There’s something undeniably comforting about a freshly baked quiche, especially when it’s packed with the hearty flavors of sausage and mushrooms. This sausage and mushroom quiche is the kind of dish that works for breakfast, brunch, or dinner — and it’s perfect when you want something warm and satisfying with minimal fuss. With a flaky crust, savory filling, and the perfect balance of texture and flavor, this recipe is a standout whether you're cooking for yourself or whipping up a cheap dinner for a family. Plus, it’s a great way to use sausage in a dish that feels elegant but is incredibly easy to throw together.
Whether you're a fan of classic Italian sausage recipes for dinner or looking for more sausage dinner ideas to break your weeknight rut, this quiche fits the bill. It combines the richness of eggs and cream with the earthy goodness of mushrooms and the meaty punch of sausage — making it one of those sausage meals you’ll want on repeat, especially when cold weather dinner ideas are top of mind.
Sausage and Mushroom Quiche
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Appetizer, Breakfast, Brunch, Lunch, Main Course
Cuisine French
9-inch pie dish A standard glass or ceramic dish works best for even baking.
Skillet For browning the sausage and sautéing mushrooms.
Mixing bowl To whisk the eggs and cream.
Whisk Essential for combining the custard mixture.
Measuring cups and spoons
Oven Preheated to 375°F for baking.
For the crust
- 1 store-bought or homemade 9-inch pie crust pre-baked for 10 minutes
For the filling
- 1 tablespoon olive oil
- 1/2 pound Italian sausage casing removed (or use ground sausage of your choice)
- 1/2 cup chopped yellow onion
- 1 1/2 cups sliced cremini or button mushrooms
- 1 garlic clove minced
- 4 large eggs
- 1 cup half-and-half or heavy cream for a richer version
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme or Italian seasoning
- 1 cup shredded Swiss or Gruyère cheese cheddar works too
Optional Add-ins
- A handful of baby spinach roughly chopped
- A dash of hot sauce for heat
- A sprinkle of parmesan on top before baking
Preheat and Prepare
Preheat your oven to 375°F (190°C). If using a store-bought crust, place it in your pie dish and par-bake for 10 minutes. This step prevents a soggy bottom later.
Cook the Sausage
In a large skillet over medium heat, add olive oil. Once hot, crumble in the sausage and cook until browned, breaking it up with a wooden spoon. This step is especially great if you're using Italian sausage or experimenting with beef sausage recipes. Remove sausage and set aside, leaving some fat in the pan.
Sauté the Vegetables
In the same skillet, add chopped onions and cook until translucent, about 3 minutes. Add mushrooms and garlic, cooking until the mushrooms are browned and any moisture has evaporated — about 5–7 minutes. If adding spinach, stir it in during the last minute to wilt.
Whisk the Filling
In a large mixing bowl, whisk together the eggs, half-and-half, salt, pepper, and thyme or Italian seasoning until smooth and frothy.
Layer the Quiche
Evenly spread the sausage and mushroom mixture in the bottom of the pie crust. Sprinkle the shredded cheese over it. Then pour the egg mixture on top, letting it seep into all the nooks and crannies.
Bake
Bake in the preheated oven for 35–40 minutes, or until the center is just set and the top is lightly golden. A knife inserted in the center should come out clean.
Cool and Serve
Let the quiche cool for 10–15 minutes before slicing. This makes it easier to cut and enhances the flavors.
Pairings
This sausage and mushroom quiche is versatile enough to pair with a variety of sides and drinks:
Salads
- A crisp arugula salad with lemon vinaigrette helps balance the richness.
- Try a cold green bean salad or marinated cherry tomatoes in the summer.
Sides
- Roasted potatoes or a small helping of Sheet Pan Dinners like root vegetables work beautifully.
- A bowl of tomato soup or roasted red pepper bisque is a comforting option on chilly days.
Drinks
- For brunch, serve with fresh orange juice, herbal tea, or a light mimosa.
- For dinner, a glass of white wine like Sauvignon Blanc or a light red like Pinot Noir complements the dish well.
FAQs
1. Can I use chicken sausage instead of pork?
Absolutely! Chicken sausage recipes are a great lighter alternative. Choose a savory flavor like roasted garlic or sun-dried tomato for extra depth. Just be sure it's fully cooked before adding to the quiche.
2. What kind of mushrooms work best?
Cremini and button mushrooms are classic, but you can use oyster or shiitake mushrooms for a twist. Just make sure to cook off the moisture so your quiche isn’t watery.
3. Can I use ground sausage instead of links?
Yes, and in fact, sausage recipes using ground meat are great for quiche because it’s easier to spread evenly in the crust. Just brown it thoroughly and drain any excess grease.
4. What if I don’t have a pie crust?
You can make a crustless version — just grease the pie dish well and bake directly. It’s lower in carbs and just as flavorful.
5. How can I store and reheat leftovers?
Let the quiche cool completely, then wrap slices individually or store the whole quiche in the fridge for up to 4 days. Reheat in the oven at 350°F for about 10–15 minutes or microwave single slices for about 1 minute.
