Sausage quiche recipe: How to Make It Fluffy Every Time
Let me tell you something, this sausage pie recipe changed my Sunday mornings forever. I remember the first time I made this recipe, the smell of fried sausage filled the kitchen and my children couldn’t wait for it to cool down. I thought the pie would be left over for breakfast the next day, but believe it or not, it was completely gone before lunch.
Why You’ll Love This Recipe
- Comfort food at its best: It’s hearty, cheesy, and full of flavor like a warm hug from your oven.
- Perfect for any meal: Breakfast, brunch, or even dinner this sausage quiche recipe works anytime.
- Customizable: Swap ingredients, change cheeses, or add veggies it never disappoints.
- Meal prep friendly: Stores beautifully in the fridge and reheats like a dream.
Table of Contents
Ingredients List
You’ll need:
- 1 pre-made pie crust (or homemade if you’re feeling ambitious)
- 1 lb (450 g) sausage meat, cooked and crumbled choose spicy for a kick or mild for a family-friendly vibe
- 1 cup shredded cheddar cheese — or try Swiss, Gruyère, or a mix if you’re feeling fancy
- 6 large eggs, whisked until slightly frothy
- 1 ½ cups whole milk — for a lighter texture (use half and half for extra richness)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- A pinch of nutmeg (optional) — adds depth without being obvious
- 2 tablespoons chopped green onions or fresh parsley for brightness
Key Ingredients Spotlight
- Sausage: The heart of this recipe. Pork sausage gives that rich flavor, but turkey sausage is a leaner option.
- Cheese: Don’t skip it. Cheese binds and enriches the custard.
- Milk or Cream: For a creamier quiche, heavy cream is fantastic. But if you want something lighter, milk is perfectly fine.
Recipe Options
- Keto-friendly: Skip the crust and pour the filling into a greased pie dish.
- Vegetarian: Replace sausage with mushrooms and spinach.
- Spicy twist: Add diced jalapeños or pepper jack cheese.
What is Sausage quiche recipe
A sausage quiche recipe is a warm, comforting dish made with eggs, sausage, cheese, and milk baked in a flaky pie crust. Honestly, it’s the kind of meal that fills your kitchen with that cozy, homey smell. Whether for breakfast, brunch, or dinner, it’s simple, hearty, and believe me always a crowd favorite.
Timing
- Preparation time: 15 minutes
- Cooking time: 40–45 minutes
- Total time: About 1 hour
How to Make Sausage quiche recipe
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Place your pie crust into a 9-inch pie dish. Crimp the edges (make them pretty if you like). Chill it in the fridge while you prep the filling this keeps the crust from shrinking.
Step 2: Cook the Sausage
In a skillet over medium heat, cook your sausage until browned and crumbly. Drain the fat don’t skip this or your quiche will turn greasy. Let it cool for a couple of minutes.
Professional tip: Add a dash of paprika or chili flakes while cooking if you like your quiche bold.
Step 3: Whisk the Custard
In a large mixing bowl, whisk together eggs, milk, salt, pepper, and those subtle seasonings garlic, onion powder, and nutmeg. You’ll see tiny bubbles; that’s air, which makes your quiche fluffy later.
Step 4: Assemble the Magic
Sprinkle half the cheese on the bottom of the crust. Add the sausage evenly. Pour the egg mixture on top. Finish with the remaining cheese and a sprinkle of green onions.
Tip: If you want it picture-perfect, press a few sausage pieces and cheese bits slightly on top before baking.
Step 5: Bake It Right
Place it in the oven for 40–45 minutes until the center is set but slightly jiggly (like soft jelly). If the crust browns too quickly, cover it with foil.
Here’s the trick: let it rest 10–15 minutes before slicing. The quiche keeps cooking slightly and sets beautifully.
Professional Cooking Tips
- Don’t overbake. A dry quiche is a tragedy. Pull it out when the center still has a gentle wobble.
