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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Angela
Looks great! I want to make this today—do you think I could use heavy cream? I already have some.
Melissa
Sure, no problem!
CaptFlood
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
Great job, thanks!
Sharon Casto
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
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
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
I'm so happy you enjoy it, thanks!
Carol Heesaker
Should the crust be thawed?
Melissa
You don't have to thaw.
Tish
Can you fix ahead of time a bake in the morning.
Melissa
I assemble everything in the crust, and whip up the egg custard and store separately. Pour the egg over just before baking.
Cindy
This was very good but a teaspoon of garlic salt was a little too much for me. I will cut it in half next time.
Melissa
Salt is completely subjective. You always have the option of adjusting to taste.
CJ
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
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
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
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
Sounds great, I'm happy your family loved this quiche, thanks!
Bill
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
Hope you love it, thanks!
Renee
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
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
Sounds delidious!! We are dieting, to be a bit healthier, could you substitute egg beaters, or egg whites?
Melissa
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
Love this recipe. I added mushrooms one time. And these time I added green and red peppers. Always delicious!!!
Melissa
Thanks Derek, I'm so happy you love this quiche!
Christen Edwards-Freeman
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
Hi Christen, I'm so happy you're enjoying this recipe! Send my best to your family.
Will olsenwg@itctel.com
Can you mix the quiche the night before and refrigerate?
Melissa
You can mix the quiche filling but, I don't recommend assembling until just before baking.
Nellie
I love this one
Melissa
Thank you!
Jenae Burkart
So good! Everyone loved it!
Melissa
Thank you!
Catherine McKenzie
Delicious! I used Al Fresco country style chicken breakfast sausage and made the crust from scratch. This recipe is a definite keeper.
Melissa
Wonderful, thanks!
Clara Pisano
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
Sounds great, thanks so much!
Audery Dennis
Love it. Made it now a few times
Judy
My husband says that it is the best quiche I have ever made. Really easy and delicious. Thanks!
Melissa
I consider that high praise, thanks so much!
Debbie
The best quiche I have ever eaten.
Melissa
Thanks so much!
Colby
Can you freeze the quiche and reheat?
Melissa
Yes, you can. Reheat in a 325°F oven with foil on top until heated through.
Kay
Can you freeze the quiche after it’s been baked ?
Melissa
Yes, you can. Thaw overnight in the fridge, then cover loosely with foil and gently reheat in a 325°F oven.