sausage quiche recipe
The Best sausage quiche recipe
I love that this recipe is balanced in a way that makes it feel indulgent without being overly rich. The sausage adds protein, the cheese gives that cheesy goodness, and the eggs provide a solid base that keeps things hearty. It’s not too heavy on dairy, so it’s not something that’ll leave you feeling sluggish, but it’s still packed with flavor. My husband says it’s the kind of meal that makes him forget he even ate breakfast, but I know he’s just being nice. The kids love how it’s easy to customize—we’ve made it with different cheeses, added spinach, or even swapped out some of the sausage for mushrooms. It’s a recipe that feels like it’s always just right, whether we’re making it for a quick weeknight dinner or a special occasion like a family get-together.
The health benefits are pretty neat, too. It’s got protein from the sausage and eggs, which keeps you full longer, and the crust isn’t too heavy if you use a lighter mix or even just a simple puff pastry. We’ve also found that adding some low-fat cheese or even a sprinkle of herbs like thyme or garlic powder can make it even lighter without sacrificing flavor. It’s a dish that’s easy to adjust, so it’s great for meal prep—just slice and reheat when needed. My kids always ask for it, and honestly, I don’t mind feeding them the same thing over and over. It’s a recipe that’s practical, delicious, and just makes life a little simpler.
Sausage Quiche
A savory quiche packed with flavorful sausage, creamy eggs, and a buttery crust. Perfect for breakfast or brunch!
🥘Ingredients
- 1 ½ cups all-purpose flour
- ½ cup cold unsalted butter, cubed
- 1 tsp salt
- 1 tbsp ice water
- 1 lb smoked sausage, crumbled
- 6 large eggs
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). In a food processor, pulse flour and salt until combined. Add butter and pulse until crumbly. Sprinkle ice water and pulse until dough forms. Divide into two discs, wrap in plastic, and chill for 30 minutes. -
2
Preheat oven to 400°F (200°C). In a skillet, cook sausage over medium heat until browned. Drain excess fat. Add onion and garlic, sautéing until softened. Remove from heat. -
3
Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Press edges into the dish and crimp with a fork. Chill while preparing filling. -
4
In a large bowl, whisk eggs, heavy cream, cheese, thyme, salt, and pepper. Stir in cooked sausage mixture. Pour filling into the chilled crust. -
5
Bake for 30–35 minutes, or until the center is set and the top is golden. Let cool for 10 minutes before slicing.
🔧Equipment
- Mixing bowls
- Food processor (for crust)
- Skillet
- Whisk
- 9-inch pie dish
- Oven
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, add a dash of smoked paprika to the sausage mixture.
- Use low-fat cheese or reduced-fat cream for a lighter version.
- Make ahead: Refrigerate quiche up to 2 days before serving.
Substitutions
- Substitute spinach or mushrooms for the sausage mixture if preferred.
Watch Video Of How Sausage Quiche Works
❓ Frequently Asked Questions About Sausage Quiche
What is the best way to prepare the filling for the sausage quiche?
To prepare the filling, start by cooking your choice of sausage (such as Italian sausage or breakfast sausage) in a skillet over medium heat until fully browned and cooked through. Drain any excess fat, then crumble the sausage into the pan. Add diced onions, bell peppers, and any other vegetables you prefer (like mushrooms or spinach), cooking until softened. Stir in cooked and cooled egg mixture (about 3-4 eggs), milk or heavy cream, shredded cheese (such as cheddar or Gruyère), and any herbs like thyme or parsley. Let it simmer gently for a few minutes until the mixture thickens slightly.
How do I ensure my sausage quiche stays moist and not dry?
To keep your sausage quiche moist, avoid overbaking it. After placing the filling in the prepared pie crust, bake at 375°F (190°C) for about 30-35 minutes, or until the center is nearly set but still slightly jiggly. Cover the quiche with foil during the first 20 minutes of baking to prevent a crusty top. Let it rest for 5-10 minutes before slicing to allow the filling to set properly.
Can I use pre-made pie crusts or should I make my own?
You can absolutely use pre-made pie crusts for convenience, but homemade crusts often yield a more flavorful and crisp result. If using pre-made, ensure they are thawed and properly chilled before assembling. For a quicker option, you can also use a store-bought puff pastry or even a simple pie dough recipe. Just make sure to handle the crusts carefully to avoid tears.
What are some great substitutions for ingredients in the quiche if I don’t have them?
If you don’t have specific ingredients, here are some easy swaps:
– Sausage: Use ground beef, turkey sausage, or even diced ham.
– Cheese: Swap cheddar for feta, Swiss, or a mix of mozzarella and parmesan.
– Milk or cream: Substitute with buttermilk, coconut milk (for a lighter texture), or a splash of heavy cream mixed with whole milk.
– Vegetables: Replace bell peppers with zucchini, spinach, or diced tomatoes.
– Eggs: Use egg whites or a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for a vegan option.
How can I make this quiche ahead of time and reheat it properly?
You can prepare the quiche up to 2 days ahead by assembling it and refrigerating it in an airtight container. To reheat, preheat the oven to 350°F (175°C) and bake for 15-20 minutes until warmed through. Alternatively, you can reheat it in the microwave for 2-3 minutes, but baking is preferred for better texture. If freezing, let it cool completely, wrap it tightly in foil, and store it for up to 3 months. Thaw overnight in the fridge before reheating.
