Whether served for breakfast, brunch or dinner, quiche is one of those dishes that always impresses but takes little effort to pull together. This make-ahead and freezer-friendly sausage quiche recipe is no exception.
Made with a rich egg custard and loaded with cheddar cheese and breakfast sausage, this quiche is a super-savory, filling meal that can be adapted to any taste. And like all great quiche recipes, it needs little to no adornment. Serve on its own or alongside your favorite side dishes.
Ingredients for Sausage Quiche
- Pie pastry: This recipe calls for an unbaked pie shell that fits a 9-inch plate. Use one of our Test Kitchen’s picks for best premade pie crust, or make one from scratch. Either a pastry for a single-crust pie made with shortening or a classic butter pie pastry will work. If using a frozen crust, let it thaw before using.
- Sausage: Breakfast sausage links make this recipe a breeze. If you have any left over, we have lots of breakfast sausage recipes for the extras. You can easily sub in your favorite type of sausage for this quiche. Andouille, chorizo and Italian sausage are all delicious options.
- Cheese: Shred your own cheddar cheese for the best flavor and texture. In a pinch, pre-shredded cheddar works fine (our Test Kitchen pros have tested the best cheddar cheese brands). Swiss, mozzarella and Gruyere cheeses would also work well.
- Eggs: Fresh eggs are key to a good quiche. Well-whisked, room-temperature eggs will result in a fluffier texture.
- Dairy: This recipe combines whole eggs with heavy whipping cream. You can use whole or 2% milk in place of the heavy cream, but the quiche will lose some of its richness.
- Nutmeg: Don’t skip the nutmeg! It adds sweet, earthy and warming notes to the quiche’s flavor.
Step 1: Make the filling
Preheat the oven to 350°F. In a skillet, brown the sausages until no longer pink. Drain. Cut the sausages into small pieces. Place the chopped sausage in the pie shell, and sprinkle with the cheese. In a medium bowl, beat the eggs, then whisk in the cream and nutmeg. Pour the egg mixture over the cheese.
Step 2: Bake the quiche
Bake the quiche for 55 to 60 minutes or until a knife inserted in the center comes out clean.
Editor’s Tip: Let the quiche rest for 10 minutes to allow it time to set before cutting and serving.
- Fill the quiche with veggies: Add sauteed spinach, broccoli, red pepper, mushrooms or onions to pack in extra flavor. It’s best to cook the vegetables a bit first so they can release some of the excess moisture.
- Go vegetarian: Use your favorite plant-based meat in place of the sausage, or skip the sausage entirely and replace with roasted vegetables. In the heart of summer, you can’t beat the flavor of a cheese and fresh herb quiche.
- Swap the meat: Use cooked diced ham, ground pork or crumbled bacon in place of the sausage. For another bacon-based quiche, try a classic quiche Lorraine.
- Make it mini: To feed a crowd, try this recipe for mini sausage quiches.
- Skip the crust: Make it crustless by adding the filling directly to a well-greased 9-inch pie plate. Bake at 350° until set.
How to Store Sausage Quiche
Cover the quiche with plastic wrap or place in an airtight container, and store in the refrigerator. Leftovers should be eaten within three to five days. To reheat, place in an oven preheated to 350°, and bake until heated through, 15 to 20 minutes.
How to Freeze Sausage Quiche
If freezing sausage quiche, allow the quiche to cool completely. To freeze a whole quiche, wrap in two layers of plastic wrap followed by a layer of foil. Place in a freezer-safe resealable bag, and freeze for up to three months.
To freeze individual slices, wrap each slice in a double layer of plastic wrap. Place the slices in an airtight freezer-safe container, and freeze for up to one month.
You can reheat the frozen quiche directly from the freezer, or you can first let it thaw in the fridge overnight. Either way, unwrap the quiche, and reheat in a 350° oven until it’s completely heated through (reheating from frozen will take longer to reheat!).
Sausage Quiche Tips
How do you prevent a soggy bottom with quiche?
To prevent a soggy bottom with quiche, give the crust a head start in the oven. To do so, preheat the oven to 400°. Line the unpricked pie crust with a double-thick layer of heavy-duty foil, and fill with pie weights or dried beans. Bake the crust until light golden brown, 10 to 12 minutes. Remove the foil and weights, and continue baking until the bottom is gold in color, three to five minutes more. Here are more tips on how to blind bake a crust for savory and sweet pies.
At what temperature should you serve quiche?
Quiche is typically served warm but can also be served at room temperature or cold, depending on your personal preference.