Sausage Spinach Quiche Recipe

Introduction

This Sausage Spinach Quiche is a satisfying, savory dish perfect for breakfast, brunch, or a light dinner. With a flaky pre-baked crust filled with flavorful sausage, fresh spinach, and cheese, it’s easy to prepare and sure to please your whole family.

Ingredients

• 1 deep dish pie shell (16 oz)
• 8 oz breakfast sausage (cooked and drained)
• 2 cups fresh spinach
• 1/2 cup cheddar cheese (shredded)
• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk
• 1/4 tsp salt
• 1/4 tsp ground black pepper

Instructions

1. Step 1: Pre-bake the pie crust by heating the oven to 400˚F. Line the crust with parchment paper and fill it with dried beans. Bake for 12-15 minutes until golden brown. Remove from the oven and let it cool to room temperature. Reduce oven temperature to 350˚F. Do not poke holes in the crust to prevent egg leakage; weighting the crust with beans will keep it from bubbling.
2. Step 2: Prepare the custard by combining eggs, heavy cream, milk, salt, and pepper in a medium bowl. Beat with a hand mixer until fully combined.
3. Step 3: Roughly chop the spinach. Place half of it in the bottom of the cooled pie crust. Layer half of the cooked sausage and half of the shredded cheese over the spinach. Repeat the layers with the remaining spinach, sausage, and cheese.
4. Step 4: Pour the egg mixture evenly over the filled crust. Place the quiche on a baking sheet and bake at 350˚F for 45-55 minutes, or until the center is just set.
5. Step 5: Allow the quiche to sit for 20 minutes before serving. Enjoy it warm or at room temperature.

Tips & Variations

• Use baby spinach for a tender texture or substitute with kale for a heartier flavor.
• Try mixing in herbs like thyme or chives to enhance the custard’s flavor.
• For a lighter version, replace half of the heavy cream with additional milk.
• Add sautéed mushrooms or caramelized onions to the layers for extra depth.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat individual slices in a microwave or oven until warmed through. The quiche also freezes well; wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade pie crust instead of store-bought?

Yes, a homemade pie crust works perfectly. Just be sure to pre-bake it as instructed to avoid a soggy bottom.

Is it possible to make this quiche vegetarian?

Absolutely! Simply omit the sausage and add extra vegetables like bell peppers, mushrooms, or tomatoes for a delicious vegetarian option.

Sausage Spinach Quiche Recipe

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★★★★★

4.6 from 143 reviews

This Sausage Spinach Quiche combines savory breakfast sausage, fresh spinach, and sharp cheddar cheese in a rich custard baked in a flaky deep dish pie crust. Perfect for brunch or a hearty breakfast, this quiche is flavorful, satisfying, and easy to prepare.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Brunch
• Method: Baking
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Crust

• 1 deep dish pie shell (16 oz)

Filling

• 8 oz breakfast sausage (cooked and drained)
• 2 cups fresh spinach (roughly chopped)
• 1/2 cup cheddar cheese (shredded)

Custard

• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk
• 1/4 tsp salt
• 1/4 tsp ground black pepper

Instructions

1. Pre-bake the pie crust: Heat the oven to 400˚F. Line the pie crust with parchment paper and fill it with dried beans to weigh it down. Bake for 12-15 minutes until golden brown, then remove from the oven and let it cool to room temperature. Reduce oven temperature to 350˚F. Do not poke holes in the crust to prevent egg leakage during baking.
2. Make the custard: In a medium bowl, combine the eggs, heavy cream, milk, salt, and black pepper. Beat together with a hand mixer until fully combined and smooth.
3. Layer the filling: Place half of the chopped spinach evenly over the cooled pie crust. Then layer half of the cooked sausage and half of the shredded cheddar cheese on top. Repeat the layering with the remaining spinach, sausage, and cheese.
4. Assemble and bake: Pour the prepared egg mixture over the layered filling in the pie crust. Place the quiche on a baking sheet and bake in the oven at 350˚F for 45-55 minutes, or until the center is just set and a knife inserted near the center comes out clean.
5. Rest and serve: Remove the quiche from the oven and let it sit for 20 minutes to allow it to set completely. Serve warm or at room temperature and enjoy your flavorful sausage spinach quiche.

Notes

• Do not poke holes in the pie crust before pre-baking to avoid egg leakage.
• Weight the crust with dried beans or pie weights to prevent bubbling during baking.
• Letting the quiche sit after baking makes slicing easier and improves texture.
• You can substitute the breakfast sausage with turkey sausage for a leaner option.
• Fresh spinach can be substituted with frozen, but be sure to thaw and drain excess water.

Keywords: sausage quiche, spinach quiche, breakfast quiche, savory quiche, baked egg pie, brunch recipe