Sausage Spinach Quiche is a savory and delicious breakfast, brunch, lunch, or dinner option! This quick and easy side dish only calls for 6 main ingredients, making prep time minimal and cleanup a breeze. Quiche can be served with soup, salad, sandwiches, and all vegetables!
Buttery, flaky pie crust is filled with sausage, fresh spinach, sharp cheddar cheese, and creamy eggs to make Sausage Spinach Quiche. Whether you're making quiche for a special occasion or just a lazy weekend 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
- Quiche is perfect for meal prep because it’s easy to make in advance, it stores well, and it’s easy to pack and take with you.
- Quiche is a crowd pleaser! Most people are excited when they see that someone has brought a creamy and delicious quiche to the potluck.
- This recipe is extra hearty and filling because of the sausage and veggies.
- You can make this recipe with store-bought pie crust or you can make your own homemade pie crust!
- This quiche recipe is super yummy served hot or served cold.
- Pie crust - I always like to take time-saving shortcuts with my recipes, which is why I use premade pie crust for my sausage spinach quiche. You can use any premade crust that you enjoy. Pillsbury is one of the most widely available brands. You can also use frozen pie crust. I would NOT use a graham cracker pie crust though. That is far too sweet for a savory egg dish. You will need a 9" pie crust, which is the standard pie crust size. A deep dish pie crust would work as well.
- Eggs - Use large eggs for this recipe. They can be either white or brown.
- Spinach - You do not need to use cooked spinach for quiche. Fresh spinach is best. Spinach cooks down quickly so the 45 minutes to an hour the quiche spends in the oven is plenty of time to soften and reduce the spinach.
- Cheese - Cheddar cheese is the most common option for quiche and what is needed for this quiche recipe.
- Cooked sausage - You will need cooked crumbly sausage. Chicken, turkey, or pork sausage will all work. You can squeeze the sausage out of casein-filled links if needed. Cook the sausage before you get started on any other recipe steps. Take note of whether you are choosing a sweet, mild, or spicy sausage. If you choose a pork-based sausage, you will have extra fat added to the recipe, compared to a chicken or turkey sausage.
- Half & Half - Use full-fat half & half for this quiche. See the substitutions list below for half & half subs.
- Salt & pepper
*See the recipe card for specific quantities.
- 9" pie plate
- Measuring cups & spoons
- Small mixing bowl
- Rimmed baking sheet (optional)
How to make Sausage Spinach Quiche
- Whisk the eggs, half and half, salt, and pepper together.
- Layer the sausage, spinach, and cheese in 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. You can use a refrigerated pie crust, frozen pie crust, or your own homemade pie crust.
I tested this recipe with both uncooked and par-baked pie crust. I did not find any difference at all in the texture and "crispiness" of the pie crust, so I prefer not to bother with par-baking since it adds extra prep time to the recipe. You can learn more about par-baking pie crust here.
Step 3: Carefully pour the egg mixture over top of the spinach, sausage, and cheese.
Step 4: If your egg mixture is overflowing you can place your pie plate onto a rimmed baking sheet. Place the quiche in the oven and bake at 350°F for 45 - 60 minutes. You will know when your quiche is done by gently pressing on the middle. The middle should be firm and not soft and spongy feeling. You can also insert a very thin knife or toothpick into the center of the quiche. If it comes out clean, then it is done.
Hint: When you first pull your quiche out of the oven, it will most likely be puffed up in the center. As it cools, it will settle down into a flat layer.
- Gluten-free - Quiche is easily adapted to be gluten-free. Simply swap out the gluten-based crust for a gluten-free crust. My favorite gluten free pie crust is the Wholly Wholesome Gluten Free 9" Pie Shell.
- Vegetarian - The obvious way to make this recipe vegetarian is to leave out the sausage. You could replace the sausage with a vegan sausage like Impossible Sausage Made From Plants.
- Cheese - If you need to substitute the sharp cheddar cheese, I would use shredded gruyere cheese, mild cheddar cheese, Colby jack cheese, or gouda cheese.
- Half & Half - Half & half is equal parts heavy cream and milk. Any recipe that calls for half and half can be made with equal parts of heavy whipping cream and whole milk.
You can use my quiche recipe as a base and get creative with your own quiche recipes! Use my same quantity of eggs, half and half, salt, and pepper and my cooking time.
- Meat - Instead of crumbly breakfast sausage, try bacon, ham, or turkey bacon.
- Veggies - Instead of spinach, try peppers, onions, broccoli, cauliflower, sweet potato, mushrooms, or tomatoes.
- Cheese - Instead of cheddar cheese, try goat cheese, feta cheese, mozzarella, or parmesan cheese.
How to store, freeze, and reheat quiche
Quiche stores incredibly well in the refrigerator. If is one of those magical side dishes that are delicious served warm or cold. This makes it the perfect make-ahead recipe too.
How to store: 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: Let your cooked quiche cool down to room temperature. Wrap it tightly in plastic wrap and freeze it for up to 3 months.
How to reheat: Reheat individual slices of quiche in the microwave for one minute at a time, until desired warmth is reached.
- Bake your quiche until it is 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 have slightly browned as well.
- The top of the quiche might be puffed up when you take it out of the oven. It will flatten out as it cools down.
- If your crust starts to brown too early and you are worried about it burning, cover the edges of the crust with a pie shield or tin foil.
- Place your pie dish on 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.
- Experiment with fresh herbs to enhance the flavor of your quiche even more! Try fresh parsley, dill, chives and green onion.
- Let the quiche fully cool before slicing. Allowing the quiche to cool down closer 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
Breakfast and brunch side dish ideas: Serve quiche with fresh fruit, toast, bagels, home fries, pastries and baked goods, oatmeal, bacon, ham, yogurt, and granola.
Lunch and dinner side dish ideas: At lunch and dinner I would serve quiche with soups, sandwiches, salads, and potatoes.
More side dish ideas can be found in this post about What to Serve with Quiche.
Recipes you might also like
Hungry for more?
Check out my highlights on Instagram for weekly family dinner ideas!
Did you make this recipe? Tell me all about it in the comments below! I love hearing from my followers and answering any of your questions!