Fennel Sausage And Mushroom Quiche Recipes

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SAUSAGE MUSHROOM QUICHE



Sausage Mushroom Quiche image

One of the best quiches I have ever had. Delicious and filling. Also great for dinner.

Provided by Valerie Kasper

Categories     Breakfast and Brunch     Eggs     Quiche

Time 50m

Yield 6

Number Of Ingredients 8

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

Steps:

  • 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 612.1 calories, Carbohydrate 20.6 g, Cholesterol 166.7 mg, Fat 50.3 g, Fiber 2.8 g, Protein 19.9 g, SaturatedFat 18.6 g, Sodium 1101.3 mg, Sugar 1.8 g

FENNEL SAUSAGE AND MUSHROOM QUICHE



Fennel Sausage and Mushroom Quiche image

I wanted to turn the classic savory flavor of ravioli into a breakfast dish. I knew the taste and texture of the sausage and shrooms would pair well with a hearty pie crust--thus, a quiche was born! Use this pie crust recipe for any sweet or savory dish that needs a crust.

Provided by Waylynn Lucas

Categories     main-dish

Time 3h10m

Yield one 9-inch quiche

Number Of Ingredients 16

2 1/2 cups all-purpose flour
1 1/2 tablespoons sugar
1/2 teaspoon fine sea salt
1 1/4 cups (2 1/2 sticks) unsalted butter, cubed and chilled
2 large eggs
1 1/2 tablespoons unsalted butter
9 ounces ground pork sausage
1 teaspoon fennel seeds, coarsely chopped
3/4 teaspoon fine sea salt
8 cremini mushrooms, coarsely chopped
2 large fresh sage leaves, finely chopped
8 large eggs
1/2 cup whole milk
1/2 cup heavy cream
Pinch of freshly ground black pepper
3/4 cup grated Comte cheese (can substitute Parmesan or even a sharp aged white Cheddar)

Steps:

  • To make the pie crust: In a food processor (or a large bowl, if mixing by hand), combine the flour, sugar, and salt. Pulse once or twice to combine. Add the butter and pulse until it is broken down into pea-size pieces. (If mixing by hand, get in there with your hands and work the butter into the flour.)
  • Add the eggs and pulse (or stir by hand) until combined. The dough may still seem dry and not entirely together--that's okay. Dump it out onto a piece of plastic wrap. Bring the dough together into a ball and flatten it into a disc on the plastic wrap; it should come together as you do, but if it is still too dry, add a teaspoon or two of very cold water. Wrap the dough tightly and refrigerate for at least 1 hour.
  • Preheat the oven to 375 degrees F.
  • On a well-floured work surface, roll out the dough into a round just under 1/4 inch thick. Line a 9-inch pie pan with the dough (see Chef's Note). Cut the excess dough from the edge and then crimp the edge and fold it up. With a fork, gently poke the bottom of the dough all over. Chill the dough lined pie pan for 10 minutes. Line the dough with a large piece of parchment paper and fill it with dried beans or pie weights. Bake for 15 to 20 minutes, until it starts getting golden and is almost fully cooked. Remove the parchment and beans or weights and bake for 10 minutes more, or until just lightly golden all over and fully baked. Transfer to a wire rack; keep the oven on.
  • To make the quiche: In a large skillet, melt 1 tablespoon of the butter over medium to high heat. Add the sausage, fennel seeds, and 1/2 teaspoon salt and cook until the sausage is almost fully cooked, 8 to 10 minutes. Add the mushrooms and remaining 1/2 tablespoon butter and cook until the mushrooms begin to soften and the sausage is fully cooked all the way through, about 5 minutes. Add the sage, stir to combine, and turn off the heat.
  • In a medium bowl, whisk the eggs well until frothy. Add the milk, cream, pepper, and remaining 1/4 teaspoon of the salt and whisk again. Add the cheese and stir to combine. Set aside.
  • Pour the sausage-mushroom mixture into the baked pie crust and spread it evenly. Pour the milk mixture evenly over the sausage and mushrooms.
  • Bake the quiche for 35 to 45 minutes, then cover it with foil and bake for 10 to 15 minutes more, until the center is jiggly but set.
  • Let the quiche cool, then slice and enjoy. The quiche will keep, covered, in the fridge for up to 3 days. Reheat it in the oven or microwave.

