Easy Breakfast Quiche With Sausage, Egg & Cheese

This oh-so-easy breakfast quiche is a great make-ahead meal that can be eaten for lunch or dinner. Simple ingredients that you probably already have on hand are all that are needed to whip this delicious meal together!

I’ll admit it. Sometimes I can be rather lazy. I don’t always feel like making breakfast in the morning. And on the days I have to work, sometimes I don’t have time to make breakfast. When that happens, I usually end up stopping somewhere and buying something for breakfast. There’s a Panera Bread next to my job. The missing persons search can be called off. She’s at Panera Bread. Ha, I even go there for lunch sometimes.  I’m surprised they don’t know me by name yet. Or maybe they do. At least they do when they swipe my little Panera card.

I found the remedy to not having time to make breakfast in the morning. Make it ahead of time! Simple recipes like this Sausage Egg and Cheese Quiche Tart, this Breakfast Egg Bake Casserole and this Tomato, Bacon and Spinach Quiche have come to the rescue many times.

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Why This Breakfast Quiche Recipe Works

Quiche has been a brunch staple for ages, and for good reason. At its heart, it’s a simple, savory custard pie that can be adapted in countless ways. It originated in France, but let’s be honest, we’ve made it our own here in the South, turning it into the perfect centerpiece for everything from Easter brunch to a casual Saturday breakfast.

What makes a quiche so popular is its incredible versatility and make-ahead convenience. It’s an all-in-one meal, with protein, dairy, and vegetables baked into a flaky crust. It feels elegant without being fussy, which is my favorite kind of cooking.

So, what makes my Breakfast Quiche recipe stand out? It’s all about the flavor combination. Standard quiche recipes often rely on bacon or ham, which are wonderful, but the Italian sausage brings a whole new level of savory depth. It has a richness and blend of herbs that you just don’t get from other breakfast meats.

Then comes my secret weapon: the jalapeño. It might sound a little unusual, but trust me on this. The gentle, warm heat from the chopped jalapeño cuts through the richness of the eggs, cream, and cheese beautifully. It doesn’t make the quiche spicy, it just makes it interesting. It brightens up every single bite and keeps you coming back for more. This simple addition transforms a classic dish into something truly memorable.

Ingredients for Breakfast Quiche

The beauty of a good quiche is in the simplicity of its ingredients. But simple doesn’t mean we should skimp on quality. Using fresh, flavorful components is what will take your Breakfast Quiche from good to absolutely unforgettable. Let’s walk through what you’ll need.

The heart of this recipe is the delicious filling. The combination of savory Italian sausage and that little pop of heat from the jalapeño is what makes this dish so special. It’s a flavor duo that I just can’t get enough of, and I bet you’ll feel the same way.

Here’s your shopping list:

• 1 9 inch pie crust
• 1/2 lb bulk Italian sausage
• 5 large eggs, beaten
• 1/3 C sweet onion, diced
• 1/2 C heavy cream
• 1 C shredded cheddar cheese
• 2 tbsp shredded parmesan cheese
• 1 jalapeño, seeded and chopped
• Dash of seasoned salt and ground pepper

A few notes on these ingredients. For the Italian sausage, you can use mild or hot, depending on your family’s preference. I usually go with mild since the jalapeño adds its own warmth. When it comes to the cheddar, I always recommend shredding your own from a block. Pre-shredded cheeses have anti-caking agents that can affect how smoothly they melt. A good sharp cheddar provides a wonderful flavor contrast to the rich eggs and sausage. And for the pie crust, a store-bought refrigerated crust works perfectly fine and saves a lot of time, which is always a win in my book.

Step-by-Step Instructions For Making Breakfast Quiche

Alright, let’s get cooking! This recipe comes together so easily, which is why it’s one of my go-to dishes for a weekend breakfast. Just follow these simple steps, and you’ll have a gorgeous, golden-brown quiche ready to impress everyone at your table. We’ll start by getting our crust ready, which is a key step for a perfectly crisp base.

Step 1: Prepare the Pie Crust

First things first, take your 9-inch pie crust and press it gently into a tart pan. I love using a tart pan with a removable bottom because it makes for such a pretty presentation, but a standard 9-inch pie plate works just as well. Once it’s fitted into the pan, pop it into the freezer. This little trick is my secret to preventing a soggy bottom. Letting it get nice and cold helps the crust set up and bake more evenly once the warm filling is poured in.

