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This Cheesy Sausage Quiche is super simple to put together and ready in about an hour. Deliciously rich, creamy and flavorful, this is the brunch dish you want on your table!
This post was originally published in February 2018. It has been updated for content.
Cream. Eggs. Cheese. Flaky pie crust. This sausage quiche is seriously one of those "impress your guests" dishes. Perfect for Easter, Mother's Day brunch, or seriously, for just a simple weeknight dinner.
The key to a good quiche, in my opinion, is the right flavor packed meat. Sometime that might be bacon. In this case it's smoked Andouille sausage.
With just the right amount of smoky flavor and heat, the sausage adds that extra oomph to an already amazingly delicious dish.
Jump to:
Why This Recipe Works
- Using a store bought pie crust simplifies the recipe, making it easy to throw together quickly. If you want to make your own pie crust, check out this Homemade Pie Crust from Live Well Bake Often.
- Blind baking the pie crust prevents it from becoming soggy when we bake the shrimp quiche. This can be done in advance to save time.
- The Andouille sausage adds a spicy, smoky flavor to the quiche.
- Using homemade Cajun seasoning adds an extra touch of flavor.
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Step by Step Instructions
We start by blind baking the pie crust. Preheat the oven to 350 degrees.
Line the crust with parchment paper, fill with pie weights (or beans, rice, etc. - something heavy), and bake the crust for 20 minutes. You can do this part ahead of time. Once the pie crust is done, remove it and set it aside to cool.
Heat a skillet over medium high heat and add the diced Andouille sausage. Cook until browned on all sides. Remove the sausage from the heat and set it aside.
Whisk together the eggs, cream, milk and seasoning in a bowl and set aside. Sprinkle the cheese in the bottom of the pie crust and add the shrimp pieces, cooked sausage, onions and green peppers on top.
Pour the egg mixture over the top. Bake for 45 minutes, or until fully set. Remove from the oven and let cool. Slice and service it slightly warmed.
Expert Tips
- Any kind of smoked sausage can be substituted for the Andouille sausage.
- Cheddar cheese has the best flavor for this recipe, but any melt-able cheese can be substituted.
- Jiggle the quiche slightly to determine whether it is done. If it still jiggles, place it back in the oven for 3-5 minutes until fully set.
- If the crust starts to brown too much, wrap it loosely in foil to prevent it from burning.
- Any kind of smoked sausage can be substituted for the Andouille sausage.
Frequently Asked Questions
- Can I freeze sausage quiche? To freeze the quiche after baking it, place it on a baking sheet directly in the freezer for several hours, until frozen. Wrap it in plastic wrap and place in a freezer safe bag. Can be stored for up to 1 month. Bake directly from frozen at 350 degrees for 25-30 minutes, until heated through.
- Can I make quiche in advance? Yes, quiche can be made ahead of time and stored in the fridge until ready to serve. Reheat in a 350 degree oven until warmed through, 10-15 minutes. It will last up to 3 days in the fridge.
- What should I serve with sausage quiche? Quiche is great served with these Crispy Roasted Potatoes, this Roasted Parmesan Asparagus, Creamy Crawfish Bisque or a simple side salad.
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Rate the recipe and leave a comment to let me know how it turned out!
Recipe
Cheesy Sausage Quiche with Shrimp
Ingredients
- 1 frozen pie crust
- 4-6 oz. andouille sausage diced
- ¼ lbs. fresh shrimp diced
- ½ green pepper diced
- ½ onion diced
- 1 cup cheddar cheese
- 3 eggs
- 1 cup heavy cream
- 2 tbsp. milk
- ¼ tsp. black pepper
- 1 ½ tsp. Cajun seasoning
- Salt to taste
Instructions
- Preheat the oven to 350 degrees. Line the crust with parchment paper, fill with pie weights (or beans, rice, etc. - something heavy), and bake the crust for 20 minutes. Once the pie crust is done, remove it and set it aside to cool.
- Heat a skillet over medium high heat and add the diced Andouille sausage. Cook until browned on all sides. Remove the sausage from the heat and set it aside.
