This Sausage Spinach Quiche uses a special method to get the creamiest eggs with fresh spinach, savory sausage and tangy sharp cheddar cheese. The flavor combo is a crowd favorite and perfect for breakfast, brunch, lunch or even dinner! This quiche pairs well with salads, sandwiches, soups and more to make an easy, yet filling meal.
Sausage Spinach Quiche – The EASY Way!
You may have had quiche before, but if it was anything less than 5 stars, you may need to try this one! Filled with layers of fresh spinach, sharp cheddar cheese, and hearty crumbled sausage all nestled in the most creamy egg mixture and baked perfectly in a buttery pie crust.
It is what breakfast dreams are made of… or lunch… or brunch…or even dinner! This quiche is a crowd pleaser, fight over the leftovers, if there even are, any kind of recipe.
We do have one special step that I think makes our quiche recipe more creamy and delicious than average- but don’t worry, it is super easy and anyone can do it!
What I love about this recipe:
- Extra creamy- Almost everyone who tries this quiche comments on how amazing the texture is!
- Hearty- Packed with eggs, sausage, spinach and cheese, it is wholesome, hearty, and filling!
- Eat it hot… or not– This can be served room temperature or warm. Both are great!
- Sharing size! This quiche is great for potlucks or brunch because it makes 8 nice size slices and you can easily make 2 or 3 with minimal extra effort.
- Saves and reheats like a champ– This makes a great meal, but saves well so you can just pull out a slice and reheat in seconds for a quick meal.
- Perfect for meal prep– what I mentioned above makes it perfect for meal prep! It is also easy to pack to take along where ever you might be headed.
What to Serve with Quiche
Quiche can be served for almost any meal, so the sides you pair it with may change depending on the meal you are serving it for.
Breakfast & Brunch Side Dish Ideas
- Fruit– try a fruit salad, or cut melon, grapes, or berries
- Toast– Simple white or wheat toast with butter or jam
- Potatoes– hashbrowns or roasted potatoes are a personal favorite, or this hashbrown casserole is a winner for brunch!
- Yogurt– plain, flavored, with granola or fruit!
Lunch & Dinner Side Dish Ideas
- Side salad– Most any salad will pair well, but one of my favorites is simple arugula with parmesan and lemon vinaigrette, or this kale salad.
- Sandwich– Anything from a simple grilled cheese, to a club sandwich, or just a turkey sandwich will go well with this quiche. If you want to make your sandwich really special though, try turkey, bacon and avocado with this honey mustard sauce. It is out of this world!
- Soup– Since the quiche is hearty with both meat and eggs in it, you can go with a lighter soup like minestrone, tomato, or vegetable. You can also really bulk it up with a heartier soup like this loaded baked potato (reader favorite!) as well!
- Potatoes– My favorite are baked, roasted, or these delicious smashed potatoes!
You can choose one or add a few sides to make a wholesome, well rounded meal.
This Sausage and Spinach Quiche recipe is as simple as promised! Just a few minutes to assemble a family friendly meal.
In this section I am going to go through a few tips and tricks I use when making this recipe to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Pie shell – You can either buy a premade pie shell, or make your own. I usually use a store bought crust since it does save considerable amount of time and clean up. With either a homemade crust or a store bought, you will need to pre-bake the crust for the best results.
- Breakfast sausage– You can use your favorite brand and style. Mild or spicy both work well for this recipe!
- Fresh spinach– I love fresh spinach in this recipe especially since it cooks into layers in the egg custard and looks absolutely beautiful when the slices are cut. You don’t get the same effect visually or by taste when you use frozen.
- Cheddar cheese– I love using sharp cheddar because it gives you more flavor with less cheese and really draws out the layer of flavor without the cheese being overpowering in the quiche. There are other cheeses that can work well in this recipe as well, such as, mild cheddar, colby jack, monterey jack, or mexican blend cheese.
- Large eggs– I use about 6 for a deep dish crust. If they are medium sized eggs, you may need more, or extra large eggs may need less.
- Heavy cream– This really improves the texture of the quiche. It adds a richness and velvety texture to the quiche that is hard to duplicate using just milk.
- Milk– So as to not make the quiche overly decadent, we use part cream and part milk. You can use 2%, 1% or fat free milk in the quiche with good results.
- Salt and pepper
- Prebake the crust– This can also be called par-bake or blind bake and is a necessary step to make the quiche set up nicely without getting soggy bottoms. This essentially To pre-bake the crust just add parchment on top of the crust and pile in something that can hold the crust down while it cooks. I like to use dried beans, but you can use coffee beans, granulated sugar, or store bought pie weights.
