Sausage Quiche

This hearty and delicious Sausage Quiche is perfect for any meal. It’s quick to prep with simple ingredients, versatile, and a guaranteed crowd pleaser!

Be ready to hear “Can I have another slice?” This Sausage Quiche is one of the best any-time of day meals and great for entertaining. With simple ingredients and using a premade frozen pie shell to keep it quick and convenient, this dish is as easy to prepare as it is delicious. 

Sausage quiche can be assembled in advance and baked when you’re ready making it perfect for busy mornings, special holiday get-togethers, or meal prep. You can also bake then freeze for a great make-ahead breakfast option or for gift giving. Bonus, you can customize it with your favorite vegetables or cheeses.

Whether you’re craving comfort food or looking for a make-ahead dish to serve weekend guests, this sausage quiche will meet the mark! Be sure to try our viral Best Spinach and Bacon Quiche too! It’s always a holiday hit!

Why You’ll Like This Recipe

• Freezer-Friendly Option: This easy quiche is convenient for planning meals well in advance or for stocking your freezer for ready-to-bake options and gift giving!
• Perfect for Any Meal: Ideal for breakfast, brunch, lunch, or dinner.
• Easy to Make: Uses simple ingredients and a ready-made pie shell for a hassle-free preparation.
• Versatile: Customize this sausage quiche recipe with your favorite add-ins like vegetables or different cheese blends.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Frozen Pie Shell: Serves as the convenient, flaky base that holds the filling and provides structure to the quiche.
• Large Eggs: Form the foundation of the egg custard, giving the quiche its creamy, soufflé-like texture.
• Heavy Whipping Cream: Heavy cream adds richness and ensures the custard is smooth and velvety.
• Spinach: Contributes freshness, texture, and color.
• Ground Pork Breakfast Sausage: Provides savory, seasoned protein that makes the quiche hearty and flavorful.
• Sharp Cheddar Cheese: Melts into the custard to add sharpness and a gooey texture.

Tools You’ll Need

• Meat Chopper
• Large Skillet
• Mixing Bowls
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Cheese Grater
• Cutting Board

How to Make Sausage Quiche

1. Preheat the oven to 350°F. 
2. Cook and crumble sausage in a large skillet over medium-high heat until no longer pink. Transfer to a paper-towel lined plate to drain of excess grease.

3. In a large bowl, beat eggs with a whisk until blended well. Add half of the whipping cream, whisk, then add the remaining whipping cream and salt. Whisk again until blended well, about a minute. Set aside. 

4. Evenly divide between the two pie crusts the spinach, sausage, and cheddar cheese. 

5. Evenly pour the egg mixture on both pies. 

6. Carefully place the quiches on a large sheet pan. Bake 50-55 minutes or until the tops are golden brown and egg mixture is set. 
7. Cool 10 minutes before slicing. If desired, you can freeze the baked and cooled quiche and when ready to bake, sit in the refrigerator the night before to thaw.

Expert Tips

• Crust Suggestions. Make your own flaky pie crust by doubling this recipe and baking each in a 9-inch pie plate. For a gluten-free option, use a gluten-free pie shell or make a crust from almond flour.
• Blind Bake the Crust. If adding ingredients with more moisture, blind bake the pie crust for a few minutes before adding the filling to prevent a soggy bottom.
• Add Different Flavors. Nutmeg, red pepper flakes, or cayenne pepper can add a nice flavor kick. Add fresh herbs like thyme and chives for a pop of freshness and color. You can also garnish with sliced green onions or parsley.
• Toppings. You can top it with lots of delicious options like crispy bacon bits, sautéed veggies, chopped fresh herbs, extra cheese, sour cream, salsa, and hot sauce.

Substitutions

• Vegetable Variations. Swap spinach with mushrooms, bell peppers, or kale for variety.
• Cheese Alternatives. Use Swiss, Monterey Jack, mozzarella or Pepper Jack cheese for a different flavor.
• Meat Options. You can substitute sausage with cooked bacon, ham, or turkey sausage.
• Make it Vegetarian. Omit the sausage and add more vegetables or use plant-based protein for a vegetarian version.

Quiche Troubleshooting

Here are some common problems folks have with making quiche and how prevent them from happening:

1. Wet Ingredients: Ingredients with high water content can release moisture during cooking and lead to a soggy quiche. Sauté and drain excess liquid before adding them to the quiche.
2. Undercooking: A quiche that is not fully cooked may be soggy because the eggs haven’t set completely. Ensure that the quiche is baked until the center is set. Use a toothpick or knife to check for doneness.
3. Incorrect Egg-to-Liquid Ratio: Too much liquid in proportion to the eggs can result in a quiche that doesn’t set properly.
4. Frozen Vegetables: Using frozen vegetables without thawing and draining them can contribute excess moisture to the quiche.
5. Pre-made Pie Crust Issues: If using a pre-made pie crust, it might not have been pre-baked long enough to create a protective layer against the wet filling.
6. Overcrowding the Quiche: Overloading the quiche with too many ingredients can lead to excess moisture.
7. Cooling Improperly: Allowing the quiche to cool in the pan or on a non-ventilated surface can trap steam and result in a soggy crust.
8. High Oven Temperature: Baking the quiche at too high a temperature can cause the eggs to overcook on the edges while remaining undercooked in the center.
9. Quiche Overflows in the Oven: Avoid overfilling the pie crust. Leave some space at the top to account for the expansion of the filling. Use a larger pie dish if needed.
10. Eggs Overcooking: Bake the quiche at a lower temperature and for a longer time. Lowering the oven temperature allows the eggs to cook more evenly without becoming tough.

Storage and Freezing

Sausage quiche is versatile and a great make-ahead-friendly dish. Here are instructions for making ahead, storing leftover quiche, refrigerating, and freezing:

Make-Ahead Instructions: Follow the recipe until just before baking. Cover it tightly with plastic wrap. Place it in the refrigerator for up to 24 hours before baking.

Refrigerating Instructions: Allow the baked quiche to cool completely after removing it from the oven. Once cooled, cover with plastic wrap, aluminum foil or an airtight container. Refrigerate for up to 3-4 days.

Freezing Instructions: After baking, let the quiche cool completely to room temperature. Double-wrap in plastic wrap or use a layer of plastic wrap followed by a layer of aluminum foil. Make sure it is well-sealed to prevent freezer burn.

Reheating Instructions: Preheat your oven to around 325°F. Remove the plastic wrap or foil and heat for approximately 15-20 minutes or until it reaches your desired serving temperature.

From the Freezer Instructions: Transfer the wrapped quiche from the freezer to the refrigerator and allow it to thaw overnight. Follow the reheating instructions from the refrigerator, allowing a few extra minutes as needed.

Frequently Asked Questions

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• Overnight Breakfast Casserole
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• Red Lobster Sausage Balls