This breakfast quiche recipe is packed with sausage, veggies, and so much flavor! It’s perfect for a hearty breakfast or brunch!
Easy Sausage and Veggie Breakfast Quiche
A hearty breakfast quiche is one of my favorite dishes to enjoy. It’s filled with veggies, protein, a little cheese, and the best egg custard filling. If you have never made a quiche you may be thinking it is a complicated dish but I can assure you it’s so easy to make!
Watch How to Make This Recipe
All you need are a few eggs, veggies, your favorite breakfast sausage, and a pie crust (store bought is fine!) to whip up this flavorful recipe. This sausage quiche is so easy to customize, easy to make, and you can swap whatever ingredients you need to make it dairy or gluten free.
I know you will love this recipe! It’s the perfect addition to your breakfast or brunch menu!
What is Quiche?
If you have never had breakfast quiche before then you are in for a true treat. Quiche is a French tart that consists of a flaky pie crust that’s been filled with an egg custard and a combination of veggies, meat, cheese or seafood. Quiche is incredibly easy to customize and a great way to use up the ingredients you have on hand. It’s the perfect dish to serve for breakfast, brunch, or lunch.
Healthy Breakfast Quiche Ingredients
Eggs: the base of the quiche custard is eggs. You’ll need six large eggs for this recipe.
Half and Half: to help create that rich custard base you will also need half and half. I include some other options for a replacement below if you need them.
Hot Sauce: this adds a little extra flavor to the quiche! feel free to add more if you like things on the spicier side.
Breakfast Sausage: to make the quiche nice and hearty this recipe uses half a pound of breakfast sausage.
Veggies: we’re using a combination of green onion, bell pepper, yellow onion, and spinach.
Sharp Cheddar: I love finishing the quiche with a little sharp cheddar cheese for even more flavor and cheesy goodness.
Pie Crust: the flaky pie crust is one of my favorite parts of quiche. You can make your own using my homemade all butter pie crust recipe or grab your favorite store bought brand.
Ingredient Swaps and Frequently Asked Questions
- Half and Half – don’t have half and half or prefer not to use it? you can easily swap the half and half for full fat coconut milk instead.
- Breakfast Sausage – you can use whatever breakfast sausage you prefer in this recipe. Turkey or chicken breakfast sausage will both work well. You can also use regular ground pork or your favorite plant-based sausage protein instead.
- Veggies – this recipe is incredibly easy to customize. Add your favorite combination of veggies and make it your own. I sometimes add chopped mushrooms, kale, or whatever you have on hand.
- Cheese – Need to keep the recipe dairy free? Swap the half and half for coconut milk and leave off the cheese entirely. You can also use your favorite dairy-free shredded cheddar if you like.
- Pie Crust – If you need to make this recipe gluten free you can use your favorite gluten free pie crust!
How to Make a Breakfast Quiche
Step One: First, start by preheating the oven to 400 degrees. Next add your eggs, half and half, hot sauce, green onion, salt, and pepper to a large mixing bowl. Whisk together until well combined and then set the custard aside.
Step Two: Next, make the quiche filling. Heat a large skillet over medium-high heat. Once the skillet is hot, add a drizzle of avocado oil and then add the sausage. Brown the breakfast sausage, breaking it up as it cooks. Once the sausage is brown add the onion, bell pepper, and garlic. Sauté for another 3-5 minutes until onion and bell pepper start to become tender.
Step Three: Next, add the baby spinach to the skillet and sauté for a minute until the spinach is wilted and then remove the skillet from the heat.
Step Four: Spoon the sausage filling into the pie crust and then top with sharp cheddar cheese.
Step Five: Next, pour the custard mixture evenly over the sausage filling. Bake the quiche at 400 degrees for 20-25 minutes until crust is golden brown and the egg is set. Remove from the oven and let sit for 10 minutes before slicing and serving.
Tips and Tricks for the Best Quiche
- Remove any excess fat – if your breakfast sausage is a bit oily even after it is fully cooked I recommend draining the excess fat before adding in the veggies. This will help you to avoid a greasy quiche.
- Bake the quiche on a parchment lined baking sheet – I like to place my quiche on a sheet pan lined with parchment paper just in case any of the custard spills on its way into the oven. This helps to prevent any mess and extra cleanup.
