This post may contain affiliate links.
Sausage Quiche strikes a perfect balance between a hearty breakfast and an elegant main course. A rich blend of breakfast sausage, velvety cream, and the subtle bite of Gruyère cheese, all nestled within a flaky pie crust, this classic dish is a reminder of the simple joy of well-prepared, comforting meals.
From the delicately crisp crust to the soft, savory filling, and the green onions that bring a touch of freshness, each bite offers a delicious array of flavors and textures. Whether you're hosting a brunch gathering or looking for an uncomplicated but delectable dinner option, this quiche promises a meal that will impress.
Ingredients You Need to Make Sausage Quiche
- 9-inch Pie Crust: Choose a deep dish pie crust, to have ample space for the filling. You can use a store-bought crust or your favorite homemade pie crust, (like my reader-favorite recipe for Lard Pie Crust).
- Breakfast Sausage: Look for sausage with visible herbs or spices for added flavor. The texture should be consistent, without any hard or overly fatty parts.
- Heavy Cream: Heavy cream varies in fat content, usually between 36% to 40%. For a richer quiche, opt for cream on the higher end of this range.
- Whole Milk: Freshness is key. It should have a rich, milky scent without any sour undertones.
- Eggs: Choose large or extra-large eggs with clean, crack-free shells.
- Green Onions: Look for crisp, bright green stalks and a firm white bulb. Avoid those with any yellowing or sliminess.
- Gruyère Cheese: It should have a smooth, pale yellow appearance without any dark spots or mold. The smell should be nutty and slightly sweet.
- Sea Salt: Choose one that's finely ground for even distribution in the filling.
- Black Pepper: Grind whole peppercorns yourself for the freshest flavor.
- Swap the breakfast sausage with turkey or chicken sausage for a lighter version. Or use sweet or spicy Italian sausage for a flavor twist.
- For a different cheese note, try using Swiss or cheddar cheese in place of the Gruyère.
- Introduce some color and flavor by adding diced bell peppers or sun-dried tomatoes to the mix.
- Boost the herbaceous flavor by sprinkling some fresh herbs like thyme or rosemary into the egg mixture.
- Blind Baking: To prevent a soggy crust, always pre-bake (blind bake) your pie crust before adding the filling to ensure a crisp base.
- Avoid Overfilling: Be sure that the filling isn't above the edge of the crust. An overfilled quiche might spill or not set properly.
- Resting Time: Allow the quiche to rest for at least 15 minutes after baking to allow the flavors meld and make slicing cleaner.
3 Mistakes to Avoid
- Overmixing the Custard: Overbeating can incorporate too much air, leading to an undesirable texture. Mix until just combined.
- Baking Too Long: Overbaking can cause the custard to become rubbery and the crust to overbrown. Monitor the quiche closely as it nears its finish.
- Using Cold Ingredients: Starting with cold ingredients can increase the overall baking time of the quiche. This not only takes longer but also risks over-browning the crust before the filling is set. Bring your eggs and dairy products to room temperature for even cooking.
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 quiche from the refrigerator, cover it with foil and place in a preheated 350˚F oven for 15 to 20 minutes. If reheating frozen quiche, do not thaw beforehand. Instead, cover with foil and heat in the oven for 30 to 45 minutes, or until the internal temperature reaches 160˚F to 165˚F.
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.
- 9 inch unbaked pie crust store-bought deep dish or homemade, like my Lard Pie Crust
- ½ pound bulk breakfast sausage
- ¾ cup heavy cream
- ¼ cup whole milk or 2%
- 6 large eggs at room temperature
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 3 green onions thinly sliced crosswise
- 4 ounces Gruyère cheese shredded, or cheddar
- 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.
- 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.