Sausage-Mushroom Quiche
03-31-2016, 03:24 PM
#1
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Location: Piedmont Virginia in the Foothills of the Blue Ridge Mtns.
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Sausage-Mushroom Quiche
MUSHROOM - SAUSAGE QUICHE
1 large deep-dish pie shell pre-baked
about 1/4 lb. Jimmy Dean SAGE-flavored bulk sausage (I use a bit more than this)
about 4 slices of onion, minced
1/2 pound sliced mushrooms (I use a bit less than this)
2 large eggs, beaten
1+1/2 cup grated Swiss cheese
1/2 cup grated Cheddar cheese
1/2 cup of milk or more
Cook sausage, crumbled, and onion together.
Mix eggs, cheeses, and milk in a large bowl.
Add mushrooms to cheese.
Add in sausage.
Stir all together and determine if you need to add a bit more milk.
Pour into shell.
Bake at 350 degrees for 35-40 minutes until center is set and pie is golden.
Serve warm, cold, or reheated.
You can alter this by using spinach, omitting sausage, and adding salt, pepper, and some grated
Parmesan cheese.
This is a dense, cheesy quiche with a flavor reminiscent of pizza. It is best served with a green or fruit salad and a light dessert. This is a very old quiche recipe given to me by a friend in Alabama way back in 1978, and she'd been making it for years.
Wish I had some right now!!
Jan in VA
1 large deep-dish pie shell pre-baked
about 1/4 lb. Jimmy Dean SAGE-flavored bulk sausage (I use a bit more than this)
about 4 slices of onion, minced
1/2 pound sliced mushrooms (I use a bit less than this)
2 large eggs, beaten
1+1/2 cup grated Swiss cheese
1/2 cup grated Cheddar cheese
1/2 cup of milk or more
Cook sausage, crumbled, and onion together.
Mix eggs, cheeses, and milk in a large bowl.
Add mushrooms to cheese.
Add in sausage.
Stir all together and determine if you need to add a bit more milk.
Pour into shell.
Bake at 350 degrees for 35-40 minutes until center is set and pie is golden.
Serve warm, cold, or reheated.
You can alter this by using spinach, omitting sausage, and adding salt, pepper, and some grated
Parmesan cheese.
This is a dense, cheesy quiche with a flavor reminiscent of pizza. It is best served with a green or fruit salad and a light dessert. This is a very old quiche recipe given to me by a friend in Alabama way back in 1978, and she'd been making it for years.
Wish I had some right now!!
Jan in VA
03-31-2016, 08:48 PM
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Join Date: Aug 2010
Location: Piedmont Virginia in the Foothills of the Blue Ridge Mtns.
Posts: 8,562
Originally Posted by lydcnnr
Thank you. I see it for Saturday morning breakfast
Lydia
Lydia
Jan in VA
04-01-2016, 08:29 AM
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Location: Piedmont Virginia in the Foothills of the Blue Ridge Mtns.
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v
I buy a frozen crust and bake it BEFORE putting the ingredients into the pie shell. Putting very wet ingredients in when it is unbaked makes the crust all goopy.
Jan in VA
Originally Posted by bneuen
Sounds yummy.
I have a question about the crust... Does it mean you should pre-bake your crust or is it an unbaked crust that gets baked with the other ingredients? Thanks for the clarification.
I have a question about the crust... Does it mean you should pre-bake your crust or is it an unbaked crust that gets baked with the other ingredients? Thanks for the clarification.
Jan in VA
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