Recipe

Sausage Quiche

A cozy, crowd-pleasing quiche with browned sausage, sweet onions, and a creamy custard in a crisp crust.

By Matt Campbell

•

4.8

A golden slice of sausage quiche on a ceramic plate with a flaky crust and visible layers of browned sausage, onions, and melted cheese, set on a wooden table with soft morning light

Quiche is one of those dishes that feels like you tried really hard, even when you did not. You brown some sausage, whisk eggs with dairy, and let the oven do the heavy lifting while you pretend you are the kind of person who always has brunch handled.

This sausage quiche is my go-to when I want cozy carbs, crisp edges, and a filling that stays tender and custardy, not bouncy and overcooked. It is rich without being heavy, super flexible with add-ins, and just as good reheated on a Tuesday as it is fresh on a Sunday.

A kitchen counter setup with eggs, milk, heavy cream, shredded cheese, a pie crust, sausage, onions, and seasonings arranged neatly with measuring cups nearby in warm natural light

Why It Works

Browned sausage flavor in every bite: we cook it first, then keep a little of the fat to sauté the onions for bonus depth.
No soggy bottom: a quick blind bake helps the crust stay flaky and crisp.
Custard that stays creamy: the egg-to-dairy ratio is dialed in so the center sets without drying out.
Make-ahead friendly: it reheats like a champ and slices clean once cooled a bit.

Pairs Well With

Storage Tips

How to Store and Reheat

Fridge: Cool completely, then cover or transfer slices to an airtight container. Refrigerate up to 4 days.
Freezer: Wrap individual slices tightly in plastic wrap, then foil. Freeze up to 2 months. Thaw overnight in the fridge for best texture.
Reheat (best): Warm slices on a sheet pan at 325°F for 10 to 15 minutes, until heated through (longer if your slices are thick or straight-from-the-back-of-the-fridge cold). If you like an internal temp cue, aim for about 165°F.
Microwave (fast): 45 to 90 seconds, but the crust will soften. If you care about crisp, finish in a toaster oven for 3 to 5 minutes.

Little trick: Quiche slices more cleanly after it rests 15 to 20 minutes. If you are meal-prepping, chill it fully before slicing for ultra-neat pieces.

Common Questions

What kind of sausage is best for quiche?

Breakfast sausage is classic. I like pork breakfast sausage for richness, but spicy Italian sausage is great if you want a little heat. If using sausage in casings, remove the casings before browning.

How do I keep quiche from getting watery?

Cook the sausage and onions first and let them cool a bit.
If adding vegetables like spinach or mushrooms, cook off moisture before adding.
Use a mix of milk and cream for a sturdier custard.

Do I have to blind bake the crust?

You can skip it, but you risk a soft bottom. A quick blind bake gives you that crisp, flaky payoff that makes quiche feel bakery-level.

How do I know when it is done?

The edges should look set and lightly puffed, and the center should be just set with a gentle wobble (think: Jell-O, not soup). If you use an instant-read thermometer, aim for about 175°F in the center. A range of 170°F to 175°F is typical for set custard, but pull it before it goes past that so it stays creamy, not dry.

Can I make this crustless?

Yes. Grease a 9-inch pie dish well and bake at the same temperature. Start checking around 35 minutes. The texture is more like a breakfast casserole, still delicious.

Can I make it ahead?

Absolutely. Bake, cool, refrigerate, then reheat at 325°F until warmed through. It also tastes great at room temp, especially for potlucks.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch pie dish (glass or ceramic)
Sheet pan (to catch drips and make transferring easier)
Skillet
Mixing bowl
Whisk
Measuring cups and spoons
Pie weights or dried beans (for blind baking)

I started making quiche when I realized it was basically a very acceptable way to serve “breakfast” at dinner and call it a plan. The first time I did it, I got cocky and tossed raw veggies straight into the custard. The quiche came out tasting fine but the bottom was… kind of swampy. Lesson learned.

Now I do it the way I wish someone had told me from day one: brown the sausage, sauté the onion in the good stuff, and give the crust a quick head start. It is low drama, high reward. Also, if you catch me eating the crispy sausage bits before they make it into the pie, no you did not.

Sausage Quiche

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Servings 8 slices

Ingredients

1 refrigerated pie crust (9-inch), or homemade
1 lb breakfast sausage (or Italian sausage)
1 small yellow onion, finely diced
1 garlic clove, minced (optional)
5 large eggs
3/4 cup whole milk
3/4 cup heavy cream
1 1/2 cups shredded sharp cheddar (or cheddar and Gruyere mix)
1/2 tsp kosher salt (use less if your sausage is very salty)
1/4 tsp black pepper
1/8 tsp ground nutmeg (optional but very “quiche”)
2 tbsp chopped chives or green onions (optional, for a fresher finish)

Breakfast sausage crumbled and browning in a black skillet on a stovetop with a wooden spoon resting nearby, warm kitchen lighting

Instructions

Preheat the oven to 375°F. Place a sheet pan on the middle rack to heat up. This helps the crust crisp and catches any buttery drips.
Blind bake the crust. Fit the pie crust into a 9-inch pie dish, crimp the edges, then chill for 10 minutes in the freezer (highly recommended to help prevent shrinkage). Line with parchment, fill with pie weights or dried beans, and bake for 15 minutes. Remove weights and parchment, then bake 5 more minutes. Set aside.
Brown the sausage. In a skillet over medium heat, cook sausage until browned and cooked through, breaking it up into crumbles, about 8 to 10 minutes. Transfer to a paper-towel-lined plate. If it looks extra greasy, give it a quick blot so the quiche stays rich, not oily.
Sauté the onion. If the pan is very greasy, pour off all but about 1 tablespoon of fat. Add the onion and cook until soft and lightly golden, about 4 to 6 minutes. Add garlic (if using) for 30 seconds. Let cool slightly.
Whisk the custard. In a bowl, whisk eggs, milk, cream, salt, pepper, and nutmeg until smooth.
Assemble. Sprinkle half the cheese into the par-baked crust. Add sausage and onions, then top with the remaining cheese. Pour the egg mixture over everything. If using chives, stir them into the custard first or sprinkle on top.
Bake. Place the quiche on the preheated sheet pan and bake until the edges are set and lightly puffed and the center has a gentle wobble, 35 to 45 minutes. If the crust is browning too fast, tent the edges with foil.
Rest, then slice. Let the quiche cool for 15 to 20 minutes before slicing. (If you want the neatest slices, give it closer to 30 minutes.) Serve warm or at room temperature.

A hand pouring pale yellow egg custard from a mixing bowl into a pie crust filled with browned sausage, onions, and shredded cheese on a kitchen counter

A freshly baked sausage quiche in a ceramic pie dish cooling on a wire rack with a golden top and lightly browned crust in a bright home kitchen

Nutrition information is estimated.

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Sausage Quiche

Why It Works

Pairs Well With

Recommended

Crockpot Breakfast Casserole

Easy Veggie and Cheddar Egg Frittata

Easy Egg Muffin Cups

Pumpkin Waffles

Storage Tips

How to Store and Reheat

Common Questions

Common Questions

What kind of sausage is best for quiche?

How do I keep quiche from getting watery?

Do I have to blind bake the crust?

How do I know when it is done?

Can I make this crustless?

Can I make it ahead?

Sausage Quiche

Ingredients

Ingredients

Instructions

Instructions