70 Ratings
  • 5 Rating Star 51
  • 4 Rating Star 14
  • 3 Rating Star 4
  • 1 Rating Star 1

This recipe came from my mother-in-law. I could literally eat one of these all by myself.

prep:
20 mins
cook:
45 mins
total:
1 hr 15 mins
stand:
10 mins
Servings:
16
Max Servings:
16
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Ingredients

Directions

  • Preheat an oven to 400 degrees F (200 degrees C). Bake pie shells in the preheated oven until edge of crust is golden, about 10 minutes. Set crust aside, and lower the heat to 350 degrees F (175 degrees C).

  • Heat a large skillet over medium-high heat, and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Place the sausage on a towel lined plat,e and discard any excess grease from the pan. Add the mushrooms and butter to the skillet, and cook and stir until the mushrooms are a light golden brown, about 5 minutes. Spread sausage and mushrooms evenly over the bottom of pie crusts.

  • Combine the cream, eggs, flour, butter, lemon juice, salt, and pepper in a medium bowl. Pour into the pastry crust, allowing egg mixture to thoroughly cover the sausage mixture. Sprinkle top with Parmesan cheese.

  • Bake until light and puffy, about 35 minutes. Allow to stand 10 minutes before slicing.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

226.22 calories; 5.4 g protein; 9.63 g carbohydrates; 0.39 g dietary-fiber; 1.11 g sugars; 18.7 g fat; 8.17 g saturated-fat; 63.06 mg cholesterol; 376.26 IU vitamin-a-iu; 2.68 mg niacin-equivalents; 0.08 mg vitamin-b6; 1.16 mg vitamin-c; 20.91 mcg folate; 52.46 mg calcium; 0.75 mg iron; 9.73 mg magnesium; 144.98 mg potassium; 311.83 mg sodium; 0.16 mg thiamin; 168.33 calories-from-fat; 16 percent-of-calories-from-carbs; 73 percent-of-calories-from-fat; 9 percent-of-calories-from-protein; 32 percent-of-calories-from-sat-fat


Reviews (47)

Read All Reviews

Most helpful positive review

Anonymous
12/22/2010
A go to recipe time and time again! Perfect every time! And sooo soo easy! Only makes one deep dish pie though.
(33)

Most helpful critical review

Anonymous
03/29/2013
This was a greasy mess. Very disappointed!
(2)
70 Ratings
  • 5 Rating Star 51
  • 4 Rating Star 14
  • 3 Rating Star 4
  • 1 Rating Star 1
Anonymous
12/22/2010
A go to recipe time and time again! Perfect every time! And sooo soo easy! Only makes one deep dish pie though.
(33)
Anonymous
02/08/2010
I cut the recipe in half in order to make one quiche. Be warned! The filling is not enough to cover a 9 inch pie crust! Still my family enjoyed it and I think it would be very tasty with some different touches (spinach or maybe chopped broccoli).
(27)
Anonymous
04/03/2009
Whoa awesome!!!!!!!! Seriously after eating this the first time I woke up at 3am craving it! This is my new favorite comfort food!
(22)
Anonymous
02/10/2010
Wow. What an intense melding of delicate rich flavors! The mushrooms really popped in this recipe unlike any other recipe I can bring to mind. And oh so cheap! I found cream/sausage/mushrooms all for around 1. The crusts were 2 (you could easily save money by making your own: 1 cup flour 1/2 c shortning 1/4 c tepid/warm water pinch salt. Mix w/ dough cutter or two forks in crosswise motion against each other till makes little crumbleys and then work into ball with the tips of your fingers. Trick is to get to a ball and then roll out. no need to knead! Then roll out to 1/8 inch thick. Your good to go. This makes 1 9inch crust repeat if needed.) This is easilly a winner to serve for friends or family as the mmmm factor of richness plays off the back of your throat tickling your savory taste buds. Umami all the way!
(19)
Anonymous
02/16/2010
Flavor was GREAT! Made this as one of two flavors of quiche for a party of 20 for baby shower for my niece today and frankly I liked this one the best!! The only thing that made this a 4 rather than 5 star is that I thought the egg/liquid ratio was for perhaps 1 quiche rather than 2. I doubled it (the egg/liquid) in mine (and perhaps could have even tripled it). In my opinion it would then be perfect for 2 quiche!!! Flavor was VERY good and simple ingredients!!!
(15)
Anonymous
04/14/2009
This is delicious! I made this for Easter morning. I loved that it made two pies and I was able to put them both in the oven at the same time. I didn't realize when I bought my pie crust that I bought deep dish crusts! So I cooked an extra half pound of sausage another carton of mushrooms and double the egg and cheese mixture. Since I wasn't planning to double (except for the mushrooms since they always cook down so much) I didn't have enough of the heavy whipping cream so I substituted regular whipping cream which worked just fine. I'll be using the regular whipping cream from now on. This dish was creamy and smooth. My husband asked that we eat this for more than just holidays!
(14)
Anonymous
08/03/2009
Very good recipe!I like the idea that it makes 2: One for Saturday dinner and one for Sunday lunch!I used the deep dish pie shells so I doubled everything but the lemon juice and added onion. Tasted great! Next time I'll add some garlic and maybe a little green pepper.
(14)
Anonymous
05/23/2009
My mother in law sometimes adds red peppers to this as well which my husband loves but I like it better with just the sausage and mushrooms!
(13)
Anonymous
02/15/2011
Fabulous quiche and I already had one I liked a lot. This one is elegant with savory flavors that we should have eaten at the dining table instead of the coffee table. The filling is really only for 1 deep dish pie as noted by others. My husband liked it so much he got up out of bed and ate it for a midnight snack. The best!
(11)