Sausage And Bacon Quiche Recipe: Easy Cheesy Brunch
This sausage and bacon quiche recipe makes a rich, savory breakfast with crisp meat, eggs, cheese, and flaky crust.
This sausage and bacon quiche recipe balances creamy eggs with browned sausage, smoky bacon, sharp cheese, and a tender pastry shell. After testing many quiches, I have found that the best results come from cooking the meat first, cooling the filling slightly, and baking the custard gently. The steps below will help you make a quiche that slices cleanly, tastes full, and works for breakfast, brunch, lunch, or dinner.
Why You Will Love This Sausage and Bacon Quiche Recipe
This sausage and bacon quiche recipe is hearty without being difficult. It uses simple ingredients, yet the finished dish feels special enough for a holiday brunch or family gathering.
The sausage adds warm spice and depth. Bacon brings a smoky, salty bite. Eggs and cream create a soft custard, while cheese adds a rich, savory finish.
This quiche is also easy to prepare ahead of time. You can bake it in the morning, serve it warm, or chill it for later. It tastes excellent with a green salad, roasted vegetables, or fresh fruit.
Key benefits
• Easy to prepare with common ingredients
• Suitable for breakfast, brunch, lunch, or dinner
• Easy to customize with vegetables and different cheeses
• Delicious when served warm, at room temperature, or chilled
• Convenient for meal prep and make-ahead entertaining
Sausage and Bacon Quiche
A rich, savory quiche filled with browned sausage, smoky bacon, sharp cheese, and a creamy custard, all encased in a flaky crust. Perfect for breakfast, brunch, lunch, or dinner.
Ingredients
Instructions
- Preheat the oven to 375°F (190°C).
- Place the pie crust in a 9-inch pie plate, press it into the corners, and prick the base several times with a fork.
- Chill the crust for at least 20 minutes to reduce shrinking while baking.
- Line the crust with parchment paper and add pie weights or dry beans.
- Blind bake the crust for 12 minutes. Remove the parchment and weights, then bake for an additional 4 to 6 minutes until the base is dry. If desired, brush the warm crust with egg white.
- In a large skillet over medium heat, cook the chopped bacon until browned and crisp; transfer to a paper towel-lined plate.
- Leave about 1 tablespoon of bacon fat in the skillet. Add sausage and cook until browned, breaking it into small pieces as it cooks. Then, add the diced onion and cook for 3 to 4 minutes until soft and lightly golden. Stir in garlic powder and smoked paprika, remove from heat, and let cool slightly.
- In a bowl, whisk together the eggs, half-and-half, salt, pepper, and parsley until just combined; avoid beating too aggressively to prevent bubbles.
- Scatter the cooked sausage, bacon, and onion across the pre-baked crust. Add an even layer of cheddar and Monterey Jack cheese over the filling.
- Gently pour the egg mixture over the filling, stopping about ¼ inch below the top edge of the crust.
- Place the pie plate on a baking sheet for easier movement and to catch any spills.
- Lower the oven temperature to 350°F (175°C) and bake the quiche for 35 to 45 minutes until the edges are firm and the center has a slight wobble. The internal temperature should reach 160°F (70°C).
- Remove the quiche from the oven and let it cool for at least 15 minutes before slicing to allow the custard to set.
Notes
- For variation, add up to 1½ cups of cooked vegetables such as spinach, mushrooms, or bell peppers for extra flavor and nutrition.
- For a crustless quiche, grease a 9-inch pie plate and pour the filling directly into the dish, baking for about 30 to 40 minutes.
- Experiment with different cheese types such as Gruyère, Gouda, or Pepper Jack for different flavors.
The Best Cooking Tips for a Firm, Creamy Quiche
A successful sausage and bacon quiche recipe depends on controlling moisture and heat. These small details make a noticeable difference.
Pre-bake the crust
Raw crust can become soft when it sits under wet egg filling. Blind baking gives the pastry a head start and creates a stronger base.
Cool the cooked filling
Hot sausage and bacon can start cooking the eggs before the quiche reaches the oven. Let the filling cool for several minutes before assembly.
Avoid overfilling the crust
A deep layer of filling may look generous, but it can cook unevenly. The outside may become firm while the center stays runny.
Use low to moderate heat
High heat can make eggs tough and rubbery. A moderate oven produces a softer custard with fewer cracks.
Check the center
A slight wobble is normal. The center should not look liquid. If it moves like loose soup, continue baking for 5 minutes and check again.
Rest before cutting
Cutting too soon is one of the most common quiche mistakes. The filling needs time to set, much like a cheesecake.
When I first began making quiche, I often added the filling while it was still hot. The result was a wet center and a crust that softened quickly. Cooling the filling and pre-baking the crust solved both problems.
Variations for This Bacon and Sausage Quiche
You can adapt this sausage and bacon quiche recipe to fit your taste or use ingredients already in your refrigerator.
Sausage and bacon quiche with vegetables
Add up to 1½ cups of cooked vegetables. Good choices include:
• Spinach
• Mushrooms
• Broccoli
• Bell peppers
• Asparagus
• Zucchini
Cook vegetables first and drain them well. Raw vegetables release water as they cook, which can make the custard loose.
Crustless sausage and bacon quiche
For a crustless version, grease a 9-inch pie plate and skip the pastry. Add the filling directly to the dish and bake for about 30 to 40 minutes.
The texture will be closer to a baked egg casserole. It is a useful option for a lower-carbohydrate meal or for anyone avoiding wheat.
Cheese variations
Sharp cheddar gives the strongest flavor. Swiss cheese adds a nutty taste, while Monterey Jack melts into a smooth, mild layer.
You can also try:
• Gruyère
• Colby
• Pepper Jack
• Gouda
• Feta, used in small amounts
Avoid adding too much cheese. Excess cheese can release oil and make the filling heavy.
