This very approachable sausage quiche is low in sugar, high in protein, and basically the stuff of savory breakfast dreams.
Table of Contents
Quiche. Is it a custard? Is it a tart? Well, that depends on who you ask. To me, a quiche is essentially a delicious vehicle for one’s favorite ingredients. A different take on the classic Quiche Lorraine, this quiche is a lot like your go-to breakfast sandwich, made better by the fact its contents are swaddled in a perfectly flaky, buttery pastry crust.
It comes together in a little over an hour making it a reliably good breakfast or brunch option.
Hearty and savory, this casually sophisticated quiche is the only dish I take with me to brunch parties these days and is, by all accounts, an instant hit every single time. Did I once bring quiche to a holiday party and make four new friends? Yes. Was I somewhat tempted to gatekeep the recipe when I was inevitably asked for it? Also yes. But only briefly!
If you’re understandably confused about the origins of quiche, here’s the deal: the consensus among food historians is that quiche technically originated in the Germanic kingdom of Lotharingia sometime in the 16th century – and part of this former kingdom has now become a region of modern-day France, known as Lorraine. Quiche was little known outside its home region until the 20th century, with the classic Quiche Lorraine taking off in the United States following the Second World War.
Is Sausage Quiche Healthy?
Low in sugar, high in protein, and packed with essential nutrients like potassium and vitamin A, this quiche will help keep you feeling satiated and energized throughout the day. To make it vegetarian-friendly, feel free to swap out the sausage for a yummy plant-based breakfast sausage, or these perfectly sautéed mushrooms. Just make sure to pat the mushrooms dry before adding to the egg mixture.
Why isn’t my quiche setting?
You need to allow the carryover cooking to do its magic. Once you’ve removed your quiche from the oven, let it cool down for at least twenty minutes to ensure the filling has fully set.
INGREDIENTS
- 1 uncooked pie crust
- 3/4 lb sausage, crumbled and cooked
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 small yellow onion, diced
- 4 large eggs
- 1 cup half and half or whole milk
- 1/2 tsp dry mustard
- Salt and pepper to taste
INSTRUCTIONS
Preheat
Set your oven to 400 degrees F to start the baking process.
Prepare Crust
Place the pie crust into the pan, shaping it to fit.
Layer Fillings
Add sausage, cheese, and onion into the crust for flavor.
Mix Eggs
Whisk eggs with milk and seasonings for the quiche base.
Assemble Quiche
Pour the egg mixture over the fillings in the crust.
Bake
Cook the quiche first at 400 degrees F, then at 350 degrees F until golden.
Rest & Serve
Let the quiche cool slightly, then slice.
Devour!
FAQs & Tips
Fridge storage: Bake quiche as instructed and once it has completely cooled down, wrap it tightly and store in the fridge for 3-5 days.
Freezer storage: Prep your quiche but hold off on baking it. Pack it tightly and store it in the freezer until you’re ready to bake it at a later date.
For the best consistency, use a combination of whole milk and heavy cream (half and half).
Choose the right baking dish. For best results, use a heavy glass or ceramic pie dish.
Avoid including ingredients with high moisture content such as tomatoes and raw zucchini as the resulting quiche will likely be too soggy to enjoy. If you decide to include cooked spinach, make sure to drain all the moisture before adding it to the egg mixture.
Like other custards, the egg filling of the quiche is fairly delicate and requires just the right amount of heating otherwise the eggs may curdle.
This delicious vegan broccoli salad provides the perfect contrast in texture and brightness.
Serving Suggestions
Since quiche is so rich and savory, pairing it with something crisp and/or green is always a good idea. That’s where this crunchy, bright broccoli grape salad comes in. It’s very hard to mess up and is seriously good.
Ingredients
- 1 uncooked pie crust
- 3/4 lb sausage crumbled and cooked
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 small yellow onion diced
- 4 large eggs
- 1 cup half and half or whole milk
- 1/2 tsp dry mustard
- Salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees F.
- Fit the pie crust into a 9-inch pie pan, pressing it firmly against the sides and bottom.
- Evenly distribute the cooked sausage, shredded cheese, and diced onion over the crust.
- In a mixing bowl, whisk together the eggs, half and half, dry mustard, salt, and pepper until well combined.
- Pour the egg mixture over the sausage, cheese, and onions in the pie crust.
- Bake at 400 degrees F for 15 minutes. Then, without opening the oven door, reduce the temperature to 350 degrees F and continue baking for 35 minutes until the quiche is set and the top is golden brown.
- Let the quiche rest for 5-10 minutes before slicing. DEVOUR!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment