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Sausage Garden Quiche

This quiche is my favorite! I sometimes omit the sausage and add more garden fresh ingredients. It reheats nicely in the microwave, which I find especially handy after a busy day working as a postmaster in our small town.
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    6 servings


  • Pastry for single-crust pie (9 inches)
  • 5 large eggs
  • 3/4 cup whole milk
  • 1/2 cup chopped fresh spinach or Swiss chard
  • 1/3 cup shredded cheddar cheese
  • 1 tablespoon dried minced onion
  • 1 tablespoon minced chives
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • Dash pepper
  • 6 frozen fully cooked breakfast sausage links
  • 3 slices fresh tomato, halved


  • Line a 9-in. pie plate with pastry. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove the foil; bake 5 minutes longer. Cool on wire rack.
  • In a large bowl, whisk eggs and milk. Stir in spinach, cheese, onion, chives, salt, garlic powder and pepper. Carefully pour into crust.
  • Cook sausage according to package directions. Arrange sausage in a spoke pattern in egg mixture; place tomato slices between links. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

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  • jhurston
    Apr 5, 2011

    This is an amazing quiche! I use an additional 1/3 cup of swiss cheese along with the cheddar and add diced red peppers, fresh sliced mushrooms, or practically any garden veggie I have on hand. I also use egg substitute instead of the real eggs, turkey sausage links and reduced fat cheeses to lighten it up a bit. It presents beautifully and tastes phenominal!