quiche 7

Recipe: Sausage-Cheddar Quiche

I. Love. Brunch…  A lot.  The bad news is I hardly ever get to go to brunch because I end up working every Sunday. The good news is I get my brunch fix tasting everything while I’m working.  It’s a win win!

One of my favorite brunch items is quiche.  A flaky crust and silky custard is the perfect foundation for almost any filling.  Seriously.  I’ve done everything from classic spinach-parmesan to smoked salmon-goat cheese.  Once you get the basics of the crust and custard you can mix almost anything into them.  It’s that easy!

Today I’m sharing a recipe for a simple but delicious sausage-cheddar quiche.  At Buzz Bakery we make our own sausage (my husband Kyle’s recipe) and use a sharp cheddar.  But feel free to experiment.  Other fun combinations I’ve done include confit fingerling potatoes-leeks-gruyere and roasted corn-habanero pepper-cheddar.  Just keep the veggies and cheese in a roughly equal ration and you’ll be all set.  Even better you can make the quiche up to 4 days in advance.  Just let sit at room temp for 2-3 hours before serving.  Place in a 300 degree oven for 10-15 minutes until warm but not hot and you’ll have an easy and delicious brunch dish!



  • Pre-Heat oven to 325 degrees F
  • Mix the sausage and cheddar together
  • place in the pie crust until full.  push down lightly so the filling isn’t higher than the top of the crust.  Any filling not submerged in custard might burn a little
  • slowly pour the custard into the pie.  Allow it to settle and top off until it’s completely full.  I recommend you do this on the tray you intend to bake the quiche on and near the the oven.
  • Place the quiche in the oven and bake for 45-60 minutes or until set.  The best way to tell when the quiche is done is to tap the pie and watch how much it giggles.  It should move but as a single unit, not in waves.
  • Cool the quiche for 4 hours or overnight.  Serves 6 slices.

Quiche Custard

  • 3 large eggs
  • 10 fl ounces heavy cream
  • 3 fl ounces whole milk
  • 1/8 teaspoon freshly grated nutmeg
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon finely ground black pepper


  • Place all ingredients in a bowl
  • Whisk smooth.  Reserve in the refrigerator until needed, up to 2 days
  • Whisk before using

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2 thoughts on “Recipe: Sausage-Cheddar Quiche

  1. The recipe sounds great! Do you have a gluten free recipe for the crust? It would be really appreciated 🙂 Thanks so much!!!

    • Hi Laurie,

      So sorry for the delayed response. If you follow the link to my pie crust recipe on Washingtonpost.com you can make a few simple adjustments to turn it into a gluten free crust. Make the exact same recipe, substituting store bough gf flour (the blend we make is similar to cup-4-cup, which is my favorite.) The only difference is that you should add 2 eggs with the ice water/vodka. Just measure the eggs then remove that amount of water by volume. The egg will act as the binder in place of gluten.


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