Hearty & Flavorful Sausage Quiche: The Ultimate Recipe for Breakfast, Brunch, or Dinner
This Sausage Quiche is a deliciously hearty and savory dish, perfect for any meal of the day. Featuring a perfectly flaky crust, rich egg custard, seasoned breakfast sausage, and plenty of melty cheddar cheese, it’s an easy-to-prepare meal that’s ideal for family gatherings, holiday brunches, or convenient meal prep.
There’s something undeniably comforting and satisfying about a perfectly made quiche, and this Sausage Quiche recipe takes that feeling to a whole new level. It’s the kind of dish that makes any morning feel extra special, yet it won’t keep you tied up in the kitchen for hours. The harmonious combination of a tender, flaky crust, a creamy, savory egg filling, perfectly seasoned breakfast sausage, and gooey cheddar cheese creates a truly irresistible experience. This versatile quiche is not only a fantastic option for a leisurely breakfast or a celebratory brunch, but it also makes for a delightful light dinner or a superb make-ahead meal.
Why You’ll Love This Easy Sausage Quiche
This savory sausage quiche isn’t just a recipe; it’s a go-to solution for busy mornings, special occasions, or even weeknight dinners. Here’s why it’s bound to become a favorite in your kitchen:
- **Incredibly Flavorful:** The blend of savory sausage, sweet onion, sharp cheddar, and a rich egg custard creates a depth of flavor that’s hard to beat.
- **Versatile Meal Option:** While often thought of as a breakfast or brunch item, this hearty quiche is substantial enough to serve as a satisfying lunch or a light dinner. Pair it with a simple salad for a complete meal.
- **Easy to Prepare:** With straightforward steps and common ingredients, even novice cooks can achieve a restaurant-quality quiche. The recipe includes tips to ensure a perfect result every time.
- **Perfect for Meal Prep:** Bake it once and enjoy it for days! It reheats beautifully, making it ideal for packed lunches or quick breakfasts on the go. You can even freeze it for future convenience.
- **Crowd-Pleaser:** Whether it’s a holiday brunch, a family gathering, or a potluck, this sausage and cheese quiche is always a hit. It’s a comforting dish that appeals to almost everyone.
Essential Ingredients for Your Sausage Quiche
For the most accurate measurements and full details, please scroll to the bottom of the post for the COMPLETE PRINTABLE recipe card.
- Pie Crust: A good quiche starts with a great crust. You can opt for a store-bought pie crust for convenience (look for a good quality all-butter crust if possible) or make your own for an extra homemade touch. Blind baking is highly recommended to prevent a soggy bottom.
- Breakfast Sausage: I prefer using bulk breakfast sausage for its easy-to-brown texture and consistent flavor distribution. However, you can also use sausage links; just remove them from their casings and break them apart while cooking.
- Onion: A small onion, finely chopped, adds a subtle sweetness and aromatic depth that complements the savory sausage beautifully.
- Eggs: The base of our creamy custard. Large eggs work best for this recipe. The more you whisk them, the airier your quiche will be!
- Milk: Whole milk is my preference for achieving a rich, luxurious custard filling. However, you can certainly use other milk products like 2% milk or even half-and-half for an even creamier result. Avoid skim milk for the best texture.
- Garlic Powder: A touch of garlic powder enhances the savory notes of the sausage and cheese.
- Dry Mustard Powder: This secret ingredient might surprise you, but it doesn’t make the quiche taste like mustard. Instead, it subtly brightens the flavor of the eggs and cheese, adding a professional touch.
- Salt & Pepper: Essential seasonings to bring all the flavors together. Adjust to your taste.
- Cheddar Cheese: Shredded cheddar cheese melts beautifully and provides a sharp, tangy contrast to the rich filling. Medium or sharp cheddar works best. Feel free to experiment with other cheeses like Gruyère or Monterey Jack.
Step-by-Step Guide to Making Perfect Sausage Quiche
Creating this delicious sausage quiche is simpler than you might think. Follow these steps for a perfect, golden-brown quiche every time.
