Emily Johnson
Sausage mushroom quiche is a savory and satisfying dish that combines the hearty flavors of sausage, earthy mushrooms, and a creamy egg custard, all encased in a flaky pie crust. Perfect for breakfast, brunch, or even dinner, this quiche is both versatile and easy to prepare. With a few simple ingredients and straightforward steps, you can create a delicious, restaurant-quality meal that’s sure to impress. Whether you’re a seasoned cook or a beginner in the kitchen, this guide will walk you through the process of making a sausage mushroom quiche that’s rich in flavor and texture.
| Characteristics | Values |
|---|---|
| Crust | Pre-made pie crust (9-inch), homemade pie crust, or a crustless option |
| Protein | Breakfast sausage (mild or spicy), Italian sausage, or turkey sausage |
| Vegetables | Mushrooms (button, cremini, or a mix), chopped onions, bell peppers (optional) |
| Cheese | Shredded cheddar, Swiss, Gruyère, or a combination |
| Eggs | 3-4 large eggs |
| Milk/Cream | Whole milk, half-and-half, or heavy cream (1-1.5 cups) |
| Seasonings | Salt, black pepper, garlic powder, nutmeg (optional) |
| Cooking Method | Bake in preheated oven at 375°F (190°C) for 35-45 minutes |
| Serving Size | 6-8 servings |
| Preparation Time | 20-30 minutes (prep), 35-45 minutes (baking) |
| Total Time | 55-75 minutes |
| Difficulty Level | Easy to moderate |
| Occasion | Breakfast, brunch, or light dinner |
| Storage | Refrigerate leftovers for up to 3 days, reheat in oven or microwave |
| Variations | Add spinach, sun-dried tomatoes, or different cheeses for variation |
| Dietary Considerations | Can be made gluten-free with a gluten-free crust, or low-carb without crust |
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What You'll Learn
- Prepare the Pie Crust: Blind bake a flaky crust for a crisp base
- Sauté Sausage and Mushrooms: Cook until browned and flavorful for filling
- Whisk Egg Mixture: Combine eggs, cream, cheese, and seasonings for custard
- Assemble the Quiche: Layer sausage, mushrooms, and cheese in the crust
- Bake and Serve: Bake until set, cool slightly, then slice and enjoy
Prepare the Pie Crust: Blind bake a flaky crust for a crisp base
A crisp, flaky pie crust is the foundation of a stellar sausage mushroom quiche. Blind baking ensures the base remains sturdy and golden, preventing the dreaded soggy bottom. This technique involves pre-baking the crust before adding the filling, a crucial step for custard-based pies like quiche.
Steps to Blind Bake Perfection:
- Prepare the Dough: Roll out your pie crust dough to fit a 9-inch pie dish, trimming excess edges. Chill for 30 minutes to prevent shrinkage during baking.
- Line with Parchment and Weights: Prick the dough with a fork to prevent air bubbles. Line with parchment paper and fill with pie weights, dried beans, or rice. This keeps the crust from puffing up.
- Bake at 375°F (190°C): Bake for 15 minutes, then remove the weights and parchment. Return the crust to the oven for 8–10 minutes until lightly golden.
Cautions to Consider:
Avoid overbaking the crust at this stage, as it will return to the oven with the filling. A pale-gold color is ideal. Also, ensure the oven is preheated to maintain consistent heat, crucial for even baking.
The Science Behind Blind Baking:
Blind baking creates a moisture barrier between the crust and filling. The initial bake with weights shapes the crust, while the second bake without weights dries it out, ensuring crispness. This method is particularly vital for quiches, where the egg mixture can otherwise soften the base.
Practical Tip:
If you lack pie weights, a double layer of aluminum foil filled with dried beans works just as well. Reuse these makeshift weights for future bakes—they’re cost-effective and eco-friendly.
By mastering blind baking, you guarantee a quiche with a base that’s as impressive as its filling. This simple yet essential step elevates your dish from good to unforgettable.
