Cornbread and Sausage Quiche
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This Cornbread and Sausage Quiche is a Southern spin on classic quiche. It’s one of those unexpected dishes that’s ideal for sharing at a potluck. Cornbread forms the base and when mixed with a rich sausage filled custard and plenty of colby jack cheese, it bakes beautifully puffed and golden. After resting, cut it into wedges and enjoy with a cup of hot tea or coffee and share it with friends.
Easy Cornbread and Sausage Quiche Recipe
Potlucks generate a homespun sense of community. They are inherently purposed to highlight the sheer joy of sharing. The sharing of great company, colorful stories, lots of laughs and of course, plenty of good food. At the invitation of Martha White I participated in a virtual potluck in celebration of cornbread in every form imaginable.
How to Make the Best Cornbread and Sausage Quiche Recipe
No potluck would be complete without homemade cornbread and in my opinion, there’s no wrong time of day to enjoy cornbread. So for my contribution to the party, I developed this recipe for hearty Cornbread and Sausage Quiche. The beauty of this quiche is, it can be served for breakfast or brunch of course, but it’s also fitting to be paired with a salad for lunch or supper. Bake and take it over to a new neighbor to welcome them to the neighborhood or share it for a special family get together. There’s no wrong time of day to enjoy this mouthwatering dish.
- Ingredients you’ll need to make homemade Cornbread and Sausage Quiche: Baked cornbread, breakfast sausage, diced onion, diced red bell pepper, large eggs, shredded colby jack or cheddar cheese, green onions, butter, half and half, grated Parmesan cheese, salt, ground mustard, garlic powder or granulated garlic, onion powder, black pepper, ground nutmeg and a few dashes of hot sauce.
- Kitchen gadgets you’ll need: A pan to bake the cornbread, sharp knife and cutting board, mixing bowls, measuring cups and spoons, a cheese grater, a 9 inch deep dish pie dish, a skillet for cooking the sausage and a large spoon or silicone spatula for stirring everything together.
- You can use any brand of cornbread and muffin mix for this recipe or you can use leftover cornbread from a previous meal.
- You could use Italian sausage, chorizo or spicy breakfast sausage to add kick to this quiche.
- You can also adapt using your favorite flavor of shredded cheese or what you have on hand.
- Allow the quiche a few minutes on the counter after baking to allow it to set for the cleanest cuts.
- Store leftover Cornbread and Sausage Quiche chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave.
More Southern Style Quiche Recipes to Make
I’m a diehard quiche fan and my family is treated to quiche on the regular. More quiche recipes you may also like to try :
- Western Omelet Quiche was inspired by the famous omelet by the same name.
- Ham and Spinach Quiche is brunch ready.
- Classic Quiche Lorraine is a winning choice for breakfast or brunch.
- Cheesy Kentucky Hot Brown Quiche is a riff on the popular hot brown sandwich.
- Ricotta Spinach Quiche is creamy and decadent.
- Broccoli Cheddar Bacon Quiche is a fan favorite year after year. For good reason, it’s utterly delicious!
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Cornbread and Sausage Quiche
Ingredients
- 1 6 oz package Martha White Cotton Country or Buttermilk Cornbread Mix
- 1 lb spicy or mild bulk breakfast sausage cooked and crumbled
- 3 green onions thinly sliced
- 1/4 cup diced red bell pepper
- 2 Tbsp butter
- 6 large eggs
- 1 cup half & half
- 1 tsp ground mustard
- 1 tsp salt
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/8 tsp ground nutmeg
- few dashes hot sauce optional
- 2 Tbsp grated Parmesan cheese
- 2 cup shredded Colby-Jack cheese divided
Instructions
- Prepare the Martha White buttermilk cornbread per the package instructions. Cube and set aside to cool.
- Cook and crumble the sausage. Drain well.
- Saute the sliced green onion and red bell pepper in 2 Tbsp butter until soft, around 2-3 minutes. Season with salt and black pepper to your taste.
- Preheat the oven to 350°F and spray a 9 or 10 inch deep dish pie plate with cooking spray. Set aside.
- In a medium mixing bowl, whisk together the eggs, half & half, ground mustard, salt, onion powder, black pepper, garlic powder, nutmeg and a few dashes of hot sauce.
- Add the sauteed vegetables, crumbled sausage, grated Parmesan cheese and 1 1/2 cup shredded Colby-Jack cheese. Pour over the cubed cornbread and gently stir until combined.
- Pour into the pie dish and sprinkle the remaining shredded cheese on top.
- Bake for 45 minutes or until the center is set when gently shaken. Check the quiche at 30 minutes and lay a piece of aluminum foil on top if needed to prevent over-browning.
