Sausage and Spinach Quiche

Name: Sausage and Spinach Quiche Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb breakfast sausage; 8 large eggs; 2 cups heavy whipping cream; 1/2 tsp salt; 2 (9-inch) frozen deep-dish pie crusts; 6 oz fresh spinach, chopped; 2 cups shredded cheddar cheese

This sausage and spinach quiche yields two golden, savory pies loaded with crumbled breakfast sausage, fresh spinach, and sharp cheddar cheese in a rich egg-and-cream custard. It's an ideal make-ahead brunch dish that impresses without last-minute fuss.

🌍American 🏷️Quiche 🏷️Sausage 🏷️Spinach 🏷️Cheddar cheese Breakfast

🏷️

🏷️Brunch

-0:00

dinnerin321onTikTok

Total

1h 20m

Servings

2

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok · by dinnerin321

-0:00

dinnerin321onTikTok

Ingredients

1 lb breakfast sausage
8 large eggs
2 cups heavy whipping cream
1/2 tsp salt
2 (9-inch) frozen deep-dish pie crusts
6 oz fresh spinach, chopped
2 cups shredded cheddar cheese

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Instructions

1
In a skillet over medium heat, cook and crumble the breakfast sausage until browned. Drain any excess grease and set aside to cool.
2
In a large bowl, crack the eggs and whisk until well blended.
3
Add the heavy whipping cream and salt to the eggs, and whisk until fully combined.
4
Divide the chopped fresh spinach evenly between the two frozen pie crusts.
5
Layer the cooled, cooked sausage over the spinach.
6
Sprinkle the shredded cheddar cheese evenly over the sausage.
7
Carefully pour the egg and cream mixture over the fillings, dividing it evenly between the two pie crusts.
8
Place both quiches on a large baking sheet.
9
Bake at 350°F for 50-55 minutes, or until the tops are golden brown and the egg mixture is set in the center.
10
Let the quiches cool on a wire rack for at least 10 minutes before slicing and serving.

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Tips & Notes

Pro tips

Brown the sausage thoroughly and drain excess fat; this prevents a greasy quiche and ensures even seasoning.
Let the assembled quiches rest at room temperature for 10 minutes before baking so the filling sets evenly without curdling.
Place a baking sheet on the oven rack below to catch any drips and protect your oven.
Use freshly shredded cheese rather than pre-shredded; it melts more smoothly and avoids a gritty texture.

Substitutions

Breakfast sausage → Italian sausage (will add more herbs and spice)
Heavy whipping cream → half-and-half (quiche will be slightly less rich)
Fresh spinach → 10 oz frozen spinach, thawed and squeezed dry (reduces moisture)
Cheddar cheese → Gruyère or Swiss (milder, more refined flavor)

Storage & make-ahead

Store cooled quiche covered in the refrigerator up to 4 days. Reheat uncovered at 350°F for 15–20 minutes until warmed through.

Equipment

two 9-inch pie dishes · mixing bowl · whisk

Common Questions

Can I make this quiche ahead of time?

Yes. Assemble the quiches, cover with plastic wrap, and refrigerate up to 24 hours before baking. Add 5–10 minutes to bake time if baking from cold.

How do I know when the quiche is done baking?

The egg filling should be set at the edges but still slightly jiggly in the very center (about 1 inch). It will continue to set as it cools. Overbaking makes the quiche rubbery.

Can I use fresh pie crusts instead of frozen?

Yes. Use two 9-inch fresh or thawed pie crusts. Blind-bake them for 5 minutes at 375°F to prevent a soggy bottom.

What can I substitute for cheddar cheese?

Gruyère, Swiss, or fontina work well. Avoid soft cheeses like brie. Use the same 2-cup quantity.

Can I freeze a baked quiche?

Yes. Cool completely, wrap tightly in plastic wrap and foil, and freeze up to 3 months. Thaw overnight in the fridge and reheat at 350°F for 20–25 minutes.