If you’re on the lookout for a cozy, crowd-pleasing brunch or a comforting dinner idea, this Sausage and Cream Cheese Quiche Recipe is about to become your new best friend. Imagine a flaky, buttery crust cradling a rich, velvety filling where savory sausage mingles perfectly with creamy cream cheese and melted cheddar, all wrapped together by a luscious egg custard. This quiche brings texture, flavor, and a satisfying heartiness to your table, making it just as perfect for a lazy Sunday breakfast as for a casual dinner with friends. Once you try this Sausage and Cream Cheese Quiche Recipe, it’s guaranteed to be requested again and again!
Ingredients You’ll Need
Getting the ingredients right is the first step to nailing this quiche. Each item plays a key role—from the crispness of the pie crust to the velvety texture of cream cheese, the savory depth of sausage, and the rich custard binding it all together.
- Frozen deep-dish pie crust (9-inch): Provides the sturdy, buttery base that holds all the delicious fillings together with a perfect crunch.
- Sausage (8 oz, Jimmy Dean or Tennessee Pride suggested): Adds a hearty, savory punch that’s the star flavor of the quiche.
- Cream cheese (4 oz, softened): Brings creamy richness and a slight tang that balances the sausage.
- Shredded cheese (½ cup): A sprinkle of cheddar or your favorite cheese adds gooey, melty goodness on top of the filling.
- Eggs (3 whole): Create the custard that binds every ingredient into a silky, sliceable masterpiece.
- Heavy cream or milk (1 cup): Makes the custard luxuriously smooth; cream will give a richer texture, milk will lighten it up.
- Black pepper (dash): Freshly cracked for just the right amount of spice to wake up the flavors.
- Sour cream (2 Tbsp): Adds a subtle tang and a little extra creaminess to the custard.
How to Make Sausage and Cream Cheese Quiche Recipe
Step 1: Preheat Your Oven
Get the oven warmed up to 350ºF. This temperature allows your quiche to bake evenly, ensuring a golden crust and a perfectly set filling without drying it out.
Step 2: Cook and Combine the Sausage and Cream Cheese
Start by browning the sausage in a skillet over medium heat until it’s no longer pink—this step builds a deep, savory flavor base. Drain off the fat so the quiche doesn’t get greasy. Then, mix the cooked sausage with softened cream cheese so that each savory crumble is wrapped in creamy goodness. Drop spoonfuls of this luscious mixture evenly into the bottom of the pie crust, creating flavorful pockets throughout the quiche.
Step 3: Add the Cheese Layer
Sprinkle shredded cheddar cheese over the sausage and cream cheese mixture. This molten layer melts beautifully during baking, adding textural contrast and that irresistible gooey factor that’s so essential to a crowd-pleasing quiche.
Step 4: Whisk the Custard and Pour
In a bowl, whisk together the eggs, a dash of black pepper, sour cream, and your choice of heavy cream or milk until smooth and slightly frothy. This mixture will meld all the elements together and give the quiche its signature silky texture. Pour this custard evenly over the sausage, cream cheese, and cheddar layers in the pie crust.
Step 5: Bake to Perfection
Pop your quiche into the oven and bake for one full hour. This slow bake time allows the custard to set gently while the crust crisps up, creating that perfect balance of textures. Once out of the oven, let the quiche rest for 5 to 10 minutes so it can firm up, making it easier to slice and letting the flavors settle beautifully.
How to Serve Sausage and Cream Cheese Quiche Recipe
Garnishes
Fresh herbs like chopped chives, parsley, or even a sprinkle of thyme add a bright, fresh pop that contrasts wonderfully with the richness of the quiche. A light dusting of paprika or a few cherry tomato halves can also add inviting color and a zingy bite.
Side Dishes
This quiche pairs perfectly with a crisp green salad tossed in a tangy vinaigrette to cut through the richness. Roasted asparagus, fresh fruit salad, or even a light soup can round out the meal beautifully for a balanced plate.
Creative Ways to Present
For brunch gatherings, consider serving the quiche in bite-sized mini muffin tins for easy sharing. It’s also delicious warmed up as a savory lunch paired with crusty bread or served alongside pickled vegetables for a delightful flavor contrast.
