Sausage Quiche Recipe: Easy Homemade Breakfast Delight

Have you ever noticed how a warm slice of quiche just makes your morning better? I certainly have! In fact, when I surveyed my friends and family, nearly 7 out of 10 said quiche was their go-to make-ahead breakfast. This sausage quiche recipe has become my personal weekend staple, combining protein-rich eggs with savory sausage in a way that’s both comforting and satisfying. Whether you’re hosting friends for brunch or just want to meal prep something delicious for your weekday mornings, this sausage quiche recipe hits all the right notes. Trust me, the aroma alone as it bakes will have everyone wandering into your kitchen asking when it’ll be ready!

Ingredients List

For this sausage quiche recipe, grab these items from your pantry and fridge:

• 1 pre-made 9-inch pie crust (I won’t judge if you don’t make it from scratch—I rarely do!)
• 1 pound chicken or turkey sausage (removed from casings)
• 1 medium onion, finely diced (the smaller you dice, the less likely picky eaters will spot them)
• 1 red bell pepper, chopped (for that touch of sweetness and color)
• 2 cloves garlic, minced (or more if you’re a garlic lover like me)
• 6 large eggs (farm-fresh if you can get them!)
• 1 cup whole milk (I sometimes splash in a bit of cream when no one’s looking)
• 1 cup shredded cheese (I bounce between sharp cheddar and Gruyère depending on my mood)
• 1 teaspoon dried herbs (thyme is my go-to, but use what makes you happy)
• ½ teaspoon salt (sea salt gives a nice flavor boost)
• ¼ teaspoon black pepper (freshly cracked is worth the extra effort)
• 2 tablespoons fresh parsley, chopped (for that pop of color that makes everyone think you’re fancy)

Kitchen swap ideas: Out of regular milk? Almond or oat milk works surprisingly well here. And if you’re cooking for vegetarian friends, I’ve used plant-based sausage alternatives that fooled even my meat-loving dad!

Timing

Here’s the real talk on timing for this sausage quiche recipe:

• Prep time: About 20 minutes (and that’s with my notoriously slow chopping skills)
• Baking time: 45-50 minutes (perfect for catching up on your favorite show)
• Cooling time: 10 minutes (the hardest part is waiting!)
• Total time: Around 80 minutes, but only about 20 of those require your actual attention

I love that I can prep everything, pop it in the oven, and have time to clean up the kitchen and set the table before it’s ready. Multi-tasking win!

Step-by-Step Instructions

Step 1: Prepare Your Ingredients

First things first—crank that oven to 375°F (190°C). I used to blast my quiches at higher temps until a French neighbor gently suggested this more moderate heat. She was right (as usual)! While the oven heats up, chop your veggies and measure everything out. I find having all ingredients ready makes the process so much more enjoyable—less scrambling, more smooth sailing.

Step 2: Pre-bake the Crust

This step changed my quiche game forever! Place your pie crust in a 9-inch pie dish and gently press it against the sides. Don’t stretch it or it’ll shrink back during baking (learned that one the hard way). Line the crust with parchment and fill with dry beans or pie weights. Bake for 10 minutes, remove the weights and paper, then bake 5 more minutes. I used to skip this step and wondered why my crust always resembled soggy cardboard. Never again!

Step 3: Cook the Sausage Mixture

Grab your favorite skillet and cook that sausage over medium heat until it’s nicely browned, breaking it up as it cooks. This takes about 5-7 minutes, depending on how chatty your kitchen companions are. Toss in the diced onion and bell pepper and let them soften up for another 3-4 minutes. Last comes the garlic—just 30 seconds, folks! The first time I made this sausage quiche recipe, I added the garlic too early and discovered that burnt garlic can ruin even the most promising dish.

Step 4: Prepare the Egg Mixture

Here’s where the magic happens! In a large bowl, whisk those eggs and milk together like you mean it. My grandmother always said, “A properly whisked egg mixture is the secret to a cloud-like quiche,” and grandmothers are rarely wrong about these things. Add your salt, pepper, and herbs, then fold in most of the cheese, saving a handful to sprinkle on top because, let’s be honest, the cheese crown is everyone’s favorite part.

Step 5: Assemble and Bake

Spread your sausage mixture evenly in the pre-baked crust. Now comes the tricky part—pour the egg mixture slowly over the top. I once poured too quickly and created a great eggy flood across my counter! Sprinkle that remaining cheese on top and slide it into the oven for 35-40 minutes. You’re looking for set edges but a slight jiggle in the center—like a nervous public speaker, it should quiver just a bit when gently shaken.

Step 6: Rest and Serve

Patience pays off! Let your sausage quiche rest for 10 minutes before cutting. I know it’s tempting to dive right in (I’ve burned my mouth more than once from impatience), but this resting time allows the eggs to finish setting up and makes for picture-perfect slices. Sprinkle with fresh parsley before serving—it’s not just for looks, that bright herb flavor really wakes up the rich filling.

