Country Sausage Quiche Recipe

This is a homemade version of Cracker Barrel’s Country Sausage Quiche — cheesy, hearty, and super easy to throw together. Great for lazy brunches, make-ahead meals, or using up leftover sausage gravy from a Sunday breakfast.

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Quick Summary

• Prep time: 10 mins
• Cook time: 45 mins
• Flavor: creamy, savory, cheesy
• Great for: brunch, potlucks, weekday breakfasts

Why I Like This Recipe

Made this on a whim ’cause we had leftover gravy and honestly… didn’t expect much. But dang, it’s creamy, cheesy, and low-effort magic. Two pies = one for now, one for later. Always a good time.

Ingredients

• 8 scallions, sliced
• 1 cup chopped frozen spinach, thawed (optional)
• 2 cups sharp cheddar, shredded
• 12 eggs, beaten
• 2 cups country sausage gravy (Chef-mate or whatever you have)
• Salt + pepper, to taste
• 2 deep-dish 9-inch pie crusts (store-bought is fine)

How To Make Country Sausage Quiche

1. Preheat it: 325°F. Nothing fancy.
2. Mix everything: In a bowl — scallions, spinach (squeeze out that water), cheese, eggs, gravy. Salt & pepper. Whisk it all.
3. Fill crusts: Divide mix between the two pie shells.
4. Bake: Center rack, 40–50 mins. Top should be golden and firm.
5. Rest: Let ’em cool at least 15 mins or they’ll fall apart.
6. Slice + serve: Each one makes 5 solid slices. Eat warm or cold.

Tips for Success

• Spinach is optional but adds a lil color and sneaky veg.
• Use leftover gravy if you’ve got it — homemade works too.
• Let it sit before cutting or it’ll be a goopy mess.
• You can totally make this ahead — reheats great.

Storage and Reheating

• Fridge: Wrap slices, good for 4–5 days.
• Freezer: Freeze whole or slice first. Wrap well. Reheat from frozen at 300°F.
• Microwave: 1–2 mins per slice. Still tasty, just not crispy.
• Oven: 300°F for ~10 mins — crisps the crust back up.

Frequently Asked Questions

• Can I use fresh spinach?
  Sure — just sauté it first to get the water out.
• No sausage gravy on hand?
  You can make a quick one or use breakfast sausage + a béchamel base.
• Can I halve the recipe?
  Yep, just make one quiche. Easy.
• Do I need to blind bake the crust?
  Nah, not for this — the filling sets up just fine.
• Can I add mushrooms or peppers?
  Totally. Just cook ‘em first so they don’t release water in the quiche.

Common Mistakes and How to Dodge Them

• Too much liquid from veggies – Spinach, mushrooms, etc. need to be dry or it gets soggy.
• Crust too shallow – Use deep-dish crusts or you’ll overflow.
• Undercooked center – If it jiggles in the middle, bake longer.
• Skipping the rest time – Cutting it hot = total collapse. Wait it out.
• Using super salty gravy – Taste first before adding more salt.

Nutrition Facts (Per Serving – est. for 1/10th of recipe)

• Calories: ~350 kcal
• Total Fat: 26g
• Saturated Fat: 10g
• Cholesterol: 220mg
• Sodium: 540mg
• Potassium: 200mg
• Carbs: 14g
• Fiber: 1g
• Sugar: 1g
• Protein: 14g