This Sausage Quiche with Four-Blend Cheddar is a combination of delicious flavors of ground sausage, four-state cheddars, and fresh vegetables. It’s one of my favorite things to enjoy on the weekends or when entertaining guests!
If you love this recipe, make sure you check out my vegetarian/vegan friendly version here. Also, check out my Egg Fried Couscous with Vegetables recipe (vegan friendly). And we can’t forget these delicious Bourbon Glazed Cinnamon Rolls!
There’s something about a breakfast quiche that reminds me of my childhood. Growing up, my Mom would make one whenever company came into town, especially around the holidays. This was around the same time that I started “drinking” coffee because my Godfather did. He liked his coffee with two and a half packs of Sweet’N Low. I’ve sure come a long way since then. I’m a whole coffee drinker who loves all types of coffee.
MY INTRODUCTION TO THE QUICHE WORLD
There used to be a quiche mix called “Pour-a-Quiche”, and honestly, I’m not even sure if they make it anymore. I haven’t seen it for years. About eight years ago, I decided that I was going to learn how to make a quiche from scratch. There are so many ways you can prepare them. Different veggies, a variety of cheeses, one cheese, one vegetable, seasonal foods, several proteins/meats, meatless…you name it. I like to keep it simple, and in most cases, I use whatever I have on hand — which is usually ground sausage. I also keep store-bought, frozen crust (pie shells) on hand so they work just fine for me. Unless of course, I feel like making my own pie/quiche crust.
Breakfast Quiche
I shared a quiche on my Facebook and Instagram stories over the weekend, and my inbox blew up! I had no idea it would be a hit like it was. So I said…let me go ahead and whip this together right quick and share it with my people!
Sausage Quiche with Cheese and Onions – another way to enjoy a Breakfast Quiche!
NOTE: There is also a Vegan-Friendly/Plant-Based Quiche Version of this recipe. Just scroll down for the swap-outs and ingredients used as well as the official recipe.
Check out this post to see how you make your own plant-based sausage using my homemade blend!
I hope this quiche will make your bellies happy this holiday season and all year round! It’s perfect for brunch and super easy to make. There really is no wrong way to make it. I’ve shared two different variations, but the recipe below is for the one I made this past weekend: Sausage and Vegetable Quiche with Four-Blend Cheddar (Sharp Wisconsin Cheddar, Sharp Vermont Cheddar, Sharp New York Cheddar, and Mild California Cheddar).
Yes! This quiche can be made vegetarian-vegan friendly! Find the official recipe here.
Here are the swap-outs for this Breakfast Quiche to make it an Impossible Quiche:
- 1/2 pound of Impossible Sausage, spicy or regular
- Replace 2 eggs for 2 Just Egg Plant Eggs
- Replace evaporated milk with dairy-free heavy cream
- Replace cheese for the same amount of vegan cheddar cheese – I like Violife Foods Cheddar.
- Use Marie Callender’s *vegan-friendly pie crust
- I used red onion in the Impossible Quiche below.
- Everything else stayed 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
This Sausage and Vegetable Four-Blend Cheddar Quiche turned out absolutely perfect! I hope you love this okra recipe! If you make it, be sure to 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.
Sausage and Vegetable Quiche with Four-Blend Cheddar
Ingredients
- 1 9-inch pie shell frozen, store bought
- 1.5 tablespoons all-purpose flour
- 1/2 pound ground sausage
- 1 cup Four-Blend Cheddar, Off the Block, Shredded
- 1/2 white onion, chopped or diced
- 1 handful spinach, loosely chopped
- 3 cloves garlic, finely chopped or minced use 1/4 teaspoon garlic powder if that's all you have on hand
- 1 jalapeño, diced without seeds
- 1/2 Roma tomato, diced
- 1 large can Pet milk approximately 1 cup
- 2 eggs
- 1 tablespoon Parsley
- 1/2 teaspoon crushed red pepper flakes optional
- 1/4 teaspoon cayenne pepper optional
Instructions
- Brown sausage; drain.
- Place sausage in pie shell.
- Sprinkle flour on top of ground sausage evenly.
- Mix tomatoes, onions, jalapeno, spinach, and cheese in a bowl.
- Sprinkle vegetable mixture on top of sausage.
- Beat eggs and milk until fully combined, then add parsley and give it a quick swirl.
- Pour egg mixture on top of sausage, veggies, and cheese.
- Bake at 350 degrees for 45 minutes or until set.
- Serve and enjoy!
Notes
- 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 pound of ground sausage, and place the other half pound in a storage container for the next morning OR you can freeze it for later.
- If you’re making two breakfast quiche (one for now, one for later), you can cut back to 3/4 cup of evaporated milk. Save the remaining evaporated milk for the next morning.
- I’ve made my quiche with ONE egg and TWO. One egg works just fine, with one cup of evaporated (Pet Milk). Two eggs will make it thicker, but not much difference in my opinion. Just don’t forget to sprinkle flour on your pie shell after you’ve added the ground sausage.
- I love the “Off the Block” 4-State Cheddar by Sargento. It has given me the best cheesy consistency. Any Off the Block cheddar will work or you can buy the amount of block cheese you need, and use a cheese grater to shred it yourself. This works especially well with specialty cheeses from your local grocery store. Just make sure your shreds are medium/thick.
Quiche is SO good – this one looks perfect for the season!
Jenna ♥Life of an Earth Muffin
This is such a great meal anytime of the day and with four cheeses its going to be a winner here in our home !
Love the addition of jalapeno, gives it just the right amount of heat. The cheese blend helps offset the heat.
Absolutely! It’s so delicious. Thank you!
That looks so good. So golden and delicious! Count me in!
I love quiche for dinner or lunch. This recipe is perfectly balanced with sharp cheddars and a little heat from the jalapeno. Thanks for sharing it.
This looks so delicious! I’m saving it for the next brunch or lunch that I host!
This turned out delicious!!
This makes me so happy! Thank you so much for sharing!!