Step 2: Cook the Sausage

In a large skillet, cook the bulk Italian sausage over medium-high heat. Use a wooden spoon or spatula to break it up into small crumbles as it cooks. You’ll want to continue cooking until it’s no longer pink. Once it’s browned, remove it from the skillet with a slotted spoon and set it aside. Drain off most of the excess grease, but leave just a little bit in the pan, about a teaspoon. That little bit of rendered fat is packed with flavor and is perfect for cooking our veggies.

Step 3: Sauté the Onion and Jalapeño

Add your diced sweet onion and chopped jalapeño to that same skillet. Cook them over medium heat, stirring occasionally, until they become tender and the onion is translucent. This should only take a few minutes. Your kitchen will start to smell absolutely amazing at this point. This step softens the vegetables and brings out their natural sweetness and flavor.

Step 4: Mix the Filling

In a large mixing bowl, it’s time to create that luscious custard filling. Whisk together your beaten eggs, the cooked sausage, the sautéed onion and jalapeño mixture, the shredded cheddar cheese, and the heavy cream. Add a dash of seasoned salt and freshly ground black pepper. Give it all a good stir until everything is well combined. Now, grab your chilled pie crust from the freezer and pour this beautiful mixture right into it.

Step 5: Bake the Quiche

Sprinkle the top of the filling with the shredded Parmesan cheese. This will create a lovely golden-brown crust as it bakes. Carefully place the quiche into a preheated 400°F oven. Bake for 20 to 25 minutes. You’ll know it’s done when the center is just about set. It should have a very slight jiggle, but it shouldn’t be liquidy. A toothpick inserted near the center should come out mostly clean. The edges will be puffed and golden.

Step 6: Cool Before Serving

This might be the hardest step, but it’s so important. Let the quiche cool on a wire rack for at least 15 to 20 minutes before you slice and serve it. This resting period allows the custard to fully set, ensuring you get clean, beautiful slices. It will still be perfectly warm and ready to enjoy.

How To Serve Breakfast Quiche

Once your beautiful Breakfast Quiche has rested and is ready to be unveiled, the fun of serving begins. This dish is a showstopper on its own, with its golden crust and hearty filling, but pairing it with the right sides can turn a simple meal into a memorable brunch experience. The best part is that it’s equally delicious served warm from the oven, at room temperature, or even chilled.

My favorite way to serve it is warm, when the cheese is still melty and the custard is incredibly tender. For a complete brunch, I love to offer a few simple, fresh sides that complement the richness of the quiche without overpowering it. Think about balance, color, and texture when planning your menu.

Here are a few of my go-to serving suggestions:

• A Simple Green Salad: A light salad of mixed greens, maybe some cherry tomatoes and cucumber, tossed in a bright lemon vinaigrette is the perfect counterpoint. The acidity of the dressing cuts through the richness of the quiche.
• Fresh Fruit Platter: You can never go wrong with a colorful platter of seasonal fruit. Berries, melon slices, grapes, and orange segments add a touch of sweetness and freshness to the meal.
• Roasted Potatoes: For an even heartier meal, serve slices of quiche alongside some crispy roasted breakfast potatoes, perhaps seasoned with a little rosemary and garlic.
• A Touch of Cream: A small dollop of sour cream or crème fraîche on top of each slice adds a lovely tangy coolness that pairs wonderfully with the savory sausage and jalapeño.

No matter what you serve it with, this quiche is sure to be the star of the show. Just slice it into generous wedges and watch it disappear. It’s perfect for feeding a crowd or for a cozy family breakfast on a lazy Sunday morning.

How To Store & Reuse Breakfast Quiche Leftovers

One of the many things I love about this Breakfast Quiche recipe is that it’s just as delicious the next day. In fact, sometimes I make one just to have leftovers for quick and easy meals throughout the week. Proper storage is key to making sure it stays fresh and tasty, so you can enjoy every last bite.

Once the quiche has cooled completely to room temperature, you can store it in the refrigerator. I find the best way is to cover the entire pie plate tightly with plastic wrap or aluminum foil. If you’ve already cut into it, you can also store individual slices in an airtight container. It will keep beautifully in the fridge for up to 3 or 4 days.

When you’re ready to enjoy the leftovers, you have a few options for reheating. The goal is to warm it through without drying out the eggs or making the crust soggy.

