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Craving a savory and satisfying breakfast, brunch, or even dinner option? Look no further than this flavor-packed sausage quiche, featuring a flaky crust and a creamy filling bursting with savory sausage and your favorite ingredients.
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Creamy Sausage Spinach Quiche
Sausage spinach quiche is a flavorful and hearty dish that brings together the robust taste of seasoned sausage with the fresh, leafy greens of spinach in a rich, savory custard. Encased in a buttery, flaky pastry crust, each slice offers a delightful contrast of textures, from the tender filling to the crisp exterior. This quiche is versatile, perfect for a satisfying breakfast, a brunch centerpiece, or a light dinner, easily paired with a variety of sides. Its combination of ingredients not only provides a delicious taste experience but also a visually appealing dish with the vibrant green of spinach adding a pop of color.
This sausage spinach quiche is perfect for potlucks or a meal for a family who just had a new baby. This quiche recipes is super versatile so if you don’t have sausage try adding more veggies or substituting bacon. It will always be a winner for breakfast or dinner!
How to Make Spinach Sausage Quiche
First assemble the following ingredients:
- Pie crust (1) – The pie crust provides a flaky and buttery foundation, holding all the savory quiche ingredients together.
- Salted butter (1 tbsp) – Salted butter enhances the richness of the dish and adds depth to the sautéed onions.
- Yellow onion (1/2) – Onion, when sautéed to translucent perfection, infuses a sweet and aromatic flavor into the quiche.
- Spinach (1 cup) – Spinach contributes a fresh, earthy element and a pop of color, balancing the richness of the other ingredients in the quiche.
- Eggs (6) – Eggs create the custard base of the quiche, binding the ingredients together into a silky, cohesive filling.
- Milk (½ cup) – Milk adds lightness to the custard, ensuring the quiche remains moist and tender.
- Heavy cream (¼ cup) – Heavy cream contributes to the luxurious, velvety texture that makes quiche so indulgent.
- Hot sauce (1 tsp) – A dash of hot sauce introduces a subtle kick, elevating the overall flavor profile with a hint of heat.
- Salt (¾ teaspoon) – Salt is essential for seasoning, enhancing the natural flavors of the quiche ingredients.
- Black pepper (¼ teaspoon) – Freshly ground pepper adds a slight bite and complexity to the quiche’s rich and creamy filling.
- Breakfast sausage (4 oz) – Breakfast sausage infuses the quiche with a savory, slightly spicy flavor that adds depth and heartiness to each bite.
- Shredded cheese (1 ½ cups) – Shredded cheese melts beautifully into the quiche, creating gooey pockets of cheesy goodness throughout.
Use this Method
Prep Crust. Unroll pie crust and press into a 9″ pie plate, crimping the top edges if desired. Cover the pie crust in parchment paper, weigh down with beans or rice and bake for 15 minutes. Remove from the beans with parchment paper and bake for another 5 minutes till crust is mostly cooked.
Cook Veggies. Heat butter in skillet over medium heat, sautee the diced onion 5-7 minutes till it is beginning to brown. Add the spinach and cook until just wilted.
Combine Egg. In a large bowl, whisk together eggs, milk, hot sauce, salt and pepper.
Assemble. Sprinkle cooked sausage, onion, spinach, and 1 cup of cheese into the pie crust and pour the egg mixture over top. Sprinkle remaining ½ cup cheese on top of egg mixture.
Bake. Preheat oven to 375°F. Bake for 35-40 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving.
Tips and Tricks for Making Sausage Spinach Quiche
Pre-cook the Sausage: Fully cook the sausage and drain any excess fat before adding it to the quiche to prevent a greasy filling.
Wilt the Spinach: Sauté or steam the spinach and squeeze out excess moisture to avoid a watery quiche.
Pre-bake the Crust: Blind bake the crust for about 10 minutes to prevent it from becoming soggy once the filling is added.
Season Well: Season the sausage and spinach mixture as well as the egg mixture to ensure every layer of the quiche is flavorful.
Use Fresh Ingredients: Fresh spinach and high-quality sausage will significantly improve the taste and texture of your quiche.
Cheese Choices: Consider cheeses that melt well and complement the sausage, such as gruyère, cheddar, or mozzarella.
Room Temperature Ingredients: Bring eggs and dairy to room temperature before mixing to ensure a smoother and more homogenous custard.
Don’t Overmix: Mix the eggs and dairy just until combined to avoid incorporating too much air, which can cause the quiche to puff up and then collapse.
Layer the Ingredients: Layer the sausage, spinach, and cheese in the pre-baked crust before pouring the egg mixture over them to ensure an even distribution of flavors.
Bake Until Just Set: The quiche is done when the edges are set but the center still wobbles slightly; it will continue to cook after it’s removed from the oven.
