Prep Time
10 Mins
Cook Time
16 Mins
Bake Time
30 Mins
Stand Time
5 Mins
Makes 8 servings (serving size: 1 wedge)

How to Make It

Step 1

Sauté mushrooms and onion in a nonstick skillet coated with cooking spray over medium-high heat 8 minutes or until onion is tender. Remove from skillet, and place in a large bowl.

Step 2

Cook sausage in skillet 8 minutes or until sausage crumbles and is no longer pink; drain well on paper towels. Stir together sausage, eggs, and next 4 ingredients with mushroom mixture in bowl. Pour mixture into a 10-inch quiche dish or deep-dish pieplate coated with cooking spray.

Step 3

Bake at 350° for 30 minutes or until set. Let stand 5 minutes before serving. Slice into 8 wedges.

Step 4

* One (1-pt.) container of egg substitute may be substituted for the 4 whole eggs and 8 egg whites.

Ratings & Reviews

pinkquiches's Review

November 13, 2008
I cannot say in 100 words how bad this recipe is. I could have made scrambled eggs sausage and cheese on the stovetop and done 100% better. The entire thing turned out runny even though I left it in an extra 10 min, pig slop would have looked better. My poor husband was starving so he ate it until he couldn't stand it. I was very disappointed in this recipe. I ruined a doz eggs a lb of sausage mushrooms an hour of my time, and my husbands stomach. Somebody owes me $15 bucks and a bottle of Rolaids.