Cheesy Sausage Egg Quiche

My Best Sausage Quiche Making Tips

I normally make the 9-inch pie crust from scratch, but a store-bought crust works, too. You can even use a frozen crust in its own disposable pie plate. Just make sure the crust and pie dish have enough room to hold all the filling. A frozen crust may also add a few minutes to the initial baking time.

I like bulk breakfast sausage because it crumbles nicely and mixes evenly into the filling. Mild, medium, and hot sausage all work, so use whichever one you prefer. Make sure it’s completely cooked and well drained before adding it to the eggs. Carrying over too much grease can cause the custard to separate or keep it from setting properly.

Colby Jack is my usual cheese for this quiche. It has a nice, mild flavor that doesn’t overpower the sausage, and it melts really well. Sharp cheddar is also fantastic, pepper Jack adds a little spice, Gouda makes the filling especially creamy, and American cheese always melts beautifully.

This recipe is easy to adapt based on what you have in the refrigerator that day. We might add sautéed bell peppers, jalapeños, poblanos, mushrooms, diced tomatoes, spinach, or kale. Small broccoli florets would work, too.

Vegetables that release a lot of liquid should be cooked first, with as much moisture removed as possible. Otherwise, that extra liquid can leave you with a runny quiche. You’ll also want to keep an eye on how much you add. A little mushroom, a little broccoli, and a little spinach may not seem like much separately, but it adds up quickly and can easily overflow the pie dish.

How to Make Sausage Quiche

1. Preheat the oven to 375°F. Place the pie crust in a 9-inch pie dish and poke holes in the bottom so it doesn’t puff up and displace the filling. Bake the crust for about 10 minutes, just until it begins to set. You’re only pre-baking it at this point, so it doesn’t need to be completely browned.

2. This quick pre-bake helps prevent the bottom from getting soggy once the egg filling is added. If your crust tends to puff quite a bit, you can line it with parchment paper and add dried beans or pie weights to help it lie flat as it bakes. Remove the crust from the oven and let it cool while you prepare the filling.

3. While the crust bakes, cook the breakfast sausage in a large skillet over medium heat. Use a wooden spoon, meat chopper, or spatula to break it into small crumbles, then cook until no pink remains. Add the diced onion and continue cooking until it softens.

4. Drain away any excess grease, then set the sausage mixture aside to cool. You don’t want to stir piping-hot sausage directly into the eggs and have them begin cooking before the quiche reaches the oven.

5. In a large bowl, whisk together the eggs, whole milk, sour cream, salt, and black pepper until everything is well combined. Measure the milk carefully since too much liquid can keep the filling from setting properly.

6. Stir the cooled sausage and onions into the egg mixture, then add about a cup of shredded Colby Jack cheese. Give everything a good stir so the sausage, onions, and cheese are evenly distributed throughout the filling.

7. Pour the mixture into the prepared pie crust and bake for 25 to 30 minutes, or until the center is set and the crust is golden brown. A knife inserted near the center shouldn’t come out with raw egg on it. If the crust begins getting too brown before the center is finished, make a loose aluminum foil shield and place it around the edges to keep them from burning.

8. Every oven cooks a little differently, so your quiche may need a couple of minutes less or a few minutes more than ours. Let the sausage quiche cool for 10 to 15 minutes before slicing. That gives the filling time to finish setting and makes the slices easier to remove from the pan.

We like to serve it with a fresh fruit salad. Flaky homemade buttermilk biscuits are always a great option, too, although one good-sized slice is hearty enough to serve as breakfast all by itself.