Cracker Barrel Country Sausage Quiche Recipe

Cracker Barrel Country Sausage Quiche is a hearty American breakfast bake featuring rich white gravy and sharp cheddar. This deep-dish recipe uses a dozen eggs, pork sausage gravy, and wilted spinach for a filling morning meal.

If you do nothing else, squeeze every single drop of liquid out of your spinach. The first time I made this, I was lazy with the wringing and ended up with a soggy, green-tinted mess that refused to set. Now I use a clean tea towel to twist the thawed spinach until it’s practically a dry puck.

The sausage gravy is doing more work than you’d think in this custard. It adds a thick, peppery fat content that makes the texture much more substantial than a standard cream-based quiche. I usually make this for Sunday brunch when I want something that sticks to your ribs but doesn’t require me to stand over a frying pan for an hour.

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Cracker Barrel Country Sausage Quiche Ingredients

• 2 deep-dish shortcrust pastry cases (store-bought or homemade)
• 12 large eggs, beaten
• 500ml (18fl oz) sausage gravy (leftover or high-quality tinned)
• 225g (8oz) sharp cheddar cheese, shredded
• 250g (9oz) frozen spinach, thawed and squeezed bone-dry
• 8 spring onions, thinly sliced
• Salt and black pepper, to taste

How To Make Cracker Barrel Country Sausage Quiche

1. Preheat the oven: Set your oven to 165°C (325°F/Gas Mark 3) and place a baking tray on the middle rack to get hot. A lower temperature prevents the custard from curdling or the top from browning too quickly before the centre is firm.
2. Prep the spinach: Take your thawed spinach and place it in the centre of a clean kitchen roll or tea towel. Twist the cloth tightly over the sink and keep squeezing until no more green water drips out.
3. Create the custard: Put the sliced spring onions, dried spinach, shredded cheddar, and beaten eggs into a large mixing bowl. Pour in the sausage gravy and add a small pinch of salt and a lot of black pepper.
4. Whisk to combine: Stir the mixture with a whisk until the thick gravy is fully broken down and mixed into the eggs. Make sure there are no large lumps of gravy left so the quiche sets evenly.
5. Fill the shells: Place the pastry cases onto the hot baking tray and pour the egg mixture into them until they are almost at the top. Using a tray makes it much easier to move the quiches into the oven without the liquid spilling over the edges.
6. Bake: Cook the quiches on the centre rack for 40 to 50 minutes until the edges are golden and the middle has a very slight wobble. Check the internal temperature reaches 75°C (167°F) if you want to be certain the eggs are fully set.
7. The vital rest: Remove the tins from the oven and leave them on a wire rack for at least 15 minutes before you try to slice them. Do not skip this step because the custard needs time to firm up as it cools slightly so you get clean wedges.
8. Serve: Cut each quiche into five large pieces and serve them while they are still warm or leave them to reach room temperature.

Recipe Tips

• Use hand-grated cheese. Packaged shredded cheese is coated in potato starch to stop it sticking, which can make your quiche grainy. Grate a block of sharp cheddar yourself for a much smoother melt and better flavour.
• Blind bake if needed. If your pastry cases are unbaked dough, bake them at 200°C (400°F/Gas Mark 6) for 10 minutes with weights before adding the filling. This prevents a soggy bottom which is common with heavy gravy fillings.
• Check the gravy thickness. If your leftover gravy has turned into a solid block in the fridge, warm it slightly in the microwave until it’s pourable. Do not add it hot to the eggs or you will scramble them instantly.
• Make it ahead. You can mix the filling the night before and keep it in a sealed container in the fridge. Just give it a quick whisk before pouring it into the shells and baking fresh in the morning.
• Avoid over-salting. Sausage gravy and cheddar both contain high levels of salt already. Always taste a tiny bit of the gravy first and only add extra salt if it really needs it.

What To Serve With Country Sausage Quiche

This quiche is very filling so it goes well with lighter, crisper sides. A simple green salad with a sharp lemon dressing or some grilled tomatoes helps cut through the richness of the sausage and cheese.

For a fuller breakfast spread, serve it alongside some crispy hash browns or pan-fried chestnut mushrooms. If you want a traditional Cracker Barrel feel, a side of fresh fruit or a small bowl of grits works perfectly.

How To Store Country Sausage Quiche

Fridge

Wrap the cooled quiche tightly in clingfilm or store slices in an airtight container. It will stay fresh for up to three days. The texture stays best when kept away from moisture-heavy vegetables in the fridge.

Reheat

The best way to reheat a slice is in the oven at 160°C (325°F/Gas Mark 3) for about 10 minutes. This keeps the pastry crisp while warming the centre. You can use a microwave for 60 seconds, but the pastry will go soft and slightly chewy.

Freeze

Wrap individual wedges in greaseproof paper and then a layer of aluminium foil. They freeze well for up to two months. Thaw them completely in the fridge overnight before reheating in the oven to refresh the crust.

Cracker Barrel Country Sausage Quiche Nutrition Facts

Per serving (1 of 10): Calories: 415, Protein: 18g, Fat: 29g, Carbohydrates: 21g, Sugar: 3g, Sodium: 840mg. Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Chicken BLT Salad Recipe
• Cracker Barrel Country Sausage Patties Recipe
• Cracker Barrel Apple Butter Recipe