ThisQuiche Recipe has a sausage, veggie, cheese, and creamy egg filling with a golden-brown, buttery pie crust. Only 10 minutes to prep!
Quick Navigation
- General
- What is quiche?
- Quiche vs frittata
- Ingredients
- How to make
- Get the recipe
- Step-by-step video
- Frequently Asked Questions
- Knowing when it's done
- Do you pre-bake the crust?
- What cheese to use
- Milk vs half-and-half
- Why is my quiche watery?
- Why is my quiche dry?
- Quiche recipe variations
- Pairing suggestions
- How to store
- Can quiche be frozen?
- Nutrition information
This is the best quiche recipe ever – Trevor and I are so obsessed! Light but creamy and packed with the best flavors and textures all inside a crispy, buttery, golden-brown pie crust. I mean, breakfast doesn’t get better than this!
What is quiche?
Quiche is a French dish made up of a savory egg custard filled with various ingredients such as meat, cheese, spices, and veggies all baked in a pie crust.
What is the difference between quiche and frittata?
Although quiche and frittata are pretty darn similar, there are a couple of differences.
The primary difference is the crust or lack of crust. Frittata is crustless while traditional quiche is baked in a pie crust! Additionally, frittata tends to be a little bit sturdier while quiche is described as having more of a melt-in-your-mouth, custard-like texture.
Pro tip
Looking for a frittata? Check out my favorite frittata recipe!
Ingredients
This simple ingredient list makes what definitelydoesn’t taste like a simple quiche! This recipe is SO flavorful.
- Breakfast Sausage– use mild, medium, or hot! Adds an ultra savory flavor to balance out the creaminess of the quiche.
- Yellow Onion, Red Bell Pepper, and Green Bell Pepper– the classic breakfast veggie blend. Adds texture and earthy sweetness.
- Garlic, Salt, and Pepper – helps season the veggies perfectly.
- Half and Half– makes for an ultra cream-y, custard-y quiche, without being overly heavy.
- Eggs– the base! Use 4 large eggs.
- Cheddar and Parmesan Cheese– I love this pairing of cheese for quiche. The cheddar adds a sharp, creamy flavor, while the parmesan adds saltiness.
- Pie Crust – use a pre-made frozen deep dish pie crust for super easy prep!
Pro tip
Quiche is so customizable! Use bacon if you don’t like sausage and use heavy cream instead of half-and-half if that’s all you have on hand!
How to make
Just 10 minute prep required for this delicious quiche recipe!
- Cook sausage, onion, peppers, garlic, salt, and pepper in a large sauté pan. Drain any excess grease/liquid and set aside.
- In a large bowl, whisk together half and half, eggs, and more salt and pepper.
- Stir in sausage and veggie mixture and cheese.
- Place frozen pie crust on a rimmed baking sheet and pour in the filling.
- Bake for 50-60 minutes, cool for 10, then serve and enjoy!
Pro tip
Be sure you’re using a deep dish pie crust! The filling will overflow otherwise.
How to tell if quiche is done cooking
You’ll be able to tell that the quiche is done cooking when an inserted toothpick comes out clean. The eggs will be pretty muchcompletely set and the pie crust is golden brown, which should take anywhere between 50 and 60 minutes.
Pro tip
This quiche is very forgiving. Even if you’ve slightly overcooked the eggs, it will still be super moist, creamy, and fluffy!
Should you pre-bake the crust?
It depends on the crust you’re using — simply follow the directions on the package. For the crust I used, I didn’t need to pre-bake the crust. I just pulled the frozen pie crust out of the freezer and it was ready to go!
What cheese to use
I use both sharp cheddar and parmesan cheese in this quiche recipe. If those aren’t your thing, other cheeses are delicious as well:
- Mozzarella
- Pepperjack
- Montery Jack
- Swiss or provolone
- Gouda
- Grueyere
- Pecorino romano
- Asiago
- Goat cheese
- Feta
I like using one cheese that melts well (cheddar) and one to add flavor (parmesan).
Can you use milk instead of half-and-half?
The higher the fat content in the dairy you use, the creamier and richer your quiche will be so I do recommend sticking with the half-and-half, if possible.
However, if you do want to lighten it up milk will work as well, but try to stick to at least 2% for best results!
Why is my quiche watery?
There are a couple of reasons as to why your quiche came out watery.
