Sausage and Veggie Breakfast Quiche recipe

There are breakfasts, and then there are breakfasts. For my family, the weekend calls for the latter—something substantial, savory, and special that signals a slowdown from the weekday rush. That’s where this Sausage and Veggie Breakfast Quiche comes in. I’ll never forget the first time I pulled this golden, puffy creation from the oven. The entire house filled with the irresistible aroma of savory sausage, sweet peppers, and sharp, melted cheddar. My kids, who are usually cereal monsters, were drawn to the kitchen like magnets. My husband, a firm believer that breakfast should be hearty, took one look and said, “Now that’s what I’m talking about.” Slicing into it was pure satisfaction; a perfectly set, creamy custard held together a colorful medley of sausage and vegetables, all encased in a flaky, buttery crust. It was an instant hit. Now, it’s our go-to for everything from lazy Saturday mornings to holiday brunches and even a clever “brinner” (breakfast for dinner). It’s the kind of meal that feels like a warm hug, a perfect, all-in-one dish that satisfies every time.

The Ultimate Hearty Breakfast Quiche: A Meal in a Slice

This Sausage and Veggie Breakfast Quiche is more than just eggs in a pie crust; it’s a perfectly balanced, powerhouse meal. It’s designed to be deeply satisfying, combining all the best elements of a classic American breakfast into one elegant, easy-to-serve dish. The magic lies in the combination of textures and flavors. We start with savory breakfast sausage, browned to perfection, which provides a rich, meaty base. Then, we add a colorful mix of sweet bell peppers and onions, which are sautéed until tender to bring out their natural sweetness. A generous handful of spinach is wilted in for a touch of green and earthy flavor. All of this is bound together with sharp cheddar cheese, which melts into every crevice, and a rich, velvety custard made from eggs and heavy cream. It’s hearty enough to fuel a busy day, versatile enough for any meal, and impressive enough to serve to guests. This recipe is your blueprint for creating the perfect savory pie that will have everyone asking for the recipe.

Key Ingredients for a Power-Packed Quiche

Understanding the purpose of each ingredient is the secret to mastering this recipe. We are building layers of flavor, so every component counts.

For the Flaky Crust (Your Foundation)

• 1 (9-inch) unbaked deep-dish pie crust: This is the vessel that holds all the goodness. For the absolute best flavor and a super flaky texture, a homemade all-butter crust (Pâte Brisée) is unmatched. However, for convenience and a still-delicious result, a high-quality, store-bought refrigerated or frozen deep-dish pie crust works perfectly well.

For the Savory Sausage and Vegetable Filling

• 1 lb (450g) bulk breakfast sausage: The star of the show. A classic sage-flavored pork sausage is fantastic here. You can also use turkey sausage for a leaner option or even a spicy Italian sausage (casings removed) if you want a bit of a kick.
• 1 tablespoon olive oil (if needed): You may not need this if your sausage renders enough fat to sauté the vegetables.
• 1 medium onion, chopped: Forms the aromatic base, adding a foundational sweet and savory flavor once cooked down.
• 1 red bell pepper, chopped: Adds a beautiful color, a lovely sweetness, and a pleasant texture. You can use any color bell pepper you like.
• 2 cloves garlic, minced: A must-have for depth and aroma.
• 2 cups fresh spinach: Wilts down to almost nothing but adds essential nutrients, a pop of color, and a mild, earthy flavor.
• 1 ½ cups (about 6 ounces) shredded sharp cheddar cheese: Cheddar provides a classic, tangy flavor that stands up well to the sausage. Other great options include Monterey Jack, Colby, or a Gruyère for a nuttier taste.

For the Rich and Creamy Custard

• 4 large eggs: They provide the structure and richness for the custard, binding everything together.
• 1 ¼ cups heavy cream: This is the secret to a silky, luxurious, and stable custard. Using heavy cream ensures a rich flavor and a smooth texture that won’t weep or curdle easily.
• ½ teaspoon salt: Be cautious, as the sausage and cheese are already salty. Taste your cooked sausage to gauge its salt level.
• ½ teaspoon black pepper: For a bit of warm spice.
• ¼ teaspoon smoked paprika (optional): Adds a subtle smoky dimension that beautifully complements the sausage and cheddar.

