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Homemade Sausage and Cheese Quiche

This Homemade Sausage and Cheese Quiche features a flaky buttery crust filled with savory Italian sausage, sharp cheddar, mozzarella, and a rich, creamy egg custard. It's perfect for breakfast, brunch, lunch, or meal prep and tastes just as delicious served warm or cold.
Print Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 1 hour 20 minutes
Servings: 8
Course: Breed and baking
Cuisine: Italian
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 unbaked 9-inch pie crust
For the filling
  • 8 ounces (225g)Italian sausage, casings removed
  • 1 tablespoon olive oil
  • ½ small onion, finely diced
  • 1 cup shredded sharp cheddar cheese
  • ½ cup shredded mozzarella cheese
  • 4 large eggs
  • 1 cup heavy cream
  • ½ cup whole milk
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried thyme
  • ¼ teaspoon paprika
  • 1 tablespoon chopped fresh parsley

Equipment

  • 1 9-inch pie dish
  • 1 Large Skillet
  • 1 Large mixing bow
  • 1 Whisk
  • 1 Set measuring cups
  • 1 Set measuring spoons
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Wooden spoon or silicone spatula
  • 1 Cooling rack

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Place the pie crust into a 9-inch pie dish and crimp the edges.
  3. In a large skillet, cook the sausage over medium heat for 6–8 minutes, breaking it into small crumbles.
  4. Add the diced onion and cook for another 3 minutes until softened.
  5. Remove the sausage mixture from the heat and let it cool slightly.
  6. Sprinkle the cheddar and mozzarella evenly over the pie crust.
  7. Add the cooked sausage mixture on top of the cheese.
  8. In a large mixing bowl, whisk together the eggs, heavy cream, milk, salt, pepper, garlic powder, thyme, paprika, and parsley.
  9. Pour the egg mixture evenly over the sausage and cheese.
  10. Bake for 40–45 minutes, or until the center is set and the top is lightly golden.
  11. Remove the quiche from the oven and let it rest for 15 minutes before slicing. This helps the filling set properly.
  12. Slice into 8 portions and serve warm or at room temperature.

Notes

  • Resting before slicing prevents the filling from falling apart.
  • Blind bake the crust for 10 minutes if you prefer an extra-crispy base.
  • Substitute Swiss, Gruyère, or Monterey Jack cheese for a different flavor.
  • Add spinach, mushrooms, or bell peppers for extra vegetables.
  • Refrigerate leftovers for up to 4 days or freeze for up to 2 months.