Easy Sausage Quiche

The first time I made Easy Sausage Quiche, it was 6:40 on a Tuesday morning and I had no real plan. Half a pound of sausage sat in the fridge, four eggs were on the counter, and Alex had already asked twice what was for breakfast.

Jump to:

• Why You Will Like This Easy Sausage Quiche
• Simple Ingredients For This Easy Sausage Quiche
• Easy Sausage Quiche
• How To Make Easy Sausage Quiche Step By Step
• Storage And Reheating Tips
• Variations Worth Trying With Sausage Quiche
• FAQ About Easy Sausage Quiche
• Recipes You May Like
• Conclusion

So I grabbed a pie crust from the freezer and started layering things. Honestly? I figured it would be fine, not something we would still be making two years later.

That quiche came out golden on top, soft in the middle, and gone in about eleven minutes. Sarah asked for a second slice before she finished her first one. Donald took a piece to work in foil and texted me a photo of the empty container.

Here is the thing about this recipe. It uses real ingredients you probably already have, it bakes while you get everyone ready, and it works for breakfast, lunch, or a quiet dinner when nobody wants to cook. My mom made something similar when I was a teenager, though hers always had way more onion than mine does.

If your mornings look anything like mine, you might also like my sausage breakfast egg cups, which came out of the same habit of turning one pound of breakfast meat into something the kids will actually finish.

Prep Time: 15 minutes Cook Time: 50 minutes Total Time: 1 hour Servings: 8 slices Calories: 385 per slice

Why You Will Like This Easy Sausage Quiche

• Simple prep. Fifteen minutes of hands on work, then the oven does the rest.
• One crust, no fuss. A store bought pie crust works perfectly here, and I use one most weeks.
• Rich and savory taste. Sharp cheddar, browned sausage, and soft onion together taste warm and a little salty in the best way.
• Creamy texture. The eggs and half and half set into something soft and custardy, never rubbery.
• Works any time of day. We eat this at 7 in the morning and at 7 at night.
• Great for leftovers. It reheats better than almost anything else I bake.

Simple Ingredients For This Easy Sausage Quiche

Everything here is basic. No specialty shopping, no ingredient you use once and forget about in the back of the pantry.

• 1 uncooked pie crust (store bought is completely fine)
• ¾ lb breakfast sausage, crumbled and cooked all the way through
• 1 ½ cups shredded sharp cheddar cheese
• ½ small yellow onion, diced small
• 4 large eggs
• 1 cup half and half or whole milk
• ½ teaspoon dry mustard
• Salt and pepper to taste

A few notes from my own kitchen. Sharp cheddar gives the best result, but Gruyere or Monterey Jack both work if that is what you have.

Whole milk swaps in for the half and half without any trouble. The filling turns out slightly lighter, which some people actually prefer.

The dry mustard sounds odd, and I skipped it the first two times. Then I tried it. It does not taste like mustard at all, it just makes the cheese taste more like itself.

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How To Make Easy Sausage Quiche Step By Step

I broke this into short stages so you can follow along without scrolling back up mid pour.

Heat The Oven And Set The Crust

1. Preheat your oven to 400 degrees F (200 degrees C).
2. Roll the pie crust into a 9 inch pie pan and press it gently into the corners. Do not stretch it, or it shrinks while baking. I learned that one the hard way.

Layer The Sausage, Cheese, And Onion

3. Scatter the cooked sausage across the bottom of the crust.
4. Add the shredded cheddar, then the diced onion on top.

You can mix all three in a bowl first if you like an even spread. I layer straight into the crust because that is one less dish to wash, and on a school morning that matters.

Mix And Pour The Egg Filling

5. Whisk the eggs and half and half in a bowl with the dry mustard, salt, and pepper.
6. Pour the egg mixture slowly over the sausage and cheese. Go slowly here so nothing floats up over the edge of the crust.

