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
Scale
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.
