This savory Sausage and Spinach Quiche is the answer to all your breakfast and brunch problems. Made with buttery pie crust, a creamy egg custard, savory pork sausage, spinach, and cheese, this easy to make quiche comes together start to finish under an hour and a half! It’s the perfect dish to serve to a crowd, and it can be prepped ahead of time and reheated later.

A slice of spinach sausage cheese quiche on a white plate, garnished with chopped chives.

As a certified quiche girlie (I’m going to copyright that, so don’t get any ideas) and breakfast lover, I can confidently say that quiche is one of those dishes that is always a HIT amongst the crowd. Brunch with friends? Bring a quiche. Family coming over for holiday? Make a quiche. Bestie had a baby? Give her a quiche!

This sausage and spinach quiche checks every box when looking for the perfect breakfast or brunch dish to serve at your next gathering. It’s easy to make, using simple ingredients that don’t take long to prep.

ingredients you need

Bowls of shredded cheese, cooked sausage on paper towels, chopped spinach, and a bowl of whisked eggs on a tray.
  • pie crust- Depending on how much time I have, I’ll either make homemade pie crust or just use store-bought. Both work!
  • sausage- I used regular breakfast pork sausage when testing this recipe, but a mild or sweet italian sausage would also be delicious.
  • spinach
  • eggs
  • milk
  • cream- I like using both milk and cream to make my egg custard extra creamy. Half & half works as well if you have that available to you.
  • spices- salt, pepper, garlic powder, onion powder- the usual suspects.
  • cheese- I used swiss in this recipe and I was obsessed with how delicious it paired with the sausage and spinach!

blind baking pie crusts

Ok ok, I know some of you might be a little annoyed about blind baking your crust. But I PROMISE, it makes a difference with the outcome of your quiche. AKA no soggy bottom (because who wants that)!

Without blind baking the crust, you’re not only susceptible to a soggy bottom, but it can lead to an under baked or partially baked crust, or a crust that shrinks and gets a little wonky. For a perfect, evenly baked, golden brown crust, I am in support of a blind bake.

Blind baking seems difficult, but I promise after you try it you’ll be surprised how simple it is. I typically use dried beans or rice, but they also make these handy dandy pie weights you can buy. Personally I haven’t purchased them because beans/rice are cheaper!

How to make

Unbaked pie crust filled with cooked sausage crumbles, shredded cheese, and chopped spinach on a cooling rack.
Unbaked quiche with visible spinach and cheese in a crust, sitting on a cooling rack.
Golden-brown sausage spinach quiche with cheese in a white dish, topped with chopped chives, on a cooling rack.

Making quiche is super easy, most of the time is spent preparing the ingredients that go into it. After it’s in the oven, all you have to do is patiently wait!

  • blind bake the pie crust for an evenly baked and golden, crispy crust.
  • brown the sausage until cooked through, and then after (in the same pan) wilt the chopped spinach.
  • whisk the eggs, cream, milk, and spices until fully combined.
  • add the spinach, sausage, and cheese to the pie crust. Pour the egg mixture over top. Add the final bit of cheese
  • bake until cooked through and golden brown!

Let the quiche cool for a few minutes before digging in! Enjoy slices fresh and warm, or even at room temperature.

making quiche ahead of time

I love quiche because it’s easy to prep ahead and reheat! After fully baking the quiche, allow it to cool completely before refrigerating- this is important! Putting a warm quiche in the fridge will lead to a soggy crust, which no one wants.

To reheat, remove from the fridge 30 minutes prior to baking. Cover the quiche with foil and place in a 325°F oven until warmed through, about 20-30 minutes.

Golden-brown spinach sausage quiche in a pie dish, partially sliced, with green herbs sprinkled on top.

storage and reheating

This sausage and spinach quiche is perfect for leftovers- just let the quiche cool and store in the fridge in an airtight container. I love grabbing a slice or two each day until I run out!

To reheat the quiche, place in the microwave, toaster oven, or oven until warmed throughout.

