Sausage Quiche Recipe

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"I started cooking years ago when a back injury kept me home for several months," explains Ernest Foster of Climax, New York. "This quiche is a family favorite."
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES: 6-8 servings


  • 1 package (8 ounces) breakfast sausage links
  • 1 unbaked pie pastry (9 inches)
  • 1 cup (4 ounces) shredded cheddar cheese
  • 4 eggs
  • 1 pint heavy whipping cream
  • 1/8 to 1/4 teaspoon ground nutmeg

Nutritional Facts

1 piece: 485 calories, 42g fat (23g saturated fat), 223mg cholesterol, 505mg sodium, 17g carbohydrate (3g sugars, trace fiber), 12g protein


  1. In a skillet, brown sausages until no longer pink. Drain and cut into small pieces; place in the pie shell. Sprinkle with cheese. In a bowl, beat eggs; add cream and nutmeg. Pour over cheese.
  2. Bake at 350° for 55-60 minutes or until a knife inserted near the center comes out clean. Yield: 6-8 servings.
Originally published as Sausage Quiche in Taste of Home August/September 1993, p47

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Reviewed Apr. 15, 2014

"Great flavor, quick to assemble and crazy easy to change to suit your taste. Add green onions for flavor and beautiful color, add mushrooms, olives, substitute your favorite turkey breakfast meat, change cheeses, the sky is the limit. This is a great recipe! I see it's original publish date is 1993, I think this will remain a classic recipe, very pleased with the results."

Reviewed Nov. 23, 2011

"Too bad there's no pictures - it's as pretty as it is delicious. So easy to make and all my friends raved over it. This is a keeper."

Reviewed Nov. 14, 2011

"Quick, easy, and yummy! I think I'll add more vegetables next time I make it."

Reviewed Apr. 6, 2011

"I use maple flavored Jimmy Dean breakfast sausage instead of the sausage links, and substitute 1 cup of 2% milk instead of the cream, and it always turns out great! Delicious recipe!"

Reviewed Jan. 27, 2011

"Simple to prepare & quite good! I also used half & half. Next time might try it with ham."

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