Southern Sausage Cheddar Quiche Recipe
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This delicious Southern Sausage Cheddar Quiche recipe features sausage, eggs, and cheddar cheese, all baked on a flaky biscuit crust! It’s easy to make, ready in 30 minutes, and a tasty Southern update to a classic quiche!
Fluffy eggs, savory sausage, and sharp cheddar cheese all nestled inside a simple flaky cream biscuit crust make this out-of-this-world delicious and one of my family’s favorite quiche recipes! Since it is quick and easy to make, it is perfect for serving anytime, and my family loves it for everything from breakfast to dinner!
My family loves a tasty, satisfying breakfast. Everything from biscuits, bacon, and scrambled eggs to waffles or muffins. And quiche. We often eat “breakfast for supper,” and this scrumptious Southern Sausage Cheddar Quiche is one we love no matter the time of day.
Why You’ll Love This Sausage Cheddar Quiche
Versatile. You can serve this anywhere at any time! Serve with fruit salad for a brunch party or a house salad for a family dinner. This southern sausage cheddar quiche is such a versatile dish that it is perfect for a bridal shower brunch or a simple, satisfying family breakfast!
Easy. A simple biscuit crust holds an easy egg mixture, sausage, and cheese, so the quiche comes together quickly and easily!
Delicious and Satisfying. It has so much savory, cheesy flavor and is such a satisfying entree.
How to Make Southern Sausage Cheddar Quiche
You only need a few simple ingredients. Here’s how I make it.
Ingredients
Butter – You’ll want to let the butter soften before use so that you can easily spread it around the sides and bottom of the skillet you’ll use to bake the quiche.
Biscuit Dough Crust: Use Self-rising flour and heavy cream to produce a light, tender, and flaky biscuit crust. You can make self-rising flour at home if you don’t happen to have some on hand. If you want to use a store-bought deep pie crust, you can, but I hope you try this easy biscuit crust because it tastes amazing with this quiche recipe!
Filling: Use Ground breakfast sausage, shredded cheddar cheese, large eggs, milk, salt, and pepper
Step-by-Step Instructions
Preheat and Prep. Preheat oven to 400 degrees Fahrenheit. Prepare the skillet by spreading the softened butter around the inside of a 12-inch, medium-sized skillet. Set the skillet aside.
Mix dough for biscuit crust. Mix the ingredients for the two-ingredient cream biscuit recipe as the crust. It’s a bit quicker to make than a pie crust.
Press dough in skillet. Once you’ve made the dough, press it into the bottom and up the sides of the skillet about two inches.
Brown the sausage. In another medium skillet, crumble the ground sausage into it and brown it over medium heat until done, for about 5 minutes. Remove from heat. Use a slotted spoon to remove/drain the browned sausage and sprinkle it on top of the biscuit dough. Then, top the sausage with shredded cheddar cheese.
Whisk egg mixture. Whisk together the eggs, milk, salt, and pepper. Pour the egg mixture over the sausage and cheddar cheese.
Bake. Pop it into the oven to bake until the egg mixture has set and cooked through, and the quiche reaches a golden brown on top. About 20 minutes.
Rest and serve. Remove the quiche from the oven and let rest for a minute or so. Then slice and serve.
I enjoy serving for many occasions – and even though it’s quick and easy, it’s also great to make ahead! A special breakfast or brunch for holidays and weekends with my family or weekend guests, as well as brunch parties and showers, are all perfect times to enjoy this cheesy quiche! Add one of the fresh sides listed previously for a meal everyone always loves!
What to Serve With Sausage Cheddar Quiche
This quiche is the centerpiece of the meal and doesn’t require a lot to serve with it. But it does make a beautiful presentation when served with some simple sides or delicious baked goods.
Juice, coffee, sweet tea, or apple cider
Storage Instructions
You can store this in the refrigerator or freeze it.
Cool. Make sure the quiche has completely cooled in both instances.
To refrigerate: Wrap the completely cooled quiche very well or transfer it to an airtight container. Refrigerate for up to 3 days.
To freeze: Wrap cooled quiche well and place in a freezer-safe, airtight container for up to 2 months. When ready to eat, thaw overnight in the refrigerator and reheat.
To reheat: Reheat to the desired temperature in a 350-degree oven or in the microwave.
More Favorite Cheesy Recipes
Looking for more delicious brunch dishes? You’ll love my French Toast, Buttermilk Pancakes, and Ham and Cheese Croissant Casserole.
Here’s my Southern Sausage Cheddar Quiche Recipe. I hope you enjoy it!
Southern Sausage Cheddar Quiche Recipe
Equipment
Ingredients
- 2 tablespoons butter, softened
Biscuit Dough Crust
- 2 cups self-rising flour
- 1 1/2 cups heavy cream
Filling:
- 1 pound breakfast sausage
- 1 1/2 cups grated Cheddar cheese
- 5 large eggs
- 1/4 cup milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 400ºF. Spread softened butter along in the inside of a medium (12-inch) skillet. Set aside.
- Stir together self-rising flour and heavy cream in a medium mixing bowl until just combined. Press the dough into the bottom of the skillet and about 2-inches up the sides of the skillet. Set aside.
- In another medium skillet set over medium heat, crumble and brown the ground breakfast sausage, about 5 minutes. Remove from the heat. Using a slotted spoon, remove the browned sausage from the skillet and sprinkle onto the biscuit dough.Top the sausage with the cheddar cheese.
- Whisk together the eggs, milk, salt and pepper and pour the mixture over the cheese.
- Place the skillet into the oven and bake until the eggs are set the breakfast pizza is golden brown on top, about 20 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I’m guessing buttermilk would work instead of heavy cream. Would you recommend a 1:1 substitute? Equal parts buttermilk and heavy cream (totalling the 1 1/2 cups?)
I’ll find out anyway, since I’m definitely making this weekend.
Thanks!
I’ve never made this quiche with buttermilk, Todd, so I can’t tell you how it would turn out. It you make it that way, let me know how you liked it.
Could you use Biscuit mix for crust?
I have not used Biscuit mix to make the crust for this, Cheryl. You can also use a deep dish pie crust if you want, too.
Thank you. Enjoy your recipes and personal story about each.
I also have your cookbook. Very good
Thanks, Cheryl. I hope you enjoy the cookbook.