- Allow to rest on the counter for 10 minutes, then cut and serve.
I had some left over cornbread and we were leaving to go camping the next day…. I found this and thank goodness read it over and put the spices together in bags before we left because we had no service when we got to camp. Put it together only forgetting the Parmesan and hot sauce. We cooked it over the campfire and it was amazing!!! Getting ready to go camping again and made sure to add a meal that needed cornbread so we could have this again for breakfast. Also took a screen shot. 😂 Thank you for an amazing recipe with easy to follow instructions.
Sandy, I love that you cooked this over a campfire. Thanks so much!
I wanted to know if I can put just the box of uncooked cornbread into the egg mixture and cook like that? Like I know is done with a baking flour recipe? I hope so because that’s what I did! I’m hoping it turns out well but I’m very nervous about it! I should’ve cooked the cornbread first! 😟
Yes, the cornbread should have been cooked first. It will likely be more like a casserole and not a quiche. Let us know how it turns out!
How many cups of cubed homemade cornbread would you use? A full recipe using one cup of cornmeal and one cup of flour seems like it would be too much.
It would be too much. This recipe was developed using a premeasured cornbread mix. If you want homemade, you’d likely need a half batch.
Love this! I’ve never left a comment on a recipe , until now. I made this for my father-in-love, he’s so hard to please. He has told everyone he knows, from his Sunday school class to the workers at McDonald’s, 😂, how delicious this was! Thank you for sharing this recipe on Pinterest and earning me brownie points with my father-in-love!
That makes me so happy, thank you Heather!
Can you use a box of jiffy cornbread mix?
Jiffy is sweet. If you like that, you could.
Can this recipe be doubled and cooked in crockpot?
You could double this recipe but I’ve never tested it in a crockpot. If you try it, let us know how it goes.
Can it be prepared a day in advance? Or must it be made immediately? Thanks!
You can assemble this one day in advance but please note, the eggs will soak into the cornbread more. That’s the reason it’s best to make it and bake it. You could assemble and wait to pour the eggs over until just before baking, if that helps.
Do you have to use nutmeg?
You can omit it, no problem.
Do you think this would work using cast iron skillet? Thanks.
Absolutely!
My husband said this recipe was a keeper!
Thanks so much!
It was a delicious recipe. Made as suggested and everything came out perfectly. It will certainly become a meal we have a few times per year
Just to let everyone know, it’s a super recipe! I wasn’t able to make it with sausage or peppers because of family dietary restrictions, but used random fridge vegetables, ham, leftover cheeses, and half a baked loaf of Trader Joe’s cornbread mix, and it still turned out really great. Thank you so much for the easy, clear recipe… Various family members can’t eat a lot of things, so I really appreciate a recipe that can be made with a buuunch of substitutions and still come out absolutely delicious. Thanks again. So so good.
Sounds great, thank you so much!
I love to cook and experiment with new recipes. I will try it the way you suggest. It is not like I do. thank you for sharing. It will be better than what I do.
Hi….what size pan is the cornbread made in? I make mine from scratch but can’t see anything indicating the size pan therefore how much cornbread to cube. Is it a 9×13 or an 8”
A 6 ounce box of cornbread mix is typically made in an 8×8 inch pan.
Hi again. Reading comments, I see you make & bake the cornbread, THEN cube it after it’s cooled.
Wouldn’t it be easier to pour the prepared mix, OVER the quiche filling? Kinda like when I make Taco Casserole.
Have you ever prepared it this way before?
Also, I’m going to sub hot sauce for BBQ sauce. 😋 YuM!
Thanks so much for your patience and sharing your delicious recipes!
I wouldn’t recommend making this recipe that way, it’s designed to work with baked cornbread.
Hi! I don’t understand what you mean by “cubing” the prepared cornbread… How do you cube a liquid – soft – substance? Thanks!
I feel stupid asking this, but am I missing something in the recipe? Instructions say to prepare cornbread as per pkg. instructions, cube, set aside. I cannot see how or where it becomes the crust. I didn’t see anyone else having this issue in the comments. What am I not seeing? This sounds like heaven for my husband!
If you’ll note in the instructions Step 6, the quiche filling is poured over the cubed cornbread, mixed and the entire mixture is poured into the dish to bake.
What does cubed mean? I’m sorry I’ve never seen or had to do that before!
Cut the baked cornbread into cubes as seen in the images.
When she says prepare according to pkg. instructions, that means mix & bake, then cube baked cornbread!!!
Thanks for sharing! It looked & tasted very yummy. Will be making this again for sure.
Wonderful, thank you!