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When you need a dish that works for literally any meal of the day, this Sausage Quiche delivers. I started making this version years ago when we had family staying with us and I needed something I could make ahead. The combination of savory breakfast sausage, nutty Gruyère cheese, and fresh green onions creates a rich filling that’s just perfect in a flaky pie crust. Serve it warm or at room temperature – it’s equally delicious either way.
The eggs and cream bake into a smooth custard, with just the right balance of flavors in every bite. While some quiche recipes can be watery or bland, this version stays firm and flavorful. It’s a dish I’m always proud to serve to guests, but I make it often just for the two of us. The leftovers reheat well for easy meals later in the week.
Table of Contents
Ingredients for Sausage Quiche
- Pie Crust: You’ll need a deep dish 9-inch crust – store-bought works fine, or try my Lard Pie Crust recipe (it uses a blend of lard and butter for the best of both worlds in flavor and flakiness).
- Breakfast Sausage: Buy it bulk if you can find it, or remove the casings from breakfast sausage links. I’ve found that maple-flavored varieties can be too sweet for this recipe.
- Heavy Cream and Milk: This combination creates a rich custard texture. Whole milk is ideal, but 2% works too.
- Eggs: Large eggs, brought to room temperature.
- Green Onions: These add color and fresh flavor. Slice them thinly so they distribute evenly.
- Gruyère Cheese: A Swiss cheese with a distinctive nutty flavor.
- Salt and Pepper: Fine sea salt and freshly ground black pepper season the filling.
Recipe Options
- Different sausage: Turkey or chicken sausage makes a lighter version, or use Italian sausage for more herbs and spices.
- Change the cheese: Swiss or sharp cheddar work well in place of the Gruyère.
- Add vegetables: Sautéed bell peppers or sun-dried tomatoes add color and extra flavor.
- Fresh herbs: A sprinkle of thyme or rosemary in the egg mixture adds another layer of flavor.
3 Recipe Tips
- Blind bake first: Pre-baking the crust is a must for a crisp bottom – don’t skip this step. I learned this the hard way after serving a couple of soggy-bottomed quiches.
- Watch the fill line: Keep the filling below the crust edge to prevent spills and ensure proper setting.
- Let it rest: Give your quiche at least 15 minutes to set after baking. I know it’s tempting to cut into it right away, but patience makes for cleaner slices.
3 Mistakes to Avoid
- Don’t overbeat the eggs: Mix just until combined – too much air will create a spongy texture instead of silky.
- Watch your baking time: Pull the quiche when the center is just set. Over-baking leads to rubbery eggs and an overly brown crust.
- Plan ahead for room temp ingredients: Cold eggs and dairy straight from the refrigerator can lead to uneven cooking. Take them out about an hour before you start.
How to Store and Reheat
Store leftover quiche in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap it tightly in two layers of plastic wrap followed by aluminum foil and freeze for up to 3 months. To reheat refrigerated quiche, cover with foil and warm in a 350˚F oven for 15-20 minutes. For frozen quiche, don’t thaw first – just cover with foil and heat for 30-45 minutes, until it reaches 160-165˚F inside.
I find myself making this quiche over and over because it fits so many situations. It works just as well for a casual family breakfast as it does for dinner with friends. The fact that it reheats so well is just a bonus – I’m always happy to have a leftover slice for lunch the next day.
Make it Brunch with These Additions
- Little Gem Salad
- Zucchini Banana Bread or Homemade Biscuits
- Non-Alcoholic Sangria or Rhubarb Cocktail
More Must-Try Quiche Recipes
How to Make Sausage Quiche
Chill an unbaked deep dish pie crust in the refrigerator for a minimum of 30 minutes. Heat the oven to 375˚F. Line the crust with parchment or foil and add pie weights or beans. Bake for 12 minutes. Take out the lining and weights, then pierce the crust with a fork. Bake for another 8 minutes. Keep the oven on.
Brown the sausage in a skillet, crumbling it. Drain excess fat. In a bowl, mix cream, milk, eggs, salt, and pepper. Add green onions, cheese, and sausage. Fill the crust with the egg blend and bake for 40 minutes. Shield the crust edges if they darken too much. Allow to rest 15 minutes before slicing. Enjoy warm or cool.
Sausage Quiche
Video
Ingredients
- 9 inch unbaked pie crust store-bought deep dish or homemade, like my Lard Pie Crust
- 1/2 pound bulk breakfast sausage
- 3/4 cup heavy cream
- 1/4 cup whole milk or 2%
- 6 large eggs at room temperature
- kosher salt to taste (recipe note #1)
- 1/4 teaspoon freshly ground black pepper
- 3 green onions thinly sliced crosswise
- 4 ounces Gruyère cheese shredded, or cheddar
Instructions
- Place unbaked pie crust in deep dish pie plate; flute edges if desired. Cover and refrigerate for at least 30 minutes and up to 3 days.
- When you're ready to bake, preheat oven to 375˚F. Line pie crust with parchment paper or foil and fill with pie weights or dried beans. Bake 12 minutes. Remove parchment paper and weights and prick bottom and sides of crust all over with a fork. Return to oven and bake 8 minutes more. Remove and set aside; leave oven on.
- Meanwhile, in a large skillet over medium heat, cook sausage, breaking it up into small pieces until well browned and cooked through; drain off excess fat. Remove from heat.
- Whisk together cream, milk, eggs, salt and pepper in a large bowl until well combined. Stir in green onions, cheese and sausage mixture.
- Pour egg mixture into partially baked pie crust and bake 40 minutes, or until the center is just set (cover edges of pie crust with foil or a pie crust shield in the last 15 to 20 minutes of baking if crust is getting too brown). Let stand at least 15 minutes before cutting. Serve quiche warm or at room temperature.
Notes
- When adding salt, be sure to keep in mind that both the cheese and sausage are also salty.
- To reheat leftover quiche from the refrigerator; cover with foil and warm in a preheated 350˚F oven for 15 to 20 minutes. To reheat frozen quiche (do not thaw before reheating), follow the same directions, but increase the reheating time to 30 to 45 minutes or when the internal temperature reaches 160˚F to 165˚F.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Mine was soupy!?! I put back in oven twice..still soupy. Flour?
Oh no, Liz! I’d love to help you figure out what went wrong. I’ve made this recipe literally dozens of times and haven’t had a texture issue. Is there any chance your oven temperature is off or that you mis-measured the cream / milk? I can’t think of what else would cause this.
Savoury pies and quiches are the best; loving this simple yet hearty and delicious filling. And it looks incredible, too!
Thank you, Ben!
Your quiches look delicious, I really need to make another quiche very soon. I love to make mini quiches for breakfast.
Thank you, Pauline! What a fun idea to make mini versions.
It’s hard to beat a good quiche, and this one sounds extra flavorful thanks to the sausage. Count me in!
Thanks so much, David!
Perfection for breakfast, lunch or brunch!
Thanks, Mimi!