This sausage and spinach quiche has tangy goat cheese, earthy rosemary, and a flaky, buttery pie crust. Serve it to friends and family for a delicious, comforting breakfast or brunch!
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Why You'll Love This Dish
A buttery, flaky pie crust filled with warm, savory ground sausage browned until lightly crisp, fresh spinach, garlic, tangy goat cheese, and floral rosemary make an amazingly delicious bite.
It's easy to make and saves time by using a premade pie crust.
This recipe is filling, and provides some healthy vegetables, too.
It's easy to adapt to what you have on hand. No goat cheese? Try some feta, mozzarella, sharp cheddar --whatever sounds good to you. You could also use ground chicken sausage in place of the pork sausage called for here, and use regular or breakfast sausage. No rosemary? Try thyme.
It's impressive. People love quiche for its flavor, but also for its presentation. Serve a whole quiche to a party or to family and everyone is bound to be impressed.
What You'll Need
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- Pie Crust Choose your favorite store bought pie crust for this recipe or make your crust from scratch.
- Ground Sausage Use the ground sausage of your choice here. I recommend pork breakfast sausage, or mild or sweet Italian sausage.
- Fresh Baby Spinach Baby spinach is preferable here because it cooks down to bite-sized pieces. If using a larger leaf spinach, you may want to use chopped spinach instead of the whole leaves.
- Goat Cheese I like to buy pre-crumbled goat cheese. You could also use a shredded cheese like mozzarella or cheddar cheese for a slightly different taste and texture.
- Garlic Fresh is always my preference.
- Eggs I used large eggs for this recipe.
- Fresh Rosemary If you'd like to replace the fresh rosemary, use a bit of fresh or dried thyme.
- Milk Full-fat milk is best here.
- Extra Virgin Olive Oil Or butter or pan spray would be fine here. You'll just want to lightly coat your pie tin to make it easier to remove the quiche from the tin when ready.
- Kosher Salt I always recommend using kosher salt in recipes. It is easier to control the saltiness and it coats food more evenly.
- Pepper I like fresh cracked black pepper here.
How to Make Spinach Sausage Quiche
Step One Prepare the sausage and spinach mixture. Brown the sausage in a pan with a bit of olive oil. Remove and set aside.
Add the garlic and saute until just fragrant, about 30 seconds. Add the spinach and cook until wilted. Combine the spinach and garlic with the sausage in a mixing bowl.
Prepare your pie dish by brushing with olive oil, spraying with pan spray, or greasing with a bit of butter.
Preheat the ovedn to 375 degrees Fahrenheit. Place your pie crust in the pie plate. Poke the pie crust all over with a fork, then bake for 10 minutes. Set aside to cool.
Step Four Whisk the eggs in with the milk, spinach, sausage and cheese, spices, salt and pepper.
Step Five Carefully pour the spinach and sausage quiche mixture into the pie crust.
Step Six Remove from the oven, let cool, and serve.
Variations
Different Herbs Try thyme in place of rosemary. Herbs to Provence would be great here, too.
Fresh Herbs Fresh herbs can add lots of wonderful flavor to this dish. Try topping with fresh dill, basil, parsley, scallions, or chives.
Different Cheese If you are not a fan of goat cheese, try some mozzarella, cheddar, swiss, or any other melting cheese.
FAQ
Quiche is done when the center of the egg mixture is just set and no longer runny. The edges should be completely set and it should jiggle a bit when you shake the pie dish.
Yes! You can either freeze the whole baked quiche or individual slices. I recommend wrapping tightly in plastic wrap, then stored in a gallon plastic bag. Store for up to 3 months.
Quiche is a good source of protein and calcium. Spinach provides fiber, vitamin C, vitamin K, folic acid, and iron among other nutrients.
A quiche is a French tart filled with eggs. You will often see meats, cheese, or vegetables added to the egg mixture before baking.
See the "How to Serve" section of this post for ideas, or take a look at this What to Serve with Quiche recipe collection.
Expert Tips
- If your crust starts to get too dark before the egg mixture is cooked through, create a loose ring of tin foil and tent just the crust.
- To ensure your crust is fully cooled after you par-bake it (the first 10 minutes in the oven), try putting it in the freezer for a few minutes.
- After your quiche is cooked, let it cool. This will make it easier to remove from the pan and serve. You may find a refrigerated pie even easier to cut and remove from the pie dish.
How to Store
You can store this in the fridge for 3 to 4 days in an airtight container or in the pie tin with plastic wrap. To reheat, lightly cover with foil and place in a 350-degree Fahrenheit oven for about 10 minutes, or until heated through.
If freezing, cut into individual slices or freeze the quiche whole. Wrap with plastic wrap and then place in a gallon plastic bag for extra protection against freezer burn. Store for up to 3 months.
To reheat from frozen, place in a 350-degree Fahrenheit oven for 30 to 45 minutes, or until heated through.
How to Serve
Spinach Sausage Quiche can be a full meal. Here are some ideas to round out your breakfast or brunch table:
Side Salad Serve a slice of quiche with a simple green salad and Lemon Herb Vinaigrette!
