Sausage Quiche
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This Sausage and Cheese Quiche is everything a good breakfast should be – creamy, savory, and packed with flavor in every bite. A buttery pie crust is loaded with browned sausage, sharp cheddar, and a rich egg custard, making it the perfect dish for brunch, holidays, or a lazy Sunday morning.
I make this easy quiche recipe any time we have family staying over. It’s one of those recipes that looks like it took way more effort than it actually did, and there’s never a slice left by the time everyone’s done with breakfast.
What I love most about this recipe is how forgiving it is. Sausage and cheddar are the classic combo, but it’s really just a base you can build on with whatever you have in the fridge. If you love easy make-ahead breakfasts like this one, my Breakfast Potatoes are a great dish to serve alongside it.
Why You’ll Love This Recipe
Delicious – Savory breakfast sausage, sharp cheddar, and a rich, creamy egg custard come together in a buttery, flaky crust. It’s comfort food that works just as well for dinner as it does for breakfast.
Simple and Easy – This recipe uses a store-bought pie crust and just a handful of pantry staples, so it comes together without a lot of fuss.
Great for Company – This quiche can be assembled the night before, which makes it perfect for holiday mornings, brunches, or overnight guests.
Sausage and Cheese Quiche Ingredients
- Breakfast sausage – Regular or a spicier variety both work well here, depending on how much heat you like.
- Eggs, milk, and heavy cream – This combination is what gives the custard its rich, creamy texture. Don’t skip the cream, it makes a big difference.
- Ground nutmeg – Just a pinch, but it adds a subtle warmth that pairs beautifully with the eggs and cream. It’s a small ingredient with a big impact.
- Sharp cheddar cheese – Shred it fresh from the block for the best melt and creamiest texture. Pre-shredded cheese has anti-caking additives that can leave the quiche a little grainy.
Substitutions and Variations
- Swap the breakfast sausage for diced ham or crumbled bacon.
- Try Gruyère, Swiss, or Pepper Jack cheese in place of the cheddar for a different flavor twist.
- Make it a crustless, low-carb version by pouring the filling directly into the greased pie dish.
- Stir in sautéed mushrooms, bell peppers, spinach, or roasted red peppers for extra veggies.
How to Make Sausage and Cheese Quiche
This is an overview of the steps. For full measurements and detailed instructions, see the recipe card below.
Step 1 Preheat your oven and press the pie crust into a greased pie dish, crimping the edges. Cook the sausage and onion in a skillet until no pink remains, then drain well.
Step 2 Whisk together the eggs, milk, cream, salt, pepper, nutmeg, and parsley in a medium bowl.
Step 3 Layer the cooked sausage and cheese into the crust.
Step 4 , Pour the egg mixture evenly over the top.
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Step 5 Bake on a rimmed baking sheet until the edges are golden and the center is just barely set. Let the quiche rest before slicing, then garnish with green onions and serve warm.
Time Saving Tips ⏰
- Use a store-bought refrigerated pie crust to skip the extra step of making dough from scratch.
- Cook and drain the sausage a day ahead and store it in the fridge until you’re ready to assemble.
- Shred the cheese in advance so it’s ready to go when you need it.
- Whisk the egg mixture right in the bowl you’ll pour from to save on dishes.
- Assemble the whole quiche the night before and refrigerate it unbaked, then pop it right in the oven in the morning.
- Line your baking sheet with foil for easy cleanup if the quiche bubbles over.
How to Serve Sausage and Cheese Quiche
There is no wrong way to serve this quiche. Here are a few of my favorites.
- Serve warm, sliced into wedges, and topped with sliced green onions.
- Pair it with a simple side salad or fresh fruit salad for a light breakfast or brunch.
- Serve alongside crispy hash browns or breakfast potatoes for a heartier meal.
How to Store Leftover Quiche
Allow the quiche to cool completely before storing. Wrap tightly in plastic wrap or store in an airtight container in the refrigerator for up to 4 days.
To reheat, place slices in the oven at 325 degrees for 10 to 15 minutes until heated through, or microwave individual slices for 1 to 2 minutes.
You can also freeze this quiche. Let it cool completely, wrap individual slices tightly, and place in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven at 325 degrees for 15 to 20 minutes.
FAQs
Can I make this quiche ahead of time? Yes! Assemble the quiche the night before, cover, and refrigerate it unbaked. Add 5 to 10 minutes to the bake time when baking straight from the fridge.
Why does my quiche need to rest before slicing? Resting allows the custard to fully set. If you cut into it too soon, the filling will run instead of holding its shape.
How do I know when the quiche is done? The edges should be golden brown and the center should have just a slight jiggle. It will continue to set a bit as it rests.
Can I make this crustless? Yes, for a lower-carb version, just pour the filling directly into a well-greased pie dish and skip the crust entirely.
Can I add vegetables to this recipe? Definitely. Sautéed mushrooms, bell peppers, spinach, or roasted red peppers are all great additions.
More Breakfast Recipes You’ll Love
Breakfast Potatoes Cheesy Bacon Hash Browns Homemade Granola
Sausage Quiche
Equipment
- 9-inch pie dish
- Nonstick baking spray
- Cutting board and sharp knife
- medium mixing bowl
- Measuring cups and spoons
- Rimmed baking dish
- Box grater for shredding the cheese
Ingredients
- 1 9-inch refrigerated pie crust
- 1 16-ounce roll breakfast sausage
- ½ yellow onion diced
- 5 large eggs
- ½ cup milk
- ½ cup heavy whipping cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- ½ teaspoon parsley flakes
- 1 ½ cups sharp cheddar cheese freshly grated
- Sliced green onions optional for garnish
Instructions
- Preheat the oven to 350°F. Spray a 9-inch pie dish with nonstick baking spray.
- Place the refrigerated pie crust into the dish and gently press it against the bottom and sides. Crimp or shape the edges with a fork or your fingers. Set aside.
- Heat a large skillet over medium heat. Add sausage and onions and cook for 8-10 minutes, breaking up the sausage as it cooks, until no pink remains. Drain the grease and set aside.
- Add eggs, milk, cream, salt, pepper, nutmeg, and parsley to a medium bowl and whisk until combined.
- Add cooked sausage and onions to the bottom of the pie crust, followed by the shredded cheese. Pour the egg mixture evenly over the top.
- Place the pie dish on a rimmed baking sheet and bake for 30-35 minutes, or until the quiche is gently set in the center.
- Remove from the oven and rest for 10-15 minutes. Garnish with green onions before serving, if desired.
Notes
-
- Spray the pie dish with nonstick baking spray before placing the pie dough inside, to prevent sticking.Drain the sausage well after cooking so the quiche doesn’t turn out watery.
- Place the filled pie dish on a rimmed baking sheet before baking to prevent leaking in the oven.
- The quiche is done when the edges are golden brown and the center has a slight jiggle to it.
- Let the quiche rest for 10-15 minutes before slicing. Cutting it too soon will cause the custard to run.
Nutrition
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