A hearty and savory quiche filled with sausage, cheese, and a rich custard, baked in a flaky pie crust.
Perfect for breakfast, brunch, or even dinner.
Why You’ll Love This Recipe
Rich, creamy filling packed with sausage and cheddar.
Easy to prep ahead for brunches and gatherings.
Bakes beautifully with a golden crust and tender filling.
Versatile—great for breakfast, lunch, or light dinner.
What You’ll Need (Ingredient Highlights)
Pie dough – Buttery crust to hold the filling.
Breakfast sausage – Adds protein and savory flavor.
Onion – Balances the richness with sweetness.
Cheddar cheese – Melts into the custard for creamy goodness.
Eggs – The base of the quiche filling.
Heavy cream – Creates a rich, silky custard.
Mustard powder – Subtle tang that enhances the sausage.
Salt & pepper – Brings the flavors together.
Pro Tips Before You Start
Use a deep-dish pie plate for best results.
Drain the sausage well to avoid greasy filling.
Shred cheese from a block—it melts smoother.
Let quiche rest before slicing so it sets properly.
How to Make Sausage Quiche
Step 1 – Prepare the crust
Press pie dough into a 9-inch pie plate, crimp edges, and set aside.
Step 2 – Cook sausage & onions
Brown sausage in a skillet, drain grease, then add onions and cook until tender.
Step 3 – Layer the filling
Spread sausage and onions in the crust.
Sprinkle cheese evenly on top.
Step 4 – Mix custard
Whisk eggs, heavy cream, mustard powder, salt, and pepper.
Pour over sausage and cheese.
Step 5 – Bake
Bake at 350°F for 40–50 minutes until the filling is set and crust golden.
Let rest 10 minutes before serving.
What to Serve It With
Fresh fruit salad for a light brunch pairing.
Mixed greens with vinaigrette.
Toast, croissants, or hash browns on the side.
Variations / Substitutions
Swap cheddar for Swiss, Gruyère, or mozzarella.
Use turkey sausage or ham instead of pork sausage.
Add sautéed mushrooms, spinach, or bell peppers.
Make crustless quiche by skipping the dough and baking in a greased dish.
Storage & Leftovers
Refrigerate leftovers in an airtight container for 3–4 days.
Reheat slices in the oven at 325°F for best texture.
Freeze whole or sliced quiche up to 2 months. Thaw overnight before reheating.
FAQs
Can I make this quiche ahead of time?
Yes, assemble the quiche the night before, refrigerate, and bake in the morning.
How do I know when it’s done?
The center should be set and not jiggly. A knife inserted should come out clean.
Can I use milk instead of cream?
Yes, but the texture will be lighter and less rich.
Can I make mini quiches?
Yes, bake in muffin tins and reduce cooking time to 20–25 minutes.
Final Thoughts
This sausage quiche is rich, comforting, and incredibly versatile.
It’s a dish that works for breakfast, brunch, or even a cozy dinner with a salad.
Sausage Quiche Recipe
Ingredients
Method
- Press pie dough into a 9-inch pie plate.
- Cook sausage, drain, then sauté onions until soft.
- Layer sausage and onions in crust. Top with cheese.
- Whisk eggs, cream, mustard powder, salt, pepper. Pour over filling.
- Bake at 350°F for 40–50 minutes until golden and set.
- Rest 10 minutes before slicing.
- See full steps with tips & photos → https://theboatshedcafe.com/sausage-quiche-recipe/
Notes
- Swap cheddar with Swiss or Gruyère for a richer flavor.
- Add spinach, mushrooms, or bell peppers for extra veggies.
- Great make-ahead dish—quiche tastes even better the next day!
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.