If you're looking for a versatile, crowd-pleasing dish that's perfect for breakfast, brunch, or even dinner, then this sausage and cheese quiche recipe is exactly what you need!
With a savory blend of sausage, cheese, and a creamy custard filling, this quiche is incredibly easy to make.
It'll become a family favorite in no time.
Table of Contents
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways
- Quick & easy. This quiche is loaded with flavor, thanks to the savory sausage and gooey cheese. It's a hearty, satisfying meal that can be enjoyed any time of day. Plus, it's simple to prepare, making it perfect for busy women who want to serve something special without spending hours in the kitchen.
- Versatile. I love it for breakfast, brunch, lunch, or dinner. It's also great for potlucks, holiday gatherings, or as a make-ahead meal for busy weeks.
- Freezes like a charm. A yummy freezer meal made easy—store this family favorite for months, cooked or uncooked, depending on what works for you.
This easy sausage quiche is a hearty breakfast option that features fresh, vibrant Southwest flavors, fluffy eggs, and loads of cheese.
It's so good it will get your most stubborn sleepers out of bed in the morning—after all, a good brunch is the best part about waking up!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Substitute bacon or ham for the sausage.
- Use different cheeses like Swiss, Gruyere, or Monterey Jack.
- Add vegetables like mushrooms, zucchini, or tomatoes for extra flavor and nutrition.
- Make it crustless for a low-carb option by pouring the filling directly into a greased pie dish.
- Opt for spicy sausage if you like more heat, or choose milder sweet Italian sausage. I usually just go with Jimmy Dean's breakfast sausage.
- Feel free to swap the bell pepper for some jalapenos if you prefer.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
Saute the sausage, peppers, and onions. Add to crust.
Sprinkle the cheese evenly overtop.
Combine eggs, cream, chiles, and seasoning. Pour into crust.
Bake.
🤫 Cook's secrets -
This simple breakfast uses a refrigerated pie crust, so prep is quick. However, a homemade pie shell will take it to the next level of buttery goodness.
🍴 Equipment
- skillet
- mixing bowl
- measuring cups and spoons
- whisk
- pie dish
🥫 How to store leftovers
This easy sausage quiche is great hot out of the oven, but stored properly, it's also fabulous the next day—and even months later!
Store leftovers in the fridge
For short-term leftover storage, cover the cooled pie dish with aluminum foil or plastic wrap. Refrigerate and it'll keep for about three days.
Freeze it baked
You can freeze baked leftovers (or an extra quiche for another meal) for up to 3 months by transferring them to an airtight container. Slice the quiche before freezing for easy, individual freezer breakfasts.
To reheat, let the frozen quiche thaw in the fridge for about a day. Warm individual servings in the microwave until it's hot.
You can also heat the quiche covered in a 350-degree F oven for 10-20 minutes.
Freeze it unbaked
Prep ahead and freeze unbaked quiche for up to 3 months. I like to flash-freeze the whole pie until it's solid, then cover it tightly with two layers of plastic wrap.
Whenever you're craving a delightful sausage breakfast quiche, simply let it thaw in the fridge overnight.
Then, bake as directed. You may need to add a few minutes of time, depending on how cold it is coming out of the fridge.
Marye's Tip
After putting the crust in the pie dish, place the whole thing in the freezer while you prep the other ingredients. This will prevent the butter from melting out and create a flakier, more tender crust.
💭 Things to know
- Blind bake the pie crust for a few minutes to prevent it from getting soggy.
- Use a fork to prick the bottom of the crust before baking to prevent air bubbles.
- Cover the edges of the crust with foil if they start to brown too quickly.
- If the crust starts to get too dark before the quiche is finished cooking, gently lay a piece of foil or a pie crust shield over it.
- You can check for doneness with a butter knife. It should come out clean, with no wet egg. However, you might see some moisture from the heat or a little melted cheese—that's okay.
- Center of the quiche will be 160F when checked with an instant-read thermometer if it's done.
- Cool 5 to 10 minutes before cutting. It gives the quiche time to firm up.
