Sausage Mushroom Quiche: A Savory Delight for Any Occasion

Quiche is a versatile and satisfying dish, perfect for breakfast, brunch, lunch, or dinner. Its creamy custard filling, combined with savory ingredients, makes it a crowd-pleaser. This Sausage Mushroom Quiche recipe takes the classic quiche to the next level with the hearty addition of flavorful sausage and earthy mushrooms. The combination is simply irresistible! Whether you’re hosting a gathering or simply looking for a comforting meal, this quiche is sure to impress.

## Why This Recipe Works

* **Flavorful Combination:** The combination of sausage and mushrooms creates a delicious and savory flavor profile that complements the creamy custard filling perfectly.
* **Versatile:** You can easily customize this recipe by adding other vegetables, cheeses, or herbs to suit your taste.
* **Make-Ahead Friendly:** The quiche can be assembled ahead of time and baked later, making it ideal for entertaining.
* **Satisfying:** This quiche is packed with protein and nutrients, making it a filling and satisfying meal.

## Ingredients You’ll Need

**For the Crust:**

* 1 1/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes
* 1/4 cup ice water

**For the Filling:**

* 1 tablespoon olive oil
* 1 pound Italian sausage, casings removed
* 1 medium onion, chopped
* 8 ounces cremini mushrooms, sliced
* 2 cloves garlic, minced
* 1/4 teaspoon dried thyme
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 6 large eggs
* 1 1/2 cups heavy cream
* 1/2 cup shredded Gruyere cheese (or Swiss cheese)
* 2 tablespoons chopped fresh parsley, for garnish (optional)

## Equipment You’ll Need

* 9-inch pie plate or quiche dish
* Mixing bowls
* Pastry blender or food processor
* Rolling pin
* Large skillet
* Whisk

## Step-by-Step Instructions

### Part 1: Making the Crust

1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt.
2. **Cut in the Butter:** Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. You can also use a food processor, pulsing until the mixture resembles coarse crumbs. Be careful not to overmix.
3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Don’t add all the water at once; you may not need it all. The dough should be slightly moist but not sticky.
4. **Form a Disk:** Gently form the dough into a disk. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days). This chilling step is crucial for preventing the crust from shrinking during baking.
5. **Roll Out the Dough:** On a lightly floured surface, roll out the dough into a 12-inch circle.
6. **Transfer to Pie Plate:** Carefully transfer the dough to the pie plate or quiche dish. Gently press the dough into the bottom and up the sides of the dish. Trim any excess dough with a knife or kitchen shears.
7. **Crimp the Edges:** Crimp the edges of the crust to create a decorative border. You can use a fork to press down on the edges or pinch them with your fingers.
8. **Pre-Bake the Crust (Blind Bake):** Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights (or dried beans). This will prevent the crust from puffing up during baking.
9. **Bake:** Bake the crust for 15-20 minutes, or until the edges are lightly golden brown. Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the bottom of the crust is set but not fully browned. This pre-baking step is essential for ensuring a crisp crust.
10. Let cool slightly while you prepare the filling.

### Part 2: Preparing the Filling

1. **Cook the Sausage:** Heat the olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until it is browned and cooked through. Remove the sausage from the skillet and set aside.
2. **Sauté the Vegetables:** In the same skillet, add the chopped onion and sliced mushrooms. Cook until the onion is softened and the mushrooms are tender and have released their moisture, about 5-7 minutes. Add the minced garlic, dried thyme, salt, and pepper. Cook for another minute until fragrant.
3. **Combine Sausage and Vegetables:** Add the cooked sausage back to the skillet with the vegetables. Stir to combine and remove from heat.
4. **Prepare the Custard:** In a large mixing bowl, whisk together the eggs and heavy cream until smooth. Season with a pinch of salt and pepper.
5. **Assemble the Quiche:** Sprinkle the shredded Gruyere cheese evenly over the bottom of the pre-baked crust. Spread the sausage and mushroom mixture over the cheese.
6. **Pour in the Custard:** Carefully pour the custard mixture over the sausage and mushroom filling. Make sure the filling is evenly distributed.

