Best quiche I’ve ever had, in my opinion. Both tasty and filling. wonderful for dinner as well.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 167 mg |
| Dietary Fiber | 3 g |
| Protein | 20 g |
| Saturated Fat | 19 g |
| Sodium | 1101 mg |
| Sugars | 2 g |
| Fat | 50 g |
| Unsaturated Fat | 0 g |
Reviews
I made the recipe just as posted. I first made it over 10 yrs ago for my nieces bridal shower. It was an instant hit. It has become part of my Christmas brunch with my family. If I want to impress my friends I make this. I have seen negative posts here. Most of them are from people that have added or left out ingredients. If the recipe is made as posted it is so good.
My family raved about it! I will definitely make it again!
This is a great basic, flexible, fast quiche recipe to use what you have on hand. I subbed 2 chicken basil sausages (casing removed & crumbled): 1 lb presliced fresh mushrooms: 1 c chopped, fresh baby spinach, all sauteed together until liquid was evaporated. No half & half, subbed 1/2 c 2% Lactaid plus 1/2 c heavy cream with the 3 eggs & shredded parmesan. Mixed, poured into 9″ premade piecrust, baked as directed. Perfect for dinner, even better next day for lunch!
Very good.
Added chopped onion and kale. Was excellent!
I have made this quiche recipe for about 25 years! It’s great for brunch! I have not met anyone yet that has not loved it! I even make it without the pie dough….it still holds up beautifully!
I made hits almost all the same except for changing proportions. Did 1/2 lb sausage, 4 eggs, and used milk with a little heavy cream since I was low on half and half. Actual change-as someone suggested, and because we are cheese lovers, put a layer of shredded cheddar on top of the sausage filling, and mixed 1/4 cup parmesano reggiano into the egg mixture. Didn’t have fresh parsley so used dried cilantro. Since there was room, put 6 small chopped up asparagus spears on top. A deep dish made one perfectly filled quiche and I was told this needs to be done often!
This was my first time making quiche (which is crazy because I looovvve quiche). I added onion to Jimmy Deans hot sausage (and drained the excess fat off) and also put in spinach and some New Mexico green chili. Yummy! Also, prebaked the pie crust for about 8 minutes and added some cheddar cheese to the bottom of the pan as others suggested. Brought this to a Christmas brunch and it was gobbled up! Oh yeah, it is a lot of sausage to use, but I just added a few extra eggs and half and half and used to pie crusts. Problem solved!
Big hit! I’ll make it again, soon.
Tasted great. I reduced the parsley by half and added 1/2 cup yellow onion. Next time I may add a 1/2 tsp of black pepper. Then it may get 5 stars.
Fantastic, While I preheated the oven I placed a 9″ cast iron skillet in. Placed my pie crust in and added the filling. It looked a little sparse so I blended 3 more eggs and 1/2 cup milk ( I ran out of half and half). The crust came out nice and crispy.
I’ve made this more than once! I omitt the parsley! I like it with hot sausage also!
Pretty tasty! I added onion, fresh chopped spinach and Colby jack cheese.
Made my own crust, but filling was fantastic!
Actually my husband made the quiche, but I found the recipe and shopped for the ingredients. I made a few adjustments, based on other people’s reviews. I used a half pound of “Italian seasoned ground sausage,” and that was definitely enough meat! The grocery store didn’t have a package of button mushrooms, so I bought a 10 oz. package of sliced mushrooms. My husband did not even use the entire package. I bought a squeeze tube of parsley, because I didn’t want to buy a whole bunch of parsley and deal with washing and chopping it (when I thought *I* would be making the quiche). And my husband used both pie crusts, but he just doubled them up on the bottom of the pie plate. Oh, he also said he added one more egg, because it just “looked like it needed it.” Whatever my husband did, this quiche was phenomenal! Seriously the best I have ever had, I think!! We will definitely make this recipe again, can’t wait to try it with different fillings!
Fantastic recipe. I just used normal milk to make it lighter, and it was still good and rich. As the other reviews have advised, I cut the amount of sausage in half, and there was still plenty per serving. I didnt have any parsley so I put some chives in. Next time I will try putting in some kale from my garden to put a little more nutrients in.
Was excellent! I made it with roasted pumpkin chunks, chorizo, and mushrooms
I added some chopped red pepper and onion to the mix. It looks beautiful smells beautiful and tastes yummy!
Made just as written, got raves. Seriously, people went nuts over this. In fact, I never got to eat any so can’t comment personally. Gone in 60 seconds! Thanks for the post.
This was very good. I only used half of the sausage / mushroom mixture as it looked like too much for one pie shell, but that was OK because we used it for breakfast burritos later in the week. It was a little runny in the center so we baked for 10 more minutes, but I think if we had let it set for maybe 15-20 minutes, it would have been fine. Overall, a great quiche that we will make again.
Delicious! I added onion when frying the sausage and used turkey sausage to lighten it up a bit! I also used 5 eggs. I’ve also made it crustless, which is also great because of the heartiness of the sausage.