Southern Sausage Cheddar Quiche Recipe (2024)

This Southern Sausage Cheddar Quiche recipe makes a quick and easy breakfast, lunch, or dinner. Ready in 30 minutes, it is a delicious Southern update to a classic dish!

Looking for more delicious brunch dishes? You’ll love my French Toast, Buttermilk Pancakes, and Ham and Cheese Croissant Casserole.

Southern Sausage Cheddar Quiche Recipe (1)

Quiche is such a versatile dish that is just as comfortable at a bridal shower brunch as it is for a simple, delicious family breakfast. And this delicious, savory Southern Sausage Cheddar Quiche makes a perfect entree for breakfast, lunch, or breakfast-for-supper that my family so much enjoys!

Fluffy eggs, savory sausage, and sharp cheddar cheese all nestled inside a simple flaky cream biscuit crust make thisout-of-this-world delicious andone of my family’s favorite quiche recipes! It’s very easy to make and on the table in 30 minutes, making it just perfect to serve anytime.

Southern Sausage Cheddar Quiche Recipe

My family loves a good breakfast. Everything from biscuits, bacon, and scrambled eggs to waffles or muffins. And quiche. We often eat “breakfast for supper” and this scrumptious Southern Sausage Cheddar Quiche is one we love no matter the time of day.

Why You’ll Love This Recipe

Versatile.You can serve this anywhere at any time! Serve with fruit salad for a brunch party or a house salad for a family dinner.

Easy.A simple biscuit crust holds an easy egg mixture, sausage, and cheese so the quiche comes together quickly and easily!

Delicious and Satisfying.– It has so much savory, cheesy flavor and is such a satisfying entree.

How to Make Sausage Cheddar Quiche Recipe

You only need a few simple ingredients and 30 minutes. Here’s how I make it.

Ingredients You’ll Need for this Recipe

Butter– You’ll want to let the butter soften prior to use so that you can easily spread it around the sides and bottom of the skillet you’ll use to bake the quiche.

Biscuit Dough Crust – Self-rising flour and heavy cream produce a light, tender, and flaky biscuit crust. If you choose, you can use a store-bought deep pie crust, but I hope you will try the biscuit crust as it is absolutely delicious and so easy!

Filling – Ground breakfast sausage, shredded cheddar cheese, large eggs, milk, salt, and pepper

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Step-by-Step Instructions

Preheat and Prep. Preheat oven to 400 degrees Fahrenheit. Prepare the skillet by spreading the softened butter around the inside of a 12-inch, medium size skillet. Set the skillet aside.

Mix dough. Mix the ingredients for thetwo-ingredient cream biscuit recipeas the crust for this quiche. It’s a bit quicker to make than a pie crust. You can’t get much simpler than two ingredients for this easy and delicious crust! (You can substitute a deep frozen pie crust, but the biscuit crust is something special!)

Press dough in skillet. Once you have the dough mixed together, you press the dough into the bottom of the skillet and up the sides of the skillet about two inches.

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Brown the sausage. In another medium skillet, crumble the ground sausage into it and brown over medium heat until done, about 5 minutes. Remove from heat. Use a slotted spoon to remove the browned sausage and sprinkle it on top of the biscuit dough. Then, top the sausage with shredded cheddar cheese.

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Whisk egg mixture. Whisk together the eggs, milk, salt, and pepper. Pour the egg mixture over the sausage and cheddar cheese.

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Bake. Pop it into the oven to bake until the egg mixture has set and cooked through, and the quiche reaches a golden brown on top. About 20 minutes.

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Rest and serve. Remove the quiche from the oven and let rest for a minute or so. Then slice and serve.

I know, it sure is hard to wait to slice into this cheesy delicious quiche!

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How to Serve Sausage Cheddar Cheese Quiche

This quiche is the centerpiece of the meal and doesn’t require a lot to serve with it. But it does make a beautiful presentation when served with some simple sides or delicious baked goods.

