Buttery, flaky pie crust and a creamy egg filling, packed with savory sausage, sharp cheddar, and fresh spinach. This sausage spinach quiche only requires 15 minutes of prep time and is made with just 6 main ingredients!
Whether you're making quiche for a special occasion or just a lazy Sunday morning, this recipe is a must-try for any quiche lover!
I use the same recipe base to make all of my quiche recipes - 6 eggs, 1 cup of cheese, 1 cup of half and half, and 1-2 cups of vegetables and meat. I prefer to use frozen, store-bought pie crust because it saves a ton of time!
Very few breakfast dishes are as satisfying and flavorful as a quiche! This protein-packed spinach and sausage quiche recipe will quickly become a family favorite.
Why you'll love this recipe
- Great for meal prep - It’s easy to make in advance and stores well.
- Crowd pleaser - Bring it to your next brunch or holiday gathering.
- Hearty and filling - The sausage, cheese, and veggies will keep you satisfied for hours!
- Versatile - Make sausage spinach quiche with store-bought or homemade crust, and serve it hot or cold.
- Pie crust - To save time, I use a premade pie crust, such as Pillsbury, or a frozen alternative. A standard 9-inch or deep dish pie crust is best, and you should avoid using a sweet graham cracker crust.
- Eggs - You'll need 6 large eggs to form the base of the quiche filling.
- Spinach - Fresh spinach is best because it will cook down and soften as the quiche bakes.
- Cheese - Sharp cheddar adds savory flavor and rich, creamy texture.
- Cooked sausage - Prepare cooked crumbly sausage, choosing from chicken, turkey, or pork options, which should be cooked before starting the recipe. Note the sweetness or spice level of your chosen sausage, with pork-based varieties adding more fat to the dish than chicken or turkey alternatives
- Half & Half - Half and half contributes to the creamy texture of the egg custard filling.
- Salt & pepper - For flavor!
- A 9" pie plate provides plenty of room for the egg filling.
- While a rimmed baking sheet is optional, I never make quiche without one! It makes transferring the quiche in and out of the oven much easier and catches any spills.
How to make Sausage Spinach Quiche
- Whisk the eggs, half and half, salt, and pepper.
- Layer the sausage, spinach, and cheese at the bottom of the pie crust.
- Pour the egg mixture into the pie crust.
- Bake until firm in the middle.
Step 1: Whisk the eggs, half and half, salt, and pepper together in a small mixing bowl.
Step 2: Layer the spinach, cooked breakfast sausage, and shredded cheddar cheese in the bottom of the pie crust.
Tip: After testing both uncooked and par-baked pie crusts for this recipe, I found no noticeable difference in texture or crispiness. For that reason, I choose to skip par-baking to simplify the preparation process and avoid unnecessary prep time.
Step 3: Carefully pour the egg mixture over top of the spinach, sausage, and cheese.
Step 4: To prevent overflow, place your pie plate on a rimmed baking sheet before baking at 350°F for 45-60 minutes. After baking, expect the quiche to initially puff up in the center, settling as it cools.
Tip: To check for doneness, press gently on the middle, ensuring it's firm and not soft, and insert a thin knife or toothpick into the center to see if it comes out clean.
Substitutions and variations
- Cheese -Substitutes for sharp cheddar cheese include shredded gruyere cheese, mild cheddar cheese, Colby jack cheese, or gouda cheese.
- Half & Half - Half and half is comprised of equal parts heavy cream and milk, providing a rich and creamy texture to the sausage spinach quiche. Whole milk will have a similar effect!
- Veggies - Swap the spinach for broccoli, asparagus, or zucchini.
How to store quiche
- Quiche stores exceptionally well in the refrigerator and is versatile enough to be enjoyed either warm or cold, making it an ideal make-ahead dish for any occasion.
- Let quiche cool to room temperature and then wrap it tightly in plastic wrap. Store in the refrigerator for up to 4 days. If you are serving it at a party, I would only make it up to 24 hours in advance, and then store leftovers for 3 days after that.
How to freeze and reheat
- Let your cooked quiche cool down to room temperature, then wrap it tightly in plastic wrap and freeze for up to 3 months.
- Reheat individual slices of quiche in the microwave for one minute at a time, until desired warmth is reached.
- Bake until firm in the center. This means the center will be "just set," and have a tiny bit of give when you press on it. The edges will be golden brown, and the top will be slightly browned as well.
- Cover the edges of the crust with a pie shield or foil if your crust starts to brown too early and you're worried about it burning.
- Use a rimmed baking sheet to avoid spilling the liquid ingredients onto the bottom of your stove. This is my preferred way to bake quiche! It makes pulling it in and out of the oven much easier.
- Let the quiche fully cool before slicing. Allowing the quiche to cool to room temperature will firm up the ingredients and ensure that the quiche doesn't fall apart as you are cutting into it.
Frequently asked questions
Quiche and pie are very similar! The main difference is that quiche is savory and served as a main dish, and pie is sweet and served as a dessert.
Soy milk and oat milk are two of the most common dairy-free milk substitutes. You want to choose dairy-free milk that is ultra-creamy, like cow's milk would be.
I prefer to use fresh spinach because I think fresh spinach has a superior taste and texture compared to frozen spinach. Frozen spinach can also be watery, which could give the quiche an unpleasant consistency.
What to serve with quiche
Sausage and spinach quiche complements fresh fruit, toast, bagels, and potatoes. It'll also pair well with most soups and salads!
For more side dish ideas, refer to this post about What to Serve with Quiche.
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