Easy Sausage Quiche
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.
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.
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.
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.
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 servings
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 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!
First, thanks. It’s a solid recipe. However, I did smile when I saw this recipe tagged as “southern” cuisine. I’ve been eating a similar dish made with a sage breakfast sausage since I was little, and General Eisenhower was in the White House. That was in Vermont. We Yankees (I’m now up in Maine) do like our egg dishes in many forms, and we always appreciate someone’s efforts. Your recipe will become a standard weekend treat. My wife loved it but said it wasn’t cheesy enough. I think that had more to do with us being out of our normal sharp cheddar.
I’m delighted you enjoyed it, and sharp cheddar will give it that pop of cheesy flavor that sets it apart. Thank you!
What about adding green chilies?
You can, if you like.
I absolutely added a can of green chiles and a couple of cloves of garlic. Elevated a nearly perfect, easy recipe! I’ve made this 3 weeks in a row because my family can’t get enough of it. Thank you for an amazing quiche!
It was fabulous. My husband loved it and he is very particular
I followed recipe exactly
That’s great to hear, thank you!
Hi – can you make this a day ahead and bake the day of?
Yes, you could!
Can this be made crustless? Without the crust?
If you prefer.
Did you have to adjust the cook time for the crustless version?
I make crustless quiche and it comes out great. Make sure to lightly grease the pan.
I made this for a bridal shower & it was a big hit! Very delicious, I’m making one now for dinner! Thanks for this easy yummy recipe!!
That’s great to hear, thank you!
Just saw this online,and it looks delicious,so will be trying it very soon.
Thank you,
Susie
Hi Melissa. I keep reading that quiche crusts should be pre-baked. Why does this one not need to be? Thank you!
Because in this recipe I use a frozen pie shell. Should you choose to make a homemade crust, you may want to parbake.
I didn’t pre bake my crust and it was done perfectly in 45 minutes. I did add more Jimmy Dean breakfast sausage and some green peppers just because we love both.
Delicious!! Will absolutely make this again and again and again!!😊
I’m so happy you enjoyed it, thanks!
Do i take the pie shell out of the foil it’s in or do i leave it in?
You can bake it in the foil pan.
Does the crust need to be thawed prior to filling?
No there’s no need to thaw.
I made this for a small family Christmas brunch, about 60 of us.
It was definitely a hit. I’m making it again today to take to my mom to have for her breakfast this week. She’s 91 and doesn’t cook anymore.
That’s wonderful, thanks so much!
We’re under a winter storm warning in Michigan, so I wanted to make a savory brunch for my husband and me. This quiche filled the bill perfectly. I used the spicy sausage and added a few drops of hot sauce before baking it. The quiche was incredibly flavorful. I served it with a small fresh garden salad. What a fantastic treat on a wintery weather day! This recipe is a keeper for sure, one I will make again and again.
Thank you!
This quiche turned out great! I used Jimmy Dean sage sausage and sharp cheddar. When reheating from completely refrigerated, 25 minutes at 325 wasn’t enough so we bumped it up to 350 for 10 more minutes. Great recipe!
My husband and I loved this! So flavorful! Will become a staple in our house for brunch.
Thanks so much!
My mom made this recipe when my husband and I were visiting during the holidays. We loved it so much we make it when have friends in town now!
I’m so happy you all enjoyed it, thank you!
This looks great- can I make ahead the night before and put in fridge and then just pop it in the oven the next morning? Or is it best to bake it after assembling it?
You can fully assemble it and mix up the egg custard. Store it separately, then pour it over just before baking. I don’t recommend making it completely and letting it sit. If the ingredients are all cold, it may need extra baking time as well.
Can I use sausage links?
If they’re cooked and chopped, you could.
When you say store separately, i assume you mean the crust from the rest of the ingredients? So i can cook the sausage and onions and then add the eggs etc to that in one container?
No, I mean fully assemble the filling in the crust and mix up the egg mixture storing it in a separate container. Pour it over and top with the reserved shredded cheese before baking.
We love this recipe but have found that it overfills one pie shell. After a couple of attempts, I’ve found that making time and a half the recipe makes two great quiches. (1lb sausage, 1.5 times all other ingredients, and measure the cheese with your heart 😋)
Make sure you’re using a deep dish pie shell or it won’t hold all of the ingredients. I make this quiche regularly and never have that issue.
Can I use 2% milk instead of 1/2 & 1/2
It’s not going to have the same texture but you could. Milk is much thinner than half and half so you may need less than called for in the recipe.
Thank you for your wise advice. I made one of these for breakfast and I have another one for the freezer. It’s excellent! A great savory, very flavorful breakfast. I’m going to serve the other one to house guest next week. I’ll add the fruit salad for color. I’m very happy!
This is a great recipe! How do you keep the edge of the egg from separateing when it cools? I’ve never figured out how to prevent this.
I’m not certain I’ve had that particular issue. If the egg custard is filled to the edge of the pie shell it should help.
What’s the best way to make it ahead of time and freeze?
You can bake this quiche, cool it completely and freeze it 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.
I normally put ham in my quiche but this is a delicious option. Thanks for the recipe
This was easy to make and delicious!!
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?
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.