• Oven or Toaster Oven: This is my preferred method. Place the quiche or individual slices on a baking sheet and cover loosely with foil. Reheat in a 325°F oven for about 15 to 20 minutes, or until warmed through. This method does the best job of re-crisping the crust.
• Microwave: For a quick fix, the microwave works just fine. Place a slice on a microwave-safe plate and heat it in 30-second intervals until it reaches your desired temperature. The crust won’t be as crisp, but the filling will be hot and delicious.
• Air Fryer: If you have an air fryer, it does a fantastic job of reheating quiche. A few minutes at around 350°F will warm the filling and give you a perfectly crispy crust, just like it was freshly baked.

Leftover quiche makes for a fantastic quick breakfast, a light lunch paired with a salad, or even a simple supper. There’s no reason a single crumb should go to waste.

Substitutions & Variations For Breakfast Quiche

While I absolutely adore this Breakfast Quiche just the way it is, I’m also a big believer in making a recipe your own. Your kitchen, your rules. This recipe is incredibly forgiving and serves as a wonderful canvas for all sorts of delicious variations. Whether you need to accommodate a dietary preference or just want to use up what you have in the fridge, there are plenty of ways to switch things up.

Feel free to get creative with the fillings. The base of eggs, cream, and cheese is a classic starting point that pairs well with so many different ingredients. Just remember to cook any vegetables that have a high water content beforehand to avoid a watery quiche.

Here are some of my favorite substitutions and variations to try:

• Meat Variations: If Italian sausage isn’t your thing, try cooked and crumbled bacon, diced ham, or even some spicy chorizo. For a vegetarian option, you can omit the meat entirely and add more vegetables like sautéed mushrooms, spinach, or roasted red peppers.
• Cheese Swaps: The cheddar is classic, but don’t be afraid to experiment. A spicy Pepper Jack would complement the jalapeño wonderfully. Gruyère would lend a nutty, traditional flavor, while a soft goat cheese would add a delightful tang.
• Go Crustless: For a gluten-free or lower-carb option, simply omit the pie crust. Grease your pie plate or tart pan very well and pour the filling directly in. You’ll need to bake it a little longer, closer to 30-35 minutes. It will be more like a frittata, and just as delicious.
• Veggie Add-ins: This recipe is a great way to use up leftover vegetables. Well-drained cooked spinach, caramelized onions, diced bell peppers, or even some chopped asparagus would all be wonderful additions. Just add them to the egg mixture along with the other fillings.

Think of this recipe as a template. Use these ideas as a starting point and have fun creating your own signature Breakfast Quiche. The possibilities are truly endless.

Sausage Egg and Cheese Quiche Tart

Yield: 8

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

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Ingredients

• 1 9 inch pie crust
• 1/2lb bulk Italian sausage
• 5 large eggs, beaten
• 1/3 C sweet onion, diced
• 1/2 C heavy cream
• 1 C shredded cheddar cheese
• 2 tbsp shredded parmesan cheese
• 1 jalapeño, seeded and chopped
• Dash of seasoned salt and ground pepper

Instructions

1. Press the pie crust into a 9 inch tart pan. Place in your freezer until ready to use.
2. In a large skillet over medium high heat, cook the sausage until it is no longer pink. Remove from the skillet and set aside. Drain any excess grease from the sausage but leave whats in the pan in the pan.
3. Add the onion and jalapeño to the skillet and cook until tender.
4. In a mixing bowl, whisk together the beaten eggs,onion, sausage, cheese, heavy cream, seasoned salt and pepper. Pour into the tart pan, over the pie crust. Sprinkle with the parmesan cheese.
5. Bake at 400 for 20-25 minutes or until set. A toothpick inserted should come out pretty clean.
6. Cool for 15-20 minutes before serving.

5 FAQs About Breakfast Quiche

Here are some straightforward answers to the most common questions I receive about this breakfast quiche recipe.

Why is my breakfast quiche watery?

A watery quiche is a common and disappointing problem, but it’s usually very easy to fix. The number one culprit is excess moisture from your fillings, especially vegetables. Vegetables like mushrooms, spinach, zucchini, and even onions release a lot of water when they cook. If you add them to your egg mixture raw, that water will seep out during baking, leading to a soggy crust and a runny, weeping custard.

