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Sausage Quiche

Sausage quiche makes breakfast really filling and hearty. Or if you love it for dinner, the blend of creamy eggs, sausage and tangy cheddar delivers big. Serve it alongside hashbrowns or a green salad and you’re ready to eat–and it makes great breakfast meal prep too!

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a slice of sausage quiche being lifted from a pie plate with a spatula

Quiche is one of the most versatile recipes to have your in breakfast or dinner arsenal. My favorite for years was a green onion and bacon quiche that has always been a winner at baby showers and holiday parties.

It’s also a major morning time saver to have on hand. Make, bake then cool and chill. Grab a slice when you’re too busy to cook. It will keep you full and satisfied much better than muffins and pancakes.

Tips for the best sausage quiche ever

Want to make the best sausage quiche you’ve ever tasted? Put your study cap on and take some notes because these tips will help get you there.

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    • Use homemade crust. The flavor is better and you can eliminate a lot of junky ingredients. I know it’s intimidating to do but you can get started with my All Butter Pie Crust
    • Drain the grease. After cooking the sausage, arrange it on a plate lined with a paper towel. You want the grease to drain out of the sausage before adding it to the egg mixture. 
    • Don’t over-bake. Over baking the quiche could make it tough. Take it out of the oven as soon as the edges are golden brown and the center has just the slightest jiggle left in it, but isn’t soupy.
    • Let it rest. Once the quiche is baked, resist the temptation to slice it immediately. Let it rest for about 10-15 minutes. This allows the custard to set properly, making it easier to slice.  

    What kind of sausage is best in quiche?

    I highly suggest taking the extra time to make your own sausage (it is the star of this sausage quiche recipe, after all). Try my country breakfast sausage recipe. It can even be made in advance to take some of the pressure off when the time comes to actually make the quiche. 

    If you go the store-bought route, look for products without MSG or additives, ideally ones that are labeled “natural”. If you happen to buy sausage in the casings, remove those before frying.

    You don’t need to limit yourself to typical breakfast sausage either. Feel free to use ground chicken sausage or even ground Italian sausage instead.

    Can I substitute heavy cream in quiche?

    You can! Instead of heavy cream, whisk together about 1 cup of Greek yogurt or sour cream with ½ cup of water and add it to the custard when you add the milk. This will add a nice tartness to the quiche, which I love. 

    Why did my quiche curdle?

    It happens. Here are some reasons why:

    • High temperature. Baking the quiche at too high a temperature can cause proteins in the eggs to coagulate too rapidly and the custard to curdle. 
    • Overcooking. Leaving the quiche in the oven for too long can also lead to curdling. Your quiche should be done when it reaches 165. Use a thermometer to check the temperature if you are unsure.
    • Uneven heat distribution. If the oven’s heat isn’t evenly distributed, different parts of the quiche may cook at different rates, leading to curdling in some areas. Use a ceramic or glass pie pan as they distribute heat more evenly than other choices. 
    • Using of low-fat dairy. Using low-fat dairy products in the custard make it more prone to curdling. 

    Does quiche always have a crust?

    Nope! You can easily make any quiche crustless. Just bake the custard in a very well-greased baking pan without the crust. Try my Cheesy Spinach Crustless Quiche. It’s so good!

    How to store sausage quiche

    To store. If you find yourself with leftover sausage quiche, go ahead and cover it with parchment paper before transferring it to an airtight container. You can also wrap individual slices in a double layer of plastic. In either case, store the quiche in the fridge for up to 4 days or in the freezer for up to 2 months. 

    To reheat. You can reheat the quiche in the oven at 350 degrees F for 10-20 minutes (10 for a piece and 20 for a whole quiche) or in the microwave. Just transfer a slice to a microwave-safe dish and microwave in 30-second intervals until heated through. 

    What goes well with sausage quiche?

    This sausage and cheese quiche is a great way to start the morning on its own but it’s even better when served with a yummy side dish or two. Here are some ideas for you. 

    Adjustments you can make to quiche

    Don’t be afraid to clean out your fridge and throw it in your next quiche. Try these options:

    • Vegetables. Bell peppers, onions, mushrooms, sun dried tomatoes all work well in quiche. Give them a quick sautee to get rid of some of the extra water and ensure they are fully cooked when the quiche is done.
    • Try a different protein. Feel free to use bacon or chicken sausage instead of breakfast sausage. Or make your own breakfast sausage if you have time. My Country Breakfast Sausage with Sage and Maple recipe is one of my favorites. 
    • Play with cheese. You are more than welcome to play with different cheeses. I used aged cheddar but grated parmesan or gouda would be delicious as well. You could even try goat cheese. 
    • Season to your heart’s content. Looking to add a little extra oomph to this breakfast treat? Toss your favorite herbs and spices into the eggs before filling the crust and baking. 
    • Make it richer. This recipe calls for cream which is rich enough but you could also use evaporated milk instead of whole milk in this recipe.
    a slice of sausage and egg quiche on a plate with a fork in it

    More savory breakfast recipes to try

    Looking for more filling, taste-bud-delighting breakfast goodies? Here are some of my other savory favorites. I can’t wait for you to try them. 

    Sausage Quiche

    Hearty and fulling sausage quiche makes a comforting dinner or great breakfast main dish.
    Prep Time 20 minutes
    Cook Time 35 minutes
    Resting Time 15 minutes
    Total Time 1 hour 10 minutes
    Servings 6 people
    Author Rachel Ballard

    Ingredients
      

    • 16 ounces breakfast sausage
    • 5 large eggs
    • 3/4 cup milk
    • 3/4 cup heavy cream
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon ground mustard
    • 1/4 teaspoon pepper
    • 1/8 teaspoon cayenne pepper (optional)
    • 1 1/2 cups cheddar cheese grated

    Instructions
     

    • Preheat the oven to 350.
    • In a medium skillet, cook the breakfast sausage over medium heat, breaking it up as it cooks until no pink remains. Drain on plate lined with paper towels and set aside.
    • Place a pie crust of your choice (homemade, premade, etc.) in a 9-inch glass pie plate and crimp or shape the edges with a fork. If using a frozen crust, choose a 9-inch deep dish version. Set aside.
    • In a medium bowl, add the eggs, milk, cream, salt, pepper, and cayenne and whisk to combine and break up the eggs. Set aside.
    • Sprinkle the cheese evenly into the bottom of the pie crust followed by the sausage then pour over the egg mixture.
    • Place the quiche on a rimmed baking sheet to catch any spills and bake on the center rack until puffed and gently set, 30 to 35 minutes.
    • Allow the quiche to sit 10 to 15 minutes before serving.

    Nutrition

    Calories: 525kcalCarbohydrates: 3gProtein: 25gFat: 45gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 275mgSodium: 938mgPotassium: 344mgFiber: 0.1gSugar: 3gVitamin A: 1069IUVitamin C: 1mgCalcium: 288mgIron: 2mg
    Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
    Course Breakfast
    Cuisine American
    Keyword breakfast quiche, homemade quiche, sausage egg and cheese quiche, sausage quiche

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    About the Author

    Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.