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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.

Cornbread Quiche recipe

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 this simple Cornbread and Sausage Quiche Recipe: (Scroll down for full printable recipe.)

  • Cornbread – Prepare the cornbread per the package instructions using the amounts of water (or milk) called for. Cube and set aside to cool.
  • Sausage – Cook and crumble the sausage. Drain well.
  • Vegetables – Saute the sliced green onion and red bell pepper in butter until soft, around 2-3 minutes. Season with salt and black pepper to your taste.
  • Eggs – Whisk together the eggs, half and half, ground mustard, salt, onion powder, black pepper, garlic powder, nutmeg and a few dashes of hot sauce.
  • Combine – 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 – Bake for in a preheated 350°F oven per the recipe until the center is set when gently shaken.
  • Stand Time – Allow the quiche stant time on the counter then slice and serve.
ingredients to make Cornbread Quiche

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 tools 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.
Cornbread and Sausage Quiche

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 :

southern-cornbread-quiche-recipe

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Cornbread and Sausage Quiche

Prep Time20 minutes
Cook Time45 minutes
Resting time10 minutes
Total Time1 hour 15 minutes
Course: Bread, Breakfast, Main Course
Cuisine: American, Southern
Keyword: best-cornbread-quiche-recipe, cornbread-and-sausage-quiche, quiche
Servings: 8 pieces
Calories: 529kcal
Author: Melissa Sperka

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 and 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.
  • In a medium skillet cook sausage over medium-high heat until no pink remains. Drain fat from pan, then remove to a platter.
  • In the same skillet 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 and 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 evenly 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 10 minutes stand time then slice and serve.

Nutrition

Serving: 1piece | Calories: 529kcal | Carbohydrates: 22g | Protein: 25g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 231mg | Sodium: 1156mg | Potassium: 303mg | Fiber: 1g | Sugar: 7g | Vitamin A: 970IU | Vitamin C: 8mg | Calcium: 304mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!

85 Comments

  1. 5 stars
    I love all your recipes, the cornbread, well just all of them, I have made several and never disappointed

  2. 5 stars
    The dish is AMAZING! It is the best quiche I have ever tasted! The only change I made was I did a sweet cornbread. DELISH! Thank you for sharing m!

  3. I’m going to try this recipe but want to cook in 6 individual tart pans any recommendations on time to bake?

  4. I enjoyed cooking and experimenting with new recipes. I will try the way you suggested. It’s not like I do. thank you for sharing. It will be better than what I do.

  5. I recently made this for a work function we had in the morning. I was in charge of the breakfast dish and decided to try this recipe on my coworkers. The entire quiche was gone in less than 10 minutes. It was absolutely amazing. I have passed the recipe on to several people. Love this dish!

  6. I made this today. My wife doesn’t like sausage so I substituted bacon and pork leftovers. It still came out wonderfully. Great recipe!

    1. Hi Ron, that sounds wonderful! Cooking is all about improvisation and finding what you like and using what you have on hand. Thanks so much for letting me know we love this one, too.

  7. Looks amazing Melissa, such a big cornbread fan, love my cast iron skillet cornbread <3 Nettie

  8. Hi Larry, I don’t think you’re crazy at all. That was my Daddy’s regular routine when we had cornbread. I can still see him doing that, thanks for the memory!

  9. My mother in law was a Louisiana farm girl. She taught me to enjoy eating cornbread crumbled in buttermilk. My city friends think I’m crazy but I love it. Thanks, Nana!

  10. My FAVORITE way to do cornbread is to dice up hot peppers, garlic and bacon. Saute them and add it to the batter of honey corn bread with as cup of cheese….. You can’t beat this amazing corn bread of mine.

  11. Hello all! Comments for the giveaway are now closed. Thanks so much for stopping by for a visit I loved reading all of your comments. Winner to be announced. ~ Melissa

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