Sausage and Spinach Quiche

This Sausage and Spinach Quiche makes a delicious, filling and easy meal for any occasion.  It’s filled with sausage, spinach, Swiss cheese and a flavorful, silky smooth custard that’s all baked into a flakey pie crust.

Jump to:

• Easy Sausage and Cheese Quiche with Spinach
• Ingredients in Sausage and Spinach Quiche
• How to Make Sausage and Spinach Quiche
• Crustless Spinach Quiche
• Make-Ahead Instructions
• Storing, Freezing and Reheating
• More of Our Best Quiche Recipes
• Sausage and Spinach Quiche Recipe

Easy Sausage and Cheese Quiche with Spinach

While quiche is typically thought of as a breakfast food, it can fit in just about anytime, anywhere.  It makes a great light lunch or dinner and is perfect for either a casual weekend breakfast or a holiday brunch.

We like ours almost like a deep dish pie with plenty of filling to eat along with the crust.  If you aren’t feeling up for making pie dough yourself, take a shortcut and buy some premade refrigerated pie dough at the grocery store.  Frozen puff pastry will work great, too!

Quiche is also a winner because you can substitute or add just about anything that you have on hand and it will still taste great.  Eat it on it’s own, or with a simple soup and salad for a well-balanced, easy and delicious meal at home.

Ingredients in Sausage and Spinach Quiche

• Pre-Made Pie Crust - you can find this in the refrigerated section at the grocery store.  You can also substitute frozen puff pastry or make your own pie crust from scratch.
• Sausage - we recommend using classic, maple or mild breakfast sausage.
• Spinach - we recommend using fresh spinach, rather than frozen.  To make things easy, we usually use the baby spinach from a bag.
• Eggs - any type of large eggs will work.  You can also substitute half egg whites if you want your quiche to be a little more heart-friendly.
• Shredded Cheese - we recommend using Swiss or cheddar cheese.  Feta, goat cheese or mozzarella would also taste great.
• Milk - you want to use either whole milk or 2%.
• Heavy Cream - any type will work.
• Salt and Pepper
• Cayenne Pepper - this is optional but adds a perfect amount of heat.
• Nutmeg - you’d be surprised what a little nutmeg can do to the overall flavor.  It goes so well with eggs.
• Dijon Mustard - this is optional, but it adds a great depth of flavor to your filling.

How to Make Sausage and Spinach Quiche

1. Prepare pie crust.  Roll out pie dough to about ¼” thick and press into a 9” pie plate.  If using a premade pie crust, remove it from the refrigerator about an hour before you make your quiche so that it warms up to room temperature.  Roll out the pie crust as directed on the packaging and arrange in a 9" pie plate.  Place in the freezer for a few minutes, just until it is no longer super soft, then pull out and line the inside with aluminum foil.  Fill with pie weights or dried beans and bake in a preheated 350 degree oven for about 15 minutes.  Remove from the oven, carefully remove the foil and set aside.
2. Make the filling.  In a saute pan over medium-high heat, cook sliced sausage until golden brown, then drain on a paper towel.  Add the cooked sausage evenly over the bottom of the prepared pie crust.  Sprinkle half of the shredded cheese over the sausage, then add the spinach.  In a medium-sized mixing bowl, whisk together the eggs, cream, milk, salt, pepper, nutmeg, mustard, and cayenne. Mix until well combined, then pour over the sausage and spinach mixture. Top with remaining cheese.  
3. Bake.  Bake the quiche in a preheated 350 degree oven for about 30-40 minutes, or until the egg mixture is set in the middle.  You can test by gently shaking the pan just a little to see if the middle of the quiche is still runny.  If you still aren't sure, insert a toothpick or knife into the center and it should come out clean.
4. Serve.  Once baked, remove from the oven and allow to cool for at least 5 minutes before slicing and serving.  Enjoy!

Crustless Spinach Quiche

Whether you have a gluten allergy or just want to cut a few calories, this Sausage and Spinach Quiche recipe works great crustless.  Just make sure to grease your pie dish with butter, then sprinkle a thin layer of shredded Parmesan cheese over the bottom of the dish.  For one 9” quiche you should only need about 2 tablespoons.

That’s it!  Just fill and bake as directed and boom, you’ve got yourself a gluten-free crustless quiche.  

You can also try our Potato Crusted Quiche recipe if you want to try making a potato crust instead of a traditional pie crust.  It’s also gluten-free, super simple and really yummy.

Make-Ahead Instructions

Quiche is a great recipe to get a head start on.  You can prep and prebake your quiche crust the night before.  Just wrap in foil and leave out at room temperature.

You can also prep your egg mixture and cooked sausage ahead of time, stored in the fridge.  That way, the next day you can just pull out the ingredients and let them come up to room temperature while you preheat the oven.  Then, build, bake and enjoy!

Storing, Freezing and Reheating

• Refrigerator - wrap well with plastic wrap and store in the refrigerator for up to 3 days.
• Freezer - Be sure and cool your quiche completely, then wrap well in plastic wrap, followed by aluminum foil.  You can store quiche frozen for up to 3 months.
• Reheating Instructions - In order to reheat a frozen quiche, thaw it in the fridge overnight.  Once thawed, the instructions are the same whether it was in the freezer or fridge.  Just rewarm in a preheated 325 degree oven until warmed through, or about 30 minutes.  You may want to cover the crust with aluminum foil part-way through if it begins to brown too much.

More of Our Best Quiche Recipes

• Sausage and Spinach Quiche
• Vegetable Quiche
• Ham and Cheese Quiche
• Ham and Bacon Potato Crusted Quiche
• Bacon and Mushroom Quiche
• 3 Cheese and Pesto Quiche
• Spinach and Feta Quiche
• Mini Cheese Quiche
• Potato Crusted Quiche
• Bacon and Asparagus Quiche