If you love hearty Southern breakfasts and crave a dish that combines creamy, flaky quiche with the ultimate comfort food—sausage gravy—then this recipe will become your new go-to brunch masterpiece! Imagine a rich, eggy quiche baked to perfection with layers of savory sausage, cheese, and fresh veggies, topped with velvety sausage gravy to bring it all home. It’s the perfect blend of French elegance and Southern comfort, ideal for lazy weekend mornings, special holiday brunches, or when you just want to wow your friends and family.
With a buttery, golden crust and a decadent sausage gravy that blankets the quiche like a warm hug, this dish is indulgent without being overcomplicated. Whether you serve it with a fresh green salad, fruit, or biscuits on the side, this quiche with sausage gravy is guaranteed to please every palate.
Let’s get cooking and elevate your brunch game!
Ingredients
the Quiche:
- 1 pie crust (homemade or store-bought)
- 6 large eggs
- 1 cup heavy cream (or whole milk for a lighter option)
- 1 cup cooked breakfast sausage, crumbled
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup diced onions (optional)
- 1/2 cup diced bell peppers (any color)
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (for garnish)
the Sausage Gravy:
- 1/2 pound breakfast sausage
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk (warm)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Salt to taste
- Pinch of cayenne pepper (optional, for a little heat)
Instructions
1: Pre-Bake the Pie Crust
- Preheat the Oven: Set your oven to 375°F (190°C).
- Prepare the Crust: Roll out your pie crust and press it into a 9-inch pie dish. Crimp the edges for a decorative touch.
- Blind Bake the Crust: To avoid a soggy bottom, line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes. Remove the weights and bake for another 5 minutes, until the crust is lightly golden. Remove from the oven and set aside to cool slightly.
2: Prepare the Quiche Filling
- Cook the Sausage: In a skillet over medium heat, cook the breakfast sausage until browned and crumbled. Drain excess fat and set aside.
- Sauté Vegetables (Optional): In the same skillet, sauté the onions and bell peppers for 3-4 minutes, until softened. This adds extra flavor and texture to your quiche.
- Mix the Eggs: In a large bowl, whisk together the eggs, heavy cream, garlic powder, smoked paprika, salt, and black pepper.
3: Assemble the Quiche
- Layer the Ingredients:
- Spread the cooked sausage evenly across the bottom of the pre-baked crust.
- Add the sautéed onions and bell peppers (if using).
- Sprinkle the shredded cheddar and mozzarella cheese over the sausage and veggies.
- Pour the Egg Mixture: Slowly pour the egg mixture over the sausage, cheese, and veggies, ensuring even coverage.
- Bake the Quiche: Place the quiche in the oven and bake for 35-40 minutes, or until the eggs are set and the top is slightly golden. Check for doneness by inserting a toothpick or knife in the center—it should come out clean.
4: Make the Sausage Gravy
- Cook the Sausage: In a skillet over medium heat, cook the remaining 1/2 pound of breakfast sausage, breaking it up into small pieces as it browns.
- Make the Roux: Once the sausage is cooked, add 2 tablespoons of butter to the skillet and let it melt. Sprinkle in the flour and stir well to coat the sausage. Cook the mixture for 1-2 minutes, stirring constantly to eliminate the raw flour taste.
- Add the Milk: Slowly pour the warm milk into the skillet, whisking continuously to prevent lumps. Cook for 5-7 minutes, or until the gravy thickens to your desired consistency.
- Season the Gravy: Stir in garlic powder, black pepper, and a pinch of cayenne (if using). Taste and adjust salt as needed.
5: Serve and Enjoy!
- Slice the Quiche: Once the quiche has cooled for about 5-10 minutes, slice it into wedges.
- Top with Gravy: Generously spoon the sausage gravy over each slice of quiche. Garnish with fresh parsley for a pop of color.
- Serve Immediately: Pair your quiche with a simple green salad, fresh fruit, or warm biscuits for a complete brunch experience.
Tips for the Best Quiche with Sausage Gravy
- Don’t Skip the Blind Bake: Pre-baking the crust ensures it stays flaky and crisp, even under the weight of the egg filling.
- Use High-Quality Sausage: Breakfast sausage with a little seasoning (like sage or spice) works best. You can also use spicy sausage for an extra kick.
- Add Vegetables: If you like extra texture and nutrients, toss in spinach, mushrooms, or diced tomatoes. Just make sure to cook off any excess moisture first.
- Adjust the Gravy Thickness: If the sausage gravy is too thick, add a splash of milk until it reaches the desired consistency. If it’s too thin, let it simmer a bit longer.
- Make it Ahead: You can prepare the quiche and gravy ahead of time. Reheat them gently before serving.
Storage Instructions
- Refrigeration: Store leftover quiche in an airtight container in the refrigerator for up to 3-4 days. Keep the sausage gravy in a separate container for 2-3 days.
- Freezing: You can freeze the quiche (without gravy) for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. To reheat, bake it at 350°F until warmed through.
- Reheating: Warm individual slices of quiche in the microwave or oven. Reheat the sausage gravy over low heat on the stovetop, stirring occasionally. Add a splash of milk if needed.
Variations
- Spicy Quiche: Use hot breakfast sausage, add diced jalapeños, and sprinkle pepper jack cheese instead of cheddar for a spicy twist.
- Vegetarian Option: Skip the sausage and load the quiche with sautéed mushrooms, spinach, zucchini, and feta cheese. Use a vegetarian gravy made with mushrooms instead of sausage.
- Bacon Lover’s Quiche: Replace the sausage with crispy bacon bits for a smoky, savory flavor. Pair with a bacon-infused gravy for extra indulgence.
- Crustless Quiche: Make this recipe without the crust for a low-carb version. Just grease your pie dish and proceed with the filling and baking as usual.
Nutrition Details
Here’s a rough estimate per serving (based on 8 servings):
- Calories: 450-500 kcal
- Protein: 20g
- Carbohydrates: 25g
- Fat: 30g
- Saturated Fat: 14g
- Fiber: 1g
- Sodium: 900mg
Note: Nutrition details can vary depending on the exact ingredients and brands used.
FAQ
1. Can I make the quiche and sausage gravy ahead of time?
Yes! You can bake the quiche a day in advance and reheat it in the oven. The sausage gravy can also be made ahead and warmed on the stovetop with a splash of milk.
2. Can I use store-bought sausage gravy?
Absolutely. While homemade sausage gravy is superior, a quality store-bought version can save time in a pinch.
3. Can I use frozen pie crust?
Yes, a frozen pie crust works perfectly. Just follow the package instructions for blind baking before filling.
4. How do I prevent my quiche from being runny?
Ensure your egg-to-cream ratio is correct, and don’t overload the quiche with too many watery vegetables. Pre-cook veggies to remove excess moisture.
5. Can I freeze leftover sausage gravy?
Sausage gravy freezes well. Store it in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stove.
There you have it—your ultimate recipe for Quiche with Sausage Gravy! With its creamy, eggy center, buttery crust, and luscious gravy topping, this dish is a showstopper that brings a touch of elegance and down-home comfort to any table. Whether it’s a special brunch or a weekday treat, you’ll love every bite of this rich and satisfying meal. Serve it up and watch your family come back for seconds!