- Prepare the Crust (Blind Baking Recommended): Preheat your oven to 400ºF (200ºC). Gently press your 9-inch pie crust into a pie plate. To prevent a soggy bottom and ensure a perfectly flaky texture, I highly recommend blind baking. Line the crust with parchment paper or foil and fill it with pie weights, dried beans, or rice. Bake for 10 minutes. This partial cooking helps the crust set. After 10 minutes, carefully remove the weights and parchment/foil, then bake for another 5 minutes until the crust is lightly golden. This extra step makes a huge difference! If you’re short on time, you *can* skip this step, but your crust might be softer.
- Cook the Savory Filling: While your crust is blind baking, brown your chosen breakfast sausage along with the finely chopped onion in a large skillet over medium heat. Break up the sausage with a spoon as it cooks. Continue until the sausage is no longer pink and the onions are translucent and softened. It’s crucial to drain away any excess fat from the skillet; this prevents your quiche from becoming greasy and ensures a cleaner, richer flavor.
- Whisk the Egg Custard: In a separate mixing bowl, combine the large eggs, whole milk (or your milk of choice), garlic powder, dry mustard powder, salt, and black pepper. Whisk everything together until the mixture is completely smooth and slightly frothy. The more thoroughly you whisk the eggs, the lighter and fluffier your finished quiche custard will be. This also helps incorporate air for a better texture.
- Assemble Your Quiche: Once the pie crust has finished its initial bake and the sausage mixture is ready, remove the pie plate from the oven. Evenly layer the cooked sausage and onion mixture into the bottom of the pie crust. Sprinkle about 1 cup of the shredded cheddar cheese over the sausage. Finally, carefully pour the whisked egg custard mixture over the meat and cheese. The liquid will seep into all the delightful nooks and crannies. Top with the remaining 1/2 cup of shredded cheddar cheese.
- Bake to Perfection: Place the assembled quiche back into the preheated 400ºF (200ºC) oven and bake for 15 minutes. This initial high heat helps the crust crisp up and the quiche begin to set. After 15 minutes, reduce the oven temperature to 350ºF (175ºC) and continue to bake for an additional 35 minutes, or until the quiche is golden brown and fully set in the center.
How to Tell When Your Quiche is Perfectly Cooked
Knowing when a quiche is done is key to achieving that perfect creamy, yet firm, texture without overcooking. Here are a few reliable methods:
- Visual Cues: The top of your quiche should be a beautiful golden brown. The center will appear mostly set, though a slight, subtle jiggle is acceptable.
- The Gentle Shake Test: Carefully give the pie plate a gentle shake. If the center jiggles excessively like liquid, it needs more time in the oven. If it has a slight, barely perceptible wobble, it’s usually ready.
- Toothpick or Knife Test: Insert a clean toothpick or a thin knife into the center of the quiche, about an inch from the edge. If it comes out clean, the quiche is done. If there’s liquid or unset egg mixture clinging to it, continue baking.
- Temperature Check (Most Accurate): For the most precise measurement, use an instant-read thermometer. Insert it into the center of the quiche; it should register at least 165°F (74°C).
Once your quiche is done, resist the urge to slice into it immediately. Allow it to stand for at least 5-10 minutes after removing it from the oven. This resting period allows the custard to fully set, preventing it from collapsing when sliced and ensuring cleaner, more elegant wedges.
Tips for the Best Sausage Quiche Every Time
Achieving a perfect quiche is easy with a few simple tricks:
- Don’t Skip Blind Baking: As mentioned, blind baking the crust is essential for preventing a soggy bottom, especially with a moist filling like quiche. It ensures a crisp, flaky base.
- Drain the Sausage Fat Thoroughly: Excess fat from the breakfast sausage can make your quiche greasy. Use a paper towel to blot any remaining fat after cooking the sausage and onions.
- Whisk Eggs Well, But Don’t Overmix Custard: Whisking the eggs thoroughly introduces air, contributing to a lighter, fluffier texture. However, once you add the milk and seasonings, whisk just enough to combine. Overmixing can sometimes lead to a tougher custard.
- Don’t Overcook: Overbaked quiche can become rubbery. Keep an eye on it during the last 10-15 minutes of baking. A slight jiggle in the center (not liquidy) is actually a good sign that it’s perfectly set and will finish cooking as it rests.
- Let It Rest: Just like a good steak, quiche benefits from a short resting period (5-10 minutes) after coming out of the oven. This allows the custard to fully set and makes for cleaner slices.
