This is the BEST Sausage and Cheese Quiche you'll ever have because it is easy to make and guaranteed to come out perfectly. It's perfect for the holidays because there is nothing like a savory Christmas quiche on Christmas morning.
Try more of our delicious breakfast recipes with your family like a Peppers and Eggs Sandwich or Eggs and Lentils for Breakfast.
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Why this Recipe
Every Christmas morning, I make this Easy Sausage and Cheese quiche, and usually, because we have some guests over, it's gone in one sitting. But lately, I've been making it and using it as a mini meal prep. I can have breakfast for a few days and don't have to cook any eggs in the morning! If I don't meal prep this, I'll make some Southwest Potato Breakfast Burritos.
This recipe has delicious country breakfast sausage, melty cheddar and parmesan, plus sauteed spinach and onions. It is filled with delicious flavors and cooked perfectly to be a creamy and flavorful quiche. It's the perfect brunch quiche to serve with a couple St. Germain Basil Cucumber Spritzers
Ingredient Notes and Substitutions
- Heavy Cream and Milk: The ratio of liquid to eggs is the most important ratio in quiche. Always use a ratio of 1 cup of dairy to 4 large eggs. I always use a 2:1 ratio of heavy cream to milk for my dairy but you can substitute half and half for the heavy cream and milk mixture.
- Breakfast Sausage. Use a ground country-style sausage. Just chopping up breakfast sausage will give it a very artificial taste because the sausage pieces will be a little chewier.
- Uncooked Pie Crust. I typically use a Pillsbury pie crust from the refrigerated aisle in the supermarket. It isn't homemade but it does the trick. My favorite homemade pie crust is Sally's Homemade Pie Crust. It's easy to make but does require some extra steps.
*Please see the recipe card below for more information on the ingredients.
How to Make Sausage and Cheese Quiche
Step 1: In a large saucepan on medium-high heat, add the ground sausage. Allow it to sear for 3 minutes undisturbed. Then break apart the sausage and cook until browned through. Set the sausage aside. Dump excess oil but leave a tablespoon behind.
Step 2: In the same pan, lower the heat to medium and add the onions. Saute for 8 minutes stirring occasionally. Season with salt and pepper. Add the garlic and saute for an additional minute or 2. Set the onions aside.
Step 3: Add a tablespoon of olive oil to the pan. Add the spinach and saute and wilt for 1-2 minutes. Remove from the pan and use a paper towel to drain the spinach of liquid once the spinach cools.
Step 4: Combine the eggs and salt in a bowl and whisk together for 2-3 minutes.
Step 5: Then add the heavy cream and milk and whisk for 3-4 minutes.
Step 6: Preheat the oven to 375℉. Butter the pan then place parchment paper inside of it. Place your pie crust inside the pan. Place another piece of parchment paper over the pie crust. Add your pie weights to the parchment paper. Bake in the oven for 15 minutes. Remove the crust from the oven. Remove the pie weights and brush the crust with an egg wash. Use a fork to make holes in the bottom of the crust. Lower the heat to 350℉ and bake for 5 more minutes.
Step 7: Once the cooked ingredients cool, whisk sausage, onions, spinach, and cheese into the eggs.
Step 8: Remove the crust from the oven and pour your egg mixture into the pie crust. Place in the oven and bake for 40-50 minutes.
Step 9: Remove from the oven when the eggs are just set in the middle and it still is springy when you shake the pan.
Serving Quiche
Allow the quiche to cool for 30 minutes to an hour in the pan before removing. If you cut it while it's still hot, you will lose a lot of the moisture in the quiche. Quiche is best served once it reaches room temperature or store it in the fridge and reheat individual slices.
Restaurants aren't making your slice of quiche hot so allowing it to cool and then reheating individual slices is standard practice. Serve it alongside some Crispy Hash Browns or a light salad with Lemon Basil Vinaigrette.
Pro-Tips
- Pre-baking your crust is a key step that many recipes will skip. When you pre-bake the crust and use an egg wash, you create a barrier between the crust and the egg mixture. This will lead to a crunchy crust instead of a soggy one.
- Drain as much of the oil from the sausage as you can. You don't want all of that fat in the eggs.
- When you wilt the spinach, use paper towels to squeeze as much of the liquid out of the spinach as you can. More liquid will make a soggy quiche with poor texture.
Storing and Reheating Quiche
Storing and reheating quiche is the norm so this isn't one of those recipes you have to worry about the reheat not being as good.
Store sausage and cheese quiche in an airtight container for up to 4 days in the refrigerator.
Reheat the quiche by the slice in the microwave for 30 seconds to a minute depending on the size of the slice.
Recipe FAQs
You should use a 2:1 ratio of heavy cream to milk. Too much heavy cream and the quiche filling will be too thick. You can also substitute half and half if you need to.
You didn't pre-bake your pastry and brush it with an egg wash. Pre-baking and brushing with egg wash will create a barrier between the quiche filling and the pie crust.
You may not have cooked it long enough or you used too much milk compared to eggs. You should use 1 cup of milk/heavy cream for every 4 eggs.
More Breakfast Recipes
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
📖 Recipe
The BEST Sausage and Cheese Quiche
Equipment
- 1 large saucepan
- 1 8 inch cake pan or spring form pan
- parchment paper
Ingredients
- 6 Eggs
- 1 Cup Heavy cream
- ½ Cup Whole Milk
- ½ teaspoon Salt
- ½ Lb Ground breakfast sausage
- 4 Oz Fresh spinach, roughly chopped.
- ½ Onion, chopped
- 1 clove Garlic, minced
- 1 Cup Cheddar
- ½ Cup Parmesan
- 1 pie crust
Instructions
- In a large saucepan on medium-high heat, add the ground sausage. Allow it to sear for 3 minutes undisturbed. Then break apart the sausage and cook until browned through. Set the sausage aside leaving behind the oil.
- In the same pan, lower the heat to medium and add the onions. Saute for 8 minutes stirring occasionally. Season with salt and pepper. Add the garlic and saute for an additional minute or 2. Set the onions aside.
- Add a tablespoon of olive oil to the pan. Add the spinach and saute and wilt for 1-2 minutes. Remove from the pan and use a paper towel to drain the spinach of liquid once the spinach cools.
- Preheat the oven to 375℉. Butter the pan then place parchment paper inside of it. Place your pie crust inside the pan. Place another piece of parchment paper over the pie crust. Add your pie weights to the parchment paper. Bake in the oven for 15 minutes. Remove the crust from the oven. Remove the pie weights and brush the crust with an egg wash. Use a fork to make holes in the bottom of the crust. Lower the heat to 350℉ and bake for 5 more minutes.
- Combine the eggs and salt in a bowl and whisk together for 2-3 minutes. Then add the heavy cream and milk and whisk for 3-4 minutes.
- Once the cooked ingredients cool, whisk sausage, onions, spinach, and cheese into the eggs.
- Remove the crust from the oven and pour your egg mixture into the pie crust. Place in the oven and bake for 40-50 minutes.
Notes
- Pre-baking your crust is a key step that many recipes will skip. When you pre-bake the crust and use an egg wash, you create a barrier between the crust and the egg mixture. This will lead to a crunchy crust instead of a soggy one.
- Drain as much of the oil from the sausage as you can. You don't want all of that fat in the eggs.
- When you wilt the spinach, use paper towels to squeeze as much of the liquid out of the spinach as you can. More liquid will make a soggy quiche with poor texture.
Vincent DelGiudice
My favorite breakfast to serve on Christmas morning. I love this decadent and cheesy quiche. It's so much easier to make than you'd think!