I love eating breakfast for dinner or lunch. And this Sausage Quiche is super easy to make and ready in less than 1 hour. As long as you have enough eggs in the fridge, you should have just about everything you need on hand.
This quiche recipe is also very versatile. You can substitute the sausage for bacon if you want. Use a bell pepper instead of the green chilies and even use whatever kind of cheese you have on hand.
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Depending on what type of pie crust you use for this recipe, you might have to prepare it differently than what I indicated below. Always prepare the pie crust according to the directions on the package. Most will indicate different methods for pies and quiches.
Serve this delicious sausage quiche with your topping of choice. My mom likes to put ketchup on hers while the wife and I prefer a little salsa and sour cream.
If Italian Sausage is not your thing you should give my Mexican Quiche recipe a try. You won’t be disappointed!
Gather your Ingredients
You will need the following ingredients to make this Sausage Quiche recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Refrigerated Pie Crust
- Green Chilies – use whatever heat level you prefer
- Italian Sausage – sweet, mild or hot. Your choice.
- Extra Virgin Olive Oil – use the best quality olive oil you can afford
- Yellow Onion – sweet onion or white onions are good substitutes
- Garlic Cloves – Use more to taste if desired
- Eggs – fresh large eggs as much as possible
- Half & Half
- Ground Nutmeg – Brings a warm, earthy, and slightly nutty flavor
- Kosher Salt – regular salt is fine too
- Ground Black Pepper – Freshly Ground as much as possible
- Mexican Blend Cheese – typically a mix of Cheddar, Monterey Jack, Queso Quesadilla and Asadero cheeses
How to Make Sausage Quiche
- Preheat the oven to 375°F.
- Prepare the pie crust according to the directions on the package. Most will have separate directions for quiches.
- Remove the casings from the sausage, crumble and cook in a skillet over medium heat until browned. Remove to a paper towel-lined plate. Set aside.
- Heat the olive oil in the skillet over medium heat. Add the onion and cook until deep golden brown, about 20 minutes.
- Add the garlic and continue to cook 2 minutes more. Remove from the skillet and let the onion and garlic cool to room temperature.
- In a medium bowl, whisk together the eggs, half & half, nutmeg, salt and pepper.
- Layer the sausage, onion, garlic, chilies and cheese in the bottom of the pie shell. Pour the egg mixture over the top.
- Bake until the egg mixture is set, about 40 minutes. Allow the quiche to cool for about 5 minutes before serving.
Easy Sausage Quiche
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Ingredients
- 1 Refrigerated Pie Crust, unbaked
- 4 oz Green Chilies, diced & drained
- ½ lb Italian Sausage
- 1 Tbsp Extra Virgin Olive Oil
- 1 Yellow Onion, thinly sliced
- 2 Garlic Cloves, minced
- 6 Eggs
- 1 ½ Cups Half and Half
- ¼ Tsp Ground Nutmeg
- 1 Tsp Kosher Salt
- ½ Tsp Ground Black Pepper
- 1 Cup Mexican Blend Cheese, shredded
Instructions
- Preheat the oven to 375°F.
- Prepare pie crust according to the directions on the package. Most will have separate directions for quiches.
- Remove the casings from the sausage, crumble and cook in a skillet over medium heat until browned. Remove to a paper towel lined plate. Set aside.
- Heat the olive oil in the skillet over medium heat. Add the onion and cook until deep golden brown, about 20 minutes.
- Add the garlic and continue to cook 2 minutes more. Remove from the skillet and let the onion and garlic cool to room temperature.
- In a medium bowl, whisk together the eggs, half & half, nutmeg, salt and pepper.
- Layer the sausage, onion, garlic, chilies and cheese in the bottom of the pie shell. Pour the egg mixture over the top.
- Bake until the egg mixture is set, about 40 mins. Allow the quiche to cool for about 5 minutes before serving.
This recipe surprised me how tasty it was as I had left out the green chilies as I am not a fan, but it had a fabulous taste and my friend and I just loved it. There was enough left over for a second meal that I had for supper the next day. It was still fresh and just as tasty. It was very easy to make and could be made in a jiffy when company drops in. It is definitely a keeper and will make it again.