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.
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 a premade pie crust, and simple ingredients that don't take long to prep.
If quiche is your go-to breakfast recipe, be sure to try my bacon & broccoli quiche, or this fun butternut squash quiche in the fall! Sometime I like to mix things up and whip up these mini quiche as well.
ingredients you need
- pie crust- I typically buy store bought pie crusts because I tend to be making this last minute, so that is what's easiest for me! Feel free to whip up your favorite pie crust recipe from scratch if you have one you love.
- 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
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.
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.
Looking to try more quiche recipes?
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Savory Sausage Spinach Quiche for Easy Mornings
Ingredients
- 1 pie crust store-bought or homemade
- 8 oz pork breakfast sausage
- 2 cups baby spinach chopped
- 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
- 1 cup shredded swiss cheese
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.
Nutrition
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Keith says
The best quiche I've ever had!
Kelly Nash says
Thanks so much for trying this recipe, Keith!