This sausage quiche is a classic for a reason. It features a simple but delicious filling of savory sausage, onions, and Swiss cheese baked into a creamy egg custard. It’s a satisfying dish for breakfast, brunch, or even a light dinner.
Using a prepared pie crust makes this recipe quick to assemble. From start to finish, it’s ready in under an hour, making it a great option for a weekend meal without a lot of fuss.
Why is Sausage Quiche a Must-Try?
Two-temperature baking: Starting the oven at a high temperature helps set the crust quickly, preventing it from getting soggy. Lowering the heat then allows the custard to cook gently.
Pre-cooking the filling: Cooking the sausage and onions before adding them to the crust ensures they are fully cooked and develops their flavor.
Resting is key: Letting the quiche stand for a few minutes after baking allows the custard to firm up completely, making it much easier to slice cleanly.
Sausage Quiche Ingredients
• Pork Sausage: You can use mild or hot ground pork sausage, depending on your preference. Sausage links with the casings removed will also work.
• Pie Crust: A store-bought refrigerated or frozen 9-inch deep-dish crust saves time. Feel free to use your favorite homemade recipe instead.
• Swiss Cheese: This cheese melts well and has a nice nutty flavor. Gruyère, cheddar, or Monterey Jack would also be good substitutes.
• Half-and-Half: This provides a rich, creamy texture. For a lighter quiche, you can use whole milk, but the custard will be less rich.
Exact quantities are in the recipe card below.
How to Make Sausage Quiche
Step 1: Prep the Oven and Filling
First, preheat your oven to 425°F (220°C). While it heats, cook the ground sausage and chopped onion in a skillet over medium heat. Break up the sausage with a spoon until it’s browned and cooked through, then drain any excess fat from the pan.
Step 2: Assemble the Quiche
Spread the cooked sausage and onion mixture in an even layer in the bottom of your prepared pie crust. Sprinkle the shredded Swiss cheese evenly over the sausage layer.
Step 3: Make the Custard and Bake
In a separate bowl, whisk the eggs, half-and-half, salt, and pepper until combined. Pour this custard over the ingredients in the pie crust. Bake for 15 minutes, then reduce the oven heat to 350°F (175°C) and bake for about 20 more minutes. The quiche is done when the center is just set.
Expert Tips for Sausage Quiche
Food Safety: Ensure the ground sausage is cooked to a safe internal temperature of 160°F (71°C) before assembling the quiche.
Don’t Overbake: The quiche will continue to cook from residual heat after you remove it from the oven. The center should have a slight wobble when it’s done.
Prevent Burning: If the edges of the pie crust are browning too quickly, you can cover them with aluminum foil or a pie shield for the remainder of the baking time.
What to Serve with Sausage Quiche?
Serve this sausage quiche warm. It pairs well with a simple green salad or some fresh fruit on the side.
How to Store and Freeze Sausage Quiche
Store leftover quiche covered in the refrigerator for up to 3-4 days. You can also freeze individual slices wrapped tightly for up to 3 months. Reheat slices in the oven at 350°F (175°C) or in the microwave until warmed through.
Sausage Quiche Recipe FAQs
Can I make this quiche crustless?
Yes, you can make a crustless version. Grease a 9-inch pie plate well and pour the filling directly into the dish. You may need to reduce the baking time by 5-10 minutes, so keep an eye on it.
Can I add other vegetables to this quiche?
Certainly. Sautéed mushrooms, spinach (squeezed very dry), or diced bell peppers are great additions. Cook them along with the sausage and add them to the crust before the cheese.
Why is my quiche watery?
A watery quiche is often caused by overbaking the eggs or using ingredients with too much moisture. Be sure to drain all the fat from the sausage and don’t bake the quiche until it’s completely rigid; it should have a slight jiggle in the center when you take it out.
Sausage Quiche
Ingredients
- 1/2 lb ground pork sausage 225g
- 1 medium onion chopped
- 1 prepared deep-dish pie crust 9-inch
- 1/2 cup shredded Swiss cheese about 2 oz / 55g
- 4 large eggs
- 1 cup half-and-half 240ml
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 425°F (220°C).
- In a medium skillet over medium heat, cook the sausage and onion until the sausage is browned and cooked through, about 8-10 minutes. The internal temperature must reach 160°F (71°C). Drain off any excess fat.
- Spread the cooked sausage and onion mixture evenly over the bottom of the pie crust. Sprinkle the shredded Swiss cheese on top.
- In a medium bowl, whisk together the eggs, half-and-half, salt, and pepper until well combined.
- Carefully pour the egg mixture over the cheese and sausage in the pie crust.
- Bake for 15 minutes. The high heat helps set the crust.
- Reduce the oven temperature to 350°F (175°C). Continue to bake for another 20 minutes, or until the center is just set and a knife inserted near the center comes out clean.
- Let the quiche stand for 5 to 10 minutes before slicing. This allows the filling to firm up.
Notes