- Use Good Quality Ingredients: Fresh eggs, flavorful sausage, and sharp cheddar cheese will elevate your quiche from good to exceptional.
Delicious Variations & Customizations
This sausage quiche recipe is wonderfully adaptable! Feel free to customize it with your favorite ingredients to create new flavor combinations.
- Cheese Swaps: Instead of or in addition to cheddar, try Gruyère, Swiss, Monterey Jack, mozzarella, or a blend of cheeses. A sprinkle of Parmesan or crumbled feta on top can also be delightful.
- Add Veggies: Boost the nutrition and flavor with sautéed spinach, mushrooms, bell peppers, finely chopped broccoli florets, or even roasted red peppers. Make sure to cook and drain any high-moisture vegetables before adding them to prevent a watery quiche.
- Spice It Up: For a kick, add a pinch of red pepper flakes to the sausage while it’s cooking, or include a dash of hot sauce in the egg mixture.
- Herb Infusion: Incorporate fresh herbs like chopped chives, parsley, thyme, or a hint of rosemary for an aromatic twist.
- Different Meats: If you’re not a fan of breakfast sausage, try cooked and crumbled bacon, diced ham, or even shredded cooked chicken for a different protein base.
- Crust Alternatives: For a gluten-free option, use a gluten-free pie crust. You could also experiment with a homemade savory pastry crust or even a potato crust for a unique spin.
Storing and Freezing Your Sausage Quiche
One of the best features of quiche is its make-ahead and storage potential. It’s fantastic for meal prep or enjoying leftovers throughout the week.
Fridge Storage
To store any leftover baked quiche, allow it to cool completely to room temperature. Then, cover it tightly with plastic wrap or aluminum foil, or transfer slices to an airtight container. It will keep well in the refrigerator for up to 3-4 days. When ready to reheat, you can warm individual slices in the microwave for 1-2 minutes until heated through, or gently warm in a preheated oven at 300°F (150°C) for about 15-20 minutes for a crispier crust.
Freezing Quiche (Baked)
Freezing baked quiche is an excellent way to prepare meals in advance. First, let the quiche cool down completely. You can even place it in the fridge for an hour or two to ensure it’s thoroughly chilled and set. Once cool, wrap the entire quiche (or individual slices) tightly in plastic wrap, then cover it again with aluminum foil. This double layer protects it from freezer burn. Freeze for up to 2 months. To reheat, thaw the frozen quiche in the refrigerator overnight. Once thawed, you can reheat it in a preheated oven at 325°F (160°C) for 20-30 minutes, or until warmed through, covering with foil if the crust starts to brown too much.
Freezing Quiche (Unbaked)
You can also freeze an unbaked quiche for ultimate convenience. Assemble the quiche exactly as the recipe instructs, but do not bake it. Instead, carefully place the pie plate with the unbaked quiche into the freezer. Let it freeze solid for a few hours until firm. Once frozen, remove the pie plate and wrap the entire quiche securely with a double layer of plastic wrap and then aluminum foil. Label it with the date. Store in the freezer for up to 1 month. When you’re ready to bake, thaw the quiche in the refrigerator overnight. Then, bake according to the recipe instructions, adding an extra 10-15 minutes to the baking time if it’s still very cold from the fridge.
If you purchase store-bought pie crusts, they often come in packs of two. This is perfect for making one fresh sausage quiche for tonight and freezing the second one for a convenient make-ahead meal that the whole family will appreciate on a busy day!
Perfect Pairings: What to Serve With Sausage Quiche
Quiche is a star on its own, but it truly shines when accompanied by a complementary side dish. Since this sausage quiche is quite rich and hearty, I often prefer to serve something light and fresh on the side to balance the flavors and textures. Here are some fantastic options:
- Berry Fruit Salad: A vibrant mix of fresh berries offers a sweet, juicy contrast to the savory quiche.
- Greek Salad: The tangy dressing, crisp vegetables, and salty feta in a Greek salad provide a refreshing counterpoint.
- Cucumber Tomato Salad: Simple, light, and crisp, this classic salad is a perfect match for a rich quiche.
- Asian Napa Cabbage Slaw: For something a bit different, a light and crunchy slaw with a zesty dressing can add an interesting textural and flavor dimension.
- Sautéed Asparagus: Fresh, tender asparagus, lightly sautéed, offers a healthy and elegant green side.
