Impossible Sausage Quiche with Cheddar, Sausage, and Vegetables is a combination of delicious spicy ground sausage (made from plants), vegan cheddar, Just Egg, and fresh vegetables. It’s so creamy and perfect for weekends, entertaining, as well as the holiday season!
If you love this quiche recipe, be sure you check out this Sausage and Vegetable Quiche with Four-Blend Cheddar. For my plant-based lovers, be sure to check out my Spicy Cheddar Sausage Balls (Made from Plants) as well as these Southern Baked Beans (Made from Plants).
A family favorite…
Back in the day, there used to be a quiche mix called “Pour-a-Quiche” and that’s when I had my taste of the Quiche-Life! Thanks, Mama! There are so many ways you can prepare them. Different veggies, a variety of cheeses, vegetables, seasonal additions, meatless…you name it. Most of the time, I use whatever I have on hand — which is usually ground sausage. I also keep store-bought, frozen pie crusts on hand. Unless I feel like making my own.
Breakfast, brunch, and beyond.
To me, quiche is the perfect breakfast/brunch food! They are so easy to prepare and I especially love making them around the holidays. That’s when I decided to try something different. You all probably know by now how much I love Impossible Food products, specifically their plant-based ground burger, and now my new favorite — Impossible Sausage!
It’s no secret that I like to incorporate plant-based meals into my diet, so when I’m not eating a quiche similar to this Sausage Quiche, this is my go-to. This plant-based version is very similar to the original, but the swap-outs are simple. I decided to make a Vegan Sausage, Cheddar, and Vegetable Quiche using Impossible Spicy Sausage — and y’all, I’m so excited how well it turned out!
This Vegan Quiche with Cheddar, Sausage, and Vegetables Prep:
- The rolls come in 14-ounce packages.
- For the quiche, I like to separate 8 ounces to make a quiche OR section the ground sausage into (1) 8-ounce baggie and 2-3 patties to freeze for later.
- Take frozen, ready-to-cook patties and pop them in the air fryer (or pan) when ready to make.
What you need to make this Vegan Sausage Quiche:
- Impossible Sausage: I love the Spicy plant-based sausage, but you can also use the Savory.
- Plant Eggs: These are the perfect swap for this recipe. I use JUST Egg plant eggs to get a similar consistency as traditional eggs.
- Pie Crust: Any will do. Just make sure it is vegan-friendly, as most are. You can find them in the frozen section of your grocery store.
- Dairy-Free Heavy Cream – I’m so happy that this heavy cream exists! I use it in all of my dairy-free dishes to give it that milky, creamy consistency. It also makes an excellent alfredo sauce!
- Vegan Shredded Cheddar: Listen, I’m kind of a snob when it comes to vegan cheese, but when I discovered Violife Cheddar Shreds, all of that changed. Although it may give you a hard time melting, it’s so perfect in this quiche. You’ll forget it’s plant-based. And yes, it will eventually melt.
- Red Onions: They add another pop of color and red onions offer a bit of spice compared to white onions which are milder. Besides, isn’t life better when we eat the rainbow?
- Garlic – there’s something about freshly pressed or chopped garlic. Yes!
- Spinach: Because greens! Adding spinach makes this quiche even more abundant in experiencing ROY G. BIV. If you know, you know.
- Jalapeños: I love spice. It’s the perfect addition.
- Roma Tomatoes: I love these tomatoes because they are mild and also THE tomato (besides fried and green) that I gave myself permission to love tomatoes for real, for real. I love that for me! Romas are perfect in this recipe but feel free to use your favorite variety.
- Parsley: Because I’m still one that adds parsley to just about everything. I don’t care what people think. Fresh is always best!
- Smoked Paprika: If you like a smoky flavor, add it in. Leave it out, if you don’t. Totally optional.
- Cayenne Pepper: A little goes a long way and kicks it up a notch!
- Crushed Red Peppers: I told you I like it spicy. Totally optional.
To make this quiche with traditional sausage + swaps:
- Use 1/2 pound ground pork, turkey, or chicken sausage in the place of Impossible Sausage.
- If you only have ground beef on hand, check out how to make my spicy sausage blend using what you may already have in your pantry.
- Replace TWO (2) Just Egg Plant Eggs FOR TWO (2) large eggs.
- Replace dairy-free heavy cream with evaporated milk.
- Replace vegan cheese with the same amount of shredded cheddar.
- Use a 9-inch pie crust of your choice.
- You can use red or white onions.
- Everything else stays the same.
Other Recipes to Enjoy!
Cranberry Cheddar Jalapeño Sausage Balls
Cranberry Orange Rosemary Water
Cheddar, Gouda, and Pimento Cheesy Potato Bake
Cranberry and Goat Cheese Cheddar Crescent Sausage Balls
I hope you love this quiche recipe as much as my family does. If you make this recipe, tag me (@myprettybrowneats) on social media. You may also find me by following the #myprettybrowneats hashtag on FB and IG! You can find me on Instagram, Facebook, Pinterest, and TikTok.
Impossible Sausage Quiche
Ingredients
- 9 inch pie crust, frozen, vegan-friendly store-bought
- 2 servings JUST Egg (plant eggs) (equivalent to 2 large eggs)
- 8 ounces Impossible Sausage, Spicy or Savory, cooked
- 1 to 1½ cups Violife or vegan shredded cheese
- 1/2 red onion, chopped
- 1 handful spinach, loosely chopped
- 2 jalapeños, seeds removed, chopped fine
- 1 Roma tomato, chopped
- 5 cloves garlic, pressed or finely chopped
- 1 cup dairy-free heavy whipping cream
- 1½ tablespoons all-purpose flour
- 1/4 teaspoon fine kosher salt
- 1/8 teaspoon black pepper
- 1/4 cup fresh chopped parsley dried is fine if that's all you have
- 1/2 teaspoon crushed red pepper flakes, optional
- 1/4 teaspoon cayenne pepper, optional
- 1/4 teaspoon paprika or smoked paprika
Instructions
- Preheat your skillet on medium heat.
- Cook sausage for about 2-3 minutes, breaking the Impossible Sausage into pieces using a spatula as it cooks.
- Once sausage is browned, drain.
- Add plant-based sausage to the bottom of your pie crust.
- Sprinkle flour on top of plant-based ground sausage to evenly cover.
- Chop up vegetables and place them in a mixing bowl then add vegan cheese.
- Toss tomatoes, garlic, onions, jalapeño, spinach, and cheese in bowl.
- Arrange vegetable and cheese mixture on top of sausage.
- Pour one cup of dairy-free heavy cream into a mixing bowl then add two plant eggs.
- Add seasonings and chopped parsley then use a whisk to give it a swirl.
- Pour egg/cream mixture on top of plant-based sausage and vegetable mixture.
- Bake at 350° F for 45 minutes OR until set.
- Serve and enjoy!
Notes
- You can use foil on the outer edge of your pie crust for the first 20 minutes to keep it from baking too fast. Then remove the foil to allow it to bake for the remaining time.
- Add cayenne pepper and crushed red pepper flakes only if you like it spicy.
- If you’re making a quiche for the weekend, you can go ahead and prepare the full package (roll) of plant-based sausage and place the remaining cooked sausage in a storage container for the next day OR you can freeze it for later.
- Don’t forget to sprinkle flour over your “sausage” after you’ve placed it in your pie crust. It will absorb moisture and encourage creaminess so that everything comes together nicely.
- Violife has a variety of delicious shredded cheeses. Feel free to try the other varieties for this recipe.
Nice looking quiche. I need to try this recipe ASAP!