Breakfast Holiday Recipes Leftovers Main Dishes

Breakfast Quiche with Stuffed Mushroom Filling

Do you  remember that awesome stuffed mushroom recipe we made for Thanksgiving?  If you don’t, not to worry!  Just pop on over to our Thanksgiving Stuffed Mushrooms and check it out.

We love to reuse our leftovers, a lot of times repurposing them into something completely different, to give our taste buds some variety.  This recipe is a classic example of how you can get a little creative in the kitchen and save some money while keeping your waste down.  I HATE throwing food away.  I feel so bad every time I pull something out of the fridge that has gone bad because I waited to long to use it.

If you made/make our Thanksgiving Stuffed Mushrooms and have extra filling, this is the perfect recipe to use it up!  If not, you might just have to make the Thanksgiving Stuffed Mushrooms!

Breakfast Quiche with Stuffed Mushroom Filling

Ingredients:

Premade pie crust

3 eggs

1 cup milk

1/4 teaspoon salt

1/4 teaspoon pepper

Thanksgiving Stuffed Mushroom filing:

6 oz White (or brown) mushrooms

1 celery stalk

1/2 lb Turkey sausage

1/4 onion

3/4 teaspoon fresh chopped rosemary

3/4 teaspoon fresh chopped thyme

1/4 teaspoon fresh chopped sage

1 tablespoons olive oil

1/2 tablespoon fresh garlic

1/4 teaspoon black pepper

1/4 teaspoon salt

1/8 cup Parmesan cheese

Instructions:

1. Brown the turkey sausage with 1 tablespoon olive oil on medium high heat until cooked. Strain grease, if any, and set aside to cool.

2. Remove the stems from the mushrooms and align the mushroom caps on a large cookie sheet.

3. Finely chop the celery, onion, and mushroom stems and place in a medium sized bowl.

4. Chop the rosemary, thyme, sage, and garlic (if not using jarred garlic), and add to the bowl. Add salt and pepper.

5. Add the mushroom-spice mix to a large pan with 1 tablespoon olive oil. Cook until the vegetables are done. Allow to cool.

6. Add the sausage to the vegetable mixture, and mix well.

7. Once the mixture is completely cool, add the Parmesan cheese and mix well.

8. Blind bake the pie crust at 350 for 20 minutes.  (Add parchment paper to the crust to cover the bottom and the sides.  Fill with pie weights or beans. We used lentils.)

9.  Whisk the milk, eggs, salt, and pepper together in a medium sized bowl.

Whisking eggs Whisking eggs

10.  Add the Thanksgiving stuffed mushroom filling to the cooled pie crust.

Filling

11.  Slowly add the egg mixture to the pie crust, and over the top of the filling.

Add egg mixture

12. Bake at 350 for 30-40 minutes, or until the eggs are done and set.

 

Breakfast Quiche with Stuffed Mushroom Filling
Author: Simply Playful Fare
Ingredients
  • Premade pie crust
  • 3 eggs
  • 1 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Thanksgiving Stuffed Mushroom filing
  • :
  • 6 oz White (or brown) mushrooms
  • 1 celery stalk
  • 1/2 lb Turkey sausage
  • 1/4 onion
  • 3/4 teaspoon fresh chopped rosemary
  • 3/4 teaspoon fresh chopped thyme
  • 1/4 teaspoon fresh chopped sage
  • 1 tablespoons olive oil
  • 1/2 tablespoon fresh garlic
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/8 cup Parmesan cheese
Instructions
  1. Brown the turkey sausage with 1 tablespoon olive oil on medium high heat until cooked. Strain grease, if any, and set aside to cool.
  2. Remove the stems from the mushrooms and align the mushroom caps on a large cookie sheet.
  3. Finely chop the celery, onion, and mushroom stems and place in a medium sized bowl.
  4. Chop the rosemary, thyme, sage, and garlic (if not using jarred garlic), and add to the bowl. Add salt and pepper.
  5. Add the mushroom-spice mix to a large pan with 1 tablespoon olive oil. Cook until the vegetables are done. Allow to cool.
  6. Add the sausage to the vegetable mixture, and mix well.
  7. Once the mixture is completely cool, add the Parmesan cheese and mix well.
  8. Blind bake the pie crust at 350 for 20 minutes.  (Add parchment paper to the crust to cover the bottom and the sides.  Fill with pie weights or beans. We used lentils.)
  9. Whisk the milk, eggs, salt, and pepper together in a medium sized bowl.
  10. Add the Thanksgiving stuffed mushroom filling to the cooled pie crust.
  11. Slowly add the egg mixture to the pie crust, and over the top of the filling.
  12. Bake at 350 for 30-40 minutes, or until the eggs are done and set.
Serving size: 185g 6 servings Calories: 423 Fat: 27.1g Carbohydrates: 30.3g Protein: 15.6g

Stuffed mushroom quiche Stuffed mushroom quiche Stuffed mushroom quiche Stuffed mushroom quiche

 What’s your favorite Holiday Breakfast?  Let us know in the comments section!

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