Decadent Sausage and Cheese Quiche Makes 2
Indulge in the ultimate comfort food with this decadent sausage and cheese quiche recipe that makes two irresistible 9-inch pies, perfect for feeding a crowd! Featuring a buttery pre-made pie crust filled with savory ground breakfast sausage, a duo of melted sharp cheddar and mozzarella cheeses, and a rich, creamy egg custard seasoned with a hint of garlic and onion powder, this quiche is a savory masterpiece. With a straightforward 20-minute prep time, these quiches are oven-baked to golden perfection in under an hour. Serve them warm, topped with optional fresh parsley for a touch of elegance, or enjoy as a make-ahead dish that reheats beautifully. Ideal for brunch gatherings, family dinners, or meal prepping, this recipe is a deliciously versatile crowd-pleaser that delivers every time.
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Recipe Information
Ingredients
- 2 pieces Pre-made pie crusts (9-inch)
- 1 pound Ground breakfast sausage
- 2 cups Shredded sharp cheddar cheese
- 1 cup Shredded mozzarella cheese
- 6 large Eggs
- 1.5 cups Heavy cream
- 0.5 cups Whole milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Garlic powder
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Place the pre-made pie crusts into two 9-inch pie pans. Use a fork to poke a few holes in the bottom of each crust to prevent bubbling during baking.
Cook the ground breakfast sausage in a skillet over medium heat until fully browned, breaking it into small crumbles with a wooden spoon. Drain any excess grease and set aside.
In a large bowl, whisk together the eggs, heavy cream, and whole milk until well combined. Add salt, black pepper, onion powder, and garlic powder, and whisk again.
Evenly distribute the cooked sausage into the two prepared pie crusts. Then sprinkle the shredded sharp cheddar cheese and mozzarella cheese evenly over the sausage in both crusts.
Pour the egg and cream mixture over the cheese and sausage in each pie crust, dividing it equally between the two quiches. Gently shake each pan to ensure the filling is evenly distributed.
Place the quiches on a baking sheet for easier handling and to catch any potential spills. Bake in the preheated oven for 45-50 minutes, or until the filling is set and the tops are golden brown.
Remove the quiches from the oven and let them cool for 10-15 minutes before slicing. Optionally, garnish with freshly chopped parsley before serving.
Serve warm or at room temperature. Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition Facts
Calories |
6951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 524.8 g | 673% | |
| Saturated Fat | 232.9 g | 1164% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 2131 mg | 710% | |
| Sodium | 11057 mg | 481% | |
| Total Carbohydrate | 307.9 g | 112% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 18.4 g | ||
| Protein | 209.3 g | 419% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 2961 mg | 228% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2072 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
