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This cheesy sausage quiche is super simple to put together and ready in about an hour. Deliciously rich, creamy and flavorful, this is the brunch dish you want on your table!
Cream. Eggs. Cheese. Flaky pie crust. This sausage and shrimp quiche is seriously one of those "impress your guests" dishes. Perfect for Easter, Mother's Day brunch, or seriously, for just a simple weeknight dinner.
The key to a good quiche, in my opinion, is the right flavor packed meat. Sometimes that might be bacon. In this case it's smoked Andouille sausage.
With just the right amount of smoky flavor and heat, the sausage adds that extra oomph to an already amazingly delicious dish. If you love quiche, this is the recipe for you!
Why this easy sausage quiche recipe works
- Using a store bought pie crust simplifies this quiche recipe, making it easy to throw together quickly.
- Blind baking the pie crust prevents it from becoming soggy when we bake it. This can be done in advance to save time.
- The Andouille sausage adds a spicy, smoky flavor to the quiche making this a great recipe.
- Using homemade Creole seasoning adds an extra touch of flavor.
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Ingredients
The full list of ingredients and amounts is included in the recipe card at the bottom of the post.
The custard in quiche is made mostly with eggs and heavy cream, along with some cheddar cheese mixed in.
We use a frozen deep dish pie shell to keep things simple, but feel free to make your own.
Andouille sausage is a Cajun style smoked pork sausage with spices. It is spicy and absolutely delicious! We also use chopped shrimp in this quiche.
Variations and substitutions
- Substitute any meltable cheese for the sharp cheddar cheese.
- Substitute any smoked sausage for the Andouille sausage if you can't find it. You can also use breakfast sausage or use Italian sausage.
- Add additional cayenne pepper if you are looking for more heat.
- You can substitute this sous vide bacon or any other type of smoked meat for the sausage.
- You can omit the shrimp if desired.
- Mix in some cooked veggies like red bell pepper, green onion, broccoli, asparagus, tomatoes, etc.
- Substitute white pepper for the ground black pepper for a more intense flavor.
Step by step instructions
- We start by blind baking the pie crust. Preheat oven to 350°F. Line the crust with parchment paper, fill with pie weights (or beans, rice, etc. - something heavy), and bake the crust for 20 minutes. Once the pie crust is done, remove it and set it aside to cool.
- Heat a large skillet over medium high heat and add the diced Andouille sausage. Cook until browned on all sides. Remove the sausage mixture from the heat and set it aside.
- Whisk together the eggs, cream, milk, salt and pepper and seasoning in a large bowl and set aside.
- Sprinkle the cheese in the bottom of the pie crust.
- Add the shrimp pieces, cooked sausage, onions and green peppers on top.
- Pour egg mixture over the top. Bake for 45 minutes, or until fully set. Remove from the oven and let cool.
Slice and service it slightly warmed with a dash of hot sauce.
Expert tips
- Jiggle the quiche slightly to determine whether it is done. If it still jiggles a lot (it will jiggle a tiny bit), place it back in the oven for 3-5 minutes until fully set.
- If the crust starts to brown too much, wrap it loosely in aluminum foil to prevent it from burning.
What to serve with quiche
- Serve it as part of a savory brunch alongside this amazing asparagus souffle, ham and cheese puff pastry and/or this Cajun shrimp and grits.
- Top with a drizzle of immersion blender hollandaise or this sous vide hollandaise.
- Serve with a fresh tomato salad or green salad on the side. We love it with this blackened shrimp salad as well.
- Serve with a side of air fryer breakfast potatoes and some air fryer biscuits.
- Serve with a dash of your favorite hot sauce for some extra heat.
Frequently asked questions
To ensure the sausage cooks fully, we cook the sausage before adding it to the quiche to bake.
Store leftovers in a covered container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through, 10-15 minutes.
Quiche can be made ahead of time and stored in the fridge until ready to serve. Reheat in a 350°F oven until warmed through, 10-15 minutes. It will last up to 3 days in the fridge.
You can also just make the filling in advance and store it in the fridge/freezer until ready to use it. If frozen, thaw it in the fridge overnight before using it.
To freeze the quiche after baking it, place it on a baking sheet directly in the freezer for several hours, until frozen. Wrap it in plastic wrap and place in a freezer safe bag. Can be stored for up to 3 months. Bake directly from frozen at 350 degrees for 25-30 minutes, until heated through.
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Recipe
Sausage Quiche
Ingredients
- 1 frozen pie crust
- 5 ounces andouille sausage diced
- ¼ pound fresh shrimp diced
- ½ green pepper diced
- ½ onion diced
- 1 cup cheddar cheese
- 3 eggs
- 1 cup heavy cream
- 2 tablespoons milk
- ¼ teaspoon black pepper
- 1 ½ teaspoon Cajun seasoning
- Salt to taste
Instructions
- Preheat the oven to 350°F.
- Line the crust with parchment paper, fill with pie weights (or beans, rice, etc. - something heavy), and bake the crust for 20 minutes. Once the pie crust is done, remove it and set it aside to cool.
- Heat a skillet over medium high heat and add the diced Andouille sausage. Cook until browned on all sides. Remove the sausage from the heat and set it aside.
- Whisk together the eggs, cream, milk and seasoning in a bowl and set aside.
- Sprinkle the cheese in the bottom of the pie crust and add the shrimp pieces, cooked sausage, onions and green peppers on top.
- Pour the egg mixture over the top. Bake for 45 minutes, or until fully set.
- Remove from the oven and let cool. Slice and service it slightly warmed.
Nutrition
Frau216 says
Very tasty. Adjustments made were to sauté vegetables in sausage rendering until soft, and top quiche with leftover cheese after baking.
Danielle says
Nice! I'm glad you liked it 🙂
Tina says
Love this change it up a bit added breakfast sausage and ham and deleted green peppers little smoked paprika turned out wonderful also had cooked shrimp next time fresh but cleaned out fridge .
Danielle says
So glad you liked it! Love the idea to add paprika 🙂