### Part 3: Baking the Quiche

1. **Bake:** Preheat your oven to 350°F (175°C). Bake the quiche for 45-55 minutes, or until the custard is set and the top is lightly golden brown. The center of the quiche should be just set and not jiggly. If the crust starts to brown too quickly, you can loosely cover it with aluminum foil.
2. **Cool:** Remove the quiche from the oven and let it cool for at least 15-20 minutes before slicing and serving. This allows the custard to set further and makes it easier to cut.
3. **Garnish (Optional):** Garnish with chopped fresh parsley before serving, if desired.

## Tips for Success

* **Use Cold Butter:** Cold butter is essential for creating a flaky crust. Make sure your butter is very cold before cutting it into the flour.
* **Don’t Overmix the Dough:** Overmixing the dough will result in a tough crust. Mix until the dough just comes together.
* **Chill the Dough:** Chilling the dough allows the gluten to relax, which will result in a more tender crust.
* **Blind Bake the Crust:** Blind baking the crust prevents it from becoming soggy when the filling is added.
* **Don’t Overfill the Quiche:** Overfilling the quiche can cause the custard to spill over during baking.
* **Bake Until Just Set:** Overbaking the quiche can result in a dry and rubbery custard. Bake until the center is just set.
* **Let Cool Before Slicing:** Letting the quiche cool before slicing allows the custard to set further and makes it easier to cut.

## Variations and Substitutions

* **Cheese:** Experiment with different cheeses, such as cheddar, mozzarella, or provolone. You can also use a combination of cheeses.
* **Vegetables:** Add other vegetables, such as spinach, bell peppers, or zucchini. Sauté the vegetables before adding them to the quiche.
* **Meat:** Substitute the Italian sausage with bacon, ham, or chorizo.
* **Herbs:** Use different herbs, such as rosemary, oregano, or basil.
* **Crustless Quiche:** For a gluten-free option, you can make this quiche without a crust. Simply grease the pie plate and pour the filling directly into it. Reduce the baking time by about 10-15 minutes.
* **Spicy Quiche:** Add a pinch of red pepper flakes to the filling for a spicy kick.
* **Different Mushrooms:** Use a variety of mushrooms, such as shiitake, oyster, or portobello.

## Serving Suggestions

* **Breakfast/Brunch:** Serve with a side of fresh fruit, yogurt, or a green salad.
* **Lunch/Dinner:** Serve with a side of roasted vegetables, a simple salad, or a cup of soup.
* **Appetizer:** Cut the quiche into small squares and serve as an appetizer at a party or gathering.

## Make-Ahead Instructions

* **Crust:** The crust can be made ahead of time and stored in the refrigerator for up to 2 days or in the freezer for up to 1 month. Wrap it tightly in plastic wrap.
* **Filling:** The sausage and mushroom mixture can be prepared ahead of time and stored in the refrigerator for up to 2 days.
* **Assembled Quiche:** The assembled quiche can be stored in the refrigerator for up to 24 hours before baking. Add an additional 5-10 minutes to the baking time if baking from cold.

## Storage Instructions

* **Refrigerate:** Leftover quiche can be stored in the refrigerator for up to 3-4 days. Cover it tightly with plastic wrap or store it in an airtight container.
* **Freeze:** Quiche can be frozen for up to 2-3 months. Wrap it tightly in plastic wrap and then in aluminum foil. To reheat, thaw the quiche in the refrigerator overnight and then bake in a preheated oven at 350°F (175°C) until heated through, about 20-30 minutes.

## Nutritional Information (Approximate)

* Calories: 450-550 per serving (depending on ingredients and serving size)
* Protein: 20-25g
* Fat: 30-40g
* Carbohydrates: 20-25g

## Conclusion

This Sausage Mushroom Quiche is a delightful and satisfying dish that is perfect for any occasion. With its savory flavors, creamy texture, and versatile nature, it is sure to become a family favorite. So, gather your ingredients, follow the steps, and enjoy this delicious quiche with your loved ones!

Enjoy!