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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
- 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
- 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.