Complete Recipe Ingredients

• 1 (9-inch) deep-dish pie crust, unbaked
• 1 lb (450g) bulk breakfast sausage
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach
• 1 ½ cups shredded sharp cheddar cheese, divided
• 4 large eggs
• 1 ¼ cups heavy cream
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon smoked paprika (optional)

Step-by-Step Instructions for Making the Quiche

Follow these detailed steps for a flawless breakfast quiche that is crisp on the bottom, fluffy in the middle, and golden on top.

Part 1: Prepare the Pie Crust (Blind Bake for Success)

This step is absolutely crucial to prevent the crust from becoming soggy after you add the wet filling.

1. Preheat Oven: Position an oven rack in the lower third of the oven and preheat to 400°F (200°C).
2. Prepare the Crust: Gently fit your pie crust into a 9-inch deep-dish pie pan. Crimp the edges decoratively. Use a fork to prick the bottom and sides of the crust all over. This helps prevent it from puffing up.
3. Line and Weigh Down: Line the crust with parchment paper and fill with pie weights, dry beans, or uncooked rice, making sure the weights are distributed evenly.
4. Bake #1: Place the pie pan on a baking sheet. This makes it easier to move in and out of the oven. Bake for 15 minutes.
5. Bake #2: Carefully remove the pan from the oven. Lift the parchment paper and weights out. Return the crust to the oven and bake for an additional 5-7 minutes, until the bottom looks dry and is a very pale golden color.
6. Cool and Lower Temp: Remove the crust from the oven and set it on a wire rack. Reduce the oven temperature to 375°F (190°C) for the main baking.

Part 2: Cook the Hearty Sausage and Veggie Filling

It is essential to cook the filling ingredients and remove excess moisture and fat before they go into the quiche.

1. Brown the Sausage: In a large skillet over medium-high heat, cook the bulk sausage, breaking it up with a spoon, until it is fully cooked through and nicely browned (about 8-10 minutes).
2. Drain the Fat: Remove the cooked sausage from the skillet with a slotted spoon and set it aside on a plate lined with paper towels to drain any excess grease. This is key to a non-greasy quiche. Leave about 1 tablespoon of drippings in the skillet. If your sausage was very lean, add a tablespoon of olive oil.
3. Sauté the Veggies: Add the chopped onion and bell pepper to the same skillet. Sauté over medium heat for 5-7 minutes, until they have softened. Add the minced garlic and cook for one more minute until fragrant.
4. Wilt the Spinach: Add the fresh spinach to the skillet in handfuls. Stir continuously until it has completely wilted down, which should only take 1-2 minutes. Cook for another minute to evaporate any excess moisture released by the spinach.
5. Combine and Cool: Return the cooked sausage to the skillet with the vegetables. Stir everything together and remove from the heat. Let the mixture cool for at least 10 minutes.

Part 3: Assemble and Bake the Quiche

Now it’s time to bring all the elements together for the final bake.

1. Layer the Goodness: Sprinkle half of the shredded cheddar cheese (¾ cup) over the bottom of your par-baked crust. Top with the cooled sausage and vegetable mixture, spreading it into an even layer. Sprinkle the remaining ¾ cup of cheese over the top.
2. Make the Custard: In a medium bowl or a large liquid measuring cup, whisk the 4 large eggs until well-beaten. Whisk in the heavy cream, salt, black pepper, and optional smoked paprika until everything is smooth and fully combined.
3. Pour and Fill: Gently and slowly pour the custard mixture over the fillings in the pie crust. Pouring slowly allows the liquid to settle into all the gaps.
4. Bake: Carefully place the quiche (still on its baking sheet) into the 375°F (190°C) oven. Bake for 40-50 minutes, or until the center is just set. It should have a slight jiggle, like gelatin, but not be liquidy. The top will be puffed and golden brown, and a knife inserted an inch from the center should come out clean. If the crust edges are browning too quickly, cover them with a pie shield or strips of foil.
5. Rest and Set: This is a vital step! Let the quiche cool on a wire rack for at least 15-20 minutes before slicing. This allows the custard to finish setting, ensuring beautiful, clean slices that don’t fall apart.

Nutrition Facts

• Servings: 8 hearty slices
• Calories per serving: Approximately 550-600 kcal

(Disclaimer: The nutritional information is an estimate and will vary depending on the specific ingredients used, such as the type of sausage, cheese, and pie crust.)