Spicy sausage and bacon quiche
Use hot breakfast sausage, diced jalapeño, crushed red pepper, or pepper Jack cheese. Add spice gradually because bacon and sausage already bring strong flavor.
Herb sausage and bacon quiche
Fresh thyme, chives, parsley, or green onions work well. Add delicate herbs after cooking, since long baking can reduce their fresh taste.
What to Serve With Sausage and Bacon Quiche
This sausage and bacon quiche recipe is rich, so fresh or bright side dishes create balance.
Try serving it with:
• Mixed greens with lemon vinaigrette
• Fresh berries or sliced melon
• Roasted tomatoes
• Sautéed asparagus
• Crispy breakfast potatoes
• Fresh fruit salad
• A light cucumber salad
For brunch, serve small slices with coffee, tea, orange juice, or sparkling water. For dinner, pair the quiche with soup and a green salad.
A simple lemon dressing is especially useful. Its acidity cuts through the creamy custard and salty meat.
To reheat in the microwave
Place one slice on a microwave-safe plate. Heat it at 50 percent power in 30-second intervals until warm.
Microwaving is fast, but it can soften the crust. Avoid overheating because the eggs may become rubbery.
Can you freeze quiche?
Yes. Allow the quiche to cool fully, then wrap it tightly in plastic wrap and foil. Freeze it for up to two months for the best quality.
Thaw it overnight in the refrigerator. Reheat it at 325°F until the center is hot.
Freezing may slightly change the custard texture. A freshly baked quiche will always have the softest filling and crispest crust.
Food Safety and Nutrition Notes
Eggs, sausage, and bacon should be handled with care. Wash your hands after touching raw meat, use clean utensils, and keep raw ingredients away from ready-to-eat foods.
Cook the sausage until it reaches a safe internal temperature. Ground meats should reach 160°F, while the completed egg dish should also reach 160°F in the center.
This recipe is naturally high in protein, but it is also rich in saturated fat and sodium because of the bacon, sausage, cheese, and crust. Exact nutrition depends on the brands and amounts used.
For a lighter version:
• Use turkey sausage
• Choose reduced-sodium bacon
• Use low-fat milk instead of cream
• Add spinach or mushrooms
• Reduce the cheese slightly
• Serve smaller slices with vegetables
These changes can lower calories, but they may also reduce richness. A quiche is best enjoyed as part of a balanced meal rather than treated as an everyday health food.
Common Mistakes to Avoid
Even an easy sausage and bacon quiche recipe can fail when a few details are overlooked.
Using too much liquid
Extra milk or cream creates a loose filling. Keep the egg-to-dairy ratio close to six large eggs for 1 cup of dairy.
Adding wet vegetables
Water from spinach, mushrooms, or zucchini can prevent the custard from setting. Cook and drain vegetables before adding them.
Skipping the crust pre-bake
This often leads to a soft or soggy base. Blind baking takes only a few extra minutes and improves the final texture.
Overbaking the quiche
A dry, cracked surface usually means the quiche stayed in the oven too long. Remove it when the center still has a mild wobble.
Cutting it while hot
Fresh from the oven, the custard is still delicate. Let the quiche rest before slicing for cleaner pieces.
Adding too much salt
Bacon, sausage, and cheese may already contain plenty of sodium. Taste the cooked meat before seasoning the egg mixture.
Make-Ahead Instructions
You can prepare this sausage and bacon quiche recipe one day before serving. Cook the bacon, sausage, and onion, then refrigerate them in a covered container.
You can also blind bake the crust several hours ahead. Store it at room temperature once cool, as long as the kitchen is not hot or humid.
For the best texture, mix and bake the quiche the day you plan to serve it. If you need a fully make-ahead option, bake it, cool it, and refrigerate it overnight.
For a brunch gathering, slice the quiche after it has cooled for 20 to 30 minutes. This gives guests neat portions and keeps the filling from sliding.
Frequently Asked Questions About Sausage and Bacon Quiche Recipe
Can I use a store-bought pie crust?
Yes. A refrigerated or frozen pie crust works well and saves time. Blind bake it according to the instructions above for a firmer, crisper base.
Why is my quiche watery in the middle?
A watery quiche usually comes from excess moisture, too much dairy, or underbaking. Drain cooked vegetables, use the stated liquid amount, and bake until the center has only a slight wobble.
Can I make this sausage and bacon quiche recipe without cream?
Yes. Use whole milk, half-and-half, or unsweetened evaporated milk. The quiche may be slightly less rich, but it will still set well when baked gently.
Should I cook the bacon and sausage before adding them?
Always cook both meats before adding them to the quiche. This improves flavor, removes excess fat, and helps ensure that the meat reaches a safe temperature.
Can I make the quiche crustless?
Yes. Grease a pie plate and add the filling directly to it. A crustless quiche usually needs slightly less baking time, so begin checking it after 30 minutes.
How do I know when the quiche is done?
The edges should be firm, and the center should move slightly when you gently shake the pan. For the most reliable safety check, the center should reach 160°F.
Can I freeze leftover quiche?
Yes. Wrap cooled slices tightly and freeze them for up to two months for the best quality. Thaw them in the refrigerator and reheat them in a 325°F oven.
Conclusion
This sausage and bacon quiche recipe combines crisp bacon, savory sausage, creamy eggs, melted cheese, and a flaky crust in one dependable dish. Pre-baking the crust, draining the meat, using moderate heat, and resting the quiche before slicing are the keys to success.
Make it your own with spinach, mushrooms, fresh herbs, spicy sausage, or a different cheese. Bake a quiche for your next weekend breakfast, prepare it for meal prep, and share your favorite variation in the comments.
