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Easy Sausage Quiche

ByMelissa Sperka
186 Comments
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Easy Sausage Quiche Recipe is a spectacular savory pie that’s ideal for serving for any meal. This flavorful quiche is made with classic breakfast sausage, green onion and lots of cheddar cheese that’s all smothered with a perfectly seasoned rich egg custard that transforms simple flavors into a satisfying meal. The best part? 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

Ingredients to Make 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. This easy quiche recipe is one of my family’s favorites. In it I use classic breakfast sausage for ease of preparation, but you could use Italian sausage too, if that’s what you have on hand. The beauty of making quiche is: the flavor variations are endless.

Checkout this quick list of ingredients you’ll need to make this Easy Sausage Quiche Recipe: (Scroll down for the full printable recipe card.)

  • 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 add a mild of onion flavor.
  • Cheese – Shredded sharp cheddar cheese gives the quiche it’s cheesy taste.
  • Liquid – Half and half thins the egg custard.
  • Whole Eggs – 6 large eggs form the base of the egg mixture.
  • Seasonings – Garlic salt, freshly ground black pepper and dry mustard. You could also use table salt and granulated garlic or garlic powder in place of garlic salt.
  • Spice – A few dashes of hot sauce for spice. This is optional.
Easy Sausage Quiche

How to Make the BEST Easy Sausage Quiche Recipe

  • Heat Oven and Prepare Pie Pan – Preheat the oven to 350°F. Place pie shell on cookie sheet. Set aside.
  • Cook Sausage – Cook the sausage until no pink remains then add onion. Drain excess grease from pan.
  • Assemble the Quiche – Layer shredded cheese and sausage in pie crust.
  • Make Egg Mixture – Whisk together the half and half, eggs and seasonings. Pour the egg mixture evenly over the sausage filling. Sprinkle with remaining cheese. 
  • Oven – Bake per the cook time in the recipe until the center is set when gently shaken.
  • Serve – Allow to rest for 15-30 minutes. Slice and serve warm. 

Kitchen Equipment to Make Sausage Quiche Recipe

  • One large skillet to cook the sausage and onions.
  • One large bowl and a whisk to make the egg filling.
  • Measuring cups and spoons
  • Sharp knife and chopping board.
  • One 9-inch deep dish pie pan.
  • Cheese grater for freshly grated cheese.
  • It’s also helpful to have a sheet pan to move the quiche in an out of the oven easily.
Easy Sausage Quiche

Recipe Variations, Tips and Substitutions

  • Half and Half – To make your own half and half you can use equal parts heavy cream and whole milk. In this recipe you would need 1/2 cup of each.
  • Distribute the Egg Mixture Evenly – When pouring the egg custard on top, take a fork and gently move the sausage without misplacing it, to allow the eggs to filter down to the bottom of the ingredients. Don’t stir, just gently move.
  • Cheese – In this recipe, I am purposely keeping the ingredients simple using sharp cheddar cheese. Feel free to adapt using your favorite flavor of shredded cheese such as colby jack cheese, gruyere cheese, swiss cheese or spicy pepper jack cheese.
  • Protein – You can omit the hot sauce and use spicy sausage in this quiche recipe. You could also use chicken sausage or turkey sausage.
  • Veggies – You could add vegetables such as diced mushrooms, baby spinach or bell peppers to the sausage mixture.
  • Blind Baking the Crust – I use a frozen pie crust for this recipe and have never found it necessary to thaw or blind bake the crust. If you use homemade pie dough, dock the bottom with a fork, cover with parchment paper and top with pie weights or beans. Blind bake for 8 minutes then proceed with the recipe as written.
  • How to Serve Sausage Quiche – Quiche ranks quite high on our list for busy day meals. You may enjoy pairing it with my Easy Fruit Salad recipe or a Spinach Salad for breakfast, brunch or dinner.

Storage and Leftovers

  • Reheating – 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.
  • Leftovers – Store baked Sausage Quiche in an airtight container chilled in the refrigerator for up to 3 days. Reheat individual slices in the microwave.
  • Freezer – You can bake this quiche, cool it completely, wrap in layers of plastic wrap and freeze for up to 2 months. Remove it from the freezer and thaw in the fridge overnight. Lay a piece of aluminum foil on top and reheat in a preheated 325°F oven for 15-20 minutes or just until heated through.
Single piece Easy Sausage Quiche

More Easy Quiche Recipes to Make

There’s no wrong time of day to serve quiche. Expand your quiche menu with these recipes:

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4.95 from 60 votes

Easy Sausage Quiche

Prep Time10 minutes
Cook Time45 minutes
Resting Time30 minutes
Total Time55 minutes
Course: Breakfast, Main Course
Cuisine: American, Southern
Keyword: easy-sausage-quiche, sausage-quiche-recipe
Servings: 8 servings
Calories: 427kcal
Author: Melissa Sperka

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 15-30 minutes. Slice and serve warm. 

Notes

    • Half and Half – To make your own half and half you can use equal parts heavy cream and whole milk. In this recipe you would need 1/2 cup of each.
    • Distribute the Egg Mixture Evenly – When pouring the egg custard on top, take a fork and gently move the sausage without misplacing it, to allow the eggs to filter down to the bottom of the ingredients. Don’t stir, just gently move.
    • Cheese – In this recipe, I am purposely keeping the ingredients simple using sharp cheddar cheese. Feel free to adapt using your favorite flavor of shredded cheese such as colby jack cheese, gruyere cheese, swiss cheese or spicy pepper jack cheese.
    • Protein – You can omit the hot sauce and use spicy sausage in this quiche recipe. You could also use chicken sausage or turkey sausage.
    • Veggies – You could add vegetables such as diced mushrooms, baby spinach or bell peppers to the sausage mixture.
    • Blind Baking the Crust – I use a frozen pie crust for this recipe and have never found it necessary to thaw or blind bake the crust. If you use homemade pie dough, dock the bottom with a fork, cover with parchment paper and top with pie weights or beans. Blind bake for 8 minutes then proceed with the recipe as written.
    • How to Serve Sausage Quiche – Quiche ranks quite high on our list for busy day meals. You may enjoy pairing it with my Easy Fruit Salad recipe or a Spinach Salad for breakfast, brunch or dinner.

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!

 

186 Comments

  2. 5 stars
    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!

    Reply

  3. 5 stars
    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.

    Reply

    1. 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.

      Reply

      1. 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.

    2. 4 stars
      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.

      Reply

  6. 4 stars
    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.

    Reply

    1. 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.

      Reply

    2. 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?

      Reply

  7. 5 stars
    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.

    Reply

  8. 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.

    Reply

  9. 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!

    Reply

    1. 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.

      Reply

    1. 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.

      Reply

  12. 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.

    Reply

    2. 5 stars
      Delicious! I used Al Fresco country style chicken breakfast sausage and made the crust from scratch. This recipe is a definite keeper.

      Reply

  16. 5 stars
    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

    Reply
4.95 from 60 votes

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