If you’re looking for a comforting, savory dish that fills your kitchen with irresistible aromas and tastes like a warm hug on a plate, this Sausage Spinach Quiche Recipe is your new best friend. It combines hearty breakfast sausage, fresh spinach, and rich eggs baked to golden perfection in a flaky pie crust. Whether it’s a lazy weekend brunch, a light dinner, or a make-ahead meal for busy days, this quiche brings together flavors and textures that will keep you coming back for seconds and eager to share it with everyone you love.
Ingredients You’ll Need
These ingredients are simple, wholesome, and thoughtfully chosen to create a quiche that’s bursting with flavor yet perfectly balanced in texture and color. Each element plays a key role from the savory sausage that packs a punch, to the fresh green spinach that brightens the dish.
- Deep dish pie crust: The all-important flaky foundation that holds everything together and adds buttery richness.
- Breakfast sausage (8 oz): Provides savory, meaty flavor that infuses the quiche with warmth and heartiness.
- Yellow onion (½ medium, finely diced): Adds a subtle sweetness and gentle crunch to balance the richness.
- Garlic (2 cloves, minced): Brings a wonderful aromatic depth that elevates the entire recipe.
- Large eggs (6): The main custard base that holds every bite together with a silky smoothness.
- Heavy cream (½ cup): Contributes a luxurious, tender texture in the filling.
- Milk (½ cup): Lightens the custard slightly to prevent it from being overly dense.
- Salt (¼ tsp): Enhances all the natural flavors without overpowering.
- Ground black pepper (¼ tsp): Adds just the right amount of warmth and spice.
- Shredded cheddar cheese (½ cup): Melts into gooey pockets of sharp, creamy goodness.
- Fresh spinach (2 cups, chopped): Vibrant greens that bring freshness, color, and a slight earthiness to the quiche.
How to Make Sausage Spinach Quiche Recipe
Step 1: Prep the Pie Crust
Start by preheating your oven to 375 degrees Fahrenheit. If you’re using a frozen pie crust, let it thaw just enough so it’s pliable. For homemade crust lovers, par-bake it according to your recipe to make sure it doesn’t get soggy once the custard hits it. This prep sets the stage for a perfectly crispy bottom and tender walls.
Step 2: Cook the Sausage and Veggies
In a skillet over medium heat, cook the sausage until it turns a beautiful golden brown, releasing all those flavorful juices. Toss in the diced onion and sauté for 2 to 3 minutes until they soften and get a touch translucent. Stir in the minced garlic just for 30 seconds to avoid burning but to infuse that unmistakable garlic aroma. Once done, remove from heat and let this savory mixture cool slightly so it doesn’t scramble the eggs later.
Step 3: Mix the Custard
In a medium bowl, gently whisk together the eggs, heavy cream, milk, salt, and pepper by hand. You’re aiming for a smooth, creamy custard without overbeating it, which can introduce too much air and cause the quiche to puff up too much and then collapse. This custard is the luscious base that will envelop all the delicious fillings.
Step 4: Assemble the Quiche
Carefully fold the slightly cooled sausage, onion, and garlic mixture into the custard along with the shredded cheddar cheese and fresh chopped spinach. Pour this luscious mixture slowly into your pie crust, letting each bit settle evenly. This step ensures every slice will have a perfect balance of sausage, cheese, and greens.
Step 5: Bake to Perfection
Place your assembled quiche on a baking sheet to catch any drips and bake for 35 to 40 minutes. You’re looking for a lightly golden top, and the center should be just set with a slight jiggle that isn’t liquid or sloppy. This slow, steady baking allows the custard to gently firm up around the filling for a tender yet structured bite.
Step 6: Cool and Serve
Once the quiche is out of the oven, let it rest for at least 10 minutes before slicing. This cooling time helps the custard finish setting and makes slicing easier so you get clean, beautiful wedges. Whether you serve it warm, at room temperature, or even cold the next day, this quiche is delightful every time.
How to Serve Sausage Spinach Quiche Recipe
Garnishes
A sprinkle of freshly chopped chives or a scatter of microgreens adds a burst of color and a fresh herbal note to your Sausage Spinach Quiche Recipe. A dollop of sour cream or a light drizzle of hot sauce can also bring a creamy tang or a spicy kick that complements the savory filling perfectly.
Side Dishes
Pair your quiche with a crisp green salad tossed in a light vinaigrette for a well-rounded meal that balances richness with freshness. Roasted or steamed seasonal vegetables and a crusty baguette make comforting accompaniments too, turning this simple slice into an elegant, satisfying feast.
