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slice of sausage spinach quiche being lifted from pan
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Sausage Spinach Quiche

This Sausage Spinach Quiche is creamy, cheesy, and full of savory flavor. A simple recipe that’s perfect for breakfast, brunch, or meal prep!
Prep Time15 minutes
Cook Time40 minutes
Cooling10 minutes
Total Time1 hour 5 minutes
Course: Breakfast
Cuisine: American
Difficulty: Easy
Servings: 6 servings
Author: Nora from Savory Nothings

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
    browned sausage in skillet
  • 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
    custard mixture in bowl
  • 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
    unbaked sausage spinach quiche
  • 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.
    baked quiche on wire rack
  • Cool and serve: Let sit at least 10 minutes before slicing. Serve warm, at room temp, or cold from the fridge.
    sausage spinach quiche being served

Notes

  • Whisk by hand – Overmixing = spongy quiche. A gentle stir is all you need.
  • Use fresh spinach – Frozen can work in a pinch, but you’ll need to thaw and squeeze it very dry first.
  • Make it your own – Try swapping cheddar for Swiss, or add sautéed mushrooms, red peppers, or chopped herbs.
  • Let it rest – The quiche will keep setting as it cools. Slicing too early = runny center.