I share the one small tweak I use to coax the creamiest eggs into my Sausage Quiche made with fresh spinach, savory sausage and tangy sharp cheddar.

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I always thought quiche was kind of fancy until this Sausage And Spinach Quiche showed me otherwise. I use an unbaked pie crust and sharp cheddar cheese, but the real surprise is a little technique that makes the filling impossibly creamy, its the kind of thing I brag about then curse when I cant recreate it exactly.

Fans who’ve tried my versions file it under Sausage Quiche and they tell me to post it next to other Spinach Quiche Recipes because its comfort with a twist. It feels effortless but never really is, and thats why people keep coming back.

Youll be warned though, once you try it you wont stop.

Ingredients

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Sausage: Pork sausage gives savory, salty protein and fat, flavorful but can be high sodium.
Spinach: Fresh spinach brings iron, fiber, vitamins A and C, bright green freshness, mild taste.
Eggs: Eggs add creamy texture, complete protein, vitamin D and choline, binds the filling.
Cheddar: Sharp cheddar melts for gooey richness, adds calcium and bold, tangy flavor.
Pie crust: Buttery crust gives flaky carbs and structure, can be store bought convenience.
Half and half: Half and half makes custardy filling, adds creaminess and fat, not overly sweet.
Onion and garlic: Onion and garlic give savory depth, trace carbs, lots of aroma, not sweet.

Ingredient Quantities

1 (9-inch) unbaked pie crust, store bought or homemade

8 oz bulk pork sausage, casings removed (or turkey sausage if you want lighter)

5 oz fresh baby spinach, packed (or 10 oz frozen, thawed and squeezed dry)

1 small yellow onion, finely chopped

2 cloves garlic, minced

4 large eggs

1 1/2 cups half and half

1 1/2 cups sharp cheddar cheese, shredded (about 6 oz)

1 tbsp olive oil

1/2 tsp kosher salt

1/4 tsp black pepper

1/4 tsp ground nutmeg, optional

How to Make this

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1. Preheat oven to 375°F (190°C). Fit the 9-inch unbaked pie crust into a pan, crimp edges and prick the bottom with a fork. Line with foil and pie weights (or dried beans) and blind-bake 12–15 minutes until edges are set; remove foil and weights and bake 4–5 more minutes until the bottom looks just dry. Lower oven to 350°F (175°C).

2. In a skillet over medium heat brown 8 oz bulk pork sausage, breaking it up with a spoon, until no pink remains. Drain off most of the fat (leave a teaspoon or so if you like extra flavor), transfer sausage to a bowl and set aside to cool a bit.

3. Wipe the skillet, add 1 tbsp olive oil, then sauté 1 small finely chopped yellow onion until soft about 4 minutes. Add 2 minced garlic cloves and cook 30 seconds more.

4. Add 5 oz fresh baby spinach (or 10 oz thawed, squeezed-dry frozen spinach) to the pan, cook until wilted and any excess moisture evaporates. Season the veggie mix with about 1/4 tsp black pepper, 1/4 tsp ground nutmeg if using, and 1/4 tsp of the kosher salt. Combine with the cooled sausage.

5. Sprinkle about half of the 1 1/2 cups sharp cheddar (roughly 3/4 cup) into the pre-baked crust to create a little barrier so the custard doesn’t soak the crust, then spread the sausage-spinach mixture evenly over the cheese.

6. For the creamiest custard: heat 1 1/2 cups half and half in a small saucepan until it’s steaming but not boiling. Meanwhile whisk 4 large eggs in a bowl. Slowly pour the hot half and half into the eggs while whisking constantly to temper them, then stir in 1/2 tsp kosher salt and the rest of the black pepper. For extra smoothness, strain the custard through a fine mesh into a measuring cup.

7. Stir the remaining cheddar (about 3/4 cup) into the sausage-spinach, or sprinkle it on top after you pour the custard, whichever you prefer. Pour the tempered egg mixture over the filling in the crust.

