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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


  • 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


  • 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 in the center comes out clean.
    Freeze option: Securely wrap and freeze cooled quiche in plastic 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.

Reviews for Sausage Mushroom Pie

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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."

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."

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

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

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