Sausage mushroom quiche

    50 min

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

    10 people made this

    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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    Reviews & ratings
    Average global rating:

    Reviews in English (139)


    This exceeded my expectations. Absolutely delicious, and also great cold for lunch boxes. I had to improvise on types of cheese as I didn't have mild cheddar, so used a mixture of extra mature cheddar and Romano pecorino cheese and just used less of it. Would definitely make again!  -  01 Mar 2017


    Wonderful recipe. Only used half pound sausage, which was more then enough. Also, added a bit of finely diced onion and 4-5 drops of hot sauce. Needed two 9" pie crusts or one 10" deep dish pie crust. I've since made this twice and the second time I pre-baked the crust for 10-15 min. The crust came out more flaky with out a soggy bottom.  -  13 Jun 2006  (Review from Allrecipes US | Canada)


    The Recipe exceeded my expectations! I was looking for something easy to make for breakfast for a group of friends when I came accross this recipe. I had never made a quiche before but I gave it a shot. Everyone raved and said it was delicious. Even my friends 9 year old daughter who is a very pickey eater and didn't even want to try it thought it was great and came back for 2nds. I followed the recipe pretty closly except that I salted the egg mixture and added some Italian Seasoning. This is one that I'm sure I'll use again and again.  -  03 Dec 2007  (Review from Allrecipes US | Canada)