This savory breakfast sausage quiche can be enjoyed any time of the day. Pair it with fruit salad with anise syrup for breakfast or brunch or with a green salad with balsamic dressing for dinner.
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Quiche is a versatile dish that isn't limited to breakfast. From this mushroom Brie quiche to this bacon jalapeño cheddar quiche, the flavor possibilities are endless.
This breakfast sausage quiche is filled with savory sausage, nutty cheese, and fresh herbs for a delicious meal that can be served warm or at room temperature.
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Why This Recipe Works
- A frozen pie crust keeps the preparation fuss-free.
- The ingredient list is short but packs lots of savory flavor into every bite.
- A rich creamy texture gives this quiche an indulgent taste.
Ingredient Notes
- Sausage: I prefer pork breakfast sausage, and I love using sage-flavored sausage when available. Your favorite variety of sausage can be substituted.
- Gruyere cheese is slightly nutty in flavor and melts beautifully. Monterey Jack, Cheddar, and Fontina are also good choices.
- Heavy cream or half-and-half is recommended for a rich, creamy texture. Whole milk can also be used, but avoid low-fat milk like 2%, 1%, or fat-free.
- Chives and sage: I recommend using fresh herbs for a pop of freshness and color. Use your favorite blend - thyme, parsley, tarragon, and basil are all great options.
- Frozen pie crust adds ease to this recipe, and many brands, like Marie Callender's, do not require pre-baking. Refrigerated and homemade pie crusts can also be used.
See the recipe card for complete instructions and ingredient amounts.
How to Make Breakfast Sausage Quiche
Step 1: Add the eggs and cream to a mixing bowl and whisk to combine.
Step 2: Stir in the sausage, cheese, and herbs.
Step 3: Pour the mixture into the frozen pie shell. Place the pie plate on a sheet pan to catch any drips.
Step 4: Bake on the middle rack at 400℉ for 25 minutes. Turn the temperature down to 350℉ and bake for another 15 minutes until set and golden brown. Cool the quiche for 20-30 minutes before slicing.
Expert Tips
- When using frozen pie crusts, pre-bake if specified in the package directions. Some brands recommend pre-baking, and some do not.
- Use freshly grated cheese for the best flavor and melting quality.
- Use salt sparingly. I do not add salt to this recipe because the sausage and cheese contain plenty of sodium.
Breakfast Sausage Quiche FAQs
If using a refrigerated pie crust, it should be pre-baked to avoid a soggy crust. To pre-bake, line the pie crust with aluminum foil and fill it with pie weights. Bake at 450℉ for 10 minutes. Remove the aluminum foil and pie weights and bake it for another 5 minutes. Add the quiche filling and bake per the recipe's directions.
Cool the quiche completely, cover it, and store it in the fridge for up to 3 days. Reheat the quiche in a 350℉ oven until heated through.
Yes, quiche can be frozen. Bake and cool completely. Wrap the quiche tightly with plastic wrap and aluminum foil and freeze for up to two months. Thaw the quiche overnight in the refrigerator. Reheat in a 350℉ oven until heated through.
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📖 Recipe Card
Sausage Quiche
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Ingredients
- 3 large eggs
- 1 ½ cups heavy cream
- 16 ounces bulk pork sausage (cooked, crumbled, and drained)
- 1 cup shredded gruyere cheese
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh sage
- 1 9-inch frozen deep dish pie crust (like Marie Callender's)
Instructions
- FROZEN PIE CRUST: Check the package directions to see if the crust needs to be pre-baked and follow the package directions accordingly. If pre-baking is not required, proceed with the directions below.
- Preheat oven to 400℉.
- In a mixing bowl, whisk together the eggs and heavy cream. Stir in the sausage, cheese, and herbs. Pour the mixture into the frozen pie crust. Transfer the pan to a sheet pan to catch any spills.
- Bake on the middle rack for 25 minutes. Turn the oven temperature down to 350℉ and bake for another 15 minutes until set and golden brown.
- Cool the quiche for 20-30 minutes before slicing. The leftovers can be stored in the fridge for up to 3 days.
Notes
- Use freshly grated cheese for the best flavor and melting quality.
- Add salt sparingly, as the sausage and cheese contain plenty of sodium.
- To use a refrigerated pie crust, line it with aluminum foil and fill it with pie weights. Bake at 450℉ for 10 minutes. Remove the aluminum foil and pie weights and bake it for another 5 minutes. Add the quiche filling and bake per the recipe's directions.
- To freeze the quiche, bake it and cool completely. Wrap the quiche tightly with plastic wrap and aluminum foil, and freeze for up to two months. Thaw the quiche overnight in the refrigerator. Reheat in a 350℉ oven until heated through.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
With a handful of ingredients and a pre-made pie crust, this quiche is a fuss-free dish that can be enjoyed any time of the day.