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A close-up of a sausage quiche with a golden crust is shown in a round, fluted white dish. The quiche has browned sausage pieces and bits of green onion. A slice has been removed, revealing the filling. It's on a gray surface.
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5 from 1 vote

Sausage Quiche

Savory breakfast sausage and nutty Gruyère cheese combine in a rich, creamy custard filling encased in a flaky pie crust. This versatile quiche works for breakfast, brunch or dinner and can be made ahead for easy entertaining or weekly meal prep.
Prep Time30 minutes
Cook Time1 hour
Pie Crust Chilling Time30 minutes
Total Time2 hours
Course: Breakfast, Main Course
Cuisine: French
Keyword: Christmas morning, comfort food, Easter breakfast, Mother's Day
Servings: 8 people
Author: Marissa Stevens

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.

Video

Notes

  1. When adding salt, be sure to keep in mind that both the cheese and sausage are also salty.
  2. 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

Calories: 486kcal | Carbohydrates: 20g | Protein: 16g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 222mg | Sodium: 393mg | Potassium: 203mg | Fiber: 1g | Sugar: 1g | Vitamin A: 902IU | Vitamin C: 1mg | Calcium: 182mg | Iron: 2mg

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