Sausage Quiche
A savory and cheesy sausage quiche perfect for brunch or anytime comfort food cravings.
Equipment
- 9-inch pie dish (deep-dish preferred)
- Medium skillet (for browning sausage)
- Mixing bowls (1 large, 1 small)
- Whisk
- Measuring cups & spoons
- Wooden spoon or spatula
- Aluminum foil or pie shield (for blind baking)
- Knife (to test doneness)
Ingredients
- 5 eggs
- 1 cup milk
- ½ cup heavy cream
- ¾ cup cooked sausage
- 1 –1½ cups shredded cheese
- 1 cup cooked veggies optional
- 1 pie crust pre-baked
Instructions
- Blind bake crust at 375°F for 10 minutes
- Cook sausage, whisk eggs + dairy
- Layer cheese, sausage, veggies
- Pour in egg mix, bake 35–40 min
- Rest 10 minutes, serve warm
Notes
Blind Bake Tip: Always blind bake the crust for 8–10 minutes to prevent a soggy bottom.
Storage: Keeps well in the fridge for up to 4 days. Freeze up to 2 months, wrapped in foil and sealed airtight.
Crust Options: For a low-carb version, skip the crust entirely or substitute with a hash brown or almond flour base.
Reheat Instructions: Reheat slices at 350°F for 15–20 minutes or microwave gently at 50% power.
Add-Ins: Try adding fresh herbs (thyme, parsley) or extra veggies like mushrooms and bell peppers for variety.