Sausage Quiche Recipe
This Sausage Quiche is a delicious combination of sausage, cheese, and eggs, baked to perfection in a flaky pie crust. Whether served for brunch or dinner, it’s a dish everyone will love!
Yield: 8 servings
Cost: $8 - $12 (depending on local ingredient prices)
Equipment
- Pie dish or quiche pan (9-inch)
- Skillet for cooking sausage
- Mixing bowl
- Whisk
- Measuring Cups and Spoons:
- Knife and chopping board
- Spoon for mixing
Materials
- 1 pre-made or homemade pie crust 9-inch
- 1 lb breakfast sausage pork, turkey, or spicy Italian
- 1 cup shredded cheddar cheese or a mix of Swiss and cheddar
- 4 large eggs
- 1 cup heavy cream or half-and-half
- ½ cup milk
- Salt and pepper to taste
- 1 small onion diced (optional)
- 1 tbsp olive oil for sautéing
- Fresh herbs like parsley or thyme optional
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the sausage: In a skillet, heat olive oil over medium heat. Add sausage and cook, breaking it up into crumbles until browned and cooked through (about 8-10 minutes). Drain any excess grease.
- Prepare the egg mixture: In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, and pepper. Stir in the cooked sausage, cheese, and diced onion if using.
- Assemble the quiche: Roll out the pie crust and place it into a pie dish or quiche pan. Pour the sausage mixture into the crust, spreading it evenly.
- Bake: Place the quiche in the oven and bake for 30-35 minutes, or until the center is set and the top is golden brown.
- Cool: Let the quiche cool for 10 minutes before slicing. This will help it set and make it easier to serve.
Notes
You can swap the sausage for turkey or chicken sausage for a leaner option.
Add vegetables like bell peppers or spinach for extra flavor and nutrition.
If you're making a crustless quiche, simply pour the egg mixture directly into a greased pie dish.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Add vegetables like bell peppers or spinach for extra flavor and nutrition.
If you're making a crustless quiche, simply pour the egg mixture directly into a greased pie dish.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.