Ambrosia

Cinnamon Rolls

House Salad

Juice, coffee, sweet tea, or apple cider

Storage Instructions

If you have any leftover quiche or quiche that you’ve made ahead, you can store it in the refrigerator or freeze it.

Cool. Make sure the quiche has completely cooled in both instances.

To refrigerate: Wrap the completely cooled quiche very well or transfer it to an airtight container. Refrigerate for up to 3 days.

When To Serve This Quiche?

I enjoy serving this anytime, for any meal as I mentioned, but it really is a great food to make ahead anytime you want for a special breakfast or brunch. I’ve served this for holidays and weekends with just my family or when we have guests. It’s perfect to serve at a brunch party, such as a shower. Add one of the fresh sides listed previously for a meal everyone always loves!

More Favorite Cheesy Recipes

Cheddar Muffins

Southern Breakfast Casserole

Hashbrown Casserole

Southern Pimento Cheese

Queso

Here’s my Southern Sausage Cheddar Quiche Recipe. I hope you enjoy it!

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Southern Sausage Cheddar Quiche Recipe

Robyn Stone

5 from 3 votes

This Southern Sausage Cheddar Quiche recipe makes a quick and easy brunch, lunch or dinner. Ready and on the table in 30 minutes, it is a Southern update to a classic!

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Equipment

Ingredients

▢ 2 tablespoons butter, softened

Biscuit Dough Crust

▢ 2 cups self-rising flour
▢ 1 1/2 cups heavy cream

Filling:

▢ 1 pound breakfast sausage
▢ 1 1/2 cups grated Cheddar cheese
▢ 5 large eggs
▢ 1/4 cup milk
▢ 1/2 teaspoon kosher salt
▢ 1/4 teaspoon ground black pepper

Instructions

Preheat oven to 400ºF. Spread softened butter along in the inside of a medium (12-inch) skillet. Set aside.
Stir together self-rising flour and heavy cream in a medium mixing bowl until just combined. Press the dough into the bottom of the skillet and about 2-inches up the sides of the skillet. Set aside.
In another medium skillet set over medium heat, crumble and brown the ground breakfast sausage, about 5 minutes. Remove from the heat. Using a slotted spoon, remove the browned sausage from the skillet and sprinkle onto the biscuit dough.Top the sausage with the cheddar cheese.
Whisk together the eggs, milk, salt and pepper and pour the mixture over the cheese.
Place the skillet into the oven and bake until the eggs are set the breakfast pizza is golden brown on top, about 20 minutes.

Notes

Storage Instructions for Make-Ahead Quiche and Leftovers:

If you have any leftover quiche or quiche that you’ve made ahead, you can store it in the refrigerator or freeze it.

Cool. Make sure the quiche has completely cooled in both instances.

To refrigerate: Wrap the completely cooled quiche very well or transfer to an airtight container. Refrigerate for up to 3 days.

To freeze: Wrap cooled quiche well and place in a freezer-safe, airtight container for up to 2 months. When ready to eat, thaw overnight in the refrigerator and reheat.

To reheat: Reheat to the desired temperature in the microwave or a 350-degree oven.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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Enjoy!
Robyn xo

Southern Sausage Cheddar Quiche Recipe (10)

Categorized as:30 Minutes or Less Recipes, All Recipes, Breakfast Recipes, By Cooking Style, Christmas Recipes, Cooking, Easter Recipes, Egg Recipes, Father’s Day Recipes, Game Day Recipes, Holiday and Occasion Recipes, Mother’s Day Recipes, One Dish Meal Recipes, Recipes, Simple Recipes, Skillet Recipes

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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FAQs

Is heavy cream better than milk in quiche? ›

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

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What can I use in quiche instead of heavy cream? ›

Use half-and-half as a 1:1 substitute for heavy cream. It can work nearly as well for bringing creamy texture and flavor to sauces, soups and stews, mashed potatoes, quiches, and casseroles. In a pinch, it can even be used for whipping. While you won't get stiff peaks, you can build volume if you work quickly.

