You’ll love this Sausage and Spinach Quiche for its simple, yet bold flavors. Impress your holiday guests with this “Christmas Quiche”, or enjoy it anytime for breakfast, weekend brunch, or a light lunch. It’s packed with protein and veggies and is just plain delicious1 Use your favorite store-bought pie crust or make a homemade crust! This easy quiche is tasty either way!
This Sausage and Spinach Quiche is a savory and delicious dish that combines the rich flavors of sausage, tender spinach, and the creamy goodness of eggs and cheese.
And let me tell you – this dish is a game-changer! It’s a perfect blend of comfort, flavor, and a touch of elegance, all in a mouthwatering flaky pie crust.
This spinach quiche recipe is hearty yet simple; you’ll be surprised how quickly and effortlessly it comes together. Featuring a golden crust, a savory filling of sausage and spinach, and a creamy blend of cheeses – this delicious breakfast will have you and your guests come back for seconds.
Be sure to add this to your list of delicious brunch recipes, along with Bisquick Breakfast Casserole and Hawaiian Roll Breakfast Sliders. All of these should also be served with a generous side of Air Fryer Hash Browns!!
You’ll need the following ingredients to make this delicious Sausage and Spinach Quiche (AKA: Christmas Quiche):
Refrigerated pie crust: Use your favorite store-bought pie crust or make your own buttery pie crust. This quiche will be delicious either way!
Breakfast sausage: Any type works! Use spicy sausage or even opt for a healthier option like turkey sausage.
Fresh spinach: This leafy green provides an earthy taste that complements the other ingredients well….it also provides that perfect pop of green!
Veggies: We’re using red pepper and onion for a classic taste but feel free to add your favorite vegetables.
Cheeses: A simple blend of mozzarella cheese and smoked gouda cheese adds bold and savory flavors. When melted with the other quiche ingredients, the cheeses add a creamy, delicious flavor
HOW TO MAKE SAUSAGE AND SPINACH QUICHE: STEP BY STEP
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!
Step 1: Preheat the oven to 425˚F. Then, roll the pie dough into an ungreased 9-inch pie plate. With a fork, gently poke the bottom and sides of the pie crust a few times. This will prevent the pie crust from bubbling.
Bake the pie crust until it is nicely golden brown. Remove from the oven and set aside to cool.
Step 2: Meanwhile, heat olive oil in a large skillet. Add diced onion and cook for 2-3 minutes until soft and translucent.
Then brown sausage, breaking it into small pieces as it cooks. Cook for 3-5 minutes or until no longer pink.
Add chopped peppers and spinach and cook for a few more minutes, mixing well to make sure veggies and sausage are incorporated well. Set aside to cool.
Step 3: In a large mixing bowl, whisk eggs, garlic powder, onion powder, salt, black pepper, and milk. Fold in the shredded cheese and mix well.
Step 4: Add the cooled sausage mixture to the cheese and egg mixture; stir to combine well.
Step 5: Pour the sausage filling into the par-baked pie crust, spreading it evenly.
Step 6: Bake in a preheated oven for 50-55 minutes or until golden brown and the center part is set.
RECIPE TIPS & TRICKS
- Prevent the pie crust from puffing up. Ensure you pierce the pie crust with a fork to avoid the crust from puffing up or shrinking during the blind baking process. Or add pie weights, if you have them, to the bottom of the pie crust to keep it in perfect shape.
- Not sure if your quiche has cooked through? When in doubt, use an instant-read thermometer. The internal temperature of a fully cooked quiche should be between 160˚-165˚F.
- Let the quiche rest before cutting. Allow the quiche to rest for a few minutes before slicing. This resting period helps the eggs to set and makes it easier to slice without falling apart.
- Serve at room temperature. For the best flavor and texture, let the quiche cool slightly before serving.
Serve this delicious quiche with a side salad or fresh fruit to complement the rich and savory flavors of the spinach sausage quiche.