Bake The Quiche In Two Stages

7. Bake at 400 degrees F for 15 minutes.
8. Leave the quiche in the oven, drop the temperature to 350 degrees F (175 degrees C), and bake for another 35 minutes.

That first blast of heat sets the crust so it does not go soggy underneath. The lower heat finishes the custard gently. Why two temperatures? Because I tried it at one steady temperature and got a pale, wet bottom crust. Never again.

Rest Before You Slice

9. Take the quiche out when the top turns golden brown and the center barely wobbles.
10. Let it sit for 5 to 10 minutes before cutting. Slicing too early gives you a runny wedge, and I have served exactly that to guests before.

Storage And Reheating Tips

Cover leftover slices tightly or move them to an airtight container. Glass containers work best in my fridge because nothing picks up that fridge smell.

The quiche keeps for 3 to 4 days refrigerated. For longer storage, wrap individual slices in foil, then put them in a freezer bag for up to 2 months.

To reheat, warm slices in a 325 degree F oven for about 15 minutes. The microwave works in a pinch at 45 seconds, though the crust goes soft.

Here is something I noticed after the first few times. Day two tastes better than day one. The sausage and cheese settle into the eggs overnight and everything tastes more like one dish instead of separate parts.

Variations Worth Trying With Sausage Quiche

I have made this more times than I can count, so here is what actually worked and what did not.

• Add vegetables. Chopped spinach, mushrooms, or red pepper all work. Cook them first and pat them dry, or the filling turns watery.
• Change the meat. Bacon, ham, or spicy Italian sausage all fit. Donald votes for the spicy version every single time.
• Go crustless. Skip the crust, grease the pan well, and bake about 10 minutes less.
• Make it smaller. Pour the filling into a muffin tin for hand held portions. Alex takes these to practice.
• Watch the salt. Sausage and sharp cheddar are both salty already, so taste before you season.

Ever wonder why some quiches turn out watery? Nine times out of ten it comes down to wet vegetables or undercooked sausage. Drain both well and you will be fine.

FAQ About Easy Sausage Quiche

Should Sausage Be Cooked Before Adding It To Quiche?

Yes, always. Raw sausage releases fat and liquid while it bakes, which leaves you with a greasy, soft filling. Brown it in a skillet first, break it into small crumbles, then drain it on a paper towel before it goes into the crust.

Can I Use Milk Instead Of Half And Half In Sausage Quiche?

You can, and I do it often. Whole milk gives a lighter filling that still sets properly. I would skip skim milk, though. I tried it once during a week when that was all we had, and the texture came out thin and a little watery.

How Do You Know When Sausage Quiche Is Fully Cooked?

Look at the middle. The top should be golden brown, and the center should jiggle just slightly when you move the pan. If a knife inserted about an inch from the center comes out clean, it is done. A fully firm center usually means it stayed in too long.

Can Sausage Quiche Be Made Ahead Of Time?

Absolutely, and this is how I handle holiday mornings. Bake it the day before, cool it completely, then refrigerate it covered. Reheat the whole quiche at 325 degrees F for about 20 minutes. You can also assemble it unbaked, keep it covered in the fridge overnight, and bake it fresh the next morning with 5 extra minutes.

Recipes You May Like

• Easy Mini Quiche With Creamy Egg Filling if you want the same flavors in a smaller size for parties or lunchboxes.
• Healthy Egg Casserole With Crispy Bacon And Veggies for mornings when you need to feed a bigger crowd without a crust.
• Bacon Breakfast Burritos when everyone needs breakfast in one hand on the way out the door.

Conclusion

That is it. Cook your sausage, layer it with cheese and onion in a pie crust, pour the egg mixture over the top, then bake hot for 15 minutes and lower for 35 more.

I love this Easy Sausage Quiche because it never asks much of me and always gives back more than I put in. It saved more than one chaotic Manhattan morning in our apartment, and it still shows up on our table most weeks.

Give it a try this weekend and tell me how it goes in the comments. I read every one.

Save this to Pinterest so you have it ready the next morning you open the fridge with no plan at all.