Sausage and Mushroom Quiche

Pallet and Pantry
by Pallet and Pantry
6 Servings
1 hr

Breakfast is definitely my favorite meal of the day. And I especially enjoy the weekends when I have more time to whip up something special. This Sausage and Mushroom Quiche is just one of several quiches we enjoy. When I have the time I will usually make this quiche with a homemade crust, but if not, a store-bought one will do just fine. The rest of the ingredients in this quiche is pretty standard, except fresh dill, which is something totally optional but I think it pairs well with any egg dish. The best part is the crust recipe makes two crusts so you can freeze it and make another quiche whenever your heart (or tummy) desires!

Homemade Pie Crust

Sausage and Mushroom Quiche
Recipe details
  • 6  Servings
  • Prep time: 20 Minutes Cook time: 40 Minutes Total time: 1 hr
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For the Crust
  • 2 cups flour
  • 1 tsp salt
  • 1/2 cup shortening cold
  • 1/2 cup butter cold
  • 1/4 cup cold water
For the Filling
  • 5 eggs beaten
  • 3/4 cup half and half
  • 1/2 lb breakfast sausage
  • 1 cup sliced mushroom
  • 2 scallions chopped
  • 1/2 cup shredded cheese white cheddar
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dill weed (optional)

Preheat oven to 375. Combine ingredients for the pie crust into a food processor or stand mixer. Mix until the dough forms a ball. Cut the dough in half and form two flat discs. Place each in saran wrap and put in the refrigerator for at least an hour.
When the dough is ready- roll out one disc onto a floured surface. (Can freeze the other). Place the dough into a 9-inch pie pan. Crimp edges. Fit a piece of parchment paper in the center of the crust and fill with dried beans or rice. Bake in the oven for 10 minutes.
Remove the crust from the oven. Remove the parchment paper and dried beans or rice. Prick the crust(both bottom and sides) with a fork to allow steam and air bubbles to release. Place the crust back in the oven for 6 minutes.
While the crust is cooling slightly, brown the sausage. Place in a bowl and set aside.
Add the mushrooms to the same pan and saute for 5 minutes.
Add eggs, half and half, salt and pepper, dill, and cheese to a large mixing bowl. Whisk until combined.
Place sausage, mushrooms, and scallions into the bottom of the crust.
Pour in the egg mixture. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
Pallet and Pantry
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