This Bacon and Sausage Quiche is perfect for lunch or dinner with a side salad and a glass of wine! It’s creamy, cheesy and so delicious! A flavorful, savory addition to any brunch and a great way to use up leftover meat and veggies.
I enjoy quiche, not only because it’s a delicious hearty meal but it’s flexible. Making quiche is a great way to use random leftovers in your fridge. Especially since the vegetables need to be pre-cooked for quiche. Otherwise, they don’t really get done enough. Try broccoli, asparagus, mushrooms, onions, and peppers in any combination makes a good quiche. As well, different cheeses are good quiche ingredients.
Bacon and Sausage Quiche is my all time favorite quiche recipe. It’s a hearty dish with both bacon and sausage. Quiche requires a few steps, but not difficult ones. I saved some time by using a pre-made pie crust.
A menagerie of quiches elevates a simple brunch. A serving of salad or fruit is all you need to complete the meal. Quiche suggestions:
Bacon and Sausage Quiche Tips
- I use a premade pie crust to save time. Here’s a recipe for one of my favorite homemade crust or use your favorite crust recipe.
- I cooked and drained the sausage and bacon beforehand when I was cooking breakfast. By doing this, all you need to do is put the quiche together and bake it.
- Cook the crust 5 minutes before filling.
- Additionally, cover a cookie sheet or cookie sheet with aluminum foil then place your quiche on it. As a result, any overflows will land on the cookie sheet, not your oven. It’s also easier to get the quiche in and out of the oven.
- To reheat frozen quiche: Quiche can be frozen prior to baking or after baking; baking first may make the quiche a little easier to maneuver in the freezer. To freeze quiche before baking: Place quiche on a tray or baking pan and freeze until firm. Wrap with freezer paper or heavy-duty aluminum foil or slide quiche into a freezer bag. Seal, label and freeze for up to one month. When ready to serve, remove from freezer. Do not thaw. Unwrap and bake, as usual, adding 10 to 20 minutes extra time. To freeze quiche after baking: Proceed as above. Do not thaw before reheating. Remove wrap and bake in a preheated 350°F oven for about 25 minutes, or until heated through.
Bacon and Sausage Quiche
- 1 deep dish pie crust
- 3 ounces bacon cooked crisp and cut into 1/4 inch pieces
- 8 ounces pork sausage cooked and crumbled
- 5 eggs room temperature and lightly beaten
- 2 cups shredded cheese
- 3 green onions green parts only, thinly sliced
- 1 fresh jalapeno seeded and diced
- 4 ounces cream cheese room temperature
- 2 Tablespoons sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 dash hot sauce optional
- Preheat oven to 400 degrees.
- Prick center of crust with a fork then bake it for 9 minutes at 400 degrees. Cool for 5 minutes while you cook sausage and bacon.
- Meanwhile, cook bacon and sausage; drain off excess fat.
- Whisk cream cheese, sour cream, eggs, salt, and hot sauce. Mix until smooth.
- Sprinkle bacon, sausage, cheese, jalapeno, and green onions evenly in bottom of pie crust.
- Carefully, pour egg mixture on top of crust. Bake 20 to 22 minutes until golden brown.
- Cool 5 to 10 minutes before cutting.
You may also enjoy my Elegant Individual Quiche