Sausage mushroom quiche

Sausage mushroom quiche


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About this recipe: A delicious and filling sausage, mushroom and parsley quiche that's great for a weekend lunch.

Valerie Kasper

Serves: 6 

  • 450g small fresh button mushrooms
  • 450g pork sausagemeat
  • 30g freshly chopped parsley
  • 3 eggs
  • 235ml single cream
  • 40g grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1 (23cm) savoury pastry case

Prep:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Preheat oven to 200 C / Gas 6.
  2. Cook the sausagemeat in a large pan. Add the mushrooms, cook on medium-high heat until the pork and mushrooms are lightly browned and all the liquid from the mushrooms has evaporated. Drain off any grease. Add the chopped parsley.
  3. Beat the eggs in a large bowl; add the cream, grated cheese and salt. Pour into the mushroom/sausage mixture; blending well. Pour mixture into the pastry case.
  4. Bake in preheated oven for 25 to 30 minutes, until pastry is golden brown and the filling is set. Let stand 10 minutes before serving.

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