- Simple Green Salad: A basic mixed green salad with a light vinaigrette is always a good choice.
Frequently Asked Questions About Sausage Quiche
Can I use a different type of sausage?
Absolutely! While breakfast sausage is classic, you can experiment with mild or spicy Italian sausage (make sure to remove casings), or even a plant-based sausage alternative for a vegetarian version. Just ensure it’s cooked and drained properly before adding to the quiche.
What if I don’t have dry mustard powder?
While dry mustard powder truly enhances the flavor of the eggs and cheese without adding a “mustard” taste, you can omit it if you don’t have it. Your quiche will still be delicious, but it might lack that subtle depth. Do not substitute with liquid mustard, as it will alter the texture and flavor too much.
Can I make individual mini quiches?
Yes! This recipe can easily be adapted for mini quiches. Simply press small circles of pie crust into muffin tins. Divide the sausage, cheese, and egg mixture among the cups. Baking time will be significantly reduced, likely 20-30 minutes at 350°F (175°C), or until golden and set.
My quiche cracked on top, what happened?
Cracking often happens if the quiche bakes too quickly or is slightly overcooked, causing the egg proteins to contract too much. Ensure your oven temperature is accurate and try not to overbake. A slight jiggle in the center is okay as it will set during cooling.
Can I prepare the filling in advance?
Yes, you can cook the sausage and onions a day ahead and store them in an airtight container in the refrigerator. You can also whisk the egg and milk mixture (without the seasonings) and store it separately. When ready to bake, combine all components and assemble.
More Delicious Breakfast Recipesfor Dinner
Who says breakfast foods are just for mornings? Here are more hearty and satisfying “brinner” (breakfast for dinner) ideas that feature sausage or other breakfast favorites:
- Chocolate Chip Banana Pancakes
- Sausage Breakfast Sandwich
- Make Ahead Potato and Sausage Egg Bake
- Spicy Sausage Rolls
- Pancake Breakfast Sandwiches
4.55 from 11 votes
Sausage Quiche
Erin Sellin
10
1
1 10
6
Rate Recipe
Print Recipe
Ingredients
- 1 9- inch pie crust
- 12 oz breakfast sausage
- 1 small onion, finely chopped
- 5 large eggs
- 1 cup whole milk
- 1 teaspoon garlic powder
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cup shredded cheddar cheese
Instructions
-
Preheat oven to 400 degrees F (200°C).
-
Press pie crust into a 9-inch pie plate. Place foil or parchment paper in the bottom of the pie crust and fill with about 1 pound of dried beans, rice, or use pie weights. Bake for 10 minutes. After 10 minutes, remove the weights and parchment paper, then bake for an additional 5 minutes to set the crust.1 9- inch pie crust
-
Meanwhile, brown sausage and onions together in a skillet over medium heat until the sausage is no longer pink and the onions are translucent. Drain away any excess fat thoroughly.12 oz breakfast sausage, 1 small onion
-
In a bowl, whisk together eggs, milk, garlic powder, mustard powder, salt, and pepper until completely smooth. Whisking well will help create a fluffier custard filling.5 large eggs, 1 cup whole milk, 1 teaspoon garlic powder, 1/2 teaspoon dry mustard powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper
-
Remove the pie plate from the oven and layer the cooked sausage mixture and 1 cup of cheddar cheese evenly in the bottom of the baked pie crust.1 1/2 cup shredded cheddar cheese
-
Pour the egg mixture carefully over the sausage and cheese layers, allowing it to settle into all the crevices. Top with the remaining 1/2 cup of shredded cheese.
-
Place the quiche in the 400º F (200°C) oven and bake for 15 minutes. Reduce the heat to 350º F (175°C) and continue to cook for an additional 35 minutes, or until the quiche is golden brown and completely set in the center (a slight jiggle is acceptable).
-
Remove from the oven and let stand for 5-10 minutes before slicing and serving. This allows the custard to fully set.
Nutrition
Carbohydrates: 20g |
Protein: 25g |
Fat: 38g |
Saturated Fat: 15g |
Polyunsaturated Fat: 20g |
Cholesterol: 236mg |
Sodium: 1037mg |
Fiber: 1g |
Sugar: 5g
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Like this recipe? Leave a comment below!