Easy Sausage Quiche
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 Recipe
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. How to make Easy Sausage Quiche recipe:
- Crust – One 9 inch deep dish pie shell either frozen or homemade (i.e. Mrs Smith’s or similar).
- Sausage – 8 ounces of mild or spicy pork breakfast sausage.
- Onion – Thinly sliced green onions.
- Cheese – Shredded sharp cheddar cheese.
- Liquid – Half and half.
- Eggs – 6 large eggs.
- Seasonings – Garlic salt, ground black pepper and ground mustard.
- Hot sauce
How to Make the BEST Easy Sausage Quiche Recipe
- Ingredients you’ll need to make homemade Sausage Quiche: One 9 inch deep dish pie shell, breakfast sausage, large eggs, half and half, shredded cheddar cheese, green onions, salt, black pepper, garlic salt, onion powder and ground mustard. (hot sauce is optional)
- Kitchen tools you’ll need: One large skillet i.e. 10 inch or larger to cook the sausage, measuring cups and spoons, sharp knife and cutting board, 9 inch deep dish pie pan and cheese grater. It’s also helpful to have a sheet pan to move the quiche in an out of the oven easily.
- When pouring the egg custard on top, take a fork and gently move the sausage without misplacing it, to allow it to soak down to the bottom of the ingredients. Don’t stir, just gently move.
- Serving suggestion: Quiche ranks quite high on our list for busy day meals. You may enjoy pairing it with my Easy Fruit Salad recipe for breakfast, brunch or dinner.
- In this recipe, I am purposely keeping the ingredients simple. Feel free to adapt using your favorite flavor of shredded cheese.
- You can omit the hot sauce and use spicy sausage in this quiche recipe.
- Sausage quiche 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 15-20 minutes just until heated through.
- Store baked Sausage Quiche chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave.
- You can bake this quiche, cool it completely and freeze for up to 2 months. Thaw in the refrigerator overnight then lay foil on top and reheat in a preheated 325°F oven for 15-20 minutes or until heated through.
More Easy Quiche Recipes to Make
There’s no wrong time of day to serve quiche. Expand your quiche menu with these recipes:
- My recipe for Western Omelet Quiche is a fan favorite.
- This Kentucky Hot Brown Quiche recipe is a riff on the famous hot brown from Louisville Kentucky,
- You may have everything you need to make this Bacon Cheddar Chive Quiche.
- Classic cheesy Quiche Lorraine.
- Cornbread and Sausage Quiche is a delicious use for leftover cornbread!
- Ricotta Spinach Quiche is rich and decadent.
- Mushroom Quiche from Simply Recipes.
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Helpful Kitchen Items:
Easy Sausage Quiche
Servings: 8
Calories: 427kcal
Ingredients
- 1 9-inch unbaked deep dish frozen pie crust (i.e. Mrs Smith's)
- 8 oz mild or spicy breakfast sausage
- 5 medium 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 and sprinkle with 1/2 shredded 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 of hot sauce, if desired.
- Pour the egg mixture evenly over the sausage filling. 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
Serving: 1serving | Calories: 427kcal | Carbohydrates: 15g | Protein: 19g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 812mg | Potassium: 221mg | Fiber: 1g | Sugar: 1g | Vitamin A: 622IU | Vitamin C: 1mg | Calcium: 267mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!
Looks great! I want to make this today—do you think I could use heavy cream? I already have some.
Sure, no problem!
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!
Great job, thanks!
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.
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.
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.
I’m so happy you enjoy it, thanks!
Should the crust be thawed?
You don’t have to thaw.
Can you fix ahead of time a bake in the morning.
I assemble everything in the crust, and whip up the egg custard and store separately. Pour the egg over just before baking.
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.
Salt is completely subjective. You always have the option of adjusting to taste.
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.
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.
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?
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.
Sounds great, I’m happy your family loved this quiche, thanks!
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.
Hope you love it, thanks!
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!
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.
Sounds delidious!! We are dieting, to be a bit healthier, could you substitute egg beaters, or egg whites?
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.
Love this recipe. I added mushrooms one time. And these time I added green and red peppers. Always delicious!!!
Thanks Derek, I’m so happy you love this quiche!
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.
Hi Christen, I’m so happy you’re enjoying this recipe! Send my best to your family.
Can you mix the quiche the night before and refrigerate?
You can mix the quiche filling but, I don’t recommend assembling until just before baking.
I love this one
Thank you!
So good! Everyone loved it!
Thank you!
Delicious! I used Al Fresco country style chicken breakfast sausage and made the crust from scratch. This recipe is a definite keeper.
Wonderful, thanks!
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
Sounds great, thanks so much!
Love it. Made it now a few times
My husband says that it is the best quiche I have ever made. Really easy and delicious. Thanks!
I consider that high praise, thanks so much!
The best quiche I have ever eaten.
Thanks so much!
Can you freeze the quiche and reheat?
Yes, you can. Reheat in a 325°F oven with foil on top until heated through.
Can you freeze the quiche after it’s been baked ?
Yes, you can. Thaw overnight in the fridge, then cover loosely with foil and gently reheat in a 325°F oven.