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.
Delilah says
Delicious quiche! I will definitely be making it again, and again. I didn’t have any green onions so added a handful of fresh spinach and some sautéed mushrooms. Everyone loved it. Normally I make my own crust but there are times when I am pressed for time and need a frozen one. Thank you for the heads up on the Harris Teeter deep dish crust.
Melissa says
I’m so happy you loved this, thanks!
Angela says
Looks great! I want to make this today—do you think I could use heavy cream? I already have some.
Melissa says
Sure, no problem!
CaptFlood says
I’m no cook and have NEVER made a quiche in my life, yet was compelled to give this recipe a try. Unfortunately, I had no sausage, no cheddar cheese and no green onion. I instead substituted with kielbasa, Monterey Jack and a regular onion. Other than that, I crossed my fingers, followed your directions to the letter, and the end result exceeded all expectations. Moist, delicious and so easy to make.
Thanks for the great recipe!
Melissa says
Great job, thanks!
Sharon Casto says
The recipe is easy and delicious the only thing I’ve had a problem with is using a 9” deep dish crust. Mine does not fit. I either need to try a bigger 10” or use two small 8” traditional crusts.
Melissa says
It’s so strange to me that a deep dish crust can vary in depth from brand to brand. It does happen. For example, I made this quiche for our Christmas and bought a store brand deep dish (Harris Teeter) as they were out of the normal brand I buy. I had room to spare, not kidding. It’s not you, it’s not the recipe, these things can oddly vary from brand to brand.
Sharon Casto says
I think I used a Publix brand and I did wonder if the brands varied in depth. Nevertheless this is a favorite recipe of ours now.
Melissa says
I’m so happy you enjoy it, thanks!
Carol Heesaker says
Should the crust be thawed?
Melissa says
You don’t have to thaw.
Tish says
Can you fix ahead of time a bake in the morning.
Melissa says
I assemble everything in the crust, and whip up the egg custard and store separately. Pour the egg over just before baking.
CJ says
Anyone have trouble with the crust underneath being soggy? I usually blind bake my crust first when I’m doing quiches but didn’t since it didn’t say to in the recipe. I regret it immensely. Tastes good though.
Melissa says
Blind baking isn’t typically necessary when baking a pie or, in this case, a quiche, for this length of time. There are always variables, for example, how thick was your crust, was it frozen? I’ve never had an issue with the crust being soggy with this recipe but, blind baking is always an option with any pie or quiche.
Sharon Casto says
I didn’t have a soggy crust at all but twice when I bought 9” deep dish pans I had way too much mixture left over. Maybe try preparing your crust for 10 minutes?
Tabitha says
Excellent! A hit with all 5 of my family members who can’t usually agree on one meal. I added chopped fresh spinach to half of this for those of us that like spinach.
Melissa says
Sounds great, I’m happy your family loved this quiche, thanks!
Bill says
Melissa, I have never made quiche before. I am going to give it a shot. I cook most of the meals in our home. I also like to bake. I will let you know how the quiche turns out. Thank you.
Melissa says
Hope you love it, thanks!
Renee says
I guess not all 9” deep dish frozen crusts are not the same as Mrs. Smith…what a mess!! I read someone’s review about decreasing number of eggs but didn’t, I was over by about 2 eggs. I’ll try again with the crust brand you have in parentheses. Aside from that, wonderful recipe! I used spicy sausage and my kids loved it!
Melissa says
I don’t recommend decreasing the amount of eggs, a deep dish crust should be able to hold the filling. Always put on a sheet pan in the event the filling drips, that can happen to anyone.
Brad says
Sounds delidious!! We are dieting, to be a bit healthier, could you substitute egg beaters, or egg whites?
Melissa says
Thanks so much. You can make this with egg beaters. When doing so, it’s a good idea to add a couple of whole eggs for the best end result. The flavor will be a bit different but, still delicious.
Derek says
Love this recipe. I added mushrooms one time. And these time I added green and red peppers. Always delicious!!!
Melissa says
Thanks Derek, I’m so happy you love this quiche!
Christen Edwards-Freeman says
I’m currently cooking my third quiche using your delicious recipe. I even made a quiche for my in-laws, and they loved it. Thank you for sharing this wonderful recipe.