SAUSAGE AND FENNEL CASSEROLE



sausage and fennel casserole image

An Italian country recipe - great help yourself food for friends and family

Provided by susiepet

Time 1h

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Halve onions and slice thinly
  • Fry gently in a splash of oil with the fennel seeds and crushed garlic for 5 mins
  • Add pricked sausages - I like to twist my sausages in the middle so each one becomes two smalled fatter ones!
  • The idea is to brown the sausages all over whilst they absorb some of the flavour of the fennel etc
  • Peel and slice the potatoes into long wedges
  • Add potatoes, zest and juice of 2 lemons and a cupful of water, stir to coat - don't be tempted to add too much water at this stage, add 1/2 teaspoon salt
  • Transfer to casserole if necessary (I use a cast iron one that goes on the hob too) and cook at 180C(fan) 200C(standard)gas6 for about 45 mins. Check occasionally and stir gently to get all potatoes in liquid - add a bit more if needed.
  • Once potatoes are tender adjust seasoning, stir in parsley if needed and serve with green salad or veg of choice

SAUSAGE MUSHROOM QUICHE



Sausage Mushroom Quiche image

"I created this tasty pie to get our family to eat a filling breakfast," explains Shirley Biel of Tallahassee, Florida. A prepared pastry crust, Italian sausage and vegetables make this all-in-one meal a great way to start any day.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 11

1/2 pound bulk Italian sausage, cooked and drained
1 cup shredded Swiss cheese
1 can (4 ounces) mushroom stems and pieces, drained
1/4 cup finely chopped green pepper
1 tablespoon dried minced onion
1 frozen deep-dish pastry shell (9 inches)
5 large eggs
3/4 cup half-and-half cream
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large bowl, combine the sausage, cheese, mushrooms, green pepper and onion; sprinkle into pastry shell. In a small bowl, combine the eggs, cream, mustard, salt and pepper; pour over sausage mixture., Bake at 375° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts :

ITALIAN SAUSAGE QUICHE



Italian Sausage Quiche image

This popular quiche recipe is made with mild Italian sausage, made especially for us by our local butcher. For the best flavor, choose sausage that is not too heavily spiced. -Lee Ann Miller, Millersburg, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 14

Dough for single-crust pie
1 pound bulk Italian sausage
1/4 cup chopped onion
1/4 cup chopped green pepper
4 teaspoons chopped seeded jalapeno pepper
1 cup shredded sharp cheddar cheese
3 large eggs, room temperature
1 cup heavy whipping cream
1 teaspoon minced fresh parsley
1 teaspoon minced fresh basil
1/4 teaspoon pepper
1/8 teaspoon salt
Dash garlic powder
Dash cayenne pepper

Steps:

  • Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large skillet, cook sausage, onion, green pepper and jalapeno over medium heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Spoon into crust and sprinkle with cheese., In a large bowl, whisk remaining ingredients; pour over cheese. Bake until a knife inserted in center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

Nutrition Facts : Calories 528 calories, Fat 42g fat (21g saturated fat), Cholesterol 217mg cholesterol, Sodium 702mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 0 fiber), Protein 17g protein.

