Sausage Onion and Portabella Mushroom Quiche
Rich, savory, and irresistibly comforting, this Sausage Onion and Portabella Mushroom Quiche is the perfect centerpiece for any brunch or dinner table. Featuring a flaky pre-made pie crust filled with layers of browned sausage, caramelized onions, and tender portabella mushrooms, this quiche is elevated by a creamy custard infused with Gruyere cheese, dried thyme, and garlic powder. The combination of mild or spicy sausage with earthy mushrooms creates a depth of flavor that's both hearty and elegant. Ready in just over an hour, this easy-to-make quiche is as versatile as it is delicious—ideal for entertaining or meal prepping. Serve it warm or at room temperature for a dish that’s guaranteed to impress every time!
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Recipe Information
Ingredients
- 1 piece pre-made pie crust
- 8 ounces mild or spicy ground sausage
- 6 ounces portabella mushrooms
- 1 medium yellow onion
- 1 tablespoon olive oil
- 5 large eggs
- 1 cup heavy cream
- 0.5 cup whole milk
- 1 cup shredded Gruyere cheese
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Place the pre-made pie crust into a 9-inch pie dish and crimp the edges. Set aside.
In a medium skillet over medium heat, cook the ground sausage until browned and cooked through, about 6-8 minutes. Drain any excess grease and transfer the sausage to a plate lined with paper towels.
Thinly slice the yellow onion and chop the portabella mushrooms into small pieces.
In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions and cook, stirring occasionally, until they soften and start to caramelize, about 8 minutes.
Add the portabella mushrooms to the skillet with the onions. Cook for an additional 5-7 minutes, or until the mushrooms release their moisture and become tender. Remove from heat.
In a large mixing bowl, whisk together the eggs, heavy cream, and whole milk until smooth. Stir in the garlic powder, dried thyme, salt, and black pepper.
Sprinkle the shredded Gruyere cheese evenly over the bottom of the pie crust. Then layer the cooked sausage, caramelized onions, and mushrooms over the cheese.
Carefully pour the egg mixture over the sausage and vegetables, ensuring everything is covered and evenly distributed.
Bake the quiche in the preheated oven for 35-40 minutes, or until the egg custard is set and the top is lightly golden brown.
Allow the quiche to cool for 5-10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 713 mg | 31% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.7 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 230 mg | 18% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 320 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
