Tag Archives: mushrooms

Bacon Onion Mushroom Quiche

I think I’ve mentioned this before, but I haven’t had much success with making homemade pie crusts. I know I need more practice, and just don’t seem to have the time. Which is why this quiche appeals to me, because I can use frozen pie crusts in it. If you are a good pie crust-maker, then you could use your own homemade crusts.

I also like this quiche because it has bacon, green onions and mushrooms in it. I take the easy route and use a pouch of real bacon pieces, but you can always fry your own bacon and crumble it. Or, if you’re not a meat-eater, you can leave out the bacon and add in some chopped tomatoes. So you can make this quiche the real easy way or make it a little more homemade, depending on how much time you have. Another great thing about this recipe is that it makes two quiches (you can halve the recipe if you just want to make one). Perfect for breakfast or brunch!


Makes two 9″ quiches

  • 2 frozen 9″ deep dish pie shells
  • 1 (3-ounce) package real bacon pieces (about 3/4 cup)–or substitute 3/4 cup chopped tomatoes
  • 5 green onions, finely chopped
  • 1 (4-ounce) can sliced mushrooms (or mushroom pieces and stems), well drained
  • 1 1/2 cups shredded cheddar cheese
  • 1 1/2 cups shredded Fiesta (Mexican style) Blend cheese
  • 6 eggs
  • 1 1/4 cups Half & Half (light cream)
  • 1/2 cup sour cream or plain Greek yogurt
  • a few dashes of salt
  • a dash of pepper
  • 1 Tbsp. flour

Position your oven rack in the center of the oven, and preheat oven to 375˚F. Remove the pie crusts from the freezer and let thaw for about 5 minutes. Prick the bottom and sides of the crusts with a fork to help prevent bubbles from forming in the crust as it bakes, and bake for 8 minutes. Remove pie crusts from oven–there may be some bubbles in the crusts, so just gently pat the bubbles down. After removing crusts from the oven, reduce heat to 350˚F.

In large bowl, combine the bacon, green onions, mushrooms, and cheeses; mix together and set aside. In medium bowl, whisk together eggs, Half & Half, sour cream, salt and pepper, and flour. Add this mixture to ingredients in large bowl, and mix well. Then distribute mixture evenly between the two pie crust shells, put in the 350-degree oven and bake for 45 minutes or until set (I like to put the pie crusts on a large rimmed 13×18 baking pan while the quiches are baking–it’s easier to put them in and take them out that way). Also, you can cover the quiches with foil the last 10 minutes of baking if your crusts are getting too browned.

Note: The egg filling will be a little puffed up when you take it out of the oven, but it settles down as it’s cooling.

I like making the full recipe so I have two quiches–one to eat now and one to freeze for later! Do you enjoy making quiche and do you make your own crust or use pre-made crusts?

Sharing at Fiesta Friday, Meal Plan Monday, Inspire Me MondayWeekend Potluck


Breakfast Sausage Bread Pudding

BreakfastSausageBreadPudding@NancyCreative.com I’ve had this recipe for a loooong time–someone I used to work with gave it to me. It started out as a very bready breakfast casserole, but I made some small changes to it over time and I like it even more now. This recipe has more bread in it than the typical breakfast casserole, which is a plus because it nicely absorbs the egg mixture and doesn’t turn out runny or soggy. Another plus is that this recipe is so convenient to make because you can put the ingredients together the night before and just pop it in the oven in the morning! I was debating whether I should call this a breakfast casserole or something else…and then when my friends Rick and Mary taste-tested it for me, they both said they liked the bready texture of this–it reminded them of bread pudding. BOOM! I thought that was the perfect way to describe this, too. A sausagey, bread pudding with cheese and mushrooms added in. Some of you may not like mushrooms–if that’s the case, I’ve noted in the recipe to chop up a red or green bell pepper as a substitute for the mushrooms.  If you want to make this breakfast dish a little more eggy than bready, see the note at the end of the recipe for how to adjust it.

BREAKFAST SAUSAGE BREAD PUDDING by NancyC Makes a 9 x 13″ pan; serves about 8-10

  • 9 slices of bread, cut into small (3/4″) cubes (about 8 cups of bread cubes; you can use white or wheat bread)
  • 1 lb. ground pork sausage, cooked, drained, and crumbled (sometimes I use turkey sausage)
  • 1 (6-ounce) jar sliced mushrooms or pieces and stems, well-drained (if you don’t like mushrooms, chop up a medium red or green bell pepper and use that instead)
  • 2 1/2 cups shredded sharp cheddar cheese
  • 10 large eggs
  • 1 cup Half & Half (light cream)
  • 1 cup milk
  • 1/2 teaspoon onion powder
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt

Preheat oven to 350˚F. Grease a 9 x 13″ baking pan; set aside. Cook sausage in a skillet and drain well. Place bread cubes in bottom of greased 9 x 13″ pan. Evenly layer the cooked and crumbled sausage over the bread cubes, then the mushrooms, and then the cheese. In a medium bowl, mix together the eggs, Half & Half, milk, dry mustard, onion powder, and salt. Pour egg mixture over layered ingredients in pan. Cover and refrigerate overnight. In the morning, let the casserole stand at room temperature for 10-15 minutes while you preheat your oven to 350˚F; bake the casserole at 350˚F for 45 minutes or until set. If the top looks like it’s browning too quickly, cover it with foil while it finishes baking. Let stand about 5 minutes before cutting into squares and serving. Notes: If you want to make this recipe casserole more eggy and less bready, decrease amount of bread used by 1 or 2 slices and use 12 eggs instead of 10. Baking time may be a few minutes longer, but check it at 45 minutes. If you want to cut back on the cholesterol, you can use an egg substitute in this, like Egg Beaters. And using turkey sausage will make it a little lighter, too.

This Breakfast Sausage Bread Pudding is great to make for breakfast or brunch. I love the convenience of being able to put it together in the evening and having it all ready to bake in the morning. So are you a bread pudding fan? A cheese and sausage fan? If so, you will have to try this out!

Linked to Full Plate Thursday.