FETTUCCINE WITH FENNEL AND SPICY SAUSAGE



Fettuccine with Fennel and Spicy Sausage image

Spicy Italian sausage and sweet fennel are smothered in a delicious crushed tomato-basil sauce. Top the fettuccine, and bring on the Parmesan!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 5

Number Of Ingredients 9

8 oz uncooked fettuccine
1/2 lb bulk spicy Italian pork sausage
2 tablespoons olive or vegetable oil
1 medium sweet onion, cut into thin wedges
1 medium fennel bulb, cut into thin wedges
1 medium yellow or red bell pepper, cut into thin strips
2 cloves garlic, finely chopped
1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
1/2 cup shredded fresh Parmesan cheese

Steps:

  • Cook and drain pasta as directed on box. Return to saucepan; keep warm.
  • Meanwhile, in 12-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Drain; remove sausage from skillet.
  • In same skillet, heat oil over medium heat. Cook onion, fennel, bell pepper and garlic in oil 3 to 4 minutes, stirring constantly, until vegetables are crisp-tender.
  • Add tomatoes and cooked sausage to vegetables. Heat to boiling. Reduce heat; simmer about 10 minutes, stirring occasionally, until slightly thickened. Stir in pasta; heat until hot. Sprinkle individual servings with cheese.

Nutrition Facts : Calories 420, Carbohydrate 44 g, Cholesterol 75 mg, Fat 1/2, Fiber 5 g, Protein 19 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 8 g, TransFat 0 g

SAUSAGE & VEGGIE QUICHE RECIPE BY TASTY



Sausage & Veggie Quiche Recipe by Tasty image

Here's what you need: chicken sausage, onion, mushroom, fresh spinach, salt, black pepper, eggs, milk, premade pie crust, parmesan cheese

Provided by Jordan Kenna

Categories     Dinner

Yield 6 servings

Number Of Ingredients 10

½ lb chicken sausage
½ cup onion, chopped
½ cup mushroom, chopped
4 oz fresh spinach, chopped
½ teaspoon salt
½ teaspoon black pepper
6 eggs
1 cup milk
1 premade pie crust, thawed
parmesan cheese, grated

Steps:

  • Cook sausage over medium-high until lightly browned, about 5-7 minutes, being sure to break up the meat into a fine mince.
  • Remove cooked sausage from pan and wipe away excess fat with a paper towel.
  • Add onion and sauté until softened and translucent, about 2 to 3 minutes. Add mushrooms, salt, and pepper and continue to cook for an additional 2-3 minutes.
  • Add chopped spinach and cook until wilted and no extra liquid has accumulated in the bottom of the pan.
  • NOTE: Do your best to use the excessive moisture of the spinach and mushrooms to deglaze the bottom of the pan, scraping away any browned bits from cooking the sausage earlier.
  • Preheat oven to 350˚F (180˚C).
  • Once cooked, remove the spinach and mushroom mixture from the pan and combine it with the reserved cooked sausage. Stir to mix evenly.
  • Combine eggs and milk. Lightly whisk until just combined.
  • Add sausage and spinach mixture to the bottom of a prepared 9-inch (23cm) pie crust, making sure to spread it evenly.
  • Pour in beaten eggs to fill the rest of the pie crust and top with a generous sprinkle of parmesan cheese.
  • Bake at 350˚F (180˚C) for 25 minutes or until the eggs are set and the top is lightly browned. Allow to cool for 10 minutes before slicing and serving.
  • Enjoy!

Nutrition Facts : Calories 324 calories, Carbohydrate 21 grams, Fat 18 grams, Fiber 1 gram, Protein 18 grams, Sugar 4 grams

FENNEL MUSHROOM SKILLET



Fennel Mushroom Skillet image

Make and share this Fennel Mushroom Skillet recipe from Food.com.

Provided by Parsley

Categories     Onions

Time 22m

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 large fennel bulb
1 large sweet onion, cut in half and sliced into thin wedges
16 ounces fresh mushrooms, sliced
3 garlic cloves, minced
1 tablespoon white wine
2 teaspoons light soy sauce
1/4-1/2 teaspoon coarse salt
1/4 teaspoon pepper

Steps:

  • Wash and trim fennel bulb. Slice into thin wedges. If desired, save some feathery tops for garnish.
  • In a large skillet over med-high heat, melt butter. Add fennel, onions, white wine and soy sauce. Saute on med-high heat for about 2 minutes.
  • Add mushrooms, garlic, salt and pepper. Continue to cook, stirring often, for an additional 7-9 minutes or until veggies are crisp-tender, or tenderness of your liking.

