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.
Depending on what type of pie crust you use for this recipe, you might have to prepare it differently than what I indicate 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!
For more great recipes with Refrigerated Pie Crust, I suggest you check these recipes out:
📋 Gather your Ingredients
You will need the following ingredients to make this delicious sausage quiche recipe (see recipe card for quantities): Refrigerated Pie Crust, Green Chilies, Italian Sausage, Extra Virgin Olive Oil, Yellow Onion, Garlic Cloves, Eggs, Half & Half, Ground Nutmeg, Kosher Salt, Ground Black Pepper and Mexican Blend Cheese.
🥣 How do I 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 mins. Allow the quiche to cool for about 5 minutes before serving.
📖 Recipe
Easy Sausage Quiche
Equipment
- Pie Dish
- Skillet
- Bowl for Mixing
Ingredients
- 1 Refrigerated Pie Crust, unbaked
- 4 oz Green Chilies, diced & drained
- ½ lb Italian Sausage
- 1 tablespoon Extra Virgin Olive Oil
- 1 Yellow Onion, thinly sliced
- 2 Garlic Cloves, minced
- 6 Eggs
- 1 ½ Cups Half and Half
- ¼ teaspoon Ground Nutmeg
- 1 teaspoon Kosher Salt
- ½ teaspoon 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.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Sharon
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.