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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Peggy
Super easy to make and delicious! I didn’t have cream or half and half. Worked perfectly fine with 2% milk. Even the little grandkids loved it!
Darcy
Hi so you think I can use the refrigerated pie crust? Deep dish?
Melissa
As long as it's in a deep dish pie pan, sure!
Dee Schmidt
I am wanting to revamp and old sausage quiche I made for years. Just bored with it! This looks good. I will try a little nutmeg and wondered about using hashbrowns as I prefer crust less quiches. How would you incorporate them into your recipe? Would you have to brown the hashbrowns at all?
Melissa
Perhaps this recipe will help it has a hash brown crust.
Brianna
This was delicious! My first time making a quiche and for the most part it went well! My crust must be smaller than the one in the paranthesis. I don't recommend the Great Value Traditional Crust for this recipe because my filling overflowed which turned into a smokey mess! I will definitely go for deep dish crust next time! Thanks for the recipe!
Melissa
Hi Brianna, oh dear yes you need a deep dish for this, or any, of my quiche recipes. I'm so glad you loved it, thanks!
Liz
It was so good! Our friends spent the whole meal trying to guess the “secret ingredient!” Will definitely be making again!
Melissa
I'm glad you enjoyed it, thanks!
Susie
Hi, I'm going to make this tonight, but I have a question . do you think that there is enough grease from the sausage to make gravy ? We love sausage gravy !!
Melissa
Hi Susie, it really depends on the brand of sausage. Jimmy Dean is so lean I often have to add it. So, it just depends.
Jaya
Hi Melissa,
How many people does this specific recipe feed?
Melissa
You'll get 8 servings from this recipe.
K.A.Clark
I love quiche. I love eggs and “breakfast “ at any time of day. This recipe is wonderful! Not a lot of ingredients that are not staples in the house anyway, and easy prep are essential to me for to keep it as a “go to” recipe to use time after time. I always tweak my cooking and baking, and the only thing I added was some nutmeg. I’ll be sharing this to family and friends!
Melissa
Thanks so much!
Doris
I tried it and enjoyed it very much. I am making it again this week.
Melissa
Wonderful, thanks so much!
Connie
Can you use 2 regular pie crusts instead of one deep dish?
Melissa
You may be able to stretch this into 2 quiche but they would be thin. If you try it, let us know how it goes.
Emily
I have been looking for a great sausage quiche recipe for some time now and this was amazing!
Melissa
I'm so happy you loved it, thanks!
Michele
This is the easiest and best quiche we’ve tasted. Made is last Sunday and we had overnight guests the next week so made it again and it was a big hit!
Melissa
Thanks so much!
Delilah
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
I'm so happy you loved this, thanks!