- You didn’t drain the liquid.After you cook the meat and veggies, make sure you’re draining out any excess grease or liquid. Too much additional moisture and your quiche will be watery.
- You over-measured your half-and-half.The egg to dairy ratio is a super important part of achieving that perfect, smooth, custard-like texture.
- You didn’t use the right eggs. Be sure you’re using large eggs, not medium, not small, not jumbo, etc.
- You under-cooked it. If the crust is browning, but the center is still jiggly, cover it with tin foil and continue baking.
Why is my quiche dry?
If your quiche came out too dry you most likely over-baked it or you under-measured your half-and-half.
You’ll be able to tell that the quiche is done cooking when an inserted toothpick comes out clean. The eggs will be pretty muchcompletely set and the pie crust is golden brown, which should take anywhere between 50 and 60 minutes.
Quiche recipe variations
- Use a different meat.Bacon, cubed ham, or italian sausage are also great!
- Add other veggies.Try chopped asparagus, cooked mushrooms, tomatoes, etc.
- Try other cheeses.Feta, mozzarella, and goat cheese are also delicious!
- Make it crustless.Try out my crustless quiche lorraine recipe instead!
What to serve with quiche
Quiche is a delicious breakfast/brunch food but can also be served later in the day! Here are some yummy sides that pair deliciously with this quiche recipe for either breakfast, lunch, OR dinner!
- Fruit Salad
- Simple Green Salad
- Tomato Soup
- Roasted Breakfast Potatoes
- Coffee Cake
- Double Chocolate Banana Muffins
How to store
Leftover quiche will last in an airtight container in the refrigerator for 3-4 days.
It can either be enjoyed cold or baked/microwaved to warm!
Can quiche be frozen?
Yep! To store leftovers in the freezer, freeze until solid then cover with plastic wrap and foil and store in the freezer for up to 3 months.
To enjoy again, let the quiche thaw overnight in the fridge then eat cold or warm in the oven or microwave!
– Jennifer
Quiche
4.96 from 62 votes
ThisQuiche Recipe has a sausage, veggie, cheese, and creamy egg filling with a golden-brown, buttery pie crust. Only 10 minutes to prep!
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Yield: 8 wedges
Print Pin Rate Recipe
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
US Customary - Metric
- 8 oz breakfast sausage
- 1/2 yellow onion diced
- 1/2 green bell pepper diced
- 1/2 red bell pepper diced
- 2 cloves garlic minced
- 3/4 teaspoons salt divided
- 1/2 teaspoon pepper divided
- 3/4 cup half-and-half
- 4 large eggs
- 1 (8 oz) block sharp cheddar cheese shredded
- 1/4 cup grated Parmesan cheese
- 1 (9 inch) deep dish frozen pie crust prepared according to package directions*
Recipe Video
Instructions
Preheat oven to 350 degrees F and set out a rimmed baking sheet. Set aside.
Heat a large non-stick sauté pan over medium heat.
Add in sausage, onion, peppers, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Cook, breaking up the meat as you go, until the sausage is cooked through and the veggies are tender.
Drain any excess grease or liquid and set aside.
In a large bowl, whisk together half-and-half, eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Whisk in sausage/veggie mixture, cheddar cheese, and parmesan. Set aside.
Place frozen pie crust onto the baking sheet and pour in the filling.
Bake in preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cover the quiche for last 10 minutes of bake time if the crust is getting too brown.
Let stand 10 minutes, then cut and serve!
Take 5 seconds to rate this recipe below. We greatly appreciate it!
Rate This Recipe
STORING
Room Temp:N/A
Refrigerator:3-4 Days
Freezer:3 Months
Reheat:Bake or microwave to warm. Thaw first, if frozen
*Storage times may vary based on temperature and conditions
Notes
*Mine didn’t need pre-baking, I just filled the frozen pie crust and baked according to this recipe.
People Also Viewed
Savory
Savory
Savory
Savory
Savory
Nutrition Information
Nutrition Facts
Quiche
Amount Per Serving (1 wedge)
Calories 419 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 14g88%
Cholesterol 154mg51%
Sodium 767mg33%
Potassium 226mg6%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 1g1%
Protein 18g36%
Vitamin A 808IU16%
Vitamin C 17mg21%
Calcium 288mg29%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: creamy, easy, frozen pie crust
Enjoy this recipe?
Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy
Course: Breakfast
Cuisine: French
Author: Jennifer Debth