To freeze quiche, I like to individually wrap slices and place them in a freezer safe container/baggie. They will stay good in the freezer for up to 3 months. To defrost, place in the fridge overnight.

A close-up of a sliced spinach & sausage quiche with a golden crust, creamy filling, and chopped chives on top.

Looking to try more quiche recipes?

A close-up of a sliced quiche with spinach and cheese in a white pie dish.

Easy-to-Make Bacon and Spinach Quiche

Butternut Squash Quiche

Mini Quiche

Broccoli Bacon Quiche

If you made this recipe, I would love to know what you thought! Leave me a star rating and a comment below – I read them all! ⭐️ Your reviews not only help my business but other bakers as well!

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A slice of spinach & sausage quiche with cheese, garnished with chopped chives on a white plate.
5 from 1 review

Savory Sausage Spinach Quiche for Easy Mornings

Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Author: Kelly Nash
This savory Sausage and Spinach Quiche is the answer to all your breakfast and brunch problems. Made with store-bought pie crust, a creamy egg custard, savory pork sausage, spinach, and cheese, this easy to make quiche comes together start to finish under an hour and a half! It's the perfect dish to serve to a crowd, and it can be prepped ahead of time and reheated later.
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Ingredients
 

  • 1 (1) pie crust, store-bought or homemade
  • 8 oz (226.8 g) pork breakfast sausage
  • 2 cups (60 g) baby spinach, chopped
  • 6 (6) large eggs
  • ½ cup (118.29 ml) whole milk
  • ½ cup (118.29 ml) heavy cream
  • ½ teaspoon (0.5 teaspoon) salt
  • ¼ teaspoon (0.25 teaspoon) pepper
  • ¼ teaspoon (0.25 teaspoon) onion powder
  • ¼ teaspoon (0.25 teaspoon) garlic powder
  • 1 cup (108 g) shredded swiss cheese

Equipment

Instructions
 

  • Preheat the oven to 400°F. Roll your dough into the 9-inch pie plate, pressing it to fit into the plate, and crimp the edges. Line the pie dough with parchment paper, covering the bottom and the sides, then fill with pie weights (I usually use dried beans or rice). Bake with the pie weights for 15 minutes. Remove from the oven and carefully remove the pie weights/beans and parchment paper.
    1 pie crust
  • Prick the bottom of the pie crust with a fork to prevent bubbling and return to the oven for an additional 5 minutes, or until the bottom is dry. Remove from the oven and place on a wire cooling rack while you make the filling.
  • Lower the oven temperature to 350℉.
  • In a large skillet, cook the breakfast sausage until browned. Remove from the skillet to a paper towel-lined plate. In the same skillet, add the chopped spinach and saute for about 1-2 minutes. Set aside to cool.
    8 oz pork breakfast sausage, 2 cups baby spinach
  • In a large bowl, whisk together the eggs, milk, cream, salt, pepper, onion powder, and garlic powder until well combined.
    6 large eggs, ½ cup whole milk, ½ cup heavy cream, ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon onion powder, ¼ teaspoon garlic powder
  • Sprinkle the crumbled sausage, sautéed spinach, and ½ cup of cheese on the bottom of the pie crust. Then pour the egg mixture over top. Top with the other ½ cup of cheese.
    1 cup shredded swiss cheese
  • Place in the oven and bake for 35-45 minutes, or until the center is set and no longer wiggly.
  • Let the quiche cool for about 10-15 minutes, or even to room temperature, before slicing and serving.

Notes

  • check your quiche crust around the 20-25 minute mark. If the crust is browning too much, place foil around the edges to cover the pie crust. 
  • allow quiche to cool completely before storing in the fridge or freezer 
  • to reheat, heat slice in microwave or oven until warm. If reheating the entire quiche, place it in a 325 oven for 20-30 minutes, or until warmed throughout. 
Serving: 1slice, Calories: 346kcal, Carbohydrates: 12g, Protein: 15g, Fat: 26g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 174mg, Sodium: 500mg, Potassium: 227mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1259IU, Vitamin C: 2mg, Calcium: 182mg, Iron: 2mg
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