STORAGE & REHEATING
- Storage: Store leftover quiche in an airtight container in the fridge for up to 4 days. You can also cover it tightly with several layers of aluminum foil.
- Reheating: To reheat, remove the quiche from the refrigerator and place it on a baking sheet. Cover with aluminum foil to prevent drying out. Reheat in the oven for about 10-15 minutes or until it is warmed through. You can reheat it in a microwave in a few minutes for ease and convenience.
- Freezing: Allow the quiche to cool completely at room temperature. Transfer it into a freezer-safe container or bag and freeze for up to 3 months. You can also wrap it in plastic wrap to prevent freezer burn. Thaw overnight in the fridge and reheat as instructed above. You can freeze the entire pie dish or individual slices for easy portioning.
Additions & Substitutions
- Tasty toppings: A great option to add to the top of the quiche is quartered cherry tomatoes, fresh herbs, and crumbled feta cheese or Parmesan cheese for a finishing touch.
- Caramelized onions: Double the onions and saute them until they turn golden and sweet. Then mix with the quiche filling for added depth of flavor.
- Veggie-galore: Add sauteed mushrooms and grated zucchini in addition to onions and bell pepper. Ensure they are cooked first to release any excess moisture.
- Choice of sausage: I love the classic flavors of breakfast sausage but feel free to use your favorite chicken or pork sausage. Try spicy sausage for a fiery kick.
- Breakfast meats: Not a fan of sausage? Swap the cooked sausage with bacon bits, diced ham, or another ground meat.
- Swap greens: Replace baby spinach with other leafy greens like kale or Swiss chard.
FREQUENTLY ASKED QUESTIONS
Yes! You can make crustless quiche in the same manner. Pour the sausage spinach mixture into a very well-greased pie dish, then bake until golden brown and set in the center.
Yes, you can use frozen spinach in this sausage spinach quiche. Thaw it thoroughly and squeeze out any excess moisture before adding it to the skillet. This helps prevent the filling from becoming watery.
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Sausage and Spinach Quiche
- 1 refrigerated pie crust or homemade pie crust
- 1 tbsp olive oil
- 1/2 cup diced onion
- 12 oz. breakfast sausage can be patties, links or ground sausage
- 1/2 cup diced red pepper
- 3 cups chopped fresh spinach
- 3 eggs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp sea salt
- 1/4 tsp ground pepper
- 1 cup milk can also use half and half or heavy cream
- 1 cup shredded mozzarella cheese
- 1 cup smoked gouda cheese
- Prep: Preheat the oven to 425°F. Then, roll the pie dough into a ungreased 9-inch pie plate. With a fork, gently poke the bottom and sides of the pie crust a few times. This will prevent the pie crust from bubbling.
- Bake Crust: Bake the unfilled pie crust for 10-12 minutes until the crust is nicely golden (this is also called blind baking). Remove pie crust from the oven and set aside to cool. Turn oven temperature down to 350°F.
- Cook Sausage: While the pie crust is baking, heat olive oil in a large skillet. Add onion and cook 2-3 minutes until soft. Then add sausage and cook, breaking it up into small pieces as it cooks. Cook 3-5 minutes until no longer pink.
- Add Veggies: Add chopped peppers and spinach. Cook for 2-3 minutes, mixing well making sure the veggies are well mixed with the sausage. Set aside and allow to cool while you prepare the egg mixture.
- Make Egg Mixture: In a large mixing bowl, whisk eggs, garlic powder, onion powder, salt, pepper, and milk. Fold in the cheeses and mix well.
- Combine: Add cooled sausage mixture to the egg mixture and mix well until everything is well-combined. Pour mixture into your prepared pie shell.
- Bake: Bake in preheated oven for 50 to 55 minutes. When done, the top will be golden brown and the middle is set. If you are unsure if the middle is cooked, use an instant-read thermometer. Internal temperature should be between 160-165°F. Let the quiche stand for at least 10 minutes before cutting into wedges.