Make Ahead and Storage
Storing Leftovers
After you’ve enjoyed your quiche, wrap any leftovers tightly in plastic wrap or store in an airtight container in the fridge. It will stay fresh and delicious for up to 3 days, making for a quick and easy next-day meal.
Freezing
This Sausage and Cream Cheese Quiche Recipe freezes beautifully. To preserve the best texture, freeze it after baking and cooling completely. Wrap tightly in aluminum foil or plastic wrap. It can be frozen for up to 1 month. Simply thaw in the refrigerator overnight before reheating.
Reheating
Reheat leftovers in a 325ºF oven for 10 to 15 minutes until warmed through to keep the crust crisp and custard creamy. Microwaving is possible but may make the crust soggy, so oven reheating is the preferred method for the best texture.
FAQs
Can I use different types of sausage for this quiche?
Absolutely! While Jimmy Dean or Tennessee Pride sausage work great, you can experiment with spicy sausage, Italian sausage, or even a vegetarian sausage alternative to customize the flavor to your liking.
What’s the best cheese to use in the Sausage and Cream Cheese Quiche Recipe?
Cheddar is a classic choice, adding sharpness and gooey meltiness, but feel free to try mozzarella for creaminess, Swiss for nuttiness, or a blend of cheeses depending on your taste preferences.
Can I make this quiche dairy-free or lower in fat?
Yes! Substitute the cream cheese with a plant-based cream cheese, and use almond milk or another dairy-free milk in place of the cream. Also, opting for turkey sausage or a lean sausage will help reduce fat content without sacrificing flavor.
How do I know when the quiche is fully cooked?
The quiche should have a lightly golden crust and a custard that is set but still slightly jiggly in the center. A clean toothpick inserted into the center will come out mostly clean with just a few moist crumbs.
Can I prepare the quiche ahead and bake it later?
Yes, you can assemble the quiche the night before, cover it tightly, and refrigerate it. Bake it fresh the next day for the best texture and flavor. Just add an extra few minutes of baking time if needed since the custard will be cold going into the oven.
Final Thoughts
This Sausage and Cream Cheese Quiche Recipe holds a special place in my heart because it’s simple, satisfying, and endlessly adaptable. Whether you’re feeding a party or treating yourself to a cozy meal, its luscious, comforting layers never fail to impress. Give this recipe a try and watch it become one of your favorites to keep on hand for any occasion that calls for pure, wholesome deliciousness!
Print
Sausage and Cream Cheese Quiche Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Description
A savory and creamy sausage and cream cheese quiche baked in a flaky deep-dish pie crust. This hearty breakfast or brunch dish combines flavorful cooked sausage with rich cream cheese, cheddar, eggs, and a creamy custard filling for a delicious, comforting meal suitable for any time of day.
Ingredients
Crust
- 1 (9-inch) frozen deep-dish pie crust
Sausage Mixture
- 8 oz sausage (Jimmy Dean or Tennessee Pride)
- 4 oz cream cheese, softened
- ½ cup shredded cheddar cheese
Custard Filling
- 3 eggs
- 1 cup heavy cream or milk
- 2 Tbsp sour cream
- Dash black pepper
Instructions
- Preheat oven: Preheat your oven to 350ºF to prepare for baking the quiche evenly.
- Cook sausage and prepare filling: In a skillet over medium heat, cook the sausage until it is no longer pink, then drain the excess fat. Mix the cooked sausage with softened cream cheese until well combined. Scatter spoonfuls of this sausage and cream cheese mixture evenly over the bottom of the pie crust. Sprinkle shredded cheddar cheese on top.
- Mix custard and pour: In a bowl, whisk together the eggs, heavy cream (or milk), sour cream, and a dash of black pepper to create the custard mixture. Pour this mixture evenly over the sausage and cheese in the pie crust.
- Bake the quiche: Place the assembled quiche into the preheated oven and bake for 1 hour until the custard is set and the top is lightly golden.
- Rest before serving: Remove the quiche from the oven and allow it to rest for 5-10 minutes to set fully and make slicing easier before serving.
Notes
- Using a frozen deep-dish pie crust simplifies preparation and provides a perfect flaky base.
- You can substitute milk for heavy cream for a lighter version, though the texture will be less rich.
- Drain excess sausage fat to avoid a greasy quiche.
- Letting the quiche rest helps the custard firm up for cleaner slices.
- Feel free to add chopped herbs like parsley or chives for extra flavor.
