Sausage Spinach Quiche: The Comfort Food My Family Actually Requests

I have a confession (don’t tell my kids): sometimes I make this sausage spinach quiche just so I have something in the fridge I want to eat for breakfast. It started as a throw-whatever-in-the-fridge type meal on a Sunday when I was low on energy and lower on groceries. First time, the crust was a little wonky (I used frozen, totally forgot to pre-bake it), but even so, it vanished at warp speed. Now, whenever I bake this, there are suspicious hoverings around the oven. The scent alone is basically bait for hungry humans—dogs included. Here’s my less-than-formal way to make it, mess and all.

Why I Basically Live Off This Quiche

I make this when I’ve got leftover sausage hanging around (and let’s be honest, I buy extra just for this). My family goes crazy for it because—cheese. Also, you can sneak a bunch of spinach in, and no one complains. I’ve tried fancier quiches, but honestly, the combo here never fails and it’s flexible if you’re raiding the fridge at 6am. Sometimes the crust shrinks or puffs in weird ways; I just patch it up and carry on—it always works out fine.

What You’ll Need (And Some Substitutes If You’re Like Me)

1 premade 9-inch pie crust (or homemade if you’re feeling ambitious…or just use puff pastry; my grandmother would disapprove, but it’s good!)
6 large eggs
1 cup milk (whole or 2%, or use a good splash of half-and-half if you want it richer; I’ve even tried oat milk once—didn’t hate it)
1 cup shredded cheddar cheese (or try Swiss if you’ve got it; mozzarella is fine in a pinch, but cheddar gives more flavor—trust me)
1/2 cup grated parmesan (from a tub or a wedge, nobody’s judging)
8 oz (about 2 cooked links) sausage, crumbled (pork, chicken, or turkey; spicy, mild, whatever takes your fancy—heck, leftover bacon is good too)
1 1/2 cups fresh spinach, roughly chopped (frozen works—just squeeze it dry or else: soggy city)
1/2 cup diced onion (red, yellow, doesn’t matter—skip if onions make you weepy)
2 cloves garlic, minced (I sometimes add more because, well, garlic is happiness)
1/2 teaspoon salt (more or less to taste; some sausages are salty enough)
1/4 teaspoon black pepper
1/4 teaspoon dried thyme (optional, but nice)
1/4 teaspoon paprika (gives a tiny zing & color)

Cooking Steps (With Honest, Slightly Distracted Guidance)

Preheat your oven to 375°F (190°C). If you’re using a store-bought crust, prick it all over with a fork and bake it for about 8 minutes so it doesn’t get soggy later. If you forget, eh, it’ll still be fine (just a little softer).
In a skillet, toss in your sausage. Cook over medium until browned and crumbly—break it up as you go. At this point, I usually taste-test a bit; quality control, right?
Slide in the onions; cook till they look translucent and pretty (about 3-4 minutes). Add the garlic and stir just until fragrant—30 seconds, tops. Don’t let it burn or you’ll have to start over, which is NOT how you want to spend a Sunday.
Dump in the spinach. It’ll look like a mountain but trust me, it wilts. Cook a minute or two until it’s just wilted; if you’re using frozen, cook off most of the liquid.
Layer the sausage-spinach mix into the pie crust. Sprinkle over all the cheese (yep, all of it). I sometimes sneak a bit more parmesan because why not.
In a big bowl, whisk together the eggs, milk, salt, pepper, thyme, and paprika. (This part can get splashy if you’re not careful. Ask me how I know…)
Pour the egg mixture into the prepared pie crust over everything. If it looks a bit too full, just scoop a little out; better to have extra custard than mop a burnt oven floor.
Bake for 35 to 40 minutes, or until the center looks (mostly) set and the top is slightly golden. A little jiggle is okay—it finishes firming as it cools. If your crust gets too dark, cover the edges with foil or, as I do, just let it go “rustic.”
Let it cool 10 minutes before slicing so you don’t have a liquidy mess. Then cut and enjoy! Or do what I do and eat a slice straight from the pan over the sink.

What I’ve Learned (For Better or Worse)

If you skip prebaking the crust, sometimes it’s a little too soft. Not inedible, just not as crisp.
I’ve tried chorizo—made it a bit oily for my taste, but some folks in my Texas crew loved it.
Forgot to thaw spinach once; not a disaster, but had to cook it way longer to get rid of the water.

“I Wonder What Happens If…” (Tried and Not-So-True Variations)

Mushrooms in place of spinach: Tasty, but it’s not quite as good cold the next day (in my not-so-humble opinion).
Add roasted red peppers: Actually, this is a win for brunch if you want more color.
Crustless version: It set okay, but everyone missed the crust. Lesson learned. Pie crust is there for a reason.

Gear You Need (“Need” Is Relative)

9-inch pie dish (glass, metal, ceramic; once used a brownie pan in a pinch—looked odd, tasted great)
good skillet
mixing bowls
whisk (or a fork; sometimes I can’t find mine and the fork works almost as well)
aluminum foil if you want that crust edge protected, but, honestly, I usually don’t bother

Sneaky Storage Tips (Not That You’ll Need ‘Em)

This keeps in the fridge for 3-4 days…though honestly, in my house it never lasts more than a day! Wrap with foil or pop in an airtight container. I suppose you could freeze slices, but I’ve never managed to save any long enough to try (let me know if you do).

Favorite Ways to Serve It Up

I’m team “quiche for breakfast” with a cup of milky tea, but it’s brilliant for lunch with a crisp green salad—or, on cold days, I like a bowl of soup on the side. Sometimes my daughter insists on ketchup (to my horror but hey, she eats spinach now so I pick my battles).

Notes I Wish I’d Known Sooner

The quiche sets up firmer as it cools—so if you can wait, it slices cleaner. But folding laundry is a less exciting activity so I somehow never wait long enough, and it’s all good.
Let cool at least 10 minutes to avoid runny slices.

If I Could Go Back in Time… (Pro Tips from Plenty of Mistakes)

I once tried using skim milk and, ehh, not a fan—the texture wasn’t right. Whole or 2% is worth it.
Don’t overfill the pie crust; it will overflow, and then you’ll curse the extra oven cleaning.

All the Usual Questions (Real People Have Asked!)

Can I use pre-cooked sausage links?—Yep! Just chop or crumble them up. I do this if I’m running late (so, often).
Can this be made ahead?—Absolutely. In fact, I think this tastes better the next day, but don’t quote me.
How do you keep the crust from getting soggy?—Pre-bake it a bit, and if you use fresh spinach, cook out as much moisture as possible.
Can I go dairy free?—Actually, I find it works okay with non-dairy milk and skipping the cheese, but it’s just not the same (sorry, cheese forever).
Do I have to use sausage?—Nope. Bacon, ham, or just veggies all work, but the sausage-spinach combo is the reason I come back to this.

Anyway, whether you’re feeding yourself or a small crowd, this quiche is always a hit. And if you figure out a way to make it last more than a day, teach me your ways, will ya?

Sausage Spinach Quiche