This Sausage Spinach Quiche is one of those go-to recipes that checks all the boxes: cozy, satisfying, and just fancy enough to bring to a brunch.
It’s hearty from the sausage, lightened up with tender spinach, and tucked into a flaky crust with a rich, creamy egg custard that’s just set—not spongy, not runny, but that perfect quiche middle ground.
If you like this recipe, also try my Ham and Cheese Quiche, my Sausage Breakfast Casserole or my Spinach Bacon Quiche!
A quiche that’s both easy and delicious!
There are a lot of quiche recipes out there, but most of them ask too much — sauté this, pre-cook that, squeeze out spinach like you’re doing laundry. Not here.
My Sausage Spinach Quiche skips any fussy steps without cutting corners on flavor. I use baby spinach so there’s no pre-cooking/squeezing needed, and the sausage adds all the seasoning you need right in the pan. The result? A quiche that’s rich, flavorful, and just structured enough to slice beautifully — without taking over your whole morning.
Why this quiche just works
- Creamy but not heavy – A mix of cream and milk gives you that silky texture without being too rich.
- Properly seasoned – A little salt, a little pepper, and the sausage does the rest.
- No spongy eggs – We whisk gently by hand to avoid overbeating the eggs. No mixers here!
- Make-ahead friendly – It’s just as good cold or at room temp, which makes it perfect for brunch or meal prep.
A few ingredient notes
- For the crust, you can absolutely use a store-bought deep dish shell — it’s what I do when I want to keep things simple. But if you love a homemade crust, go for it! This is my favorite pie crust recipe. Just make sure to par-bake it first so you don’t end up with a soggy bottom.
- I usually go with classic breakfast sausage because it adds the most flavor, but if all you have is mild Italian, that works too. Just avoid anything too spicy unless everyone at your table is on board.
- Baby spinach is the easiest to work with — you can toss it in as-is. If you’re using regular spinach, just give it a quick chop so you don’t end up with big leafy bites in the middle of your slice.
- The combination of cream and milk gives the filling that soft, creamy texture without being too rich or heavy. It’s the best of both worlds and helps the quiche bake up just right.
- And for cheese, sharp cheddar is my usual pick — it melts well and gives a little bite — but if you’re feeling fancy, Swiss, Monterey Jack, or Gruyère are all delicious here too.
Printable recipe
Sausage Spinach Quiche
Ingredients
- 1 deep dish pie crust (store-bought or homemade, par-baked if needed)
- 8 oz breakfast sausage
- ½ medium yellow onion (finely diced (about ½ cup))
- 2 cloves garlic (minced)
- 6 large eggs
- ½ cup heavy cream
- ½ cup milk
- ¼ tsp salt
- ¼ tsp ground black pepper
- ½ cup shredded cheddar cheese
- 2 cups fresh spinach (chopped if using regular spinach)
Instructions
- Prep: Preheat oven to 375°F. Let the pie crust thaw slightly if using frozen. If homemade, par-bake it according to your recipe.1 deep dish pie crust
- Cook the sausage and veggies: In a skillet over medium heat, cook the sausage until browned. Add onion and cook 2–3 minutes, then stir in garlic for 30 seconds. Remove from heat and let cool slightly.8 oz breakfast sausage, ½ medium yellow onion, 2 cloves garlic
- Mix the custard: In a medium bowl, gently whisk eggs, cream, milk, salt, and pepper by hand until smooth. Don’t overbeat—you want it creamy, not airy.6 large eggs, ½ cup heavy cream, ½ cup milk, ¼ tsp salt, ¼ tsp ground black pepper
- Assemble: Stir cooled sausage mixture, cheese, and spinach into the egg mixture. Pour slowly into crust.½ cup shredded cheddar cheese, 2 cups fresh spinach
- Bake: Place the quiche on a baking sheet and bake for 35–40 minutes, until the center is just set and the top is lightly golden. The center should jiggle slightly, not slosh.
- Cool and serve: Let sit at least 10 minutes before slicing. Serve warm, at room temp, or cold from the fridge.
A few tips to help you make the best quiche, ever
Whisk gently by hand – It might be tempting to grab a hand mixer, but resist the urge! Overbeating the eggs incorporates too much air, which leads to a spongy or rubbery texture once baked. A gentle whisk by hand keeps the custard silky and soft.
Fresh spinach works best – Baby spinach is perfect here because it’s tender and easy to fold in without any extra prep. If you’re using regular spinach, give it a rough chop. Frozen spinach can work in a pinch, but be sure to thaw it completely and squeeze out every last bit of moisture — too much liquid will make the custard watery.
Make it your own – The base recipe is super flexible. Try swapping the cheddar for Swiss or Gruyère if you want something a little nuttier, or stir in a handful of sautéed mushrooms, roasted red peppers, chopped sun-dried tomatoes, or fresh herbs like chives or parsley. Just make sure any add-ins are cooked and not too wet.
Let it rest before slicing – Once out of the oven, the center will still be gently setting. Give it at least 10 minutes to rest before cutting, or it might run when you slice into it. (Bonus: it’s also easier to slice cleanly when it’s slightly cooled!)
If you have leftovers…
- Fridge: Keeps well for up to 4 days. Store covered in the fridge.
- Freezer: You can freeze the whole quiche or individual slices. Wrap tightly and freeze for up to 2 months. Reheat in the oven or microwave.
- To reheat: Warm in a 325°F oven until heated through, or microwave individual slices for 1–2 minutes.
Let me know if you make it!
I’d love to hear if this one becomes your go-to quiche like it has in our house.
Leave a comment and pin it now so it’s there the next time you’re wondering what to make for brunch!
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