- Whisk together the eggs, cream, milk and seasoning in a bowl and set aside.
- Sprinkle the cheese in the bottom of the pie crust and add the shrimp pieces, cooked sausage, onions and green peppers on top.
- Pour the egg mixture over the top. Bake for 45 minutes, or until fully set.
- Remove from the oven and let cool. Slice and service it slightly warmed.
Expert Tips:
- Any kind of smoked sausage can be substituted for the Andouille sausage.
- Cheddar cheese has the best flavor for this recipe, but any melt-able cheese can be substituted.
- Jiggle the quiche slightly to determine whether it is done. If it still jiggles, place it back in the oven for 3-5 minutes until fully set.
- If the crust starts to brown too much, wrap it loosely in foil to prevent it from burning.
- Any kind of smoked sausage can be substituted for the Andouille sausage.
Nutrition
Laine Anderson
Just a quick heads up: onion isn’t mentioned in the recipe steps, only in the list of ingredients.
Danielle
Thanks for letting me know! I'll get it updated.
Nicole Hood
Why have I never thought to add shrimp to my quiche? This reminds me of my fave Cajun food!
Danielle
Shrimp is just wonderful in quiche!
Maman de sara
The combination of cheese, sausage and shrimps in a quiche, yes please. That looks delicious.
Danielle
Thanks 🙂
Geetanjali Tung
Wow it looks so good! I am just imagining the fusion of flavors. Will try this sometime:)
Danielle
Thanks so much!
Mimi
Delicious quiche that will fit so well in my menu. The amount of cheese is just how I like it, and definitely my favorite type of brunch.
Danielle
Thanks Mimi! i hope you get the chance to make it.
April
So excited about this quiche. I've been enjoying quiches for quite some time now but every time I find a good quiche recipe, I look forward to experimenting with it.
Danielle
Me too - quiches can be so fun 🙂
Amanda
Quiche is one of my absolute favorite brunch dishes, and I love the addition of andouille sausage. The flavor boost is just incredible. Thanks for sharing!
Danielle
You're welcome Amanda!
Sam Harbison
Yum! Oh my gosh, this looks so tasty. I love quiche and I think I might make this today and then eat it for breakfast for the next couple of days. It looks so satisfying.
Danielle
Thanks so much Sam! I hope you love it 🙂
Kacie Morgan
I feel like quiche is having a bit of a revival currently. It was such a popular food in the UK back in the 80s-90s and it seems to be making a comeback.
Danielle
I remember having it as a kid in the 80's, then it kind disappeared. I'm glad we're eating it again 🙂
Jenni LeBaron
This definitely looks like an impress your guest dish, as you've said. I love that you paired shrimp with the andouille sausage for a perfect cajun blend of flavors. Great dish for Easter brunch!
Danielle
Awesome for Easter! Thanks Jenni 🙂
Kelly Anthony
I'm always looking for good breakfast for dinner recipes and this is going to be perfect. We love cajun flavors so this is right up our ally and I'm excited to make this for my husband.
Danielle
Cajun flavors are just so wonderful. Hope you guys love this 🙂
Jacqueline Debono
I nearly always use a ready made pastry for quiche. It just makes it so much easier and faster! Love the surf and turf flavours of this quiche!
Danielle
It just makes it so much easier. Thanks Jacqueline!
Karyl Henry
What a beautiful quiche! And I love all the flavors you have in there. I've never made a quiche before, but your instructions make it seem very easy. I'll have to give this a try
Danielle
Thanks so much Karyl!
Stine Mari
Sometimes I think it's completely fine to just use a store bought pie crust. And this looks so delicious with all the sausage and of course the cheese. The perfect Spring brunch dish!
Danielle
I am all about a store bought crust! Thanks Stine 🙂
April
Definitely the brunch I would look forward to! I love cheese, I love sausage and I love quiche. This recipe has it all!
Danielle
Thanks April!
Sandhya Hariharan
Cheese Sausage & Shrimps in a Quiche work so well for an Easter Spread breakfast!! Great picture Danielle.
Danielle
Perfect for Easter brunch! Thanks Sandhya!