Country Sausage Quiche Recipe

This hearty Country Sausage Quiche is built upon a foundation of creamy country sausage gravy, sharp cheddar cheese, and a dozen farm-fresh eggs encased in a flaky pastry shell. Baking transforms the gravy-infused custard into a rich, peppery filling that is remarkably fluffy yet substantial, contrasting perfectly with the buttery, golden crispness of the deep-dish crust. It is the ultimate stick-to-your-ribs breakfast for a hungry crowd, delivering all the flavors of biscuits and gravy in a convenient, sliceable format for holiday mornings.

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Country Sausage Quiche Ingredients

2 cups Country Sausage Gravy: This is the secret weapon. You can use a high-quality canned version (like Chef-mate) or leftover homemade white gravy. It provides the seasoning, creaminess, and meat element all in one.
12 Eggs: Beaten well. Since this recipe makes two deep-dish quiches, a full dozen is required to set the custard.
2 cups Sharp Cheddar Cheese: Shredded by hand for the best melt; the sharpness cuts through the rich gravy.
1 cup Frozen Spinach: Thawed and—crucially—squeezed completely dry. This adds earthy flavor and nutrition.
8 Scallions (Green Onions): Sliced thin for a mild, fresh onion bite.
2 Deep-Dish Pie Crusts: Store-bought frozen shells work perfectly for ease, or use homemade.
Salt and Black Pepper: To taste (go easy on the salt, as the gravy and cheese are salty).

How To Make Country Sausage Quiche

Preheat the Oven: Set your oven to 325°F (165°C). A lower temperature ensures the dense egg and gravy mixture cooks through evenly without burning the crust or scrambling the eggs too fast.
Prep the Spinach: If using frozen spinach, thaw it completely. Place it in a clean kitchen towel or cheesecloth and wring it out vigorously until almost no water remains. Excess moisture is the enemy of a firm quiche.
Create the Custard: In a large mixing bowl, combine the sliced scallions, the dried spinach, the shredded sharp cheddar, the beaten eggs, and the country sausage gravy. Season with a pinch of salt and a generous cracking of black pepper.
Whisk to Combine: Whisk the mixture thoroughly. The gravy might be thick, so ensure it breaks down and incorporates fully with the eggs to create a uniform batter.
Fill the Shells: Place your two pie crusts on a baking sheet (this catches spills and makes moving them easier). Divide the filling mixture evenly between the two deep-dish shells. They should be filled almost to the brim.
Bake: Bake on the center rack for 40 to 50 minutes. You are looking for the crust to be golden brown and the center of the quiche to be firm to the touch with just a slight jiggle, not a liquid wave.
The Vital Rest: Remove from the oven and let the quiches cool on a wire rack for at least 15 minutes. This resting period allows the savory custard to set up. If you slice into it piping hot, it will collapse; give it time to structure itself.
Serve: Slice each quiche into 5 generous wedges and serve warm or at room temperature.

Recipe Tips

The Gravy Consistency: If using cold, leftover gravy, warm it slightly (just to room temp) before mixing with the eggs. This prevents the cold fat in the gravy from seizing up and making the batter lumpy.
Blind Baking: For an extra crispy bottom crust, you can “blind bake” the empty pie shells with pie weights for 10 minutes before filling, though store-bought shells are usually designed to be baked with the filling.
Vegetable Variations: Mushrooms sautéed in butter are a fantastic addition if you want to skip the spinach. Just ensure any vegetable you add is cooked and dry.
Cover the Crust: If the edges of your pie crust start browning too fast before the center is set, shield them with a pie crust shield or strips of aluminum foil.

What To Serve With Country Sausage Quiche

Fruit Salad: A bright, acidic bowl of melon and berries cuts through the heavy richness of the sausage gravy.
Hot Sauce: A dash of Tabasco or Crystal hot sauce highlights the peppery notes in the gravy.
Roasted Potatoes: Simple herb-roasted potatoes or hash browns round out the meal.
Black Coffee: Essential for balancing a rich, Southern-style breakfast.

How To Store Country Sausage Quiche

Refrigerate: Allow the quiches to cool completely, then cover tightly with foil or plastic wrap. They will stay fresh in the refrigerator for 3 to 4 days.
Reheat: Reheat individual slices in the microwave for 30-60 seconds, or for better texture, place slices on a baking sheet in a 350°F oven for 10 minutes.
Freeze: This quiche freezes beautifully. Wrap individual slices (or the whole pie) in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Country Sausage Quiche Nutrition Facts

Calories**:** 480 kcal
Fat: 32g
Carbohydrates: 22g
Protein: 24g
Cholesterol: 285mg
Sodium: 890mg

Nutrition information is estimated per slice (based on 10 total slices).

FAQs

Can I make my own sausage gravy?

Absolutely. Homemade gravy made with browned breakfast sausage, flour, milk, and plenty of pepper is superior to canned. Just let it cool down before mixing it with the raw eggs so you don’t accidentally cook them.

Why is my quiche watery?

This is almost always due to the spinach. Spinach is like a sponge; if you don’t squeeze the water out aggressively, it releases that liquid during baking, resulting in a soggy bottom.

Can I make this crustless?

Yes. To make a “frittata” or crustless quiche, grease a baking dish or pie plate heavily and pour the mixture in. You may need to reduce the baking time slightly as there is no insulating crust.