Sausage Spinach Quiche
Flaky pie crust, savory sausage, fluffy eggs, and melty cheese come together in this hearty Sausage Quiche—perfect for breakfast or brunch!
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you! Read our disclosure policy here.
Quiche recipes just scream brunch and breakfast to me. They’re usually easy to toss together and can be scaled to feed a crowd pretty easily if needed. This sausage and egg quiche would pair perfectly with my Ham and Cheese Breakfast Strata!
Why You'll Love This Sausage Quiche Recipe
With minimal ingredients and my easy-to-follow recipe, making a quiche doesn't have to be intimidating.
Quiche can be served just about any time of day. We know it’s good for breakfast and brunch, but it is also a nice light lunch or dinner. You can easily prep this in advance, so it’s great for meal prepping, and it’s easy to customize just how you’d like it. Since we are cooking everything and tossing it in the quiche pie shell for this easy quiche recipe, there’s no need to use pie weights.
Let's Gather The Ingredients
- Breakfast sausage links: You can also use ground breakfast sausage.
- Fresh spinach: Frozen spinach can be used, just thaw first and squeeze out any extra water.
- Large eggs: If you only have medium eggs, add an extra egg to make up the difference.
- Heavy cream: Half and half can be used for a slightly lighter version.
- Spices: Ground nutmeg, salt, and black pepper
- Unbaked pie crust: You can make your crust if you prefer.
- Cheese: Colby Jack cheese and shredded smoked Gouda.
How To Make Sausage Quiche
- Step 1: Add sausage to a large skillet and cook until no longer pink. Drain grease from sausage pan and add fresh spinach to the skillet. Cook spinach until it starts to wilt.
- Step 2: Add eggs and heavy cream to a large bowl with nutmeg, salt, and pepper. Whisk to combine. Set aside.
- Step 3: Place pie crust in pie plate and flute edges around the sides.
- Step 4: Transfer cooked sausage and spinach to the pie crust.
- Step 5: Add shredded cheeses on top of the spinach and sausage mixture.
- Step 6: Whisk eggs in a bowl and pour overtop the cheese. Bake the quiche and enjoy.
Recipe Tips
- While baking the quiche, if you notice that the edges of the pie crust are getting too golden brown, remove the quiche and wrap the flaky crust with aluminum foil before returning it back to the oven.
- Breakfast sausage is what I used, but you can use Italian sausage, chorizo, other pork sausage, turkey sausage, or chicken sausage. Whatever your personal preference is, you can use it. Be sure to cook it up and drain off any excess fat or grease as you did with the breakfast sausage.
- Leftover quiche can be stored in an airtight container for up to 4 days. Keep leftovers in the fridge.
- You can serve this quiche at room temperature or slightly warmed.
Recipe Faq's
You could add some mushrooms, onions, and diced bell peppers. One of my favorite ways to bring some heat to the dish is by using some spicy Italian sausage or adding some red pepper flakes or a dash or two of hot sauce. Also, making a quiche is a great way to use up leftovers from other recipes, too. Any diced veggies or other diced cooked meats that you think would go well that you want to toss into your quiche could be a fun way to change things up.
I like the smoked shredded Gouda and Colby Jack, but you can try other options like Swiss or even feta cheese. Go simple by using sharp cheddar cheese or mozzarella cheese.
You know your tasty Sausage Quiche is finished baking when you can insert a knife into the middle and it comes out clean. If you jiggle the baked quiche and it's wiggly in the middle, it needs more time in the oven.
More Breakfast Recipes
Make sure to follow me on Facebook, Instagram, and Pinterest for all my latest recipes!
Sausage Spinach Quiche
Ingredients
- 1 (8 ounce) pkg breakfast sausage links, diced
- 2 cups fresh spinach
- 6 large eggs
- 1 ½ cups heavy cream
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 unbaked pie crust
- 1 cup Colby Jack cheese shredded
- 1 cup smoked Gouda shredded
Instructions
- Preheat the oven to 350 degrees.
- Heat a large skillet on medium high heat and add the sausage, brown until no longer pink. Add in the fresh spinach and cook another couple of minutes until wilted.
- In a medium bowl whisk the eggs and heavy cream, nutmeg salt and pepper together until combined.
- Place your pie crust into a pie dish and flute the edges.
- Add the cooked sausage and spinach into the pie crust.
- Add the shredded cheese on top of the sausage.
- Pour the whisked egg mixture over the cheese and bake for 50-60 minutes or until a knife inserted into the center comes out clean.
- Let cool for 8-10 minutes before slicing.