- Double the filling – Whenever I’m making a quiche I always make extra sausage filling for a rainy day. I just double the veggies and cook all of the breakfast sausage, halve the mixture, and freeze the extra. The next time I’m ready to make a quiche I just heat up the frozen filling, whisk up the eggs, and add everything to my pie crust.
Can I Use a Frozen Store Bought Pie Crust?
Yes! You absolutely can use a frozen store bought pie crust for this recipe. There’s no need to par-bake the crust for this particular recipe but if you want an even crispier crust you can par-bake for 5-10 minutes before adding the filling.
How to Store and Reheat
Store: I often make a quiche on Sunday or Monday and enjoy leftovers throughout the week. Just store the quiche in the pie plate, tightly wrapped in the fridge for up to 3 days. Or, you can remove the slices and store them in an air-tight container.
Reheat: The best way to reheat the quiche is in a 350 degree oven until warmed through. I like to lightly tent the quiche with aluminum foil to prevent it from getting too brown while reheating. If you are in a pinch for time you can microwave the quiche for 30 seconds at time on high until warmed through.
Can I Make Quiche Ahead of Time?
Yes! If you want, you can do some prep in advance to save time!
- Make the custard – you can make the egg custard up to 1-2 days in advance and store in an airtight container in the fridge until you are ready to use.
- Make the filling – you can also make the sausage and veggie filling in advance and store in the fridge until you are ready to use it as well.
- Make the pie crust – if you are making a homemade pie crust, then go ahead and prep the dough and keep in the fridge until you’re ready to roll it out and assemble the quiche.
What to Do You Serve with Quiche for Breakfast?
You can serve the quiche on its own or add some sides to the mix! A few of our family’s favorite side dishes are hearty roasted potatoes, a delicious green side salad, or creamy cheddar cheese grits.
More Delicious Breakfast and Brunch Recipes
- Sausage Breakfast Burritos
- Broccoli Cheddar Quiche
- Sweet Potato Breakfast Tacos
- Bacon Spinach Quiche
- Blueberry French Toast Casserole
- Ham and Spinach Quiche
- Loaded Breakfast Egg Muffins
- Gluten Free French Toast Casserole
- The Best Green Smoothie
- Banana Baked Oatmeal
- Sweet Potato and Sausage Frittata
- Gluten Free Blueberry Waffles
- Roasted Breakfast Potatoes
I hope you give this Easy Sausage and Veggie Breakfast Quiche a try! It’s a delicious and hearty breakfast option that everyone will love!
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Easy Sausage and Veggie Breakfast Quiche
- Prep Time: 15 minutes
- Cook Time: 25 minute
- Total Time: 40 minutes
- Yield: 8 slices 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
- 6 eggs
- 1/4 cup half and half
- 1/2 tablespoon hot sauce
- 1/4 cup sliced green onion
- salt and pepper, to taste
- 1/2 tablespoon avocado oil
- 1/2 pound ground pork breakfast sausage
- 1/2 small yellow onion, diced
- 1/2 red bell pepper, diced
- 1 clove garlic, minced
- 1 cup fresh baby spinach, chopped
- 1 – 9inch pie crust, I used Wholly Wholesome pie crust
- 1/2 cup shredded white sharp cheddar cheese
- Preheat oven to 400 degrees.
- Add the eggs, half and half, hot sauce, green onion, salt, and pepper to a large mixing bowl. Whisk together until well combined and set aside.
- Heat a large skillet over medium-high heat. Once hot, add the avocado oil and then add the sausage. Brown the sausage, breaking it up as it cooks.
- Once the sausage is brown add the onion, bell pepper, and garlic. Sauté for another 3-5 minutes until onion and bell pepper start to become tender.
- Add the baby spinach to the skillet, sauté for a minute until the spinach is wilted, and then remove from the heat.
- Pour the sausage mixture into the pie crust and then top with sharp cheddar cheese.
- Pour the egg mixture evenly over the quiche filling. You may need to spread the green onion out a bit evenly. Bake the quiche at 400 degrees for 25-30 minutes or until crust is golden brown and the egg is set.
- Remove from the oven and let sit for 10 minutes before slicing.
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Recipe by: Ashlea Carver / All the Healthy Things | Photography by: THE MINDFUL HAPA