Chicken Sausage Quiche You’ll Crave Weekly

Chicken sausage quiche serves as the perfect meal for any time of day. This dish can be a hearty breakfast, a celebratory brunch, or a quick weeknight dinner. With a flaky crust, or even no crust if preferred, you get a creamy egg custard that pairs well with a variety of veggies and cheeses. The flavor is rich, prep is simple, and leftovers taste just as good. You can customize it to fit any dietary need, making it a versatile option. Dive into one of these quiches, and elevate your next meal, keep reading for delicious recipe ideas.

Key Takeaways

• Chicken sausage brings lean protein and bold flavor to quiche, making it lighter than pork but never bland.
• The quiche’s custard is endlessly customizable, crust or crustless, dairy or non-dairy, veggie-packed or cheese-forward.
• With smart prep and storage, chicken sausage quiche is a meal-prep workhorse and crowd-pleaser for any time of day.

Chicken Sausage Quiche Overview

It always starts the same way in my kitchen: the sizzle of sausage in a skillet, the slow wilt of greens, the faint sweetness of sauteed onion. Quiche is, I think, the most forgiving of meals. Chicken sausage quiche, especially, hits all the right notes for anyone who wants something filling and flavorful without the heaviness of traditional pork sausage. It’s got protein, it’s got color, it reheats like a dream. That’s why it’s the only thing I pull out for last-minute brunches and Sunday night meal prep.

Definition and Appeal

What Is Chicken Sausage Quiche?

Chicken sausage quiche is a savory egg pie, sometimes with a crust, sometimes not, filled with chicken sausage, cheese, and usually a tangle of vegetables. It bakes up soft and creamy inside, with a golden top and (if you use a crust) a satisfying, flaky bite. What sets it apart from the usual is the chicken sausage: milder and leaner than pork, but full of flavor, and endlessly adaptable to whatever you have on hand.

Protein and Flavor Benefits of Chicken Sausage

Chicken sausage brings more than just a lighter profile. It’s loaded with protein (around 15–20g per serving depending on the brand), but without the heavy, greasy feel that can sometimes weigh down a classic quiche. The flavor is subtle, letting the cheese and vegetables shine. My favorite? Chicken apple sausage for a little sweetness, or spicy Italian for a peppery kick.

Main Ingredients Breakdown

Pie Crust Options: Traditional, Store-Bought, or Crustless

Some mornings I roll out a homemade butter crust, and sometimes I buy one. Store-bought is fine, just make sure it’s a deep dish, so you don’t have custard spilling out. If you want to skip the crust (for a low-carb or gluten-free option), just spray your pie plate with oil or line it with parchment. The filling alone holds together beautifully and you’ll never miss the crust.

Chicken Sausage Preparation: Types & Cooking Methods

Use whatever chicken sausage you like: sweet Italian, apple, spinach and feta, spicy, or garlic. Remove the casing and crumble it, or slice it into rounds. Brown in a skillet for the best flavor, and drain off any excess moisture. Pre-cooked sausage works too, just dice and warm it up.

Eggs and Dairy: Custard Base Components

Eggs are the backbone of the quiche. Five or six large eggs whisked with a mix of milk and half-and-half (or all cream for a richer feel). Want it dairy free? Use full-fat coconut milk or your favorite unsweetened non-dairy milk. The ratio is usually about 1 cup of liquid per 5–6 eggs.

Cheese Selection: Havarti, Cheddar, Gruyère, Goat, and More

Cheese gives quiche its body and flavor. Havarti melts smooth, cheddar adds sharpness, Gruyère brings nuttiness, and goat cheese makes everything tangy and rich. I switch it up based on what’s in the fridge. No cheese? Try a dairy-free cheese alternative or skip it for a lighter bite.

Vegetable Additions: Spinach, Leeks, Artichokes, Tomatoes, Bell Peppers

Quiche is the best way to use up stray veggies. Spinach and leeks for a classic French vibe, artichoke hearts for heartiness, cherry tomatoes for pop, or bell peppers for sweetness and color. Sauté them first to cook off excess moisture.

