Sausage & Zucchini Quiche


Italian Brats and fresh vegetables make for a simple and satisfying dish!


  • ½ pound  Hermann Wurst Haus Italian Bratwurst sliced thin
  • ½ pound fresh mushrooms
  • 1 t butter
  • 1 medium zucchini sliced thin
  • 1 cup shredded mozzarella cheese
  • 3 eggs
  • ¾ cup milk
  • ½ t dried basil
  • ½ t dried oregano
  • Pastry for 9-inch pie plate


  • Line a 9-inch pie plate (deep-dish) with pastry. Prick bottom and sides with fork. Bake at 400° for 3 minutes; remove from oven and prick again. Bake 5 more minutes. Cool.
  • Cook the sausage in a skillet until browned; remove and drain, reserve 1 tablespoon of drippings in the skillet. Sauté mushrooms in the pan drippings, cook until tender; drain and set aside.
  • Place sausage in baked pastry; sprinkle with half the cheese. Top with sautéed mushrooms and remaining cheese. Top with zucchini.
  • Beat eggs; add milk and seasonings, beat well. Pour into pastry shell. Bake at 350°F for 55 minutes or until set. Let stand 10 minutes before serving
Tried this recipe?Let us know how it was!
Search for blog
Follow our social media