This easy Sausage Quiche is a cinch to prepare and will quickly become a family favorite! It’s perfect for breakfast, brunch or lunch!
My family loves a great quiche recipe! They’re pretty much a blank slate, and this sausage quiche is a favorite with plenty of savory sausage and melted cheese.
Best Cheesy Sausage Quiche Recipe
John has been making a variety of quiche recipes for years, even before we started the blog. One of my favorites is his crustless Southwest Quiche.
It’s full of green chiles, tomatoes, and chipotle powder and is so good! I’m also lovin’ this sausage quiche with its flaky pie crust, crumbled sausage, and melted cheese.
It’s hearty enough to be a full meal after just one slice. This quiche recipe is perfect for weekend breakfasts or a easy brunch recipe.
You can also add some peppers for color, spinach, or kale. Toss in your family’s favorites!
They are going to love this recipe!
How to Make an Egg and Sausage Quiche:
Scroll to the recipe card below for full instructions and ingredient amounts!
- Preheat the oven to 375ºF, and place the pie crust in a 9-inch pie dish.
- Poke holes in the crust, and bake it for 10 minutes. Remove the crust from the oven, and allow it to cool.
- While the crust bakes, cook the sausage in a large skillet over medium heat until no pink remains.
- Add the white onions, and continue to cook until soft. Drain excess grease, and set aside.
- In a large bowl, whisk together the eggs, milk, sour cream, salt, and black pepper. Stir in the cooled sausage and cheese.
- Transfer the egg mixture to the pie crust, and bake for 25 to 30 minutes or until the center is set and the crust is golden brown.
- Cool for 10 minutes then serve with your favorite breakfast sides.
Sausage Quiche Tips and Variations:
- Sausage: Use your favorite variety of sausage. Mild, medium, or hot bulk breakfast sausage will work for this quiche.
- Eggs: If you want a less “eggy” texture, use 4 large eggs instead of 6. There will be slightly less volume to the quiche, but it will still taste amazing!
- Veggies: Add your favorite vegetables. Throw in some bell peppers, jalapenos, poblanos, mushrooms, tomatoes, or spinach.
- Cheese: Colby Jack cheese adds a nice, mild flavor, but use your favorite. Sharp cheddar cheese, pepper jack, gouda, and American are all great choices.
- Garnish: Top the finished quiche with chopped fresh parsley, green onions, diced tomatoes, jalapenos, or sour cream.
Refrigerator: Store leftover sausage quiche in an airtight container in the refrigerator for 4-5 days.
Freezer: Allow the quiche to cool completely then wrap in a layer of freezer paper or plastic wrap. Cover in aluminum foil or drop into a jumbo-sized plastic bag. The quiche stays fresh for about 2 months. You’ll want to bake it in a freezer-safe pan.
Can you use heavy cream in place of milk in a quiche?
Yes, heavy cream is a common ingredient in custards and custard based quiche. It’s often used instead of milk to ensure there’s plenty of fat to help the custard set.
You can safely swap the milk for heavy cream in our recipe, but consider reducing or omitting the sour cream.
How do you make quiche without a soggy crust?
To make a quiche without a soggy crust, you’ll want to make sure to pre-bake the crust. Use a fork to poke holes in the bottom and sides of the crust.
Lay a piece of parchment paper into the crust then fill with dry beans or pie weights. Bake the crust briefly for 10 minutes or so before adding the filling.
Can you use a frozen pie crust for quiche?
Yes, you can use a frozen pie when making quiche. It just needs to be able to cover the pie plate adequately and hold the filling without it spilling over.
A frozen pie crust still needs to be pre-baked, but it works great in a pinch.
- 1 uncooked pie crust, (9-inch) pie crust
- 16 ounces bulk breakfast sausage, any variety
- ½ cup white onion, diced
- 6 large eggs
- ⅓ cup whole milk
- ¼ cup sour cream
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup colby-jack cheese, shredded
- Preheat the oven to 375ºF, and line a 9-inch pie pan with the unbaked pie crust.
- Poke holes in the bottom of the pie crust. Optional: Line with parchment paper and fill with pie weights if desired. Bake for 10 minutes, then remove from the oven to cool.1 uncooked pie crust
- While the crust bakes, cook the sausage in a medium skillet over medium heat until no pink remains. Then, add the onion and cook until the onion softens. Remove from heat, and drain excess grease.16 ounces bulk breakfast sausage½ cup white onion
- In a large bowl, whisk together the eggs, milk, sour cream, pepper and salt until well incorporated.6 large eggs⅓ cup whole milk¼ cup sour cream½ teaspoon salt½ teaspoon ground black pepper
- Stir the cooled sausage and cheese into the egg mixture, and stir to combine. Pour the mixture into the baked crust, and spread into an even layer.1 cup colby-jack cheese
- Bake for 25 to 30 minutes or until the center is set.
- Allow the quiche to cool for 10 minutes before slicing and serving. Garnish with fresh parsley or green onions if desired.
- Scroll up and see the post for tips, variations, FAQs, and storage options.