This breakfast sausage quiche is a hearty, savory pie that combines seasoned breakfast sausage, eggs, cheese, and a flaky pie crust into one satisfying dish. It works for any meal of the day, from a weekend brunch to a quick weeknight dinner, and it’s endlessly customizable. The key to its success is a simple custard-to-filling ratio that bakes up creamy and set, never rubbery.
Ingredients
- 1 (9-inch) unbaked pie crust (homemade or store-bought)
- 1 lb (450 g) breakfast sausage (pork or turkey)
- 1 tbsp (15 ml) olive oil, if needed
- 1 small yellow onion, diced (about 1 cup / 150 g)
- 1 red bell pepper, diced (about 1 cup / 150 g)
- 6 large eggs
- 1 cup (240 ml) whole milk or half-and-half
- 1 tsp (5 ml) Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika (optional)
- 1 1/2 cups (170 g) shredded cheddar cheese, divided
- 2 tbsp (8 g) chopped fresh chives or parsley, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). If using a store-bought crust, let it sit at room temperature for 10 minutes per package directions. Press the crust into a 9-inch pie dish, crimp the edges, and place it in the fridge while you prepare the filling.
- In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spatula, until browned and cooked through, about 6–8 minutes. The sausage is done when it reaches a safe minimum internal temperature of 160°F (71°C) as measured by a food thermometer (USDA FSIS). Use a slotted spoon to transfer the sausage to a plate lined with paper towels. Drain off all but 1 tablespoon of drippings from the skillet.
- Add the onion and bell pepper to the same skillet (add the olive oil if the pan looks dry). Sauté over medium heat until softened, about 5 minutes. Remove from heat and let cool slightly.
- In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, black pepper, and smoked paprika until well combined.
- Spread the cooked sausage and sautéed vegetables evenly over the bottom of the chilled pie crust. Sprinkle with 1 cup (113 g) of the shredded cheddar cheese.
- Pour the egg mixture over the filling. Gently shake the pie dish to settle the custard, then sprinkle the remaining 1/2 cup (57 g) of cheese on top.
- Place the quiche on a baking sheet (to catch any drips) and bake for 40–45 minutes, until the center is just set and a knife inserted near the center comes out clean. The internal temperature of the egg custard should reach 160°F (71°C) as measured with a food thermometer (USDA FSIS). If the crust edges are browning too quickly, cover them with foil or a pie shield.
- Let the quiche rest on a wire rack for 10 minutes before slicing. Garnish with fresh chives or parsley if desired. Serve warm.
Tips
- Blind-bake the crust: If you prefer a very crisp bottom crust, pre-bake the crust at 375°F (190°C) for 10 minutes with pie weights or dried beans, then remove the weights and bake 5 more minutes. This is especially helpful if you use a very moist filling.
- Don’t overbake: The quiche is done when the center is just set with a slight jiggle. Overbaking can cause the custard to curdle and become watery. Trust the thermometer: 160°F (71°C) is the target.
- Make it ahead: You can assemble the quiche completely, cover it, and refrigerate overnight. Add 5–10 minutes to the baking time since you’ll be starting from cold.
- Substitute the crust: For a gluten-free option, use a gluten-free pie crust or make a crustless quiche by greasing the pie dish and skipping the crust entirely. The baking time stays about the same.
Serving Suggestions
Serve this quiche warm or at room temperature alongside a simple green salad with a lemon vinaigrette, fresh fruit, or roasted potatoes. It also pairs beautifully with a cup of coffee or a glass of freshly squeezed orange juice for a classic brunch spread. For a heartier meal, add a side of sautéed greens or a bowl of tomato soup.
Variations
- Vegetable sausage: Use a plant-based breakfast sausage or crumbled tempeh for a vegetarian version. Cook it in the same way, and add a bit more salt and smoked paprika to mimic the savory flavor.
- Add mushrooms: Sauté 1 cup (100 g) of sliced mushrooms with the onion and pepper for extra earthiness.
- Swap the cheese: Try Gruyère, Swiss, pepper jack, or feta instead of cheddar. Each will change the flavor profile nicely.
- Add greens: Stir a handful of fresh spinach or kale into the hot vegetables so it wilts before adding to the crust.
- Make it spicy: Use hot breakfast sausage and add a pinch of red pepper flakes to the egg mixture.
Storage and Reheating
Refrigerate leftover quiche in an airtight container or tightly wrapped in plastic wrap for up to 4 days. To reheat, place a slice on a microwave-safe plate and heat on medium power in 30-second intervals until warm, about 1–2 minutes. For a crispier crust, reheat in a toaster oven or regular oven at 350°F (175°C) for 10–15 minutes. You can also freeze the baked quiche for up to 2 months: wrap it tightly in plastic wrap and then foil, and thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use a frozen pie crust? Yes, a frozen deep-dish pie crust works well. Thaw it in the refrigerator overnight or at room temperature for 15–20 minutes before filling. You may need to bake a few minutes longer if the crust is very thick.
Why is my quiche watery? Watery quiche often results from overbaking or from using too much liquid. Stick to the 6 eggs to 1 cup milk ratio, and make sure your vegetables are well-drained and not too wet. Also, let the quiche rest after baking—this helps the custard set fully.
Can I make this quiche without a crust? Absolutely. Grease a 9-inch pie dish generously, then follow the same steps. The quiche will be slightly more delicate to slice, but it’s a great low-carb option. You might want to reduce the baking time by 5 minutes since there’s no crust to bake through.
How do I know when the quiche is done? The center should be just set—it will jiggle slightly when you shake the pan but not be liquid. A knife inserted about 1 inch from the center should come out clean. For food safety, the internal temperature should read 160°F (71°C) on an instant-read thermometer.
Can I use half-and-half instead of milk? Yes, half-and-half or a mix of milk and cream will make the custard richer and creamier. The baking time may be slightly longer, so check for doneness with the thermometer.
Can I prepare the filling ahead of time? Yes, you can cook the sausage and vegetables up to 2 days in advance and store them in the fridge. Assemble the quiche when you’re ready to bake—just add a few extra minutes to the baking time if the filling is cold.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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