until the top is golden brown and the center is set (not jiggly when shaken).
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual slices in the microwave for 30-60 seconds or in the oven at 350°F (175°C) for 10-15 minutes until warmed through.
