Back to Sausage Mushroom Pie

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Sausage Mushroom Pie Recipe

Sausage Mushroom Pie Recipe

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.
TOTAL TIME: Prep: 20 min. Bake: 40 min. YIELD:6-8 servings

Ingredients

  • 1 pound bulk pork sausage
  • 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

  • 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.

Nutritional Facts

1 piece: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Reviews for Sausage Mushroom Pie

Sort By :
MY REVIEW
Lynn M.
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
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
Reviewed Jan. 8, 2011

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

Loading Image