Quiche makes an easy and satisfying family breakfast. This sausage quiche is made extra comforting by addition of homemade sausage gravy. Gather your family around this comforting dish and your weekend breakfast will be a joy.
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.
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.
Can this quiche be crustless?
Absolutely! Personally, I love 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.
For healthier option, use Pam cooking spray to grease the pie dish.
Note: Sausage gravy is not gluten free.
Can this quiche be made ahead of time?
Yes, 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.)
Note: I have not prepared quiche ahead of time using puff pastry so I’m not sure how puff pastry will hold up. Use pie crust.
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Quiche with Sausage Gravy
Simple quiche loaded with onions and sausage and topped with homemade sausage gravy. Comforting brunch that will please everyone.
Ingredients
- 2 tbsp canola oil
- 1 Vidalia onion finely diced
- 24 oz ground breakfast sausage (raw breakfast sausage patties can be used and broken up)
Sausage Quiche:
- 1 pie crust dough (deep dish frozen pie shell can be used)
- 6 eggs
- 1/2 cup sour cream
- 1/2 cup heavy whipping cream
- salt
- fresh cracked black pepper
- 2/3 of the cooked sausage and onion mixture
Sausage gravy:
- remaining 1/3 of the cooked sausage and onion mixture
- 1/4 cup all purpose flour
- 2 cups whole milk
- salt
- fresh cracked black pepper
Instructions
Preheat cooking pan over medium heat and add oil. Saute diced onion until transparent and add sausage. Break apart sausage as much as possible. Cook, stirring often until sausage is completely done. Take off heat.
Quiche:
Preheat oven to 350°. Grease deep dish pie pan and gently fit pie crust it the pan.
Whisk eggs, sour cream, heavy whipping cream, salt, and pepper until smooth. Stir in 2/3 of the cooked sausage mixture.
Pour in the eggs and sausage mixture into the pie pan, make sure it's spread evenly. Place on a baking sheet and bake for 40-45 minutes.
Sausage gravy:
Heat up remaining sausage over medium heat. Sprinkle flour over it. Stir well until all sausage is coated in flour.
Start pouring in milk while stirring constantly but slowly.
Keep cooking and slowly stirring until thickened. Take off heat.
Top off each slice of quiche with some gravy when servings.
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