8. Bake at 350°F (175°C) for 35–45 minutes until the edges are set and the center still has a slight jiggle but isn’t liquid. If the crust or top browns too fast, tent with foil.

9. Let the quiche rest 15–20 minutes before slicing so the custard finishes setting. Serve warm or at room temperature.

Equipment Needed

1. 9-inch pie pan (for the crust)
2. Aluminum foil and pie weights or dried beans
3. Rimmed baking sheet (to catch any drips)
4. 10–12 inch skillet for browning sausage and cooking spinach
5. Small saucepan for heating the half and half
6. Mixing bowls (one for eggs, one for filling)
7. Whisk and a wooden spoon or spatula
8. Measuring cups and measuring spoons
9. Fine mesh strainer and a liquid measuring cup
10. Chef’s knife, cutting board and a box grater for the cheddar

FAQ

Q: Do I need to prebake the crust? A: Not strictly, but i recommend a short blind bake (about 10-12 minutes with pie weights or beans) to keep the bottom from getting soggy; if you skip it, cook the filling a bit longer and expect the bottom to be softer.

Q: How do I stop the quiche from getting watery with all that spinach? A: Cook the spinach until wilted (or fully thaw and squeeze frozen spinach dry) and press out as much liquid as you can; also brown the sausage and drain the fat, and consider blind baking or brushing the crust with a beaten egg to seal it.

Q: Can I use frozen spinach and turkey sausage? A: Yes, use 10 oz frozen thawed and squeezed dry as the recipe says, and turkey sausage is a fine lighter swap — just cook it thoroughly and drain excess liquid or fat before adding to the custard.

Q: How will I know the quiche is done? A: The edges should be set and lightly browned, the center will still jiggle a little; about 35-45 minutes at 375 F is typical. If you like a number, aim for about 165-175 F internal temp, then let it rest 10-15 minutes to finish setting.

Q: How long can I store leftovers and whats the best way to reheat? A: Fridge for 3-4 days in an airtight container. Freeze slices up to 2 months wrapped tightly. Reheat from fridge in a 350 F oven 10-20 minutes covered, or microwave single slices for 1-2 minutes until warm.

Q: Any easy swaps or tweaks? A: Sure — swap cheddar for swiss or gruyere, use whole milk instead of half and half but expect a softer set, skip the crust for a crustless quiche (bake a bit longer), and you can skip the nutmeg if you dont like it; just taste and adjust salt and pepper.

Sausage And Spinach Quiche Recipe Substitutions and Variations

Bulk pork sausage → turkey or chicken sausage, or plant based sausage crumbles. If you use lean turkey add a tsp of oil when browning so it doesn’t dry out.
Fresh baby spinach → swiss chard, baby kale, or frozen spinach (thaw and squeeze very dry). Stronger greens like chard or kale should be wilted first so they don’t make the quiche soggy.
1 1/2 cups half and half → equal parts whole milk and heavy cream, or use whole milk alone for a lighter quiche (it’ll be less rich, so add an extra egg if you want more structure).
Sharp cheddar → Gruyere, Swiss, or Monterey Jack (Gruyere melts great and gives that classic quiche flavor, feta gives tang if you want contrast).

Pro Tips

1) Seal the crust for real: blind-bake until the bottom looks just dry, then brush a thin layer of beaten egg or melted butter over the hot bottom and pop it back in the oven 1–2 minutes. It makes a quick waterproof barrier so the custard wont soak through, but dont overdo it or the crust gets tough.

2) Temper and strain the custard for silky texture: use room temp eggs, add the hot half and half slowly while whisking, then push the mixture through a fine mesh. If you skip the slow pour or the straining you can get tiny cooked egg bits in the quiche, which ruins the creaminess.

3) Get the spinach totally dry: whether fresh or frozen, squeeze it like crazy or press it in a towel and cook off any last moisture in the skillet. Wet greens are the main cause of a soggy middle, so take the extra minute to dry them well.