Nutrition Facts : Calories 60.8, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 197.9, Carbohydrate 6.8, Fiber 1.9, Sugar 1.9, Protein 2.7

FENNEL AND SWISS CHEESE QUICHE



Fennel and Swiss Cheese Quiche image

Make and share this Fennel and Swiss Cheese Quiche recipe from Food.com.

Provided by Claudia A.

Categories     Breakfast

Time 1h22m

Yield 8 pieces, 8 serving(s)

Number Of Ingredients 18

1 1/4 cups whole wheat pastry flour
1/4 teaspoon salt
1/4 teaspoon sugar
3 tablespoons canola oil
1 tablespoon cold unsalted butter or 1 tablespoon margarine, cut into small pieces
3 tablespoons ice water
1 cup thinly sliced fennel bulb
1 cup chopped scallion
4 egg whites
2 eggs
1 cup evaporated skim milk
1/2 cup skim milk
1 1/2 teaspoons Dijon mustard
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/2 cup shredded reduced-fat swiss cheese
1 tablespoon grated parmesan cheese
1 pinch paprika

Steps:

  • To make the crust: Preheat the oven to 425°F. Coat a 9" pie plate with no-stick spray.
  • In a large bowl or food processor, combine the flour, salt, and sugar. Blend with a pastry blender or process briefly to mix. Add the oil and butter or margarine and stir or process until the mixture resembles fine meal. While stirring constantly or with the motor of the food processor running, add the water, 1 tablespoon at a time, and stir or process for about 30 seconds, or until the dough barely comes together. Transfer to a counter and pat the dough into a flattened disk.
  • Place the dough between 2 sheets of wax paper and roll out to an 11" circle. Remove the top sheet and invert the dough into the prepared pie plate. Remove the remaining sheet of wax paper and fit the dough into the plate. Use a fork to poke holes in the bottom and sides of the dough. Line the dough with a piece of foil and top it with a layer of pie weights or dried rice or beans.
  • Bake for 10 minutes, remove the weights and foil, and bake for 3 to 5 minutes, or until the dough is dry but has not begun to brown.
  • To make the filling: Coat a medium no-stick skillet with no stick spray and place over medium heat. Add the fennel and cook for 5 minutes, or until soft. Add the scallions and cook for 2 minutes. In a medium bowl, whisk together the egg whites, eggs, evaporated milk, skim milk, mustard, nutmeg, and pepper.
  • Sprinkle the fennel mixture over the bottom of the baked pie shell and top with the Swiss. Pour in the egg mixture and sprinkle the top with the Parmesan and paprika. Bake for 30 to 35 minutes, or until a knife inserted in the center comes out clean. Transfer to a wire rack and let cool for 5 to 10 minutes before serving.
  • Calories: 256kcal, Carb 24G, Fiber 3G, Fat 12G, Protein 14G.

Nutrition Facts : Calories 206.7, Fat 9.2, SaturatedFat 2.2, Cholesterol 55.3, Sodium 213.8, Carbohydrate 20.5, Fiber 2.7, Sugar 4.4, Protein 11.9

'NO CRUST' SAUSAGE AND MUSHROOM QUICHE



'No Crust' Sausage and Mushroom Quiche image

Sausage, spinach and Swiss cheese are baked into a beautiful quiche. Great for brunch or even a light dinner.