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 70-80 minutes (including blind baking and final bake)
• Resting Time: 20 minutes
• Total Time: Approximately 1 hour 55 minutes

How to Serve Your Sausage and Veggie Quiche

This quiche is a complete meal on its own, but it also pairs wonderfully with a variety of sides to round out the meal.

• For a Big Weekend Breakfast or Brunch:
  • Serve warm slices alongside a fresh fruit salad to provide a sweet and refreshing contrast.
  • Pair with a side of crispy hash browns or roasted breakfast potatoes.
  • Offer with a basket of warm biscuits or toast and jam.
  • Of course, it’s perfect with a fresh pot of coffee, tea, or orange juice.
• For a “Brinner” (Breakfast for Dinner):
  • Serve a hearty slice with a simple green salad tossed in a tangy vinaigrette. The acidity cuts through the richness of the quiche perfectly.
  • Pair it with a side of roasted asparagus or steamed green beans.
  • It’s also delicious with a cup of creamy tomato soup.
• For Meal Prep:
  • Bake the quiche on a Sunday and slice it into individual portions.
  • Store in airtight containers in the refrigerator.
  • Reheat a slice in the microwave or toaster oven for a quick and satisfying breakfast throughout the week.

5 Additional Tips for Quiche Perfection

1. Drain Everything Meticulously: Grease and water are the enemies of a perfect quiche. After browning the sausage, drain it thoroughly on paper towels. After sautéing the vegetables, make sure any excess liquid has evaporated from the pan. If using frozen spinach, you must thaw it and squeeze out every last drop of water.
2. Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents like cellulose or potato starch, which can prevent it from melting as smoothly and can sometimes give the custard a slightly grainy feel. For the creamiest, meltiest results, buy a block of sharp cheddar and grate it yourself.
3. Let the Filling Cool Before Assembling: Do not add a hot sausage and veggie mixture to your crust and top it with the cold custard. This can cause the custard to start cooking unevenly. Letting the filling cool for at least 10 minutes ensures a more uniform bake.
4. Don’t Skimp on the Fat in the Custard: It may be tempting to substitute milk for the heavy cream to save calories, but this will significantly change the final product. The high fat content in heavy cream is what creates that rich, silky, stable custard that sets up beautifully. Milk can lead to a more watery, “scrambled egg” texture.
5. Patience During Resting is Key: I cannot stress this enough. Slicing into a quiche straight from the oven will result in a soupy mess as the custard hasn’t had time to fully set. The 15-20 minute rest on a wire rack is where the magic happens. The residual heat finishes the cooking process gently, resulting in firm, clean, and beautiful slices.

Frequently Asked Questions (FAQ)

1. Can I use a different type of sausage?
Absolutely! This recipe is very flexible. For a leaner option, use turkey or chicken sausage. For a spicier kick, use hot Italian sausage or chorizo (ensure it’s fully cooked and well-drained). You can even use a plant-based sausage crumble for a vegetarian version; just cook it according to package directions.

2. How can I make this quiche spicy?
There are several ways to add heat. You can use a spicy sausage like hot Italian or chorizo. You can add a pinch (or more!) of red pepper flakes to the vegetables as they sauté. Finally, you could add a finely diced jalapeño along with the bell pepper and onion or use a spicy cheese like Pepper Jack instead of cheddar.

3. What other vegetables can I use?
This quiche is a great way to use up leftover vegetables. Sliced mushrooms, chopped broccoli florets, kale (stems removed), or zucchini would all be delicious. The key is to always pre-cook the vegetables to soften them and cook off their excess moisture before adding them to the quiche.

4. My quiche turned out greasy. What did I do wrong?
The most likely culprit is not draining the sausage fat properly. Breakfast sausage can be very high in fat. After browning it, it’s crucial to remove it with a slotted spoon and let it rest on paper towels to absorb as much grease as possible. Pour off all but one tablespoon of the rendered fat from the skillet before sautéing the vegetables.

5. Can I make mini quiches with this recipe?
Yes, this recipe is perfect for making individual mini quiches for parties or easy meal prep. Prepare the filling and custard as directed. Instead of a large pie crust, use a standard 12-cup muffin tin lined with small circles of pie dough or use a crustless method by simply greasing the muffin cups well. Divide the filling and cheese among the cups, then pour the custard over top. Bake at 375°F (190°C) for 20-25 minutes, or until puffed, golden, and set in the center.

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