Sausage Quiche with Sausage Gravy: A Hearty Breakfast or Brunch Classic

There’s something inherently comforting about a dish that combines eggs, savory sausage, and a rich, creamy topping. Sausage Quiche with Sausage Gravy takes classic quiche to the next level by pairing it with a homemade, creamy sausage gravy—perfect for weekend breakfasts, brunches, or special occasions.

This dish balances fluffy, custardy eggs with a flavorful mixture of breakfast sausage and onions, all baked in a flaky pie crust. The crowning touch is a warm sausage gravy that adds richness, texture, and indulgence to each bite. It’s the kind of breakfast that turns an ordinary morning into a memorable meal, satisfying both hungry adults and kids alike.

Whether you’re serving brunch for family, hosting a cozy gathering, or simply craving a hearty morning meal, this quiche with gravy delivers comfort and flavor in every slice. In this article, you’ll find a detailed ingredient breakdown, step-by-step instructions, preparation tips, serving ideas, and a FAQ section to guide you to a perfect quiche every time.

Ingredients and Their Roles

Understanding the function of each ingredient ensures that your quiche and gravy turn out perfectly.

For the Sausage and Onion Base

• 2 tablespoons cooking oil (avocado, olive, or canola) – Provides a non-stick base and prevents the sausage from sticking to the pan.
• 1 Vidalia onion, finely diced – Adds sweetness and depth of flavor to the sausage.
• 24 oz ground breakfast sausage – The primary savory component; creates the signature flavor of the quiche and gravy. Raw breakfast sausage patties can be broken up and used as well.

For the Quiche

• 1 pie crust dough – Deep-dish pie crust provides structure and a buttery, flaky base for the quiche. Frozen deep-dish pie shells are convenient and work well.
• 6 eggs – Form the custard, providing structure and richness.
• 1/2 cup sour cream – Adds creaminess and slight tang to balance the savory sausage.
• 1/2 cup heavy whipping cream – Enhances richness and contributes to a tender, custardy texture.
• Salt and fresh cracked black pepper – Essential seasonings to enhance flavor.
• 2/3 of the cooked sausage and onion mixture – Mixed into the egg custard to form the quiche filling.

For the Sausage Gravy

• Remaining 1/3 of the cooked sausage and onion mixture – Provides the base for the gravy.
• 1/4 cup all-purpose flour – Thickens the gravy to a creamy consistency.
• 2 cups whole milk – Combines with flour and sausage to create a smooth, rich gravy.
• Salt and fresh cracked black pepper – Season to taste for balanced flavor.

Step-by-Step Preparation Method

1. Cook the Sausage and Onions

1. Heat 2 tablespoons of oil in a medium pan over medium heat.
2. Add the finely diced Vidalia onion and sauté until translucent.
3. Add the sausage and break it apart as much as possible. Stir frequently until fully cooked and browned.
4. Remove from heat and allow to cool slightly. Divide the cooked mixture into 2/3 for the quiche and 1/3 for the gravy.

2. Prepare the Quiche

1. Preheat the oven to 350°F (175°C). Grease a deep-dish pie pan lightly and fit the pie crust into the pan.
2. In a large bowl, whisk together:
   • 6 eggs
   • 1/2 cup sour cream
   • 1/2 cup heavy whipping cream
   • Salt and fresh cracked black pepper
     until smooth.
3. Stir in 2/3 of the cooked sausage and onion mixture.
4. Pour the egg and sausage mixture into the prepared pie crust, spreading evenly.
5. Place the pie pan on a baking sheet (to catch any overflow) and bake for 40–45 minutes, or until the quiche is set and golden on top.

3. Prepare the Sausage Gravy

1. Heat the remaining 1/3 of sausage and onion mixture over medium heat.
2. Sprinkle 1/4 cup flour over the sausage, stirring to coat evenly.
3. Slowly pour in 2 cups whole milk, stirring constantly to avoid lumps.
4. Season with salt and black pepper to taste.
5. Continue to cook while stirring until the gravy thickens to a creamy consistency. Remove from heat.

4. Serve

Slice the quiche and top each portion with the warm sausage gravy. Serve immediately for a hearty, indulgent breakfast or brunch.

Tips for Perfect Quiche and Gravy

• Avoid overmixing the custard: Whisk gently to keep the quiche tender and prevent toughness.
• Use a baking sheet: Placing the pie pan on a sheet prevents spills from making a mess in the oven.
• Check for doneness: The quiche is ready when the center is set but slightly jiggly—it will continue to firm as it cools.
• Gravy consistency: If the gravy is too thick, add a bit more milk; if too thin, cook a few extra minutes to thicken.
• Make ahead: The quiche can be baked ahead of time and reheated; make the gravy fresh for best flavor.

Serving Suggestions

• Serve with fresh fruit and a simple green salad for a brunch spread.
• Pair with toast or biscuits for a classic breakfast feel.
• Garnish with fresh herbs like parsley or chives to brighten the dish.
• Ideal for holiday breakfasts or weekend gatherings due to its hearty, crowd-pleasing flavor.

Variations

• Cheese Lover’s Quiche: Add shredded cheddar, mozzarella, or Swiss cheese to the custard.
• Vegetable Quiche: Include diced bell peppers, mushrooms, or spinach with the sausage mixture.
• Spicy Twist: Use spicy breakfast sausage and a pinch of cayenne in the gravy for added heat.
• Crustless Version: Omit the pie crust for a lower-carb option; bake the custard mixture directly in a greased pan.

Conclusion

Sausage Quiche with Sausage Gravy is the ultimate comfort breakfast. Combining a rich, custardy quiche with a creamy, savory gravy elevates your morning meal, making it perfect for family gatherings, brunches, or a special treat.

With straightforward ingredients and clear steps, this recipe is approachable yet indulgent. The balance of tender eggs, flavorful sausage, and buttery crust paired with silky gravy ensures every bite is satisfying. Once you try it, this quiche with gravy may become a staple for your weekend breakfasts.

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Frequently Asked Questions (FAQ)

Q: Can I use a store-bought pie crust?
A: Yes, store-bought deep-dish pie crust works perfectly. For extra flavor, use a homemade crust if desired.

Q: Can I make the quiche ahead of time?
A: Bake the quiche, cover, and refrigerate for up to 2 days. Reheat slices in the oven or microwave. Prepare the gravy fresh for best taste.

Q: Can I use a different type of sausage?
A: Yes. Turkey or chicken sausage can be substituted for a lighter version, though it will slightly change the flavor.

Q: Can I freeze this quiche?
A: Yes, the baked quiche can be frozen for up to 2 months. Freeze slices individually for easy reheating.

Q: Can I make this gluten-free?
A: Use a gluten-free pie crust and flour alternative (like rice flour or a gluten-free blend) for the gravy.