- Use fresh eggs. The fresher the eggs, the better the texture and flavor.
- Cool before cutting. This ensures neat slices.
- Add cream for richness. Half milk, half cream? Heaven.
- Freeze leftovers smartly. Slice, wrap individually, and freeze for quick breakfasts.
How to Serve Sausage quiche recipe
How you serve this sausage quiche recipe can make it feel totally different each time.
- Brunch platter: Pair with fresh fruit, roasted potatoes, and mimosas (sure, why not?).
- Simple dinner: Serve with a crisp green salad and a drizzle of balsamic glaze.
- On-the-go: Wrap a slice in foil and reheat it later it travels surprisingly well.
- Mini versions: Pour the mixture into muffin tins for adorable, single-serve quiches.
Personally, I love serving it slightly warm with a side of mixed greens and a strong cup of coffee. To be honest with you, it’s the kind of meal that feels both comforting and elegant.
How to Store and Reheat
To store your sausage quiche recipe, let it cool completely, then cover tightly with plastic wrap or foil and refrigerate for up to four days. For longer storage, slice and freeze individual portions. To reheat, warm slices in a 350°F (175°C) oven for about 10 minutes or microwave gently if you’re in a hurry. Honestly, it tastes just as comforting the next day.
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Nutritional Information
- Calories: ~340 kcal
- Protein: 16 g
- Fat: 27 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Sodium: 560 mg
- Sugars: 2 g
Sausage quiche recipe: How to Make It Fluffy Every Time
Ingredients
- 1 pre-made pie crust
- 1 lb 450 g sausage meat, cooked
- 1 cup shredded cheddar cheese
- 6 large eggs whisked until slightly frothy
- 1 ½ cups whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- A pinch of nutmeg optional
- 2 tablespoons chopped green onions
Instructions
Step 1: Cook the Sausage
- In a skillet over medium heat, cook your sausage until browned and crumbly. Drain the fat don’t skip this or your quiche will turn greasy. Let it cool for a couple of minutes.
- Professional tip: Add a dash of paprika or chili flakes while cooking if you like your quiche bold.
Step 2: Whisk the Custard
- In a large mixing bowl, whisk together eggs, milk, salt, pepper, and those subtle seasonings garlic, onion powder, and nutmeg.
Step 3: Assemble the Magic
- Sprinkle half the cheese on the bottom of the crust. Add the sausage evenly. Pour the egg mixture on top. Finish with the remaining cheese and a sprinkle of green onions.
- Tip: If you want it picture-perfect, press a few sausage pieces and cheese bits slightly on top before baking.
Step 4: Bake It Right
- Place it in the oven for 40–45 minutes until the center is set but slightly jiggly (like soft jelly). If the crust browns too quickly, cover it with foil.
Notes
Nutritional Information
- Calories: ~340 kcal
- Protein: 16 g
- Fat: 27 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Sodium: 560 mg
- Sugars: 2 g
FAQ About Sausage quiche recipe
Do you cook sausage before putting it in quiche?
Yes, absolutely. Raw sausage releases too much fat and can make your quiche greasy. Always brown and drain it first.
What is the secret to a good quiche?
The secret? A smooth custard ratio use roughly one egg per half cup of dairy and don’t overbake it. Also, let it rest before slicing.
What goes in sausage quiche?
Typically, sausage, cheese, eggs, and milk form the base. From there, you can add onions, herbs, mushrooms, or spinach.
Is milk better than heavy cream in quiche?
It depends. Milk makes it lighter; cream makes it richer. Honestly, I like a half and half blend it’s the perfect middle ground.
Conclusion
To be honest, this sausage quiche recipe never fails me. It’s simple, delicious, and endlessly flexible. The combination of savory sausage, creamy custard, and flaky crust hits every comfort note imaginable.
Bottom line: Try this recipe, enjoy it, and share your results! Drop your experience in the comments or subscribe to our blog for more delicious updates
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