Sausage Quiche

When you need a dish that works for breakfast, brunch or dinner, this Sausage Quiche delivers. I love how the combination of breakfast sausage, Gruyère cheese, and green onions creates a rich, savory filling that’s perfect in a flaky pie crust. Make it ahead and serve it warm or at room temperature – it’s equally delicious either way.

The filling turns into a silky custard as it bakes, with just the right balance of flavors and textures in every bite. While quiche feels special enough for entertaining, this version is one I make often because it’s so simple, and leftovers reheat beautifully for easy meals throughout the week.

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.
• Breakfast Sausage: Buy it bulk if you can find it, or remove the casings from breakfast sausage links.
• Heavy Cream and Milk: The combination creates a silky custard. 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

• Try different sausage: Turkey or chicken sausage makes a lighter version, or use Italian sausage for a different flavor profile.
• Switch 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 Mistakes to Avoid

1. Don’t overbeat the eggs: Mix just until combined – too much air will create a spongy texture instead of silky.
2. Watch your baking time: Pull the quiche when the center is just set. Over-baking leads to rubbery eggs and an overly brown crust.
3. 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.

A good quiche works for just about any meal, and this one, with its savory sausage and melted Gruyère, is exactly the kind of recipe I find myself coming back to. Make it ahead or serve it straight from the oven – either way, it’s a satisfying dish that takes care of breakfast, brunch, or dinner with ease.

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

• Breakfast Quiche
• Asparagus Quiche

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.