This savory make ahead quiche combines sausage with onion, tomatoes and broccoli to make a filling and satisfying breakfast on-the-go.
In high school, I used to hate the beginning of the school year, because it meant the end of lounging in my PJs all day, sleeping in till noon, and reading Harry Potter under my covers, pretending to be asleep. Fast forward about a decade and now, the start of the school year just means irritably slow traffic in the mornings and a lot of running—running out the door to leave before the onslaught of school buses and little children. It’s sad to be grown up sometimes.
So I spent the last week or so trying to find a recipe that would make this transition to Fall weather and traffic easier. And because you are probably in the same predicament, I surmised it would be best to offer a dish that provides us with some relief on these busy mornings. Towards that end, I would like to present to you this time-saving, make ahead breakfast sausage quiche.
I don’t think you can really go wrong with quiches. Their taste heavily depends on the ingredients on hand and any combination would probably work. Feel free to swap out some of the veggies I am using for your favorites.
The quiche is also really easy to make if you use store-bought or pre-made crust. You can of course make your own crust, which I think defeats the point of an easy-to-make ahead breakfast, but if you have the time, why not? Otherwise, one of my favorite refrigerated pie crusts to use is Pillsbury’s pie crust. Do you want a low calorie option? Just leave the crust out and turn this quiche into a frittata instead.
The first time I made this quiche, I had left the sausage out, opting for a vegetarian version. That got cries of disbelief and dismay from a particular spouse, so this time around turned into a more meatier option. This sausage quiche is the result of deep negotiations on broccoli and sausage ratios. As a result, it has an almost even ratio of broccoli to sausage. I may still have cheated a bit by upping the broccoli amount for the sake of color and texture, but no one really needs to know.
The addition of the tomatoes and the broccoli actually turned out to be a great way to soak up the richness of the savory spicy Italian sausage. The egg, milk and cheese mixture helps bind all the meat and veggies together and rounds out the dish. This sausage quiche makes for a hearty, healthy breakfast, and a sigh of relief for these crazy mornings.
Make Ahead Breakfast Sausage Quiche
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 1 9-inch pie 1x
- Category: Breakfast
- Cuisine: American
Description
This savory make ahead quiche combines sausage with onion, tomatoes and broccoli to make a filling and satisfying breakfast on-the-go.
Ingredients
- 1 cup cherry tomatoes (halved)
- 1 tsp. garlic (minced )
- 1 small onion (minced)
- 1 cup broccoli (chopped)
- 1 cup mozzarella cheese (shredded)
- 2 cooked spicy Italian sausages (chopped)
- 4 eggs (beaten)
- 3/4 cup milk
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 T. melted butter
- 1 pie crust (unbaked, refrigerated or thawed)
- 1 T. oil
Instructions
- Preheat oven to 350˚F.
- Heat a large saucepan on medium heat. Drizzle 1 T. oil and add the garlic, onion and broccoli.
- Sauté for 3-4 minutes or until the onion and broccoli soften. Then add the spicy Italian sausage. Mix for another minute. Set pan aside to cool.
- While the vegetables are cooling, whisk together the eggs and milk. Whisk in the melted butter. Make sure the butter isn’t too hot but close to room temperature before adding. Mix in the salt and pepper.
- Spoon the pan mixture into the pie crust. Add the tomatoes and sprinkle the mozzarella cheese on top. Lastly, pour the egg and milk mixture over the cheese.
- Bake for 35-45 minutes, occasionally checking at the 35 minute mark. The quiche is done when it is slightly brown on top and has set in the middle.
- Let cool for ten minutes before serving.
Sharon,
This quiche was amazing. I’ve always been terrified of baking an egg dish in the oven because I’m very picky about the textures I like in my eggs. This quiche was not only easy and FUN to make, but also super flavorful. I love that you can pile on the vegetables without compromising flavor. And the consistency and fluffy texture of the eggs made my evening. My meat-loving husband loved this recipe, too. We’ll definitely be making this quiche over and over. I look forward to trying different combinations of vegetables in it! Thanks so much for sharing.
★★★★★