Easy Breakfast Quiche
A hearty breakfast quiche with flaky crust, creamy egg custard, savory sausage, and sharp cheddar. Perfect for make-ahead mornings, brunch, or meal prep.
Pin Share Print Servings: 8
Calories: 310kcal
Cost: 8$
Equipment
- 1 9-inch pie dish (Glass or ceramic recommended)
- 1 Mixing bowl (Medium size for custard)
- 1 Whisk (For combining eggs and cream)
- 1 Skillet (To cook and crumble sausage)
- 1 Measuring cups (For cream and milk)
- 1 Measuring spoons (For salt and seasonings)
- 1 Cheese Grater (Optional, if shredding cheese fresh)
Ingredients
- 1 Pie crust - Store-bought or homemade
- 4 Eggs - Large
- 1 cup Heavy cream - Or half-and-half
- ½ cup Milk - Whole milk preferred
- ½ teaspoon Salt
- ¼ teaspoon Black pepper - Freshly ground preferred
- 1 cup Cheddar cheese - Shredded
- ½ lb Breakfast sausage - Cooked and crumbled
- 2 tablespoon Fresh parsley - Chopped
- 1 teaspoon Dijon mustard - Optional for crust barrier
Instructions
- Preheat oven to 375°F.
- Place crust in pie dish, prick bottom, blind bake with weights 10 mins, remove weights, bake 5 mins more.
- Brown sausage in skillet, then cool slightly.
- Whisk eggs, cream, milk, salt, and pepper until frothy.
- Brush crust with Dijon, sprinkle half cheese, sausage, then pour in custard.
- Add remaining cheese and parsley, bake 35–40 mins until center is just set.
- Let quiche rest 10 mins before slicing.
Notes
Nutrition facts are estimated using automated tools and may vary based on ingredients and portion sizes. For the most accurate results, please calculate using your specific ingredients.
Nutrition
Serving: 1Slice | Calories: 310kcal (16%) | Carbohydrates: 10g (3%) | Protein: 12g (24%) | Fat: 25g (38%) | Saturated Fat: 12g (75%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 145mg (48%) | Sodium: 460mg (20%) | Potassium: 180mg (5%) | Fiber: 0.5g (2%) | Sugar: 1g (1%) | Vitamin A: 850IU (17%) | Vitamin C: 1mg (1%) | Calcium: 160mg (16%) | Iron: 1.3mg (7%)