Quiche with Sausage Gravy

I love making quiche on weekends for breakfast or brunch. It’s very easy to put together and pop it in the oven and the result is always so comforting. Quiche makes a great holiday brunch as well.

The best thing about quiche, besides being very easy, is how versatile the flavors can be.

Quiche is a simple combination of eggs, cream, and/or milk baked in a pie crust. Flavor additions can be virtually endless. Simply add your favorite breakfast meats, veggies, and cheese.

You can even use up some leftover meats and veggies from the holiday dinner.

Key Ingredients and Substitutions

Breakfast sausage – It’s easiest to get loose ground breakfast sausage at the store but if it’s not available, you can always get links or patties, take off the casing (in links), and break it up. Breakfast sausage options include pork or turkey sausage, both work well! Just make sure NOT to use brats, Italian sausage, or anything else because it will change the whole flavor profile.

Heavy whipping cream – this is the best option for rich and creamy quiche but if you have to, you can substitute half and half.

Gluten free substitutions – to make this recipe gluten free, use gluten free pie crust and use gluten free all purpose flour to thicken the gravy. Remaining ingredients should already be gluten free but double check the packaging.

What kind of crust to use for quiche?

There are several different options that can be used as quiche crust.

• The easiest option to use is the deep dish frozen pie crust. It’s the easiest because you don’t need to do anything but open the package and pour the egg mixture into it.
• Another simple option is to get refrigerated pie crust dough that comes already rolled out. Simply unroll and fit it into a greased pie baking dish.
• Puff pastry also makes a delicious, buttery crust for a quiche. Roll out puff pastry just a little bit and cut the corners off to form a circle. Fit puff pastry into a greased pie dish and pour in the egg mixture.
• Homemade pie crust is always an option is you want to go a completely homemade route. Prepare pie crust according to your favorite recipe and fit it into the greased pie baking dish.

How To Make Sausage Quiche

We need to cook the sausage first! Preheat cooking pan over medium heat, add oil, and sauté diced onion until transparent and starts to brown. Add breakfast sausage and break it apart as much as you can. Keep cooking and breaking apart sausage clumps as it cooks until done. Take off heat and let it cool down while you prepare the egg mixture.

Preheat the oven to 350F. Grease a deep pie baking dish and fit the pie crust into it. The pie crust should fit comfortably inside and all the way up the sides. (If using frozen pie crust, you don’t have to worry about this step.)

For the egg mixture, whisk eggs, sour cream, heavy whipping cream, salt, and pepper until smooth. Stir in 2/3 of the cooked sausage mixture. (You will save part of the cooked sausage for the gravy, so don’t use it all in quiche.)

Pour in the eggs and sausage mixture into the pie pan with crust, make sure it’s spread evenly. I highly recommend to place the baking dish on a baking sheet to easily take it in and out of the oven and to catch any spills if it happens. Bake for 40-45 minutes, until golden on top, raised, and firm to touch in the center.

Preparing the sausage gravy

You can easily use the same cooking pan as you used to cook the sausage. Heat up remaining sausage over medium to medium-low heat and sprinkle flour over it. Stir well until all sausage is evenly coated in flour. This will ensure that the gravy doesn’t have any clumps.

Start pouring in milk while stirring constantly but slowly. Keep cooking and slowly stirring the whole time until the gravy thickens. Stir in salt and pepper while the gravy is heating up and thickening as well. Once thickened, take the sausage gravy off heat.

Can this quiche be crustless?

Absolutely! Personally, I love a crustless quiche (especially my spinach artichoke crustless quiche because I have to eat gluten free and eliminating pie crust is a simple way to turn this dish gluten free.

To make the quiche without a crust, simply pour the egg mixture directly into the pie dish. Make sure to grease the dish well first.

Rub butter all over the pie dish, making sure to get the corners and sides.

Note: Sausage gravy is not gluten free, unless you substitute flour for gluten free all purpose flour.

How to make this quiche ahead of time?

Quiche is a great dish to make ahead of time. Prepare it up to the point of baking, cover with saran wrap, and pop it in the refrigerator. This can be fore the day before and baked in the morning.

Gravy can be made ahead of time too. Store it in the refrigerator, in an air-tight container. It reheats just fine in the microwave. Reheat 35-45 seconds at a time, stirring in between. (Just don’t overheat it.)

Expert Tip: don’t use puff pastry if making the quiche ahead of time, it will not hold up well.

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More Recipes Featuring Breakfast Sausage

Sausage gravy is my absolute favorite recipe to make with breakfast sausage and that’s why Biscuits and Gravy is my guilty pleasure.

For a big holiday brunch, I always make sausage breakfast casserole.

Breakfast burritos is a great recipe for a make-ahead breakfast to grab on a busy morning.