Rest Before Cutting: Let the quiche sit for a few minutes after baking so it can set, making it easier to slice.
Add a Creamy Element: A dollop of crème fraîche or a sprinkle of feta cheese on top before serving can add a delightful creaminess.
Customize Your Fillings: Feel free to add other ingredients like mushrooms, bell peppers, or tomatoes to the quiche for extra flavor and texture.
Use a Deep Dish: A deeper pie dish allows for more filling and a thicker, more substantial quiche.
Keep an Eye on the Crust: If the edges of the crust begin to brown too quickly, cover them with foil or a pie shield during baking.
FAQs
Yes, you can use frozen spinach. Just make sure to thaw it completely and squeeze out as much water as possible to avoid adding excess moisture to the quiche.
Any type of ground sausage can work well, depending on your preference. Italian sausage, breakfast sausage, or even turkey or chicken sausage are all great options. For added flavor, consider using a sausage with herbs or spices.
Absolutely! Just grease your pie dish well before adding the filling to prevent sticking, and check for doneness a bit earlier, as crustless quiches can cook faster.
The quiche is done when the edges are set, and the center has a slight jiggle to it. Inserting a knife near the center should come out clean. It’s important not to overcook it, as the quiche will continue to set as it cools.
Yes, you can either fully bake the quiche and then reheat it when ready to serve, or you can prepare the filling and the crust separately and assemble and bake the day of serving. A fully baked quiche can be stored in the refrigerator for up to 3 days.
Pre-baking (blind baking) the crust is key to preventing a soggy bottom. Additionally, adding a layer of cheese on the bottom of the crust before pouring in the egg mixture can help create a barrier against the moisture.
Cheeses that melt well and complement the flavors of sausage and spinach include gruyère, cheddar, feta, and mozzarella. Feel free to experiment with different cheeses to find your favorite combination.
Leftover quiche should be covered and refrigerated. It will keep for up to 3 days. Reheat slices in the oven or microwave until warmed through.
Yes, additional vegetables like mushrooms, bell peppers, or tomatoes can be great additions. Just make sure to cook them first to remove excess moisture.
While heavy cream adds richness to the quiche, you can use whole milk for a lighter version. A combination of both can also work well, providing a balance between richness and lightness.
What to Serve with Quiche
Mixed Green Salad: A simple salad with a light vinaigrette dressing complements the richness of the quiche.
Roasted Tomatoes: Cherry or plum tomatoes roasted with herbs provide a sweet and tangy contrast.
Garlic Bread: Warm, buttery garlic bread makes for a flavorful and satisfying side.
Fruit Salad: A fresh fruit salad with seasonal fruits can offer a sweet and refreshing balance.
Soup: A light vegetable or chicken soup can be a warm, comforting addition, especially on cooler days.
Sautéed Mushrooms: Mushrooms sautéed with garlic and thyme can enhance the earthy flavors of the quiche.
Steamed Asparagus: Tender steamed asparagus with a squeeze of lemon juice pairs nicely with the savory quiche.
Potato Hash: A crispy potato hash or home fries can add a hearty element to the meal.
Coleslaw: A crisp coleslaw with a tangy dressing can add a crunchy texture and a zesty flavor.
Buttered Peas: Sweet green peas lightly buttered and seasoned make a simple yet delicious side.
Grilled Vegetables: A medley of grilled vegetables like zucchini, bell peppers, and eggplant offers a smoky flavor.
Baked Beans: Warm baked beans provide a sweet and savory complement to the quiche.
Cucumber Salad: A cool cucumber salad with dill and yogurt dressing can offer a light and refreshing touch.
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Sausage Spinach Quiche
Equipment
Ingredients
- 1 refrigerated pie crust
- 1 tbsp salted butter
- ½ yellow onion diced
- 1 cup fresh spinach loosely packed
- 6 large eggs
- ½ cup milk
- ¼ cup heavy cream
- 1 tsp hot sauce
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 4 oz breakfast sausage cooked and crumbled
- 1 ½ cups shredded cheese divided
Instructions
- Preheat oven to 375°F.
- Unroll pie crust and press into a 9″ pie plate, crimping the top edges if desired.
- Cover the pie crust in parchment paper, weigh down with beans or rice and bake for 15 minutes. Remove from the beans with parchment paper and bake for another 5 minutes till crust is mostly cooked.
- Heat butter in skillet over medium heat, sautee the diced onion 5-7 minutes till it is beginning to brown. Add the spinach and cook until just wilted.
- In a large bowl, whisk together eggs, milk, hot sauce, salt and pepper.
- Sprinkle cooked sausage, onion, spinach, and 1 cup of cheese into the pie crust and pour the egg mixture over top. Sprinkle remaining ½ cup cheese on top of egg mixture.
- Bake for 35-40 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving.
Perfect!
Yummy