Imen Dridi This Sausage Mushroom Quiche by Paula Deen boasts button mushrooms, pork sausage, fresh parsley, eggs, half-and-half cream, Parmesan, salt, and an unbaked 9-inch pie crust. With a total time of 60 minutes, it yields 8 servings.
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💗 The Benefits Of Trying This Delicious Mushroom Quiche Recipe:
- Rich flavors: Sausage and mushrooms create a hearty, savory taste.
- Easy prep: Simple steps for a delicious homemade quiche.
- Versatile: Perfect for breakfast, brunch, or a satisfying dinner.
- Crowd-pleaser: Impresses guests with its flavorful, comforting appeal.
❓ What Is Paula Deen Sausage Mushroom Quiche?
Paula Deen’s Sausage Mushroom Quiche is a savory pie filled with small button mushrooms, ground pork breakfast sausage, fresh parsley, eggs, half-and-half cream, Parmesan cheese, and a buttery pie crust. It’s a flavorful delight, boasting a creamy texture with rich, earthy tastes from the mushrooms and a comforting, hearty essence from the sausage.
🍄 Paula Deen Sausage Mushroom Quiche Ingredients
- 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
🥧 How To Make Paula Deen Sausage Mushroom Quiche
- Preheat the oven to 400°F (200°C).
- Prepare the mushrooms by cutting off the stems and halving them if they’re large.
- Crumble the sausage in a large skillet, add the mushrooms, and cook on medium-high heat until the meat and mushrooms are lightly browned and all the liquid from the mushrooms has evaporated. Then, drain off the grease and add the parsley.
- In a large bowl, beat the eggs, then add the cream, cheese, and salt. Pour this mixture into the mushroom and sausage mixture, blending well. Then pour the whole mixture into the pie shell.
- Bake in the preheated oven for 25 to 30 minutes, until the crust is well browned and the filling is set. Let it stand for 10 minutes before serving.
💭 Recipe Tips
- Ensure mushrooms are dry to avoid excess moisture in the quiche.
- Balance spices adjust sausage seasoning to avoid overpowering flavors.
- Opt for a thicker crust to support the hearty filling.
- Use half-and-half for a creamy texture without overwhelming richness.
- Pre-cook sausage to prevent a greasy quiche bottom.Recipe Tips
🥗 What To Serve With Sausage Mushroom Quiche?
Pair it with a fresh salad, roasted vegetables, or a side of fruit for a balanced meal crisp greens, steamed asparagus, or sliced melon complement the quiche’s flavors perfectly.
🎚 How To Store Leftovers Sausage Mushroom Quiche?
- In The Fridge. Store Leftovers Sausage Mushroom Quiche in airtight container in fridge for up to 3 days.
- In The Freezer. To freeze Leftovers Sausage Mushroom Quiche wrap slices tightly, store up to 1 month.
🥵 How To Reheat Leftovers Sausage Mushroom Quiche?
- In The Microwave: Place a slice of Leftovers Sausage Mushroom Quiche on a microwave-safe plate, heat on medium for 30-60 seconds.
- In The Oven: Wrap slices of Leftovers Sausage Mushroom Quiche in foil, bake at 350°F for 10-15 minutes.
FAQs
What’s The Best Way To Prevent A Soggy Crust In This Quiche?
The best way to prevent a soggy crust in quiche is to blind bake the crust before adding the filling.
How Do You Know When The Quiche Is Fully Cooked?
You know the quiche is fully cooked when the center is set and the top is golden brown.
Can You Add Other Vegetables To This Quiche Without Affecting The Taste?
Yes, you can add other vegetables to quiche without affecting the taste, but make sure to cook them beforehand to remove excess moisture.
How Do You Prevent The Eggs From Overcooking While Baking?
To prevent the eggs from overcooking while baking, you can cover the quiche with foil for part of the baking time or reduce the oven temperature slightly.
Paula Deen Sausage Mushroom Quiche Nutrition Facts
Amount Per Serving
- Calories: 500 calories
- Fat: 40 grams
- Saturated Fat: 15 grams
- Cholesterol: 200 milligrams
- Carbohydrates: 30 grams
- Protein: 20 grams
- Sodium: 800 milligrams
Paula Deen Sausage Mushroom Quiche
Description
This Sausage Mushroom Quiche by Paula Deen boasts button mushrooms, pork sausage, fresh parsley, eggs, half-and-half cream, Parmesan, salt, and an unbaked 9-inch pie crust. With a total time of 60 minutes, it yields 8 servings.
Ingredients
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the mushrooms by cutting off the stems and halving them if they’re large.
- Crumble the sausage in a large skillet, add the mushrooms, and cook on medium-high heat until the meat and mushrooms are lightly browned and all the liquid from the mushrooms has evaporated. Then, drain off the grease and add the parsley.
- In a large bowl, beat the eggs, then add the cream, cheese, and salt. Pour this mixture into the mushroom and sausage mixture, blending well. Then pour the whole mixture into the pie shell.
- Bake in the preheated oven for 25 to 30 minutes, until the crust is well browned and the filling is set. Let it stand for 10 minutes before serving.
Notes
- Ensure mushrooms are dry to avoid excess moisture in the quiche.
Balance spices; adjust sausage seasoning to avoid overpowering flavors.
Opt for a thicker crust to support the hearty filling.
Use half-and-half for a creamy texture without overwhelming richness.
