Sausage and Cheese Quiche

My grandma loved making quiches and made all kinds. She taught me how to make them and when she wasn’t able to make them anymore I started making them for her.

I had some leftover ground sausage in the fridge and a frozen pie crust in the freezer and decided to whip up a quiche for Sunday breakfast.

Let’s get started!

My grandma loved making quiches and made all kinds. She taught me how to make them and when she wasn’t able to make them anymore I started making them for her.

I had some leftover ground sausage in the fridge and a frozen pie crust in the freezer and decided to whip up a quiche for Sunday breakfast.

Let’s get started!

Ingredients:

• 1/2 lb ground sausage, cooked
• 4 eggs
• 1/2 C half & half
• 1/2 C milk
• 1 C shredded cheddar cheese
• Salt & pepper to taste
• 1/2 tsp garlic salt

Instructions:

1. Preheat oven to 375 and let your pie crust pre bake for 10 minutes.
2. Cook your sausage until no longer pink. I usually cook a pound and use half for this recipe and half for chili later in the day or you can make two quiches and freeze one!
3. In a bowl, mix eggs, milk, cheese, half & half and seasonings and whisk well.
4. Take the pie crust out and place sausage in the crust. Pour the egg mixture over top and make sure cheese is evenly place throughout.
5. Bake for 40-45 minutes and let rest for 10 minutes.
6. Serve hot!

Sausage and Cheese Quiche

This rich and savory Sausage and Cheese Quiche is a family recipe full of classic flavor that's an easy make-ahead breakfast perfect for Sunday mornings, holiday brunches and feeding a crowd

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Prep Time 5 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 5 minutes mins

Servings: 4

Course: Breakfast, Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1/2 lb ground sausage cooked
• 4 eggs
• 1/2 C half & half
• 1/2 C milk
• 1 C shredded cheddar cheese
• Salt & pepper to taste
• 1/2 tsp garlic salt

Method

 

1. Preheat oven to 375 and let your pie crust pre-bake for 10 minutes.
2. Cook your sausage until no longer pink. I usually cook a pound and use half for this recipe and half for chili later in the day or you can make two quiches and freeze one!
3. In a bowl, mix eggs, milk, cheese, half & half and seasonings and whisk well.
4. Take the pie crust out and place sausage in the crust. Pour the egg mixture over top and make sure cheese is evenly place throughout.
5. Bake for 40-45 minutes and let rest for 10 minutes.
6. Serve hot!

   Notes

   This is great served with fresh fruit or for a brunch with friends and family!

Notes

Storage:

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350° until warmed through. Alternatively, reheat in the microwave in 30 second intervals.
• This quiche can be frozen, too. Store individual slices, or the whole quiche, wrapped tightly or in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight before serving, then reheat in the oven at 350° until warmed through.