- Add the layers– I like to add the filling in layers as it will generally stay layered while baking. This ensures that the toppings are evenly distributed across the whole quiche.
- The special method! The one thing that I think makes a quiche go from average to over the top deliciously creamy is to whip the eggs with an electric mixer. This allows the eggs to be more fully incorporated and creates an extra soft, tender custard to set up in the quiche. Such a simple little thing, but it really is a game changer!! You have to try it and tell me what you think!
- How long to cook a quiche– The time the quiche will take to cook will have some variation depending on climate, oven, size of your crust etc. Generally a deep dish quiche of this size will take about 45-55 minutes to bake.
- Place quiche on a cookie sheet– I like to place the quiche on a cookie sheet to bake because I find it much easier to transfer to and from the oven when baking and if it happens to spill over at all, it ends up on the cookie sheet, not burning in the bottom of my oven.
- Bake on the middle or bottom rack– This allows both the bottom and top crust to get golden brown. The top rack will only allow the top to get browned.
- Don’t over bake! The quiche is done when the center is just set. The edges will be firm and the center will have just a hint of a jiggle. It will continue to firm up as it cools and then have the perfect silky brilliantly cooked custard throughout.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Blind bake the crust ahead of time– this can be done up to 2 days in advance and stored in the refrigerator, or 3 months in advance when stored in the freezer.
- Prep the fillings– The sausage can be browned and drained, the spinach can be chopped, and the cheese can be shredded well ahead of time.
- Prepare as a freezer meal– This dish can be made up to 3 months in advance and reheated at your convenience. Full directions below.
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Southwestern Sausage Quiche– Make quiche as directed adding a 4 oz of diced green chiles that has been drained and reducing the milk by 2 tbsp.
- Veggie Spinach Quiche– To make this a vegetarian quiche, you can omit the sausage. Although it is good just with spinach and cheese, I really like to add sautéed bell pepper and onion.
- Pesto Spinach Sausage Quiche– Reduce milk by 2 tbsp and stir in 2-3 tbsp of basil pesto to the custard before pouring over the quiche.
Freezer Meal Instructions
This Sausage Spinach Quiche recipe can be prepared as a freezer meal to make on another busy night, or give to a friend in need.
- Make the recipe as directed, baking until the center is almost set.
- Allow to cool at room temperature.
- Package in a zip top bag (most pie pans will slide into a gallon size bag) or other freezer friendly container.
- When ready to eat, thaw for 24-48 hours.
- Bake at 350˚F for 15-20 minutes on middle or lower rack or until heated through.
For the best flavor, this meal can be frozen for up to 3 months.
Spinach Sausage Quiche Leftovers
If you have leftovers after making this easy quiche, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
More Easy Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my entire index of recipes here, or see a few of our readers favorite recipes below.
- Cream of Mushroom Chicken – 1 pan!
- Pork Tenderloin with Garlic Sauce
- Green Chile Egg Casserole
- French Toast Casserole
- Breakfast Casserole with Sausage
Hungry for more family-friendly recipes? Sign up for my free recipe club to get new family-friendly recipes in your inbox each week! Find me sharing daily meal-time inspiration on Pinterest, Instagram, and TikTok.
Sausage Spinach Quiche
- 1 deep dish pie shell (16 oz)
- 8 oz breakfast sausage cooked and drained
- 2 cups fresh spinach
- 1/2 cup cheddar cheese shredded
- 6 large eggs
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- Pre-bake the pie crust: Heat the oven to 400˚F. Place parchment in the crust and fill it with dried beans. Bake for 12-15 minutes or until golden brown. Remove from oven and allow to cool to room temperature.Reduce oven temperature to 350˚F.Note: do not poke holes in the crust. This can allow the egg to leak through if the holes do not completely close during baking. Weighting the crust with beans should prevent the crust from bubbling up and so the holes are not needed.
- Make the custard: In a medium bowl, add the eggs, heavy cream, milk, salt and pepper. Beat with a hand mixer until completely combined.
- Roughly chop the spinach, then place half of it in the bottom of the pie crust. Layer half of the sausage and half of the cheese on top of the spinach, then repeat with the remaining spinach, sausage, and cheese.
- Pour the egg mixture over the quiche. Place the quiche on a baking sheet and bake for 45-55 minutes or until the center is just set.
- Let sit for 20 minutes and serve warm to room temperature. Enjoy!
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)