4) Don’t overbake and plan ahead: pull the quiche when the edges are set and the center still jiggles a bit, or use an instant read thermometer and aim for about 165°F in the center. You can make the filling a day ahead to save time, or fully bake and reheat at 325°F for 15–20 minutes when you need it.

Sausage And Spinach Quiche Recipe

Recipe by Sarah level

0.0 from 0 votes

I share the one small tweak I use to coax the creamiest eggs into my Sausage Quiche made with fresh spinach, savory sausage and tangy sharp cheddar.

Servings

servings

Calories

540

kcal

Equipment: 1. 9-inch pie pan (for the crust)
2. Aluminum foil and pie weights or dried beans
3. Rimmed baking sheet (to catch any drips)
4. 10–12 inch skillet for browning sausage and cooking spinach
5. Small saucepan for heating the half and half
6. Mixing bowls (one for eggs, one for filling)
7. Whisk and a wooden spoon or spatula
8. Measuring cups and measuring spoons
9. Fine mesh strainer and a liquid measuring cup
10. Chef’s knife, cutting board and a box grater for the cheddar

Ingredients

1 (9-inch) unbaked pie crust, store bought or homemade
8 oz bulk pork sausage, casings removed (or turkey sausage if you want lighter)
5 oz fresh baby spinach, packed (or 10 oz frozen, thawed and squeezed dry)
1 small yellow onion, finely chopped
2 cloves garlic, minced
4 large eggs
1 1/2 cups half and half
1 1/2 cups sharp cheddar cheese, shredded (about 6 oz)
1 tbsp olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp ground nutmeg, optional

Directions

Preheat oven to 375°F (190°C). Fit the 9-inch unbaked pie crust into a pan, crimp edges and prick the bottom with a fork. Line with foil and pie weights (or dried beans) and blind-bake 12–15 minutes until edges are set; remove foil and weights and bake 4–5 more minutes until the bottom looks just dry. Lower oven to 350°F (175°C).
In a skillet over medium heat brown 8 oz bulk pork sausage, breaking it up with a spoon, until no pink remains. Drain off most of the fat (leave a teaspoon or so if you like extra flavor), transfer sausage to a bowl and set aside to cool a bit.
Wipe the skillet, add 1 tbsp olive oil, then sauté 1 small finely chopped yellow onion until soft about 4 minutes. Add 2 minced garlic cloves and cook 30 seconds more.
Add 5 oz fresh baby spinach (or 10 oz thawed, squeezed-dry frozen spinach) to the pan, cook until wilted and any excess moisture evaporates. Season the veggie mix with about 1/4 tsp black pepper, 1/4 tsp ground nutmeg if using, and 1/4 tsp of the kosher salt. Combine with the cooled sausage.
Sprinkle about half of the 1 1/2 cups sharp cheddar (roughly 3/4 cup) into the pre-baked crust to create a little barrier so the custard doesn’t soak the crust, then spread the sausage-spinach mixture evenly over the cheese.
For the creamiest custard: heat 1 1/2 cups half and half in a small saucepan until it’s steaming but not boiling. Meanwhile whisk 4 large eggs in a bowl. Slowly pour the hot half and half into the eggs while whisking constantly to temper them, then stir in 1/2 tsp kosher salt and the rest of the black pepper. For extra smoothness, strain the custard through a fine mesh into a measuring cup.
Stir the remaining cheddar (about 3/4 cup) into the sausage-spinach, or sprinkle it on top after you pour the custard, whichever you prefer. Pour the tempered egg mixture over the filling in the crust.
Bake at 350°F (175°C) for 35–45 minutes until the edges are set and the center still has a slight jiggle but isn’t liquid. If the crust or top browns too fast, tent with foil.
Let the quiche rest 15–20 minutes before slicing so the custard finishes setting. Serve warm or at room temperature.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.