Creative Ways to Present
For brunch gatherings, try serving mini versions of the Sausage Spinach Quiche Recipe in muffin tins for cute, individual portions. Alternatively, slicing it into squares for a buffet spread or picnic adds a casual and shareable vibe that guests will love. Presentation is part of the joy with this versatile dish!
Make Ahead and Storage
Storing Leftovers
Wrap your leftover quiche tightly with plastic wrap or foil and store it in the refrigerator. It will keep beautifully for up to 3 days, making it a fantastic quick breakfast or lunch option during busy weekdays.
Freezing
You can freeze fully baked quiche by wrapping it in plastic and aluminum foil. Freeze for up to 1 month. Thaw overnight in the fridge before reheating to maintain texture and flavor.
Reheating
To reheat, warm slices in a 350-degree oven for about 15 minutes or until heated through to keep the crust flaky and the filling creamy. Microwaving works in a pinch but may soften the crust.
FAQs
Can I use a different type of cheese in this recipe?
Absolutely! While cheddar adds a wonderful sharpness, you can substitute with Swiss, Gruyère, or mozzarella for varied flavor profiles. Just choose a cheese that melts well.
Is it possible to make this quiche vegetarian?
Yes! Simply omit the sausage and add more veggies like mushrooms, bell peppers, or zucchini to still get a deliciously satisfying quiche packed with flavor.
Can I prepare this quiche the night before?
Yes, assembling the quiche the night before and baking it fresh the next day is a great time saver and allows the flavors to meld beautifully overnight.
Do I need to par-bake the crust?
It’s highly recommended to par-bake a homemade crust to avoid sogginess, but store-bought pre-baked crusts can usually be used as is. Just keep an eye on baking times.
How do I know when the quiche is done baking?
The quiche is ready when the edges are set and golden, and the center has a slight jiggle but isn’t runny. Overbaking can dry it out, so keep a close eye near the end of the bake.
Final Thoughts
This Sausage Spinach Quiche Recipe is one of those dishes that feels like home in every bite, combining rich, savory flavors with fresh, bright greens in a luscious egg custard. It’s perfect for any meal of the day and so rewarding to make. Give it a try—you just might discover your new favorite way to enjoy breakfast or brunch with friends and family!
Print
Sausage Spinach Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Description
A savory and satisfying Sausage Spinach Quiche featuring a flaky deep dish crust filled with browned breakfast sausage, sautéed onions and garlic, fresh spinach, cheddar cheese, and a creamy egg custard. Perfect for breakfast, brunch, or a light dinner.
Ingredients
Crust
- 1 deep dish pie crust
Filling
- 8 oz breakfast sausage
- ½ medium yellow onion, finely diced (about ½ cup)
- 2 cloves garlic, minced
- 6 large eggs
- ½ cup heavy cream
- ½ cup milk
- ¼ tsp salt
- ¼ tsp ground black pepper
- ½ cup shredded cheddar cheese
- 2 cups fresh spinach (chopped if using regular spinach)
Instructions
- Prep: Preheat your oven to 375°F (190°C). If you’re using a frozen pie crust, let it thaw slightly before baking. If you prefer a homemade crust, par-bake it according to your recipe to ensure a crisp base.
- Cook the sausage and veggies: Heat a skillet over medium heat and cook the breakfast sausage until it is nicely browned. Add the finely diced onion and cook for 2 to 3 minutes until softened. Stir in the minced garlic and cook for about 30 seconds until fragrant. Remove the skillet from heat and allow the mixture to cool slightly.
- Mix the custard: In a medium bowl, gently whisk together the eggs, heavy cream, milk, salt, and black pepper until the mixture is smooth and creamy. Be careful not to overbeat—you want a creamy custard base, not airy.
- Assemble: Add the cooled sausage mixture, shredded cheddar cheese, and chopped spinach into the egg custard. Stir gently to combine them evenly. Slowly pour the combined filling into the prepared pie crust.
- Bake: Place the quiche on a baking sheet to catch any drips, and bake in the preheated oven for 35 to 40 minutes. The quiche is done when the center is just set but still jiggles slightly if nudged, and the top is lightly golden brown.
- Cool and serve: Let the quiche rest for at least 10 minutes before slicing. Serve warm, at room temperature, or chilled from the fridge, according to your preference.
Notes
- For best results, use fresh spinach; if using frozen, thaw and drain well before adding.
- Par-baking the pie crust helps prevent sogginess from the filling.
- You can substitute cheddar with other cheeses like Gruyère or Swiss for different flavors.
- Letting the quiche rest allows the custard to set fully and makes slicing easier.
- This quiche can be made a day ahead and stored in the refrigerator.
