Hey, y'all! Brunch is often correlated with dining out; that said, there's no need to think that you can't make a five-star brunch in the comfort of your own home. A secret weapon in my brunch arsenal? My Cheesy Sausage Quiche, which always proves to be a crowd favorite. The best part? It's almost embarrassingly easy!
Cheesy Sausage Quiche Recipe
Quiche is one of my all-time favorite foods. However, there are a few things you need to know prior to making one!
FAQ
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Yes -- I use pre-made pie crust... always!
For my quiches, I always purchase a pre-made, deep-dish pie crust. Prior to baking, I take a fork to the bottom of the crust, which allows for even cooking. This is formally called "docking" your pie crust.
I prefer to use hot sausage, as I find it has more flavor; that said, use the breakfast sausage of your choice. Chorizo would also be delicious!
I baste the bottom of all savory pies/quiches with Grey Poupon. It does not give the dish a mustard-forward taste; rather, it flavors the crust and gives a great complexity and balance to the overall profile of the dish. You can use any brand of dijon mustard for this, but Grey Poupon is my favorite.
Ingredients, Shopping List
- Breakfast sausage: I like hot, as I find it has more flavor. That said, pick up the breakfast sausage of choice for your household.
- Eggs: 6 eggs will be used in this quiche.
- Deep-dish pie crust: I always pick up pre-made, deep-dish pie crusts from the freezer section of my local grocery store.
- Rotel: 1 can will suffice!
- Half-and-half: 1 cup will be used.
- Shredded Cheese: I use 8 oz. of sharp cheddar in this quiche. If you have another cheese that you love more, absolutely substitute it!
- Onion: I like vidalia, as they are sweeter. Choose the variety of your liking!
- Hot Sauce: Cholula is my brand of choice.
- Dijon Mustard: Grey Poupon for me!
- Kosher salt, black pepper, garlic powder: 1 tsp. each.
The Recipe
Love the recipe for my Cheesy Sausage Quiche? Check out the rest of my recipes here!
Cheesy Sausage Quiche
Ingredients
- 8 oz. breakfast sausage hot or mild
- 6 eggs
- 1 pie crust deep-dish, pre-made
- 1 can rotel drained
- 1 c. half-and-half
- 8 oz. sharp cheddar cheese shredded
- ½ vidalia onion diced
- 6-8 dashes hot sauce
- 1 tbsp. grey poupon dijon mustard
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
Instructions
- Preheat oven to 350F. Remove pie crust from freezer and allow it to come to room temperature. Take a fork and poke holes around the bottom of the crust.
- In a skillet over medium-high heat, cook the breakfast sausage until fully done. Drain grease.
- Add sausage, eggs, rotel, half-and-half, cheese, diced onion, hot sauce, salt, pepper, and garlic powder into a large mixing bowl. Mix until fully-combined.
- Liberally baste the bottom of the pie crust with grey poupon, making sure to spread an even coat. Pour in egg and sausage mixture; bake for 45 minutes or until the quiche has fully set. You can check doneness by inserting a toothpick into the middle. When it comes out clean, the quiche is done.
- Enjoy!
Nutrition
Love the recipe for my Cheesy Sausage Quiche? Check out the rest of my recipes here!
This is going to be your new brunch favorite, y’all!
My best,
JC
Keep Up With JCP Eats
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Love the recipe for my Cheesy Sausage Quiche? Check out the rest of my recipes here!
Susan
Do you drain the can of rotel?
JCP
great question! I always drain the can!
JK
Looks so good! Does this freeze well?