Provided by Allrecipes Member

Time 1h

Yield 8

Number Of Ingredients 10

1 (16 ounce) package frozen turkey sausage, thawed
1 medium onion, chopped
1 (4.5 ounce) jar mushrooms, sliced
¼ teaspoon dried oregano leaves
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 ½ cups shredded Swiss cheese*
8 large eggs eggs**
1 ¼ cups milk***
½ cup pancake mix with buttermilk
1 teaspoon Morton® Nature's Seasons® Seasoning Blend

Steps:

  • Warm a 12-inch skillet over medium high heat. Add sausage, 1 medium chopped onion and sliced mushrooms and oregano. Stir frequently with spoon to break up sausage. Cook until sausage is brown and onion is tender. Remove from heat. Stir in spinach and shredded cheese; reserve. In large bowl, beat together eggs, milk, pancake mix and Nature's Seasons® seasoning blend until smooth. Spoon sausage mixture into greased 11x7-inch baking dish. Pour egg mixture over top.
  • Bake at 375 degrees F, 35 to 40 minutes or until knife inserted in center comes out clean.
  • Serve with warm tomato focaccia bread and fresh orange slices.

Nutrition Facts : Calories 407 calories, Carbohydrate 14.6 g, Cholesterol 274 mg, Fat 24.5 g, Fiber 1.7 g, Protein 32.9 g, SaturatedFat 11.8 g, Sodium 1048.5 mg, Sugar 3.9 g

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OATMEAL BUNS_ "FENNEL MEAT STUFFING_ SAUSAGE AND MUSHROOM …
Finely chop the fennel, chop the large meat, add cornstarch five-spice powder and salt, mix well, mix the meat and fennel into a filling 4. Chop the sausage and shiitake mushrooms, add cornstarch and mix well to form a filling
From simplechinesefood.com
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LEEK, MUSHROOM AND SAUSAGE QUICHE - DOM IN THE KITCHEN
2021-02-08 Wrap in cling film and pop in the fridge for at least 30 minutes. in a large pan gently melt a generous amount of butter with a little olive oil and add the mushrooms and sausages and gently sauté until golden brown, remove and set aside. To the same pan, add the onions and leeks and saute them till they begin to soften, then add the garlic ...
From dominthekitchen.com
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SAUSAGE, LEEK, AND MUSHROOM FRITTATA | BREAKING BREAD WITH ASHLEY
2018-02-19 Let leeks and mushrooms cool down while you prepare the eggs. In medium bowl, whisk the eggs until slightly frothy. Season the eggs with salt, pepper, and fresh thyme leaves if desired. Once leeks, mushrooms, and sausage have cooled to room temp, add them into the egg mixture along with cheese. Stir until combined.
From breakingbreadwithashley.com
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SAUSAGE AND MUSHROOM QUICHE - PLAIN.RECIPES
Crumble sausage in large skillet. Add mushrooms. Cook over high; heat; about; 15 minutes, stirring frequently, until meat and mushrooms; are lightly browned and liquid from mushrooms has evaporated. Drain off excess grease. Add parsley. Beat eggs with cream and cheese. Blend into mushroom mixture; stir; in salt. Pour mixture into pastry. Bake ...
From plain.recipes
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Top Asked Questions

How to cook fennel and mushrooms in a pan?
In a large cold skillet, combine the oil, the garlic and the onion. Set heat to medium and saute for a few minutes. When the skillet is fragrant, add the fennel and mushrooms. Saute, stirring occasionally, until the vegetables are tender crisp and the mushrooms are softened, about 10 minutes. Enjoy!
How to cook Italian sausage with mushrooms and eggs?
Preheat oven to 400 degrees F (200 degrees C). 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. In a large bowl, beat the eggs, adding the cream, cheese and salt.
How to cook fennel parmesan for pasta?
Spread sauce on top and cover with mozzarella cheese. Top with fennel, onion, sausage, and garlic slices. Bake in the preheated oven until cheese is melted, 15 to 17 minutes. Garnish with chopped fennel fronds.
How to cook fennel on pizza?
Transfer to a pizza pan or clean baking sheet. Spread sauce on top and cover with mozzarella cheese. Top with fennel, onion, sausage, and garlic slices. Bake in the preheated oven until cheese is melted, 15 to 17 minutes. Garnish with chopped fennel fronds.

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