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.
- To reheat a whole quiche in the oven: Preheat the oven to 325°F. Lay foil loosely on top and bake for 10-15 minutes just until heated through.
- You can use a different variety of cheese in this recipe using what you have on hand or the flavor your prefer.
Other Quiche Recipes to Add to the Menu
There's no wrong time of day to serve quiche. Expand your quiche menu with these recipes:
- Western Omelet Quiche
- Kentucky Hot Brown Quiche
- Bacon Cheddar Chive Quiche
- 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 teaspoon garlic salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon 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 ½ sausage mixture in pie shell ad sprinkle with ½ 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.
Nutrition
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Lois Luckovich
I normally put ham in my quiche but this is a delicious option. Thanks for the recipe
Patricia Keith
Melissa, I have a question. I made a sausage cheese quiche. I used a recipe from another website. I followed the directions to a T and used a 9" deep dish pie crust -Mrs. Smith brand. It called for a 1lb bulk sausage, 2 cups sharp shredded cheese, 3 large eggs and 1 1/2 cups half and half. I could not get all of the mixture in the crust. I read that a deep dish pie crust should be, at least, 2 1/4 inch deep. The pie crust I used couldn't be a "deep dish" since it wouldn't hold all the ingredients. I can't tell you how this quiche will turn out as I am actually cooking it now.
I have a Pillsbury 9" Deep Dish pie crust that looks like the one I used today, so I don't think it would have hold all the ingredients either.
Can you help me out?
Melissa
Since this isn't my recipe, you would be better off asking the creator of that quiche recipe. I always use deep dish pie shells and they tend to work but I haven't tested the recipe you're referencing. I'd ask them surely they could help.