Melissa says
Hi Christen, I’m so happy you’re enjoying this recipe! Send my best to your family.
Will [email protected] says
Can you mix the quiche the night before and refrigerate?
Melissa says
You can mix the quiche filling but, I don’t recommend assembling until just before baking.
Nellie says
I love this one
Melissa says
Thank you!
Jenae Burkart says
So good! Everyone loved it!
Melissa says
Thank you!
Catherine McKenzie says
Delicious! I used Al Fresco country style chicken breakfast sausage and made the crust from scratch. This recipe is a definite keeper.
Melissa says
Wonderful, thanks!
Clara Pisano says
Hi Melissa, I Modified your great recipe. I substituted the cheddar for Swiss and used Jimmy Dean Maple Sausage. It is sooooooo good. Thank you. Love Clara
Melissa says
Sounds great, thanks so much!
Audery Dennis says
Love it. Made it now a few times
Judy says
My husband says that it is the best quiche I have ever made. Really easy and delicious. Thanks!
Melissa says
I consider that high praise, thanks so much!
Debbie says
The best quiche I have ever eaten.
Melissa says
Thanks so much!
Kay says
Can you freeze the quiche after it’s been baked ?
Melissa says
Yes, you can. Thaw overnight in the fridge, then cover loosely with foil and gently reheat in a 325°F oven.
Bobbie Holt says
Perfect except way too much garlic salt!
Melissa says
Salt is subjective in that everyone has their personal taste. If you’re sensitive to it, you should always adjust the recipe you’re making to suit your own taste.
Christy Johnson says
Really delicious! Plenty for a family of four however we are a family of two so I may cut it in half and instead of a pie crust I’ll try hashbrowns for the crust. I’ll let you know how it goes, but it was easy and delicious, quick! Thanks!
Kristy says
My friends and family went wild over this quiche. I’m getting ready to make it for the 3rd time. We can’t get enough.
Melissa says
That’s awesome, thanks so much!
Annie says
Great recipe! I didn’t have mustard powder on hand so I used 2 tsp of whole grain mustard instead. I’ve noticed many comments have mentioned subbing half and half for another type of milk. I used 1 cup of 2 percent and quiche came out perfect. We’re huge coffee drinkers so our half and half is treated like gold around here. My extended family loved it.
Teri V. says
Looks yummy. What other kinds of sceese would go with this recipe. Would swiss cheese work?
Melissa says
You can use any cheese you like in the same amount, sure.
Daphne says
First time baking a quiche but I’ve always enjoyed them. Followed the directions. Turned out excellent. First time baking but definitely not the last!!!
Virginia Winn says
Can i use whole milk instead of half and half?
Melissa says
It’s best to make this recipe as written.
Denise says
Can I use heavy cream instead of half and half? Same amount?
Melissa says
Oh yes, no problem at all.
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!
Christine says
Easy to make and very good
Melissa says
Awesome, thank you!
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!!
Bev says
This is a delicious quiche. I made two and took them to work and everyone loved it! Everyone asked for the recipe.
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!
Amanda says
Outstanding! Quick and easy too! Hearty enough for dinner. I didn’t use the hot sauce but instead added pepper jack cheese in addition to the cheddar. Thought the amount of seasoning was spot on…did not think it was too salty as another reviewer commented.
Melissa says
Thanks so much Amanda, I love the spicy cheese!
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.
Brenda Trapp says
Meiissa, I want to make this for company on Sunday, but I wanted to check if this really takes six eggs? I see another sausage quiche recipe that uses four eggs with one cup cream. I just want to make sure., Could I use five eggs? Seems with only one cup cream that would be sufficient?
Thanks much,
Brenda Trapp
Melissa says
You can use any recipe you choose. Should you choose this one, I recommend following the directions and ingredient amounts.
Tracie says
I diced a jalapeño pepper after removing seeds and most of the ribs, omitting the hot sauce. We liked this addition, just add the diced jalapeño with the green onion when sautéing!
Christi says
So great for a holiday breakfast!
Trish - Mom On Timeout says
I LOOOOOVE quiche! This looks so fantastic!
Lori @ RecipeGirl says
My family asks me to make this often!
Toni | Boulder Locavore says
I’d be happy to eat this any time of the day!
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!
ADS says
This would disappear in less than 10 minutes in our house. SO GOOD!