Get More Info Here ›

Do you have to bake crust before quiche? ›

You need a par-baked or fully baked crust if you're making quiche, no-bake pie, custard pie, cream pie, pudding pie, or simply want an extra-crisp pie crust. If you're making a pie that doesn't require a baked filling, you still need a baked crust.

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What is the ratio of milk to eggs in a quiche? ›

Quiche Ratio: 1 large egg to 1/2 cup of dairy

A standard large egg weighs two ounces and 1/2 cup of dairy (whole milk) is four ounces, therefore a handy 1:2 ratio! You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down.

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Why does the pastry on my quiche have a soggy bottom? ›

If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

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How to get the bottom of quiche crispy? ›

Some people like to paint the surface of the pastry base with lightly beaten egg white after the beans have been removed and before returning the dish to the oven as the egg white cooks onto the surface of the pastry and can act as a slight sealant to help to keep the pastry crisp.

Do you poke holes in pie crust for quiche? ›

Poking holes allows steam to escape

The reason for this, as The Spruce Eats explains, is that unless you create a place for the steam to escape, it'll get trapped within the dough. As a result, the crust will puff up and cause your pie to warp from the bottom.

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Why is my quiche always watery? ›

If your quiche appears watery it may just need to set for a little longer. The recipe may also contain too much dairy, so make sure that the recipe you are following has the ratio of 4 eggs to 1 cup dairy. The added ingredients could also contain too much moisture, so it is important to cook or drain additions.

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What is a quiche without pastry called? ›

Frittatas are Italian in origin and can be described as a cross between an omelet and a crustless quiche. Frittatas take less time to make than quiche or strata. The dish is traditionally made by beating eggs with dairy—often heavy cream or half and half—together with ingredients like vegetables, meats and cheeses.

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Can I substitute Greek yogurt for heavy cream in quiche? ›

If you're low on dairy ingredients, don't fret. Greek yogurt can substitute milk, sour cream and heavy cream. Milk: If you're short on milk, half and half or light cream, Greek yogurt can be used to make up for the difference.

Is it necessary to blind bake pastry for quiche? ›

As a general rule, you do need to blind bake when cooking a dish with wet fillings. For example, if you're making a quiche or frangipane, blind baking the crust first will help ensure the pastry case stays buttery and retains its crunch.

Learn More Now ›

Which pie crust is best for quiche? ›

Best Overall Quiche Crust: Pillsbury Pie Crust

The crusts are rolled up, so they don't take up a lot of room in your fridge or freezer, and they are super easy to work with. Just thaw overnight in the fridge, unroll gently to fill your pie dish, and either blind bake, or fill and bake, depending on your recipe.

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Should vegetables be cooked before putting in quiche? ›

"Vegetables will take longer to cook than your egg custard, so always sauté onions, steam broccoli, etc. before you add them to your egg mixture to ensure every bite of quiche will be perfectly cooked," says Kristin Beringson, executive chef at Henley in Nashville.

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What type of pan is used to bake a quiche? ›

A springform pan lets you create a deep, impressive quiche, and thanks to its removable sides, you can showcase your work. This is chef Thomas Keller's pan of choice. If you prefer less filling and a very neat-looking quiche, the tart pan is for you. Thanks to the removable bottom, you can easily unmold it.

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Is it better to use milk or heavy cream? ›

Full-fat dairy products such as heavy whipping cream contain more of the fat-soluble vitamins A, D, E, and K than low-fat or nonfat dairy. Also, your body absorbs fat-soluble vitamins better when you consume them with fat.

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What happens if you use heavy cream instead of milk in baking? ›

Milk contributes not only moisture but also structure due to its protein content. Replacing milk with heavy cream can introduce too much fat, potentially altering the texture and causing goods to become overly dense.

Know More ›

Is milk or heavy cream better for eggs? ›

Milk can dilute the flavor of scrambled eggs, but adding crème fraîche or heavy whipping cream can bring out the depth of flavor you're trying to achieve. Additionally, milk is known for turning scrambled eggs into chewy chunks, while cream does a better job of holding everything together nicely.

Why isn't my quiche creamy? ›

Too little dairy, and your quiche will be dry instead of creamy.

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