- Always let quiche cool completely before storing it. Otherwise, the excess trapped heat will create moisture that'll make your crust soggy.
👩🍳 FAQs
Have other questions? Ask me in the comments!
Yes, you can prepare it the night before and bake it the next morning.
Yes, but the quiche will be slightly less rich and creamy.
Yep! Ground meat won't cook enough inside a quiche during baking, so you have to brown it on the stove beforehand.
Most quiches that end up soggy have too many fresh veggies, or they weren't cooked long enough. We precook the peppers and onions so they release moisture before going in our quiche. So, it's never soggy.
📚 Related recipes
🍽️ Serve with...
Whether you're planning a lazy weekend brunch, light dinner, or simply want to upgrade your weekday mornings, this quiche is the delicous answer!
We love these easy Cornmeal Popovers with syrup and butter to add a sweet element to our Southern breakfast. Between that and sausage quiche, you'll stay filled up all day!
This delicious fruit salad has a honey-lime dressing that is perfect with quiche.
Finish up with a salted caramel latte for a special brunch that everyone will remember.
📞 The last word
Quiche had a burst of popularity in the late 1970s and 1980s before becoming outdated. The thing is, this deliciously simple savory egg pie is so versatile it really deserves a regular place at the table!
Give it a try and be sure to let me know what you think. And, if you've decided you love it too, try this delcious ham and asparagus quiche next!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Cheese and Sausage Quiche
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 8 ounces ground pork breakfast sausage, I used Jimmy Dean sausage
- ¼ cup mixed green and red peppers, chopped
- ¼ cup onion, chopped
- 1 pie crust, 9-inch, unbaked
- ¼ cup cilantro, chopped
- 1 cup Mexican cheese blend, shredded
- ¼ cup smoked Gouda, diced
- 1 cup half and half cream
- 5 large eggs, room temperature
- 4 ounces chiles, canned (diced)
- ½ teaspoon cumin
- Pinch of salt
Instructions
- Preheat the oven to 350F
- Fit pie crust into pie pan and set aside.
- Sauté the sausage until almost done.
- Add the peppers and onions and continue to sauté until the meat is cooked through.
- Spoon the meat mixture in the bottom of the pie crust.
- Cover with the cilantro and the cheese.
- Whisk the cream and eggs together until well blended.
- Stir in the chiles, cumin, and salt.
- Pour into the pie crust.
- Bake for 40 minutes or until a knife inserted in the center comes out clean.
- Let cool for 5 minutes before serving or may be served at room temperature.
Notes
- Refrigerate or freeze the pie crust while making the filling for a flakier pie crust!
- If the crust starts to get too dark before the quiche is finished cooking, gently lay a piece of foil or a pie crust shield over it.
- You can check for doneness with a butter knife. It should come out clean, with no wet egg. However, you might see some moisture from the heat or a little melted cheese—that's okay.
- Center of the quiche will be 160F when checked with an instant-read thermometer if it's done.
- Always let quiche cool completely before storing it. Otherwise, the excess trapped heat will create moisture that'll make your crust soggy.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
✍🏻 A note from Marye...
The first time I had quiche I was 17 and had taken my boyfriend's mom out for lunch and shopping.
Looking back I wonder why in the world I didn't take my own mom out for lunch and shopping but that's something for me to overthink and feel guilty about later.
Anyway, it was that day that I decided to be adventurous and try this quiche thing - even though I didn't really like eggs.
Every bite melted in my mouth with a burst of flavor. Buttery, cheesy, vegetably goodness... and I was hooked.
For years I made quiche every chance I got until for some reason I just forgot about them. I think once the 80s were over everyone did.
Once I revisited the dish I remembered just why I had loved it so much - and I wanted to share it with y'all.
Enjoy.
First published April 14, 2017. Last updated June 18, 2024, for editorial improvements.
Anne F says
I made four of these, baked them, refrigerated overnight, and reheated for a brunch the next day. Wonderfully flavorful! I used chorizo in two and regular breakfast sausage in two. My favorite, the chorizo! Salsa made a great topping!