This easy Sausage Quiche is a creamy, savory dish that’s perfect for breakfast, brunch, or dinner. Made with simple, everyday ingredients like sausage, kale, and Gruyère cheese, it’s quick to prepare and full of flavor. Enjoy a satisfying meal that’s both comforting and nutritious!
Ingredients Needed
- 2 rounds refrigerated pie dough (14 oz total)
- All-purpose flour, for dusting
- 2 tablespoons salted butter
- 4 ounces bulk breakfast sausage
- 1 medium onion, thinly sliced
- 4 cups chopped kale
- 8 large eggs
- 1 1/2 cups heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups grated Gruyère cheese (7 ounces)
- Green salad, for serving
How To Make Sausage Quiche
- Preheat the oven: Set your oven to 400°F.
- Prepare the pie crust: On a floured surface, stack the 2 rounds of pie dough and roll into a 12-inch circle. Press the dough into a 9-inch deep-dish pie plate, trimming the edges and crimping them neatly.
- Cook the sausage and onions: Melt the butter in a large skillet over medium heat. Add the sausage and cook, breaking it into small pieces, for 2-3 minutes. Add the sliced onions and cook for 10-12 minutes, stirring occasionally, until golden brow
- Wilt the kale: Add the chopped kale to the skillet and cook for 6 minutes, tossing until wilted but still vibrant green.
- 5. Mix the egg filling: In a large bowl, whisk together the eggs, heavy cream, salt, and pepper. Stir in the cooked sausage mixture and grated Gruyère cheese until combined.
- Assemble the quiche: Place the prepared pie crust on a rimmed baking sheet to catch any spills. Pour the egg mixture into the crust, spreading it evenly. Cover loosely with aluminum foil.
- Bake the quiche: Bake for 45 minutes with the foil on, until the crust starts to turn golden and the center is still slightly jiggly. Remove the foil and bake for an additional 15-20 minutes until the center is set and the crust is golden brown.
- Cool and serve: Let the quiche rest for 10 minutes before slicing. Serve warm with a fresh green salad on the side.
Recipe Tips
- Use fresh kale: Fresh kale wilts better and gives the quiche a vibrant green color. Avoid using pre-washed or bagged kale for the best texture.
- Don’t overcook the sausage: Brown the sausage just enough to develop flavor, but avoid overcooking it to keep it juicy and tender.
- Blind bake the crust for extra crispiness: Pre-bake the crust for 10 minutes before adding the filling to avoid a soggy bottom.
- Let the quiche rest: Allow the quiche to sit for 10 minutes after baking. This helps it set and makes it easier to slice.
- Try different cheeses: Gruyère is great, but you can swap it with cheddar or Swiss for a different flavor twist.
How To Store Leftovers
- Refrigerate: After the quiche cools to room temperature, wrap it tightly or place it in an airtight container. It will stay fresh in the fridge for up to 3 days.
- Freeze: Allow the quiche to cool completely, then wrap it in plastic wrap and foil. Freeze for up to 2 months. To eat, thaw overnight in the fridge before reheating.
- Reheating: Reheat leftovers by placing the Sausage and Kale Quiche in the oven at 350°F for 10-15 minutes, covered with foil to keep the crust from getting too crispy.
Nutrition Fact
Serving Size: 1 slice (1/8 of the quiche)
- Calories: 160
- Total Fat: 10 g
- Saturated Fat: 4 g
- Cholesterol: 55 mg
- Sodium: 300 mg
- Potassium: 150 m
- Total Carbohydrate: 4 g
- Dietary Fiber: 0 g
- Sugars: 1 g
- Protein: 13 g
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Sausage Quiche
Description
This easy Sausage Quiche is a creamy, savory dish that’s perfect for breakfast, brunch, or dinner. Made with simple, everyday ingredients like sausage, kale, and Gruyère cheese, it’s quick to prepare and full of flavor. Enjoy a satisfying meal that’s both comforting and nutritious!
Ingredients
Instructions
- Preheat the oven: Set your oven to 400°F.
- Prepare the pie crust: On a floured surface, stack the 2 rounds of pie dough and roll into a 12-inch circle. Press the dough into a 9-inch deep-dish pie plate, trimming the edges and crimping them neatly.
- Cook the sausage and onions: Melt the butter in a large skillet over medium heat. Add the sausage and cook, breaking it into small pieces, for 2-3 minutes. Add the sliced onions and cook for 10-12 minutes, stirring occasionally, until golden brow
- Wilt the kale: Add the chopped kale to the skillet and cook for 6 minutes, tossing until wilted but still vibrant green.
- Mix the egg filling: In a large bowl, whisk together the eggs, heavy cream, salt, and pepper. Stir in the cooked sausage mixture and grated Gruyère cheese until combined.
- Assemble the quiche: Place the prepared pie crust on a rimmed baking sheet to catch any spills. Pour the egg mixture into the crust, spreading it evenly. Cover loosely with aluminum foil.
- Bake the quiche: Bake for 45 minutes with the foil on, until the crust starts to turn golden and the center is still slightly jiggly. Remove the foil and bake for an additional 15-20 minutes until the center is set and the crust is golden brown.
- Cool and serve: Let the quiche rest for 10 minutes before slicing. Serve warm with a fresh green salad on the side.
Notes
- Use fresh kale: Fresh kale wilts better and gives the quiche a vibrant green color. Avoid using pre-washed or bagged kale for the best texture.
- Don’t overcook the sausage: Brown the sausage just enough to develop flavor, but avoid overcooking it to keep it juicy and tender.
- Blind bake the crust for extra crispiness: Pre-bake the crust for 10 minutes before adding the filling to avoid a soggy bottom.
- Let the quiche rest: Allow the quiche to sit for 10 minutes after baking. This helps it set and makes it easier to slice.
- Try different cheeses: Gruyère is great, but you can swap it with cheddar or Swiss for a different flavor twist.
Sausage Quiche