Seasoning Essentials: Salt, Pepper, Nutmeg, Herbs

Salt and black pepper are essential. A pinch of nutmeg in the custard adds depth. Fresh or dried herbs, basil, thyme, parsley, chives, lift the flavor and make it feel restaurant-worthy.

Preparation and Cooking Techniques

Pie Crust Preparation Steps

Fit your crust into a 9-inch pie dish. If you want a crisp bottom, par-bake (blind bake) it: line with parchment, fill with pie weights or beans, bake at 375°F for 10–12 minutes, then remove and let cool.

Par-baking for Crispness

This step isn’t mandatory, but it does prevent a soggy bottom, especially if you’re using juicy vegetables or a lot of cream.[2]

Crustless Quiche Dish Preparation

Spray your pie plate generously with oil or line with parchment. Crustless quiche is perfect for gluten-free or low-carb eaters and is less fussy to serve.

Sausage and Vegetable Cooking Tips

Brown sausage first (removing casing if raw). Sauté vegetables until soft and any water has cooked off. Layer them in the dish so every bite gets sausage, veg, and cheese.

Removing Casings and Browning Sausage

Slip a knife along the sausage and peel off the casing. Crumble the meat into the pan, or slice if it’s pre-cooked. Brown for flavor.

Sautéing Vegetables to Remove Moisture

This is the secret to a non-watery quiche. Sauté onions, leeks, mushrooms, or anything else until they’re golden and dry.

Custard Mixture Creation

Whisk eggs, milk/cream, and your seasonings. Don’t over-beat, just enough to combine. For an extra creamy texture, use a blend of milk and half-and-half.

Achieving Creamy Texture with Milk and Half-and-Half Blend

A mix of 2/3 cup milk and 1/4 cup half-and-half per 5 eggs is my sweet spot for a soft, custardy filling.

Assembly and Baking Process

Credit: Pinch and Swirl

Layering Sausage, Vegetables, and Cheese

Scatter sausage and vegetables evenly over the crust (or directly into the dish for crustless). Sprinkle it with cheese.

Pouring Custard Evenly and Baking Parameters

Pour the egg mixture gently over the filling. Bake at 350–375°F for 35–45 minutes. You want the center just set, barely wobbly.

Testing for Doneness and Cooling Recommendations

A knife inserted in the center should come out clean, or the top should look puffed and golden. Let cool for 10–15 minutes before slicing, so it holds together.

Popular Variations and Flavor Profiles

• Spinach & Chicken Sausage Quiche: Low-carb if made crustless, usually with Havarti or cheddar.
• Cheddar & Tomato Quiche: Classic pie crust, halved cherry tomatoes, sharp cheddar.
• Leek & Goat Cheese Quiche: Chicken apple sausage, softened leeks, tangy goat cheese.
• Artichoke & Garlic Chicken Sausage Quiche: Chopped artichokes, garlic sausage, fontina, or Asiago.
• Veggie-Packed Quiche: Spinach, peppers, onion, maybe zucchini or mushrooms for extra color.

Tips for Success and Meal Prep Ideas

Preventing Sticking and Ensuring Easy Release

Use cooking spray or parchment in your pie plate, especially for crustless quiche.

Custard Consistency Tips

If your quiche is watery, you probably used too much milk or didn’t cook down your veggies enough. Stick to the 1 cup liquid/5–6 eggs ratio.

Make-Ahead and Storage Suggestions

Quiche keeps in the fridge for up to 4 days.[1] Reheat slices in the microwave or oven. For freezing, wrap slices well and store for up to 2 months. Thaw in the fridge before reheating.

Customization and Ingredient Swaps

Try feta for tang, add sun-dried tomatoes for punch, or use plant-based sausage for a vegetarian version. Swap in kale, arugula, or even broccoli florets.

Individual Portion Options

Bake in a muffin tin for grab-and-go breakfast quiche cups, reduce baking time to about 20–25 minutes.