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Sauté Sausage and Mushrooms: Cook until browned and flavorful for filling
The foundation of a memorable sausage mushroom quiche lies in the sautéed sausage and mushrooms, a step that transforms simple ingredients into a rich, savory filling. Begin by selecting high-quality Italian sausage, either mild or spicy, depending on your preference. Remove the casing and crumble the meat into a large skillet over medium heat. As the sausage cooks, use a spatula to break it into small, even pieces, ensuring maximum surface area for browning. This process not only enhances flavor but also releases excess fat, which can be drained to prevent a greasy quiche.
While the sausage cooks, prepare the mushrooms. Opt for a mix of cremini and shiitake mushrooms for depth of flavor, or stick with button mushrooms for simplicity. Slice them thinly and add them to the skillet once the sausage is nearly browned. The mushrooms will absorb the sausage’s rendered fat, creating a harmonious blend of flavors. Cook the mixture until the mushrooms are tender and golden, stirring occasionally to prevent sticking. This step is crucial: undercooked mushrooms can add unwanted moisture to the quiche, while overcooked ones may become rubbery. Aim for a balance where both sausage and mushrooms are caramelized and fragrant, typically after 8–10 minutes of cooking.
A key technique to elevate this filling is deglazing the pan. Once the sausage and mushrooms are browned, pour in a splash of dry white wine or chicken broth, scraping the bottom of the skillet to loosen the flavorful browned bits (fond). This adds complexity to the filling and ensures no flavor is wasted. Let the liquid reduce by half before removing the skillet from the heat. Season the mixture with minced garlic, fresh thyme, and a pinch of black pepper during the last minute of cooking to preserve the herbs’ aroma.
For those seeking a healthier alternative, consider substituting turkey sausage for pork and using olive oil to sauté the mushrooms. However, be mindful that leaner meats may require adding a tablespoon of oil to the skillet to prevent sticking. Regardless of the variation, the goal remains the same: achieve a filling that is both flavorful and texturally pleasing. When done correctly, the sautéed sausage and mushrooms should be the star of your quiche, providing a robust base that complements the creamy egg custard and flaky crust.
Finally, allow the sausage and mushroom mixture to cool slightly before incorporating it into your quiche. This prevents the eggs from curdling and ensures even distribution of the filling. By mastering this sauté step, you’ll create a quiche that is not only delicious but also visually appealing, with each slice showcasing the golden-brown sausage and mushrooms nestled within the custard. This attention to detail sets your quiche apart, making it a standout dish for brunches, lunches, or even light dinners.
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Whisk Egg Mixture: Combine eggs, cream, cheese, and seasonings for custard
The egg mixture is the heart of any quiche, and the sausage mushroom variant is no exception. It’s the custard base that binds the savory filling, creating a creamy, rich texture that complements the earthy mushrooms and spicy sausage. To achieve this, precision in combining eggs, cream, cheese, and seasonings is key. Start with a ratio of 3 large eggs to 1 cup of heavy cream for a classic, velvety consistency. This balance ensures the custard sets properly without becoming rubbery or overly dense.
When whisking, technique matters. Vigorously beat the eggs until the yolks and whites are fully integrated, then slowly stream in the cream while whisking continuously to prevent curdling. This step is crucial for a smooth, lump-free base. Add ½ cup of grated cheese—Cheddar or Gruyère work well—to enhance flavor and create a subtle, melted richness. Seasonings like salt, pepper, and a pinch of nutmeg elevate the custard, but tread lightly: the sausage and mushrooms will contribute their own saltiness, so taste as you go.
A common pitfall is overloading the mixture with cheese or seasonings, which can overpower the delicate custard. Aim for a harmonious blend where no single ingredient dominates. For a lighter version, substitute half-and-half for heavy cream, though the texture will be slightly less indulgent. If using pre-cooked sausage, remember its seasoning will affect the overall flavor, so adjust your custard seasonings accordingly.
