Description
A savory and satisfying Sausage Spinach Quiche featuring a flaky pie crust filled with browned breakfast sausage, fresh spinach, and a creamy cheese custard, perfect for breakfast, brunch, or a light dinner.
Ingredients
Scale
Crust
- 1 deep dish pie crust
Filling
- 8 oz breakfast sausage
- ½ medium yellow onion, finely diced (about ½ cup)
- 2 cloves garlic, minced
- 6 large eggs
- ½ cup heavy cream
- ½ cup milk
- ¼ tsp salt
- ¼ tsp ground black pepper
- ½ cup shredded cheddar cheese
- 2 cups fresh spinach, chopped if using regular spinach
Instructions
- Prep: Preheat oven to 375°F. Let the pie crust thaw slightly if using frozen. If homemade, par-bake it according to your recipe to ensure a crisp crust base.
- Cook the sausage and veggies: In a skillet over medium heat, cook the breakfast sausage until browned and cooked through. Add the finely diced onion and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds. Remove the skillet from heat and allow the mixture to cool slightly.
- Mix the custard: In a medium bowl, gently whisk together the eggs, heavy cream, milk, salt, and black pepper by hand until smooth and combined, taking care not to overbeat to maintain a creamy texture.
- Assemble: Fold the cooled sausage mixture, shredded cheddar cheese, and fresh spinach into the egg custard. Pour this mixture slowly and evenly into the prepared pie crust.
- Bake: Place the quiche on a baking sheet to catch any spills and bake in the preheated oven for 35 to 40 minutes. Bake until the center is just set with a slight jiggle and the top is lightly golden brown.
- Cool and serve: Remove the quiche from the oven and let it rest for at least 10 minutes before slicing. Serve warm, at room temperature, or chilled from the refrigerator according to preference.
Notes
- For a crispier crust, pre-bake (par-bake) the crust before adding the filling.
- Use fresh spinach for best texture; if using frozen spinach, be sure to thoroughly drain it.
- Do not overbeat the egg mixture to avoid a too fluffy or airy quiche—creamy is preferred.
- Letting the quiche cool before slicing helps it set properly for clean slices.
- Can be stored in the refrigerator for up to 3 days and reheated gently.