Serving Suggestions and Complementary Dishes

Quiche loves sides. Pair with:

• Fresh fruit salad or citrus slices at breakfast
• Hash browns or roasted potatoes for a hearty brunch
• Green salad or roasted Brussels sprouts for lunch or dinner
• Garnish with chopped herbs, parsley, chives, or dill for color and zing

Sample Recipe Highlight: Crustless Chicken Sausage & Spinach Quiche

Ingredients

• 3 links (about 8.5 oz) sweet Italian chicken sausage, casings removed
• 12 oz baby spinach
• 1 cup grated Havarti or cheddar cheese
• 1/4 cup grated Parmesan
• 2/3 cup 2% milk
• 1/4 cup half-and-half
• 5 large eggs
• 3/4 tsp kosher salt
• 1/8 tsp black pepper
• Pinch nutmeg

Instructions

1. Preheat the oven to 350°F. Spray a 9-inch pie dish with oil.
2. Cook sausage in a skillet until browned. Add spinach, cook until wilted. Drain any excess liquid.
3. Spread sausage and spinach in a prepared dish. Sprinkle it with cheese.
4. In a bowl, whisk milk, half-and-half, eggs, salt, pepper, and nutmeg until just blended.
5. Pour over sausage and spinach. Bake for 35–40 minutes, until just set in the middle.
6. Let rest for 10 minutes, then slice and serve.

Nutrition (per serving, crustless)

• Calories: ~233
• Protein: ~21.5g
• Carbs: ~6.5g
• Fat: ~14g

Conclusion 

Quiche isn’t about perfection, it’s about making use of what’s in your fridge and satisfying your cravings. Whether you want to prep ahead, find a brunch centerpiece, or enjoy a fuss-free dinner, quiche fits the bill. Try a chicken sausage quiche this week, with or without a crust, cheese, or a mix of veggies. Slice it up, share with friends, and enjoy it warm or cold. Plus, it always tastes better the next day, making it a reliable option.

FAQ

What’s the difference between a chicken sausage breakfast quiche and a chicken sausage egg quiche?

Both dishes use eggs and chicken sausage, but they show up in slightly different ways. A chicken sausage breakfast quiche usually comes loaded with breakfast-friendly add-ins like cheese and peppers, while a chicken sausage egg quiche sticks closer to a classic egg base with fewer extras. Either way, both can be served warm or cold and work well for mornings or laid-back dinners.

Can I make a chicken sausage crustless quiche if I want a low carb option?

Absolutely. A chicken sausage crustless quiche skips the pastry, so it’s naturally a low carb chicken sausage quiche. You still get all the good stuff, eggs, sausage, and veggies, but it feels lighter and fits low-carb needs. Just grease the dish well, or use parchment if you’re worried about sticking.

What vegetables go well in a chicken sausage and spinach quiche or chicken sausage and mushroom quiche?

Both spinach and mushrooms pair well with the savory flavor of chicken sausage. A chicken sausage and spinach quiche keeps things light and bright, while a chicken sausage and mushroom quiche adds a rich, earthy feel. You can mix them, or toss in onions, peppers, or tomatoes too, it’s all flexible.

Is there a gluten free chicken sausage quiche that still feels hearty?

Yes, just skip the crust or use a gluten-free one. A gluten free chicken sausage quiche still hits the spot, especially when packed with fillings like cheese, broccoli, or potatoes. You won’t miss the crust if you balance the texture and flavor. Eggs do a lot of the heavy lifting here.

What’s a good chicken sausage brunch recipe that I can make ahead?

Try a make ahead chicken sausage quiche, or go for chicken sausage mini quiches for easy serving. These are great for brunch because you can bake them the night before, then reheat or serve cold. A good chicken sausage brunch recipe should be simple, filling, and easy to share.

References

1. https://www.skinnytaste.com/crustless-sausage-and-spinach-quiche/
2. https://sunshinerising.net/leek-goat-cheese-and-chicken-apple-sausage-quiche/

Related Articles

1. https://milkwoodrestaurant.com/chicken-sausage-jambalaya-recipe/
2. https://milkwoodrestaurant.com/baking/
3. https://milkwoodrestaurant.com/chicken-sausage-breakfast-2/