Brunch You can have this quiche as the center of your next brunch spread along with some pastries, fresh fruit, salad, cheeses, and meats. These Roasted Cherry Tomatoes on the Vine with little toasts and some almond pesto are a favorite.
Greens If you're not in the mood for salad, try having some warm, cooked greens instead. This Garlicky Sautéed Cruciferous Crunch would be wonderful, as would these roasted Brussels Sprouts and Asparagus, or this Roasted Tenderstem Broccoli.
Fresh Fruit Try serving with some sliced fresh fruit or a fruit salad.
For more ideas check out this What to Serve with Quiche recipe collection!
Recipes You'll Love
Here are some other wonderful brunch ideas:
📖 Recipe
Sausage Spinach Quiche
Equipment
- 1 Pie Dish 9-inch
Ingredients
Pie Crust
- 1 tablespoon olive oil extra virgin
- 1 pie crust prepared
Filling
- 1 tablespoon olive oil extra virgin
- 8 ounces sausage ground
- 2 cloves garlic minced
- 5 ounces spinach baby
- 5 eggs large
- 1 cup milk full fat
- 3 ounces goat cheese crumbled
- kosher salt to taste
- black pepper to taste
Instructions
- Prepare your pie dish by brushing with olive oil, spraying with pan spray, or greasing with a bit of butter.
- Preheat the oven to 375 degrees Fahrenheit. Place your pie crust in the dish. Once the oven is up to temperature, poke the pie crust all over with a fork, then bake for 10 minutes. Set aside to cool.
- Brown the sausage over medium heat in a frying pan with 1 tablespoon olive oil for about 10 minutes. Once fully cooked, remove from the pan.
- Add the garlic to the pan and cook until fragrant, 30 seconds to 1 minute. Add the spinach and cook until fully wilted, 2 to 5 minutes.
- Add the eggs, milk, rosemary, salt, pepper, sausage, spinach, and garlic to a large bowl and whisk together.
- Pour the egg mixture into the cooled pie crust and place in the oven to bake for 35 to 45 minutes. Be sure not to overfill or your egg may spill over while cooking.
- Quiche is done when the center of the egg mixture is just set and no longer runny. The edges should be completely set and it should jiggle a bit when you shake the pie dish.
- Remove from the oven, let cool, and serve.
Notes
- You can use breakfast sausage or sweet or hot Italian sausage for this recipe.
- Goat cheese can be replaced with feta, mozzarella, cheddar, or other melting cheese.
- In place of rosemary, you can use thyme.
- If your crust starts to get too dark before the egg mixture is cooked through, create a loose ring of tin foil and tent just the crust.
- To ensure your crust is fully cooled after you par-bake it (the first 10 minutes in the oven before filling is added), try putting it in the freezer for a few minutes.
- You can store this in the fridge for 3 to 4 days in an airtight container.
- To reheat from the fridge, preheat the oven to 350 degrees Fahrenheit, lightly cover with foil, and heat for about 10 minutes, or until heated throughout.
- If freezing, cut into individual slices or freeze the quiche whole. Wrap with plastic wrap and then place in a gallon plastic bag for extra protection against freezer burn. Store for up to 3 months.
- To reheat from frozen, place in a 350-degree Fahrenheit oven for 30 to 45 minutes, or until heated through
Jere Cassidy says
It's been ages since I made a quiche and forgot how much I love them. This recipe caught my attention because of the sausage and spinach but was excited to see goat cheese in the recipe. Love how easy this was to make and I even froze a couple of slices for later.
Genevieve says
That's wonderful, thank you Jere!
Gena says
You had me at sausage! The recipe is so good, and I can't wait to make it for the family.
Genevieve says
I hope you enjoy!
Jan says
Such a delicious brekky. Thank you for an amazing recipe, quiche is always a hit with my family, we especially love the sausage in it
Genevieve says
Thanks Jan!
Heidi says
My family enjoyed this quiche and I loved making it because it was so easy. Using a premade pie crust really saved me time!
Genevieve says
So happy to hear it. Thanks, Heidi!
Cam says
I loved how easy and delicious this was! Perfect!
Genevieve says
Thanks Cam!
Rachna says
I haven't made a quiche in a while. This recipe is just perfect. Will make it over the weekend.
Genevieve says
Thanks Rachna!
Journa Liz Ramirez says
We just had this easy sausage spinach quiche and it was a hit! It is so tasty and satisfying! Thanks Gen, I'll keep this recipe.
Genevieve says
Wonderful, thanks Journa!
Sharina says
My favorites in a pan! Sausage spinach quiche is my new favorite breakfast recipe. It is so comforting and delicious. Must-try!
Genevieve says
Thank you!
Greta says
This looks so delicious. I don't really do quickes but I decided, I will try this recipe. I saved it for tomorrow. Thanks x
Genevieve says
I'm glad you decided to give it a try! Let us know how it goes. 🙂