The late-morning light used to pool across my kitchen table on slow weekends, and bringing a warm Sausage Quiche from the oven always felt like presenting a small, savory centerpiece, the kind of dish that invites friends to linger over coffee and quietly admire the golden, crinkled crust.
Why You’ll Love It
This sausage quiche is a showstopper that also fits into everyday life, it bakes ahead for an easy brunch, feeds a small crowd without fuss, and balances rich, browned sausage with a silky egg custard so even picky eaters and hungrier guests find something to love, plus the assembly is straightforward which makes it perfect for both relaxed mornings and polished brunches.
Serves 6
Prep Time: 20 minutes |
Cook Time: 45 minutes |
Total Time: 65 minutes
Ingredients
- 1 9-inch refrigerated pie crust, thawed
- 1 pound (450 g) mild breakfast sausage, casings removed
- 1 small onion, finely diced (about 3/4 cup)
- 1 tablespoon olive oil
- 1 cup shredded sharp cheddar cheese (about 4 ounces)
- 4 large eggs
- 1 cup half and half
- 1/2 cup whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C) and fit the pie crust into a 9-inch tart or pie pan, crimping the edges and trimming any excess.
- Heat olive oil in a skillet over medium heat, add the diced onion and cook until translucent about 5 minutes, add the breakfast sausage, break it up with a spoon, and cook until browned and cooked through about 6–8 minutes, then drain any excess fat and let cool slightly.
- Sprinkle the shredded cheddar evenly over the bottom of the prepared crust, then evenly distribute the cooled sausage and onion mixture on top of the cheese.
- In a medium bowl whisk together eggs, half and half, milk, salt, pepper, and nutmeg until smooth, then pour the custard gently over the sausage and cheese in the crust, stopping just below the rim.
- Place the quiche on a baking sheet and bake for 40–45 minutes until the center is just set and the top is lightly golden, a knife inserted near the center should come out mostly clean with a few moist crumbs.
- Let the quiche rest on a cooling rack for 10–15 minutes, garnish with chopped parsley, slice, and serve warm or at room temperature.
Recipe Variations
- Mushroom and Herb: Replace half the sausage with 8 ounces sautéed cremini mushrooms and add thyme and chives for an earthy flavor.
- Spicy Chorizo: Swap breakfast sausage for spicy chorizo and use pepper jack cheese for a bolder, smoky quiche.
- Crustless Low Carb: Omit the crust entirely, pour the same filling into a well-greased pie dish, and reduce bake time by 5–8 minutes.
- Veggie Forward: Use turkey sausage, add roasted red peppers and spinach, and reduce cheese to 3/4 cup for a lighter version.
Make Ahead: You can cook and cool the sausage and onions up to 2 days ahead, store in an airtight container in the refrigerator, assemble the quiche the day you bake it, or fully bake the quiche up to 24 hours ahead, cool completely, wrap tightly and refrigerate, reheat at 325°F for 10–15 minutes until warmed through.
Frequently Asked Questions
Can I use ground turkey or chicken instead of pork sausage
Yes, brown ground turkey or chicken and season with a little fennel seed and sage to mimic sausage flavors, it will make the quiche leaner and still flavorful
How do I know when the quiche is fully cooked
The center should be slightly wobbly but not liquid, a knife inserted near the center should come out mostly clean with a few moist crumbs, it will firm as it cools
Can I freeze the quiche
You can freeze either the unbaked assembled quiche or a fully baked and cooled quiche wrapped tightly for up to 2 months, thaw overnight in the fridge and reheat at 325°F until warmed through
Is it okay to use a homemade pie crust
Absolutely, a flaky homemade crust is lovely here, just be sure to chill it well before adding the filling to prevent shrinking
Sausage Quiche
This sausage quiche is a showstopper that also fits into everyday life, it bakes ahead for an easy brunch, feeds a small crowd without fuss, and balances rich, browned sausage with a silky egg custard so even picky eaters and hungrier guests find something to love, plus the assembly is straightforward which makes it perfect for both relaxed mornings and polished brunches.
Ingredients
- 1 9-inch refrigerated pie crust, thawed
- 1 pound (450 g) mild breakfast sausage, casings removed
- 1 small onion, finely diced (about 3/4 cup)
- 1 tablespoon olive oil
- 1 cup shredded sharp cheddar cheese (about 4 ounces)
- 4 large eggs
- 1 cup half and half
- 1/2 cup whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C) and fit the pie crust into a 9-inch tart or pie pan, crimping the edges and trimming any excess.
- Heat olive oil in a skillet over medium heat, add the diced onion and cook until translucent about 5 minutes, add the breakfast sausage, break it up with a spoon, and cook until browned and cooked through about 6–8 minutes, then drain any excess fat and let cool slightly.
- Sprinkle the shredded cheddar evenly over the bottom of the prepared crust, then evenly distribute the cooled sausage and onion mixture on top of the cheese.
- In a medium bowl whisk together eggs, half and half, milk, salt, pepper, and nutmeg until smooth, then pour the custard gently over the sausage and cheese in the crust, stopping just below the rim.
- Place the quiche on a baking sheet and bake for 40–45 minutes until the center is just set and the top is lightly golden, a knife inserted near the center should come out mostly clean with a few moist crumbs.
- Let the quiche rest on a cooling rack for 10–15 minutes, garnish with chopped parsley, slice, and serve warm or at room temperature.
Conclusion
A sausage quiche feels both polished and approachable, the kind of recipe you can dress up for guests or keep casual for a weekday breakfast, and it rewards a little prep with a reliably comforting result, so trust your taste, try a variation or two, and enjoy the easy ritual of pulling a golden, savory quiche from the oven and sharing it around the table.
