Savory Sausage Spinach Quiche for Easy Mornings

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

Savory Sausage Spinach Quiche for Easy Mornings

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.

Course Breakfast, Brunch

Cuisine American

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 346kcal

Author Kelly Nash

Cost $8

Equipment

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

US Customary - Metric

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