Whether you're planning a lazy weekend brunch, light dinner, or simply want to upgrade your weekday mornings, this quiche is the delicous answer!
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🗝️ Key takeaways
- This great recipe features a flaky pie crust, tender breakfast sausage, and loads of Tex-Mex flavor.
- Delicious quiche is an easy breakfast, bridal shower brunch, or holiday lunch. You can even shake up the dinner rotation and eat it for supper!
- 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
- 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.
- This simple breakfast uses a refrigerated pie crust, so prep is quick. However, a homemade pie shell will work great, too!
- Feel free to swap the bell pepper for some jalapenos if you prefer.
- Mexican cheese kicks up the Tex-Mex flavor, but you can swap it for sharp cheddar cheese or mozzarella.
- There are plenty of optional vegetables you can stir in if you'd like. Mushrooms, wilted spinach, green onions, or black olives would work.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- In a large skillet, saute the sausage, peppers, and onions. Line a pie plate with the dough and add the sauteed ingredients and cilantro.
- Sprinkle the cheese evenly overtop.
- In a large mixing bowl, combine eggs, cream, chiles, and seasoning.
- Pour egg mixture into the crust and bake until golden brown.
🥫 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
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 baked
You can freeze baked leftovers (or an extra quiche for another meal) for 1-2 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 unbaked
Prep ahead and freeze unbaked quiche for 1-2 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. It'll take about a day.
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.
💭 Things to know
Expert Tip: After putting the crust in the pie dish, place the whole thing in the fridge while you prep the other ingredients. This will prevent the butter from melting out and create a flakier, more tender 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.
👩🍳 FAQs
Yep! Ground meat won't cook enough inside a quiche during baking, so you have to brown it on the stove beforehand.
Quiche can be frozen, either unbaked or baked. See the section on Quiche Storage for instructions on how to do it.
Sure. If you need a vegetarian cheese quiche, simply leave out the cooked sausage and proceed as written. You could also swap it for your favorite meat alternative or add mushrooms for some bulk.
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
- Leftover Pizza Breakfast Casserole is a super fun weekend brunch, it tastes great, and gets rid of that leftover slice hanging out in your fridge!
- A true Texas breakfast isn't considered proper without Creamy Jalapeno Cheese Grits. The fun part is, you really can enjoy them for any meal.
- Whether it's the holidays or you're just looking for an easy, hearty, flavorful brunch, Crockpot Christmas Breakfast Casserole delivers!
🍽️ Serve with...
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!
If we have a reason to turn breakfast into a big brunch, I'll also serve these yummy Banana Yogurt Parfaits. Don't forget to whip up some Coffee Punch if you're really in the mood for something special.
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📞 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.
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 SaveEquipment Needed
Ingredients
- 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
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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.
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We'll never share your email or send you spam. Pinkie swear.First published April 14, 2017. Last updated September 4, 2023, for better images and updated information.
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