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    You are in: Home / Recipes / Sausage, Onion and Portabella Mushroom Quiche Recipe
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    Sausage, Onion and Portabella Mushroom Quiche

    Sausage, Onion and Portabella Mushroom Quiche. Photo by Baby Kato

    1/5 Photos of Sausage, Onion and Portabella Mushroom Quiche

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    30 mins

    35 mins

    Diana #2's Note:

    At one time quiche was considered a 'sophisticated' dish, served at well to do luncheons. My how things have changed. Now a regular weekday meal in many homes, quiche may contain ingredients from the exotic to the ordinary. Here's a new version I hope will find a place in your collection. Created for RSC 16.

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    Units: US | Metric


    1. 1
      Preheat oven to 350*. Lightly spray a 9" deep dish pie plate with cooking oil and set aside.
    2. 2
      Mix the corn flake crumbs with the melted butter. Using the back of a spoon, press into the bottom (not the sides) of the pie plate and bake for 5 minutes. Set aside.
    3. 3
      In a medium sized non-stick skillet, fry sausage until cooked and browned. (Mashing with a fork while cooking, will make it crumble nicely.) Drain the sausage on several paper towels, and set aside.
    4. 4
      Wipe the skillet dry using paper towels. Add the mushrooms and onions, and fry until the onions begin to soften. Dry frying will bring out the flavour in both the onions and the mushrooms. Toss with 3/4 cup reserved sausage and sprinkle over the cornflake crust. Top with shredded cheese.
    5. 5
      Mix together eggs, cream, thyme, salt and pepper. Carefully pour this mixture into the pie plate, so as not to disturb the crust. Sprinkle with chives.
    6. 6
      Bake at 350* for 35 minutes or until set and beginning to brown around the edge. Cool for 5 minutes before cutting.

    Ratings & Reviews:

    • on May 30, 2011


      This was one of our favorites from RSC #16. My hubby put this on his "don't you dare lose the recipe" list and awarded 5 stars. I loved the perfect measurements. The amounts listed fit perfectly into my deep dish pie plate. No drippy runovers or the finished quiche too thin after baking so I give high fives for that alone! The quiche itself is wonderful; light & fluffy and full of flavor. My DH enjoyed the conrflake crust, but I personally found it too bready. I will use a pie crust, but will be using this recipe again & again. Thank you for sharing your recipe & good luck in the contest! :-)

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    • on June 27, 2012


      I've been making these up several at a time, baking them, then freezing them and they reheat wonderfully to serve for quick and easy make ahead breakfasts (or any meal). We use them when we have overnight guests a lot! And nobody believes that I made them, they are so good! We are going camping this weekend and Im going to try to alter it to make it a delicious scramble, since we don't have an oven in our pop up!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 30, 2011


      I really enjoy making quiche, and this one is exceptional. It is so flavorful and the cornflake crust is wonderful! I absolutely love all of the ingredients in this. They go together so well. The taste is just delicious. It is definitely a recipe that is going into my Tried and True recipe file.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Sausage, Onion and Portabella Mushroom Quiche

    Serving Size: 1 (109 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 223.8
    Calories from Fat 142
    Total Fat 15.8 g
    Saturated Fat 8.6 g
    Cholesterol 191.5 mg
    Sodium 225.8 mg
    Total Carbohydrate 8.7 g
    Dietary Fiber 0.9 g
    Sugars 2.1 g
    Protein 12.3 g

    The following items or measurements are not included:

    sweet Italian sausage

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