Sausage Mushroom Quiche

Sausage Mushroom Quiche

Valerie Kasper 3

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


50 m servings 612 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 612 kcal
  • 31%
  • Fat:
  • 50.3 g
  • 77%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 19.9 g
  • 40%
  • Cholesterol:
  • 167 mg
  • 56%
  • Sodium:
  • 1101 mg
  • 44%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Prepare the mushrooms by snipping off the stems. Cut in half if large.
  2. 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.
  3. 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.
  4. 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.
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  1. 150 Ratings


Wonderful recipe. Only used half pound sausage, which was more then enough. Also, added a bit of finely diced onion and 4-5 drops of hot sauce. Needed two 9" pie crusts or one 10" deep dish pie ...

This was good. I followed the directions completely. Next time I make it I will cut down on the sausage and add more eggs. It was more like a sausage pie than a quiche. I used a deep dish cr...

The Recipe exceeded my expectations! I was looking for something easy to make for breakfast for a group of friends when I came accross this recipe. I had never made a quiche before but I gave it...

This was an excellent quiche! I used fresh basil leaves instead of parsley and swiss cheese instead of parmesean. I also found that I needed two deep dish pie crusts for all of the filling. H...

Sooo good! Made for a light dinner for mom and I. Used turkey sausage (1 lb) and used half cream, half milk to reduce the fat. All of the ingredients fit into one deep dish pie crust, not sur...

This was just okay. I did add some dry onion flakes to the eggs and used 12oz evaporated milk instead of half & half. Also - I added some chopped broccoli to the quiche. I used a deep dish pie c...

A very good quiche lots of flavor for such few ingredients. It was easy to get done when I got home from work and the family enjoyed it very much.

Yum. I had portobello mushrooms on hand which made this even better! Other than that I made pretty much as stated; watching my diet so only had fat-free half and half.

Delicious and easy to make! Just being two of us we had it for dinner one nite and breakfast the next two days. It tastes just as good heated up in the oven (if not better!) Very filling with...