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Image of Sausage Mushroom Quiche
Servings
6
Cook Time
45 minutes

Sausage Mushroom Quiche

A new twist on an old favorite. Johnsonville Breakfast links make this quiche recipe stand out in the crowd.
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Ingredients

  • 1

    (9 inch) frozen deep-dish pastry shell

  • 1 package

    (12 ounce) JOHNSONVILLE® Original Breakfast Sausage Patties

  • 1-1/2 cups

    fresh mushrooms, sliced

  • 1/4 cup

    onion, chopped

  • 1/4 cup

    sweet red pepper, chopped

  • 1/4 cup

    green pepper, chopped

  • 1 package

    (3 ounce) cream cheese, softened

  • 4

    eggs

  • 1/3 cup

    half and half cream

  • 1 cup

    (4 ounces) Monterey Jack cheese, shredded

  • 1 cup

    (4 ounces) Cheddar cheese, shredded

  • 1/4 teaspoon

    salt

  • 1/4 teaspoon

    pepper

  • 1 dash

    ground nutmeg

Directions

  1. Bake pastry shell according to package directions; set aside.

  2. In a skillet, cook sausage over medium-high heat for 3 minutes, chopping into small pieces.

  3. Add the mushrooms, onion and peppers. Cook and stir 5 minutes longer or until sausage is no longer pink; drain and set aside.

  4. In a large bowl, beat cream cheese until smooth. Beat in eggs and cream.

  5. Stir in the cheese, salt, pepper, nutmeg and the sausage mixture.

  6. Pour into pastry shell.

  7. Bake at 350°F for 40 to 45 minutes or until a knife inserted near the center comes out clean.

  8. If necessary, cover edges of crust with foil to prevent over-browning.

  9. Let stand 10 minutes before serving.

  10. Make ahead option: Bake pastry shell; cool on wire rack. Cover with plastic wrap and set aside. Prepare sausage and egg filling. Pour into a bowl; cover and refrigerate overnight. In the morning, pour filling into pastry shell and bake.