Sausage Mushroom Pie Recipe

4.5 3 3
Sausage Mushroom Pie Recipe
Sausage Mushroom Pie Recipe photo by Taste of Home
Publisher Photo

Sausage Mushroom Pie Recipe

Read Reviews
4.5 3 3
Publisher Photo
A ready-to-bake pie shell speeds along the preparation of this delicious, hearty brunch dish. It's really satisfying during the cold winter months.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.

Ingredients

  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 1/4 cup chopped onion
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 2 cans (8 ounces each) mushroom stems and pieces, drained
  • 2 eggs, lightly beaten
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese
  • 1 unbaked deep-dish pastry shell (9 inches)
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in spinach and mushrooms. Combine eggs and mozzarella cheese; fold into sausage mixture. Spoon into pastry shell.
Cover and bake at 400° for 30 minutes. Uncover; sprinkle with cheddar cheese. Bake 10-15 minutes longer or a knife inserted near the center comes out clean.
Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.
Yield: 6-8 servings.
Originally published as Sausage Mushroom Pie in Country Woman Christmas Annual 2007, p27

  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 1/4 cup chopped onion
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 2 cans (8 ounces each) mushroom stems and pieces, drained
  • 2 eggs, lightly beaten
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese
  • 1 unbaked deep-dish pastry shell (9 inches)
  • 1 cup (4 ounces) shredded cheddar cheese
  1. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in spinach and mushrooms. Combine eggs and mozzarella cheese; fold into sausage mixture. Spoon into pastry shell.
  2. Cover and bake at 400° for 30 minutes. Uncover; sprinkle with cheddar cheese. Bake 10-15 minutes longer or a knife inserted near the center comes out clean.
    Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.
    Yield: 6-8 servings.
Originally published as Sausage Mushroom Pie in Country Woman Christmas Annual 2007, p27

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSausage Mushroom Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Lynn M. User ID: 1616251 148657
Reviewed Dec. 22, 2012

"I was excited to make this recipe as it was in the big hardbacked cookbook for 2012. We found the 2 packages of spinach was way too much and spoiled the tasted of the dish. If anyone makes this recipe, only use one package. I think I'd also omit the pastry shell and go for the less calories."

MY REVIEW
mko User ID: 3446632 94715
Reviewed Jan. 10, 2012

"This was excellent. I did customize it. I only used 10 oz. of chopped spinach. I substituted 1# sauteed fresh mushrooms for the canned mushrooms. The mixture looked a little dry when I put it in the pastry crust, but it came out just fine."

MY REVIEW
frazzel User ID: 5746852 94713
Reviewed Jan. 8, 2011

"Have made this recipe many times since Christmas. easy and Tasty."

Loading Image