This Spinach and Sausage Quiche is quick and easy thanks to a little help from Pillsbury refrigerated pie crust! Fill it with spinach and pork sausage like I did or pick the fillings that you like best. Once you learn how to make quiche, you’ll want to make it all the time!
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Why You’ll Love this Spinach and Sausage Quiche
Even if you’re not a fan of scrambled eggs or eggs over easy, I think you’ll love this Spinach and Sausage Quiche.
Somehow adding all the cheese and mix-ins and then baking everything in the oven transforms eggs from being, well, egg-y, to creamy, cheesy, and rich. Like magic!
The beauty of quiche is that you can make it so many different ways by changing up the cheeses, protein, and veggies. But for this recipe, I love the savory flavor and hearty texture the sausage adds to the mix. Yum!
Here’s what makes this spinach and sausage quiche a family favorite:
- Quiche is one of those versatile recipes that you can easily serve for breakfast, lunch, and dinner. (Oh, and brunch too!) Pair it with Olive Garden Salad and you’ve got yourself a filling meal for any time of day.
- The protein from the eggs, sausage, and cheese makes this spinach and sausage quiche recipe hearty and satisfying.
- Leftovers are delicious—and you can enjoy them hot or cold!
- This spinach and sausage quiche is a great way to sneak some greens into your day, since the spinach wilts into the filling and doesn’t add strong flavors that picky eaters might object to!
Important Ingredient Notes
- Refrigerated pie crust – You can certainly use homemade pie crust if you prefer, but I usually like to keep it easy—especially if I’m making quiche first thing in the morning!
- Eggs – Naturally, eggs are the key ingredient! Although there are 5 eggs here, all of the other ingredients help balance that egg flavor.
- Heavy cream – Although we usually think of custard as a dessert, quiche is made with custard too! Heavy cream makes the custard rich and creamy.
- Seasonings – I keep it simple with a combination of garlic powder, dried parsley, and dried minced onion, along with the usual salt and pepper.
- Cheese – Mozzarella cheese and Monterey jack cheese add cheesy goodness, but their mild flavors let the sausage take center stage.
- Pork sausage – Crumble and brown the sausage before making the quiche.
- Fresh spinach – Baby spinach leaves add nutrition without stealing the spotlight from the sausage!
How to Make Spinach and Sausage Quiche
Prepare the Crust: Unroll the pie crust and press it into a pie plate.
Make the Custard: In a large mixing bowl, whisk together the eggs, cream, garlic powder, salt, pepper, parsley, and onion until fully combined and few streaks remain.
Add the Remaining Ingredients: Fold in the cheeses, cooked sausage, and fresh spinach. Pour the mixture into the pie crust.
Bake: Place the pan in a 375 degree oven and bake for 35 minutes. Let the quiche cool for about 10 minutes, then slice and enjoy!
Substitutions and Variations
Like I mentioned earlier, there are countless ways to adapt this recipe. Once you have your egg and cream filling beaten together, you can toss in just about any breakfast meat or veggie you like.
Some delicious options:
- Bacon – Add a few strips of crispy cooked bacon to your quiche instead of, or along with, the sausage.
- Vegetables – Green peppers and onions are amazing in quiche! You could take out the spinach and add asparagus or use a little of each. Don’t forget to try mushrooms in this quiche some time, too!
- Cheese – Try different types of cheese in this quiche recipe to mix it up. Parmesan is delicious and goat cheese with some fresh tomatoes and basil would be divine.
Tips and Tricks
- Oven temps may vary, so cook until the eggs are set and the top is starting to brown. I recommend checking your quiche at 35 minutes; it can take up to 45 minutes to cook through, depending on your oven.
- Store leftover spinach and sausage quiche wrapped in the pan or in an airtight container for up to 5 days in the refrigerator.
- Want to freeze your leftover quiche? Or make a quiche and freeze the whole thing? You can do that too! Wrap the quiche tightly and freeze it for up to 2 months. Let it thaw in the refrigerator, then reheat in the microwave.
The main difference is that quiche is made with a crust, while frittatas are crust-free! In addition, quiche is made with a custard, which gives it a richer, creamier texture.
You can use half-and-half, evaporated milk, or whole milk in this quiche instead of heavy cream, but I do recommend heavy cream for the best results.
I don’t usually blind bake the crust for quiche, although you can if you’d like your crust extra crisp.
Spinach and Sausage Quiche
- 1 refrigerated pie crust 1/2 box Pillsbury
- 5 large eggs
- ¾ cup heavy cream
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon dried parsley
- ½ teaspoon dried minced onion
- ½ cup shredded mozzarella cheese
- ½ cup shredded monterey jack cheese
- ½ pound pork sausage cooked and crumbled
- 1 cup fresh spinach
- Unroll pie crust and press into a pie plate. Set aside.
- In a large mixing bowl, combine eggs, cream, garlic powder, salt, pepper, parsley and onion.
- Whisk together until fully combined, and few streaks remain. Add cheeses, cooked sausage, and fresh spinach. Fold together. Pour into pie crust.
- Bake in a 375 degree oven for 35 minutes. Remove and allow to set about 10 minutes. Slice and enjoy!
- You can substitute cooked bacon for the sausage. Or any vegetable too!
- Oven temps may vary. Check your quiche at 35 minutes, cook until eggs are set and top begins to brown, up to 45 minutes.
With this easiest-ever quiche recipe, you can make quiche as often as the craving strikes. As a family breakfast, an addition to a weekend brunch or a party dish to share, this Spinach Sausage Quiche Recipe won’t let you down!