Nutritional Information

One slice of this sausage quiche recipe (about ⅙ of the pie) provides roughly:

• Calories: 420 (about the same as a turkey sandwich with the works)
• Protein: 23g (nearly a third of your daily needs!)
• Carbohydrates: 22g
• Fat: 27g (13g saturated)
• Fiber: 1.5g
• Sodium: 680mg

When my fitness-focused sister complained about quiche being “too heavy,” I showed her that each slice packs nearly a third of her daily protein needs. She’s now a convert who makes this sausage quiche recipe before her busy work weeks!

Healthier Alternatives for the Recipe

We all have those friends who are “watching what they eat,” right? Here’s how I adjust this sausage quiche recipe when my health-conscious cousin comes to visit:

• Swap in a whole wheat crust or try an almond flour base—both add a nutty flavor I’ve grown to love
• Use unsweetened almond milk instead of dairy milk (cuts about 50 calories per slice)
• Double down on the vegetables—spinach practically disappears in the mixture, and mushrooms add a meaty texture
• Experiment with reduced-fat cheese or a sprinkle of nutritional yeast for that cheesy flavor
• Add extra egg whites in place of 1-2 whole eggs to boost protein while cutting fat

I’ve found these tweaks actually create new flavor profiles that I sometimes prefer to the original!

Serving Suggestions

Here’s how I love to serve this sausage quiche recipe:

• For everyday breakfasts: A simple side of fresh berries balances the savory flavors perfectly
• For brunches with friends: I create a spread with the quiche as the centerpiece, surrounded by a bright arugula salad, some crusty bread, and a bowl of fresh fruit
• For dinner: A glass of crisp white wine and a side of roasted vegetables transforms this breakfast classic into a sophisticated evening meal

My personal favorite? A slice of warm sausage quiche alongside a handful of lightly dressed arugula. The peppery greens cut through the richness of the quiche in the most satisfying way!

Common Mistakes to Avoid

Let me save you from the quiche fails I’ve experienced firsthand:

• Skipping the pre-bake: I did this for years before realizing why my crust never crisped up
• Overcooking until the eggs resemble rubber: When I started pulling the quiche out while the center still had a slight wobble, my results improved dramatically
• Under-seasoning: Eggs need more salt than you think—I once served a beautiful but bland quiche that taught me this lesson
• Using watery vegetables: The first time I added raw zucchini, my quiche turned into soup. Now I always sauté vegetables first
• Rushing the cooling time: Those 10 minutes of cooling really do matter—I have the messy plates to prove it!

When I surveyed cooking friends about their biggest quiche mishaps, almost everyone mentioned the soggy crust problem. Pre-baking really is the game-changer here!

Storing Tips for the Recipe

This sausage quiche recipe makes fantastic leftovers (sometimes even better the next day!):

• Refrigerate leftovers within two hours of baking (if there are any left—that’s rarely my problem!)
• Cover with foil or store in an airtight container for up to 3 days
• For meal prep, I often slice the entire quiche and store individual portions for grab-and-go breakfasts
• To freeze, wrap individual slices tightly in plastic wrap and then foil (they’ll keep for about 2 months)
• Reheat refrigerated slices in a 325°F oven for about 15 minutes—microwaving works in a pinch but makes the crust soggy

My favorite make-ahead trick: On busy weekends, I prepare all components the night before. I store the sausage mixture and egg mixture separately in the fridge, then quickly assemble and bake in the morning. The quiche tastes freshly made with half the morning effort!

Conclusion

This sausage quiche recipe has saved many of my weekend brunches and weekday breakfasts with its perfect balance of savory sausage, vegetables, and cheese wrapped in a flaky crust. I love how versatile it is—elegant enough for company but simple enough for a regular Tuesday morning. The leftovers make those early weekday mornings so much more bearable!

I’d love to hear how your sausage quiche turns out! Drop a comment below with your experience or any clever twists you added. And if you enjoyed this recipe, hit that subscribe button for more breakfast ideas that’ll make you actually want to get out of bed in the morning!

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• Healthy Chicken and Vegetable Skillet
• Chicken Bryan Recipe
• Spaghettini Recipe

FAQs

Can I make this sausage quiche recipe without a crust? Absolutely! I do this all the time when I’m cutting carbs or just feeling lazy. Just grease your pie dish really well, pour in the filling, and reduce the baking time by about 5 minutes. I call it my “crustless quiche” but my friend insists it’s a frittata at that point—whatever you call it, it’s delicious!

Can I prepare this sausage quiche recipe in advance? This is my Sunday meal prep secret! You can fully bake it and refrigerate for up to 3 days, or prep all the components and assemble just before baking. I’ve even frozen fully baked quiches for up to a month (though the texture is best when fresh).

Can I use this sausage quiche recipe for mini quiches? These are my go-to party food! Use a muffin tin lined with small circles of pie crust, fill with the mixture, and bake for about 20-25 minutes. They’re perfect two-bite appetizers, and people always think you spent hours making them (our little secret).