Finally, consider the custard’s role in balancing the quiche’s textures. The creamy base should contrast the hearty sausage and tender mushrooms, creating a layered eating experience. Pour the mixture slowly into the prepared crust, leaving a ¼-inch gap at the top to prevent spillage during baking. This step isn’t just about combining ingredients—it’s about crafting the foundation of a dish where every element shines in unison.
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Assemble the Quiche: Layer sausage, mushrooms, and cheese in the crust
The foundation of a stellar sausage mushroom quiche lies in its assembly, where each layer contributes to a harmonious blend of flavors and textures. Begin by preheating your oven to 375°F (190°C) to ensure it’s ready when your quiche is assembled. Start with a pre-baked 9-inch pie crust, either homemade or store-bought, as the base. This provides a sturdy structure that holds the savory filling without becoming soggy. The crust acts as a canvas, allowing the sausage, mushrooms, and cheese to shine while maintaining a satisfying crunch.
Next, focus on the sausage layer, which serves as the quiche’s hearty backbone. Brown 8 ounces of ground breakfast sausage in a skillet over medium heat, breaking it into small crumbles as it cooks. Ensure the sausage is fully cooked to avoid any raw spots in the final dish. Once done, drain excess grease to prevent a greasy quiche. Spread the cooked sausage evenly across the bottom of the crust, creating a thin, uniform layer. This step not only adds protein but also infuses the quiche with a rich, savory flavor that complements the earthy mushrooms and creamy cheese.
Mushrooms are the quiche’s umami powerhouse, adding depth and complexity. Sauté 1 cup of sliced button or cremini mushrooms in 1 tablespoon of butter until they’re golden brown and their moisture has evaporated. Season lightly with salt and pepper to enhance their natural flavor. Distribute the mushrooms over the sausage layer, ensuring they’re evenly dispersed. This layering technique prevents the mushrooms from sinking to the bottom or clumping together, allowing each bite to include a balanced mix of ingredients.
Finally, the cheese layer ties everything together, adding creaminess and a subtle tang. Sprinkle 1 cup of shredded cheddar or Swiss cheese over the mushrooms, ensuring full coverage. The cheese not only binds the layers but also creates a golden, bubbly top when baked. For a luxurious touch, add a sprinkle of grated Parmesan or Gruyère for extra depth. Once assembled, the quiche is ready for its egg custard, but the careful layering of sausage, mushrooms, and cheese ensures a cohesive, flavorful result.
A practical tip: if you’re short on time, combine the cooked sausage and sautéed mushrooms in the skillet before layering them in the crust. This streamlines the process without sacrificing flavor. Additionally, pressing the sausage firmly into the crust helps prevent shrinkage during baking. By mastering this assembly technique, you’ll create a quiche that’s not only visually appealing but also a delight to savor, slice after slice.
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Bake and Serve: Bake until set, cool slightly, then slice and enjoy
The final act of your quiche symphony is the bake. Preheat your oven to 375°F (190°C), a temperature that allows the eggs to set without overcooking the crust. Place your filled quiche pan on a baking sheet for easier handling and to catch any potential drips. Bake for 35-45 minutes, or until the filling is puffed, golden brown, and just set in the center. A slight jiggle is okay; it will continue to cook as it cools.
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Frequently asked questions
You'll need pie crust (store-bought or homemade), breakfast sausage, mushrooms, eggs, heavy cream, shredded cheese (cheddar or Swiss work well), 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 lightly browned. Drain excess grease before adding to the quiche.
Pre-bake the pie crust for about 10 minutes at 375°F (190°C) before filling it. This creates a barrier and helps keep the crust crisp. Also, avoid overloading the filling with too much moisture.
Bake at 375°F (190°C) for 35-45 minutes, or until the top is golden and the center is set (not jiggly). Insert a knife into the center—if it comes out clean, the quiche is ready. Let it cool for 10 minutes before slicing.
