Sausage Quiche
This Sausage and Cheese Quiche is loaded with savory breakfast sausage, sharp cheddar, and a rich, creamy egg custard, all baked in a buttery pie crust. It's an easy make-ahead breakfast that's perfect for holidays, brunch, or busy mornings, and can be assembled the night before and baked fresh in the morning.
Prep Time15 minutes mins
Cook Time35 minutes mins
Course: Casserole
Cuisine: American
Servings: 8
Calories: 150kcal
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
- 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
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.
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- 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.
Calories: 150kcal | Carbohydrates: 2g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 294mg | Potassium: 65mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 457IU | Vitamin C: 1mg | Calcium: 181mg | Iron: 0.1mg