This sausage and cheddar quiche has become a weekly staple in our house. It’s so good and loaded with flavor and protein. I love using my favorite homemade pie crust for this one. It’s so simple and easy to make. Make a double batch & freeze half to use next time. I loaded this quiche with sausage and onions, spinach, raw cheese, and eggs! It’s a great meal to have on hand for breakfast or any meal. Enjoy!

What do you need to make sausage and cheddar quiche + substitutions?

• Eggs- Eggs are basically what a quiche is made of so they are a key ingredient! A lot of people use a smaller number of eggs, but I wanted to use more for bigger, thicker slices of quiche. It’s also a fun way to use up our chicken eggs.
• Milk- I used raw goat milk for this, which you can’t even tell. But whole milk works great to. I haven’t tested with any dairy-free milks, but I am assuming they should work. As long as they are just a plain, unsweetened version.
• Cheddar cheese- I chose raw cheddar for this quiche, because I love the flavor combo of sausage and cheddar. I get a giant block of raw cheddar from Azure Standard and we love it so much. You could obviously use a different cheese for this, but I really liked how it turned out with the cheddar.
• Sausage– Every Friday, we make pizza and I always use a local sausage on our pizza. So I use half of the mixture on our pizza and then I use the second half to add to our quiche! Works out great.
• Onions– Adds a great flavor, especially to the sausage but you can always skip if you have to!
• Spinach- You can use fresh or frozen spinach here. I actually love to buy giant boxes of fresh spinach and freeze half in a ziplock bag. I usually use the frozen spinach in the quiche but anything works.
• Avocado oil- I used avocado oil to cook the sausage and onions, but you could use butter, ghee, or olive oil.
• Sea salt- This is our favorite brand of sea salt, we buy the 10lb bag. You can use the code DADDIO for 15% off.
• Pie Dough- This is my favorite pie crust recipe that I use for everything! I used 1/2 of my double pie crust. The best idea is to make the double pie crust, cut it in half, and wrap and freeze the second half for the next time you want to make quiche or pie! This dough incredibly easy and so delicious. Also, when I made pie dough, I always just pulse it in the food processor until it comes together since I don’t have a pastry cutter. Makes it so easy! You can also buy a store bought pie dough or just go crustless.

If you love this sausage and cheddar quiche, you may also love:

• Sundried Tomato, Arugula, & Feta Egg Bake
• Blueberry French Toast Bake
• Grandma Kitty’s Sour Cream Coffee Cake

Alright, let’s get to making the recipe, enjoy!

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Sausage and Cheddar Quiche

This sausage and cheddar quiche has become a weekly staple in our house. It's so good and loaded with flavor and protein. I love using my favorite homemade pie crust for this one. It's so simple and easy to make. Make a double batch & freeze half to use next time. I loaded this quiche with sausage and onions, spinach, raw cheese, and eggs! It's a great meal to have on hand for breakfast or any meal. Enjoy!

Course: Breakfast

Cuisine: American

Keyword: breakfast, chicken sausage, eggs, homemade, meal prep, pie crust, quiche

Servings: 6

Ingredients

For the Crust:

• 1 cup all-purpose flour spooned & leveled
• ½ cup unsalted butter cold
• ½ tbsp granulated sugar
• ¼ tsp sea salt
• 2 tbsp- ¼ cup ice cold water

For the Filling:

• 1 tbsp avocado oil
• ¼ yellow onion diced small (optional)
• ½ lb ground sausage
• 6 eggs
• 1 cup whole milk
• 1 tsp sea salt
• ½ tsp black pepper
• 1 cup cheddar cheese
• ½ cup spinach fresh or frozen

Instructions

• In a large skillet, heat the avocado oil on medium high heat. Once warmed, add in the onions. Saute with a sprinkle of salt and pepper for about 7-8 minutes until softened.
• Add in the ground sausage with a sprinkle of sea salt and cook until no longer pink. I personally love to cook the 1 lb whole package of sausage and use half for quiche and half for pizza night!
• In a large mixing bowl, add in the eggs and whisk together. Next, pour in the milk, salt and pepper. Mix until well combined.
• Roll out your pie dough in a circle and fill your pie dish with the dough.
• Next, I like to layer everything in the quiche. Start with adding in your cooked sausage and onions.
• Then on top of that, add about half the cheese. Next, add on the chopped spinach. Then pour the egg mixture over top. Lastly, add the remaining cheese on top of that.
• I usually set my dish on a baking sheet to prevent any spills into the oven. Bake at 375F degrees for 35-45 minutes until the crust and eggs are cooked through and golden brown.
• Let cool, slice, and enjoy!

Notes

For Storing: Store in an airtight container for 5-6 days in the fridge.

For Freezing: Wrap individual slices in plastic wrap and store in a freezer bag in the freezer. Lasts for about 3 months.