Sausage Mushroom And Spinach Quiche Recipes

SPINACH MUSHROOM QUICHE

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a large skillet over medium heat. When the oil is hot, add the mushrooms, garlic and thyme. Cook, stirring occasionally, until the mushrooms have browned, 5 to 6 minutes. Season with a pinch of salt and pepper. Remove the skillet from the heat.
• Press the pie crust into a deep, 9-inch tart pan with a removeable bottom (or a deep-dish pie pan). Layer the mushrooms and spinach into the crust and top with the cheese.
• Whisk together the half-and-half, eggs and a good pinch of salt and pepper in a large bowl. Pour the egg mixture into the crust.
• Place the pan on a rimmed baking sheet. Lightly cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. Let the quiche sit for 10 to 15 minutes, then remove from the pan, slice and serve.

SAUSAGE MUSHROOM QUICHE

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.

TRANSFORMED SPINACH MUSHROOM QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Fit pie crust into a 9-inch pie dish.
• Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in a bowl.
• Gently combine spinach, mushrooms, onion, and feta cheese in a separate bowl. Spread spinach-mushroom mixture in the prepared pie dish; top with half the Swiss cheese.
• Pour egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs; top the quiche with remaining Swiss cheese. Place quiche on a baking sheet.
• Bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.

SAUSAGE MUSHROOM QUICHE

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.

SAUSAGE & VEGGIE QUICHE RECIPE BY TASTY

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!

EASY SPINACH, SAUSAGE, MUSHROOM, CHEESE QUICHE

Steps:

• Bake Pie Crust According to package directions. Preheat oven to 375 degrees
• Chop Onion, slice Garlic.Cook Sausage.
• Add Onions and Garlic to Sausage. Sauté Onion and Garlic until the onion starts to soften
• Add Mushrooms. Cook mushrooms until they start to breakdown and get soft. Add the Sherry. Cook for one additional minute
• Add Spinach and Kale. Cook until the spinach cooks down. About 2 to 3 minutes
• The Spinach/Kale will cook way down. Or if using frozen spinach cook until it is heated through
• Add 1/2 of the Sausage mixture/Mushroom mixture to each pie shell or to the baking dishs. If making this crustless remember to spray the pan with cooking oil. We used Pam Butter spray
• Sprinkle the cheese on top of the sausage mixture
• Whisk the eggs and milk together
• Pour the eggs over the sausage mixture
• If crustless pour into baking dish
• Place in 375° preheated oven
• Bake for 40 to 50 minutes. Bake until Golden Brown on top. The Crustless quiche will cook faster.
• Enjoy!!!!

MINI SAUSAGE AND MUSHROOM QUICHES

Steps:

• Set oven to 325 degrees (oven rack set to second-lowest position).
• Generously spray 12 regular-size muffin tins with cooking spray.
• Heat oil in a large skillet over medium heat.
• Add in the sausage meat and cayenne pepper (if using) and cook breaking up meat with a spoon into very small pieces; cook for about 10 minutes or until the meat is browned, transfer to a large bowl.
• Add in butter to the skillet; add in sliced mushrooms and cook for about 7-10 minutes or until browned; remove the mushrooms to the bowl; cool then chop into small pieces and add to the bowl with the cooked sausage meat.
• Add in the Swiss cheese and Parmesan cheese, finely chopped green onion, black pepper and seasoned salt to the sausage/cheese mixture; mix to combine.
• In a bowl whisk eggs, egg whites and half and half cream together until blended.
• Divide the egg mixture between each muffin tin.
• Sprinkle about 2 tablespoons sausage mixture on top of the egg mixture.
• Bake for about 25 minutes or until the tops are just beginning to brown.
• Let cool for 5 minutes in the tins.
• Place a rack on top of the pan, then flip it over and turn the quiches out onto the rack.
• Turn upright and let cool.

SAUSAGE AND SPINACH QUICHE

Steps:

• Cook sausage till browned, breaking it up as you go, drain on paper towels and set aside.
• Thaw spinach in microwave or if you are cooking fresh you will need almost double. I like the finely chopped that is in a box for 1.00.
• Get out your pie crusts and line the bottoms with half the spinach, and sausage each.
• In a larger bowl combine all of the cheese but a handful, the eggs, half and half, salt, and pepper.
• Pour half of the mixture into each shell and sprinkle the remaining handful of cheese over both.
• Bake at 350 about 40-45 minutes. You can do a toothpick test, try not to overbake, your eggs won't be as fluffy.
• if your pie crusts are browning too fast you can cover them in foil just not the whole pie, you want a pretty light golden top and the air to make it rise.
• Serve warm. You can make the pies the night before and bake in the morning or they do reheat well. If you are freezing let it cool completely then portion out and wrap each slice individually or wrap the whole thing and freeze.

FENNEL SAUSAGE AND MUSHROOM QUICHE

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.