This Sausage and Cheese Quiche is a simple make-ahead breakfast, brunch or even dinner. Made with homemade pie crust and filled with sausage, mushroom and cheese.

Because Quiche is one easy dish to make, I had been making it more often than my other breakfast items, (except for scones which I am crazy more than you can imagine). But what is Quiche? I must admit I am not fully aware of Quiche or Frittata until I moved here in Canada. We probably have them too in Philippines but I wasn’t much it to this kind of stuff when I was still there so I didn’t know.

What is a Quiche?

Quiche is a type of an open pie filled with mixture of egg and milk plus add-on like meat or vegetables. I always look at it as a mashed up between pie and frittata (a dish similar to scrambled egg mix with meat of veggies). Quiche can be served hot or cold, and can be made with or without a pie crust. It can be made in a large pie dish, a mini pie pan or even in muffin pan.

This Quiche is Not Only Cheesy, It’s Also Meaty

If you’re not into meat, I have a vegetarian option too, check out my Spinach and Mushroom Quiche or Mushroom and Asparagus Quiche. Now about this Quiche, this quiche has more than enough meat that will satisfy your hunger. You can use whatever meat you prefer, probably ham, chorizo, bacon, shredded chicken or turkey, or even minced beef. It’s flexible, so don’t run away from this just because you don’t have Sausage. I used chicken sausage and chicken bacon for this recipe and added quite a lot of peppers because I always like my Quiche with nice touch of heat. You can remove or reduce the peppers but I think that a little kick of heat is nice when you’re making a meat quiche version. The smokey taste of paprika enhances the flavor of the dish, if you have smoke Sausage, that will be even better. I used 3 types of cheese here, mozzarella, cheddar and jalapeño cheese. You can also use parmesan, feta, goat cheese, whatever you like. I wouldn’t suggest using pure feta or goat cheese only as they have high moisture which can make the Quiche soggy. I like using these cheese with a combination of other cheese like cheddar and mozzarella.

What I like about Quiche is the nice combination of flaky pie crust and the egg custard filling, especially if it has plenty of cheese which is usually the case for all my Quiche recipes. I strongly believe that with Quiche, the more cheese the better. I made sure I got plenty of cheese in the filling and on top for a nice gooey cheesy goodness.

Related Video: [VIDEO] 5 Ingredients Pie Crust Made Easy!

Make-Ahead

Quiche can be made ahead of time which makes it a perfect emergency kind of meal. It’s nice to have some ready to eat food stacked in my freezer for busy crazy days. Here’s how you do it. 

• Make the Pie Crust: or you can use a store-bought one too. It’s really easy to make amour crust at home, give it a try so that you don’t have to rush out to buy it. Arrange the pie dough into a pie crust. I used 6-inch for mine which gave me a little bit more extra to make 2 mini Quiche. I would say 7-inch should be ideal size to make use of the filling. If you use a 7-inch pan, increase the milk to 1/3 cup instead.
  
• Make the Filling: Even this can be made ahead of time and stored in the fridge until ready to assemble. Fill the pie crust with the filling and milk mixture.
• Bake 30-35 minutes. Let cool completely then cover with plastic and store in a zip lock bag.
• Freeze up to 1-3 months or store in the fridge 3-4 days. When ready to eat,
• Re-heat in the oven at 300F for 10-15 mins or until completely thawed and hot.  

Ingredients:

• 1 pie crust 7 inch (Homemade or store-bought)
• 1 tsp flavorless oil 
• 2 cloves garlic – minced 
• 1 small onion – diced
• 1 small jalapeño – diced
• 1/2 cup meat of your choice (I used 1 Sausage and 2 strips of Chicken Bacon)
• 1/4 cup mushroom – sliced
• 1/2 tsp salt 
• 1/8 tsp black pepper 
• 1/4 tsp paprika
• 1/2 tsp sugar 
• 1/4 tsp dried oregano
• 1/4 tsp basil
• 1/2 tsp chili flakes 
• 1/3 cup full fat milk or half milk half cream
• 2 eggs
• 1 cup mix mozzarella and cheddar cheese 
  
• 1/8 tsp parsley

Instructions:

1. Pre-Bake the Pie Crust: Arrange the pie crust in a pie pan our dish (I used 6-inch for this recipe). Store in the freezer while you make the filling. You can also make this ahead of time and leave it in the freezer (molded in the pie pan)  until ready to use. Cover the pie crust with aluminum foil and put pie weight on top. If you do not have pie weight, you can use dried beans or uncooked rice. Bake for 10 minutes then take out from the oven and remove the aluminum foil and pie weight. Return to the oven and bake for another 20 minutes or until crust has browned. Blind baking (pr-baking pie crust) will avoid making the crust soggy when the custard filling is poured and baked.
2. Make the Filling: In a heated pan, add oil, garlic, onion and sausage. Sauté until fragrant. Add mushroom and chopped jalapeño. Cook until water has evaporated. Add salt, black pepper, 1/8 tsp paprika, sugar, oregano, basil and chili flakes. Taste and adjust seasoning as needed. Let cool slightly before transferring to the pie pan.
3. Transfer Filling in the pie pan. Sprinkle 1/4 cup mix mozzarella and cheddar cheese on baked pie crust, then add the sausage and mushroom filling on top.
   
4. Mix Milk and Eggs and pour over the filled pie crust. Sprinkle top with remaining 3/4 cup cheese (you can add more or less)  and sprinkle with some dried parsley and 1/8 tsp paprika on top.
   
5. Bake at pre-heated oven 375F for 30-35 minutes or until the top is golden brown and the center is fully set.
6. Let cool before slicing.

Makes 6-8  slices

Related Posts:

• Ham and Egg 4 Cheese Pie
• Meat Free Monday: Baby Potato Quiche
• Meat Free Monday: Mushroom and Asparagus Quiche
• Meat Free Monday: Spinach and Mushroom Quiche
• Meat Free Monday: Small Batch Mini Twice Baked Potato & Cheese Pie
• [VIDEO] Meat Free Monday: Thin Crust Pesto & Sundried Tomato Pizza

Featured Video: Garlic and Cheese Mashed Potato

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