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–+ servings
Overhead view of finished quiche

Sausage, Bacon & Mushroom Quiche

Course: Breakfast, Main Course
Cuisine: American, French, Fusion
Keyword: Bacon, Eggs, Quiche, Sausage
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 8 Servings
Author: Lena B.
Cost: $15
A fluffy egg custard filled with flavorful Italian sausage, bacon, and mushrooms all in a flaky pie crust.
Print Recipe

Equipment

  • Skillet
  • Measuring cups/spoons
  • Mixing bowls
  • Whisk
  • Wooden spoon or rubber spatula

Ingredients

  • 1 9” Deep Dish pie crusts store bought or made from scratch
  • 1-2 Tablespoons extra virgin olive oil or unsalted butter
  • 1 large yellow onion thinly sliced
  • 1 Tablespoon sugar
  • 1/2 lb. spicy Italian sausage removed from casing
  • 3 oz. bacon
  • 4 oz. portobello mushrooms
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • Pinch of red pepper flakes
  • 6 large eggs
  • 1 ½ cup whole milk or heavy cream
  • ½ cup goat cheese
  • ½ cup mozzarella cheese

Instructions

Caramelizing the onions

  • Add oil (or butter) to a small saucepan over medium-low. Cook thinly sliced onions for 15-20 minutes, stirring occasionally to keep them from sticking and burning.

Preparing other ingredients

  • Heat a pan to medium heat and cook bacon for 4-5 minutes or until it reaches the desired level of doneness. Next, add the sausage and break up into small pieces. Cook until there is no pink left. Drain the pan of all but 1 tablespoon of grease. Add chopped mushrooms and cook for 1-2 minutes then remove from the pan. Set all ingredients aside to drain.

Assembling the quiche

  • Create a single layer of bacon in the bottom of the pie crust. Add caramelized onions on top, then mushrooms, kale, sausage. Repeat with any remaining ingredients. Pour custard into pie tin. Top with goat cheese and mozzarella cheese.

Baking the quiche

  • Bake for 35 minutes at 350° covered with foil then remove the foil and bake for 15-20 more minutes or until eggs have completely set and cheese has melted/browned to your liking.

Notes

  • Either plain, unsweetened almond milk, coconut milk, or half-and-half, can be substituted for the milk/heavy cream in this recipe
  • If the crust appears to be browning too quickly, cover with thin strips of aluminum foil all around the edge of the pie tins