The solution is to always pre-cook your vegetables. Sauté, roast, or grill them first to cook off that excess moisture before adding them to the filling. If you’re using frozen vegetables like spinach, be sure to thaw them completely and then squeeze out as much water as physically possible. I mean really squeeze it. You’ll be amazed at how much liquid comes out. Another potential issue could be the ratio of eggs to dairy. This recipe has been tested for a firm but tender custard, but if you’re freestyling, stick to a ratio of about one large egg to a half-cup of dairy for the best results.

Can I make this breakfast quiche ahead of time?

Absolutely! This is one of the reasons quiche is such a brilliant dish for entertaining. You have a couple of options for making it ahead. You can bake the entire quiche a day or two in advance, let it cool completely, cover it tightly, and store it in the refrigerator. When you’re ready to serve, you can either serve it chilled or at room temperature, or you can reheat it. To reheat a whole quiche, I recommend placing it in a 325°F oven for about 20-25 minutes, or until it’s warmed through.

Alternatively, you can prep the components ahead of time. You can cook the sausage and vegetable filling and store it in an airtight container in the fridge for up to two days. You can also mix the egg and cream custard and keep it separate. When you’re ready to bake, just place your prepared crust in the pan, combine your pre-cooked fillings and custard, pour it in, and bake as directed. This method gives you that fresh-out-of-the-oven result with half the day-of effort.

What’s the best pie crust to use for a breakfast quiche?

The “best” pie crust really comes down to personal preference and how much time you have. For convenience, you truly cannot beat a store-bought refrigerated pie crust. They are reliable, easy to use, and bake up flaky and delicious. It’s what I use most of the time for this recipe because it makes a weekday-level-of-effort dish feel like a weekend treat. A frozen deep-dish pie crust also works well; just be sure to follow the package directions.

If you have the time and enjoy baking, a homemade pastry crust will always elevate your quiche. A classic all-butter pie dough provides incredible flavor and a wonderfully tender, flaky texture. There are countless great recipes out there. Just be sure to chill your dough properly before rolling it out. For a different, fancier twist, you could even use puff pastry as a crust, which creates a light, airy, and incredibly impressive base for your quiche.

How do I prevent a soggy bottom on my breakfast quiche?

The dreaded soggy bottom can ruin an otherwise perfect quiche, but there are several tricks to ensure a crisp, golden crust every time. My first and most important tip, as mentioned in the instructions, is to freeze your crust for at least 15 minutes before adding the filling. This helps the pastry set and creates a barrier against the wet custard.

Another fantastic technique is to “blind bake” the crust. This means partially baking the crust before you add the filling. To do this, line the chilled crust with parchment paper, fill it with pie weights or dried beans, and bake it at 400°F for about 15 minutes. Then, remove the weights and parchment and bake for another 5 minutes until it’s lightly golden. Let it cool slightly before adding your filling. You can also create a moisture barrier by brushing the bottom of the pre-baked crust with a little bit of beaten egg white before you pour in the filling. These extra steps guarantee a perfectly crisp crust from edge to center.

Can I freeze a fully baked breakfast quiche?

Yes, you can definitely freeze a baked quiche, which makes it a fantastic meal to prep and have on hand. For the best results, first let the quiche cool completely. This is a very important step. You can then freeze it whole or in individual slices. Wrap it very well in a double layer of plastic wrap, followed by a layer of aluminum foil. This helps prevent freezer burn and protect the quiche. It can be stored in the freezer for up to three months.

When you’re ready to eat it, I recommend thawing it overnight in the refrigerator. Reheating it directly from frozen can sometimes lead to an uneven texture. Once thawed, reheat it in a 350°F oven for 20-30 minutes, or until it’s hot all the way through. While a frozen and reheated quiche is still very delicious, be aware that the texture of the egg custard might be slightly different, a little less silky than when it was freshly baked. However, it’s a minimal change and a great option for a super convenient meal.

Try These Recipes Next

If you enjoyed this hearty and flavorful quiche, I have a few other recipes I think you’ll love.

• Crustless Sausage and Veggie Quiche: A wonderful low-carb option that’s packed with all the savory goodness, no crust required.
• Tomato, Bacon and Spinach Quiche: A classic flavor combination that is always a crowd-pleaser, perfect for any brunch.
• Brussels Sprouts, Bacon and Goat Cheese Frittata: Another fantastic egg dish that’s simple to make and filled with sophisticated flavors.

Each one is a staple in my kitchen, and I hope they become one in yours too.

What is your favorite type of quiche? Not a fan of quiche? What is your all time favorite breakfast meal?