Sausage, Onion and Portabella Mushroom Quiche

READY IN: 1hr 5mins
Recipe by Diana 2

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.

Top Review by Susie D

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! :-)

Ingredients Nutrition

Directions

  1. Preheat oven to 350*. Lightly spray a 9" deep dish pie plate with cooking oil and set aside.
  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. 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. 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. 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. Bake at 350* for 35 minutes or until set and beginning to brown around the edge. Cool for 5 minutes before cutting.

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