This hearty breakfast quiche combines savory sausage, fluffy eggs, and sharp cheddar cheese in a buttery, flaky pie crust. It’s a classic American brunch dish that’s surprisingly easy to make, perfect for feeding a crowd or meal-prepping your week. The rich, satisfying filling is balanced by the crisp crust, making it a guaranteed crowd-pleaser that works for breakfast, brunch, or even a simple dinner.
Ingredients
- 1 (9-inch) unbaked deep-dish pie crust (homemade or store-bought)
- 1 lb (450 g) breakfast sausage (mild or spicy)
- 1 cup (120 g) shredded sharp cheddar cheese
- 6 large eggs
- 1 ½ cups (360 ml) whole milk or half-and-half
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder (optional)
- 2 tablespoons chopped fresh chives or green onions (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C). If using a store-bought pie crust, place it in a 9-inch pie dish and crimp the edges as desired. If using a homemade crust, roll it out and fit it into the dish. Place the crust in the refrigerator 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. Drain off any excess grease. Set aside to cool slightly.
- Spread the cooked sausage evenly over the bottom of the chilled pie crust. Sprinkle the shredded cheddar cheese over the sausage.
- In a medium bowl, whisk together the eggs, milk, salt, pepper, and garlic powder (if using) until well combined and slightly frothy.
- Carefully pour the egg mixture over the sausage and cheese in the pie crust. The filling should come close to the top but not overflow.
- Place the quiche on a baking sheet (to catch any spills) and transfer to the preheated oven. Bake for 40-50 minutes, or until the center is set and a knife inserted near the center comes out clean. The internal temperature of the quiche should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes, when checked with a food thermometer.
- Once baked, remove the quiche from the oven and let it rest on a wire rack for at least 10 minutes before slicing. This allows the filling to set and makes slicing easier. Garnish with fresh chives or green onions, if desired.
Tips
- Pre-bake the crust: If you prefer a very crisp bottom crust, you can blind-bake the pie crust for 10 minutes before adding the filling. Line the crust with parchment paper and fill with pie weights or dried beans, then bake at 375°F (190°C) for 10 minutes. Remove the weights and parchment and proceed with the recipe. This step is especially helpful if your sausage is very moist.
- Don’t overmix the eggs: Whisk the egg mixture just until combined. Overmixing can incorporate too much air, causing the quiche to puff up excessively in the oven and then sink as it cools.
- Check for doneness: The quiche is done when the edges are set and the center is just slightly jiggly. A knife inserted near the center should come out clean, or the internal temperature should read 160°F (71°C). Overbaking can result in a rubbery texture.
- Make it ahead: You can assemble the quiche the night before and keep it covered in the refrigerator. Add 10-15 minutes to the baking time if baking from cold.
Serving Suggestions
Serve this quiche warm, at room temperature, or even cold. It pairs beautifully with a simple green salad dressed with a light vinaigrette for brunch or lunch. For a heartier breakfast, serve it alongside roasted potatoes, fresh fruit, or a bowl of yogurt with granola. A dollop of hot sauce or a spoonful of salsa adds a nice kick.
Variations
- Vegetable Sausage: Swap the pork sausage for a plant-based breakfast sausage to make a vegetarian version. Cook it the same way, and the rest of the recipe remains unchanged.
- Different Cheeses: Try using Swiss, Gruyère, pepper jack, or a combination of your favorites. Smoked gouda adds a lovely smoky flavor.
- Add Vegetables: Sauté 1 cup of diced bell peppers, onions, or mushrooms with the sausage for extra flavor and texture. Spinach or kale (about 2 cups fresh) can be wilted into the sausage mixture as well.
- Crustless Quiche: For a low-carb option, skip the pie crust. Grease a 9-inch pie dish well, pour in the filling, and bake for 30-40 minutes, or until set. This version is also gluten-free.
Storage and Reheating
Refrigerate leftover quiche within 2 hours of baking. Cover the quiche loosely with foil or plastic wrap, or store slices in an airtight container. It will keep for 3-4 days in the refrigerator.
To reheat, place a slice on a microwave-safe plate and heat in 30-second intervals until warmed through, about 1-2 minutes. For a crisper 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. Thaw overnight in the refrigerator before reheating as directed.
Frequently Asked Questions
Can I use pre-cooked sausage? Yes, you can use pre-cooked sausage links or patties. Simply chop them into small pieces and skip the browning step. You may want to heat them briefly in a skillet to warm them through and release some fat, but it’s not necessary.
Why is my quiche watery? A watery quiche is usually the result of too much moisture in the filling. Make sure to drain the cooked sausage well. If you add vegetables, sauté them first to release their moisture. Also, ensure the quiche is baked long enough for the eggs to fully set.
Can I make this quiche without a crust? Absolutely. A crustless quiche is just as delicious and much lower in carbs. Simply grease your pie dish well, pour in the filling, and bake. The baking time will be slightly shorter, about 30-40 minutes.
Can I use half-and-half instead of milk? Yes, half-and-half or even heavy cream will make the quiche richer and creamier. If using heavy cream, you may want to reduce the amount slightly and add a splash of water or milk to keep it from being too dense.
How do I know when the quiche is done? The best way is to use an instant-read thermometer. The center of the quiche should register 160°F (71°C). You can also gently shake the pan – the center should be mostly set with just a slight jiggle. A knife inserted near the center should come out clean.
Can I prepare this quiche in advance and bake it later? Yes, you can assemble the quiche completely, cover it, and refrigerate it for up to 24 hours before baking. When ready to bake, you may need to add 10-15 minutes to the baking time since you’re starting from 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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