Easy Sausage Quiche is a spectacular savory pie that’s ideal for serving at any meal. Breakfast sausage, green onion and lots of cheddar cheese smothered with a seasoned egg custard combine into a classic combination of flavors that always satisfy. The preparation isn’t complicated and well worth the small amount of effort it takes to make. Serve it for breakfast, brunch, lunch or dinner any day of the week.
Easy Sausage Quiche is Perfect for Dinner
We’re huge “breakfast or dinner” fans at our house. Be it a pan of buttermilk biscuits smothered in sausage gravy, a big bowl of cheddar grits topped with bacon and eggs or big stack of buttermilk pancakes dripping with a generous drizzle of maple syrup. We’re not picky any of the aforementioned will do.
Easy Sausage Quiche
Quiche ranks quite high on our list for busy day meals also, and when paired with a sweet fruit salad it can really hit the spot. In this recipe, I am purposely keeping the ingredients simple but, feel free to adapt using your favorite cheese, or add some heat with a spicy sausage, if you like. It can be made in advance and reheated by the piece, too. Also popular with MSSK visitors checkout my Western Omelet Quiche and Kentucky Hot Brown Quiche which are always special. Another quiche recipe you may like to try is this classic cheesy Quiche Lorraine from Boulder Locavore.
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Helpful Kitchen Items:
Easy Sausage Quiche
Ingredients
- 1 9-inch unbaked deep dish frozen pie crust (I.e. Mrs Smith's)
- 8 oz mild or spicy breakfast sausage
- 5 green onions green onions thinly sliced
- 2 cups shredded sharp cheddar cheese divided
- 1 cup half and half
- 6 large eggs
- 1 tsp garlic salt
- 1 tsp freshly ground black pepper
- 1/2 tsp ground mustard
- few dashes hot sauce optional
Instructions
- Preheat the oven to 350°F. Place pie shell on cookie sheet. Set aside.
- In a non-stick skillet over medium high heat, cook the sausage until no pink remains.
- Add the green onion and cook for 1 minute longer. Drain excess fat from pan.
- Spread 1/2 sausage mixture in pie shell ad sprinkle with 1/2 cheese. Spread remaining sausage over cheese.
- In a medium size mixing bowl whisk together the half and half, eggs, salt, pepper,and mustard. Add a few dashes hot sauce, if desired.
- Pour evenly over sausage. Sprinkle with remaining cheese.
- Place into oven and bake for 45-50 minutes or until the center is set when gently shaken. Check at 30 minutes and lay a piece of aluminum foil on top to prevent over browning if needed.
- Allow to rest for 30 minutes. Serve warm.
Melissa
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ADS says
This would disappear in less than 10 minutes in our house. SO GOOD!
Jennifer Farley says
I’m exhausted already and it’s only Monday so I love that this is so easy to make! Putting it on my menu for the week!
Toni | Boulder Locavore says
I’d be happy to eat this any time of the day!
Lori @ RecipeGirl says
My family asks me to make this often!
Trish - Mom On Timeout says
I LOOOOOVE quiche! This looks so fantastic!
Christi says
So great for a holiday breakfast!
Sue Hall says
I’m going to make this for Christmas morning brunch.
Has anyone added any vegetables?
Spinach, tomato’s, mushrooms?
S
Melissa says
Any of those will work fine, sure.
Linda says
I had an old quiche recipe that was my go to. After eating this at my friends house it is by far the best I have had. My new go to recipe
Melissa says
Wonderful, thanks so much for visiting!
Bev says
This is a delicious quiche. I made two and took them to work and everyone loved it! Everyone asked for the recipe.
TS says
This is an excellent recipe! I used regular pork sausag and thought it was rather bland but next time Jimmy Dean!
Melissa says
So happy you loved this!!
Christine says
Easy to make and very good
Melissa says
Awesome, thank you!
Amy says
Would this freeze well if I were to make two? Looking to fill the freezer before a new baby!
Melissa says
Sure, quiche freezes well. Best wishes and congrats!
Denise says
Can I use heavy cream instead of half and half? Same amount?
Melissa says
Oh yes, no problem at all.
Virginia Winn says
Can i use whole milk instead of half and half?
Melissa says
It’s best to make this recipe as written.