Southern Sausage Cheddar Quiche Recipe
This quiche walks the line between breakfast and dinner in the best possible way: savory, cheesy, and built on a Southern-style skillet crust that’s hands-off but full of character. It’s the kind of dish I make when friends are stopping by for an unplanned brunch or when the family wants something hearty that reheats well. No fuss pie crust, just simple ingredients and a hot skillet.
You’ll find this recipe forgiving and fast. The crust is a rustic drop-style dough pressed into a skillet, the filling is classic—browned breakfast sausage, shredded cheddar, and a gently seasoned egg custard—and the whole thing bakes in about 20 minutes. Resting it briefly before slicing makes a neat cut and keeps the custard silky.
Read through the steps once, gather the ingredients, and let the oven do the work. I’ll walk you through what’s in the bowl, the exact steps, equipment to have on hand, useful swaps, what to avoid, and tips for storing or turning this into a holiday centerpiece.
What’s in the Bowl
This is comfort food pared down to its essentials. Think of a buttery, slightly biscuit-y crust made from self-rising flour and heavy cream, a savory layer of browned breakfast sausage, sweet-sharp Cheddar, and a simple egg-milk custard seasoned with kosher salt and black pepper. Everything comes together in a 12-inch ovenproof skillet, so cleanup is easy and the presentation is homey and handsome.
Ingredients
- 2 tablespoons butter, softened — used to grease the skillet so the crust releases easily.
- 2 cups self-rising flour — forms the base of the skillet crust; it contains leavening so no baking powder is needed.
- 1 1/2 cups heavy cream — hydrates the flour into a sticky dough and keeps the crust tender.
- 1 pound breakfast sausage — the primary savory element; brown and drain before assembling.
- 1 1/2 cups grated Cheddar cheese — melts over the sausage for sharp, gooey flavor.
- 5 large eggs — make the custard that holds everything together.
- 1/4 cup milk — thins the eggs slightly for a silky texture.
- 1/2 teaspoon kosher salt — seasons the custard; adjust to taste if using salted sausage.
- 1/4 teaspoon ground black pepper — adds a gentle bite to the custard.
Southern Sausage Cheddar Quiche Recipe Made Stepwise
- Preheat the oven to 400°F (200°C). Grease the inside of a 12-inch ovenproof skillet with the 2 tablespoons softened butter; set the skillet aside.
- In a medium bowl, stir together 2 cups self-rising flour and 1 1/2 cups heavy cream until just combined into a sticky dough. Do not overmix.
- Press the dough into the bottom of the prepared skillet and up the sides about 2 inches to form a crust. Set the crust aside.
- In a separate skillet over medium heat, crumble and brown 1 pound breakfast sausage, stirring and breaking it up until no pink remains, about 5 minutes.
- Using a slotted spoon, transfer the browned sausage to a paper towel-lined plate to remove excess fat, then spread the drained sausage evenly over the dough in the skillet.
- Sprinkle 1 1/2 cups grated Cheddar cheese evenly over the sausage.
- In a bowl, whisk together 5 large eggs, 1/4 cup milk, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper until blended.
- Pour the egg mixture evenly over the cheese and sausage in the skillet.
- Bake the quiche in the preheated oven until the eggs are set and the top is golden brown, about 20 minutes. Remove from the oven and let rest 5–10 minutes before slicing and serving.
What You’ll Love About This Recipe
The first thing you notice is the texture contrast. The skillet crust has a tender, slightly biscuit-like crumb that holds up to the hearty filling. It isn’t a delicate flute-edged pie crust that needs rolling and fussing. You press it in, and the oven does the rest.
The flavor is straightforward and comforting. Browned breakfast sausage brings savory depth; Cheddar provides a sharp, melty richness; and the egg custard binds everything without being heavy. It serves well for weekend brunch, a casual dinner with a green salad, or as part of a holiday brunch spread.
Finally, it’s forgiving. The crust uses self-rising flour and heavy cream so it’s difficult to overwork, and the custard is basic—eggs, a little milk, salt, pepper—so small variations don’t ruin the dish. That makes it ideal when you want a reliable recipe that still tastes homemade.
What to Use Instead
- Crust: If you prefer a store-bought shortcut, use a 9-inch pre-made pie crust or a refrigerated biscuit dough, though bake time and fit will vary.
- Sausage: Substitute turkey breakfast sausage or a plant-based sausage if you want a leaner or vegetarian option (no quantity changes needed; cook as directed).
- Cheese: Sharp Cheddar is the original choice, but Colby-Jack, Monterey Jack, or a mild cheddar will work for a creamier melt.
- Milk: Whole milk or half-and-half can replace the 1/4 cup milk in the custard; heavier dairy will yield a richer custard.
- Seasoning: Add a pinch of smoked paprika or a teaspoon of chopped fresh chives to the custard for a flavor tweak.
Equipment at a Glance
- 12-inch ovenproof skillet — the recipe calls for this size to fit the dough and filling.
- Medium mixing bowl — to combine the flour and heavy cream into the crust dough.
- Separate skillet — for browning and cooking the breakfast sausage.
- Slotted spoon and paper towels — to drain excess fat from the sausage before assembling.
- Grater — for the Cheddar.
- Whisk — to blend the eggs, milk, salt, and pepper.
- Measuring cups and spoons — for precise quantities.
- Oven and timer — you’ll need a preheated 400°F (200°C) oven and roughly 20 minutes of bake time.
What Not to Do
- Do not overmix the crust dough. A sticky, just-combined dough gives a tender crust; overworking makes it tough.
- Don’t skip draining the sausage. Excess fat in the filling will make the quiche greasy and affect texture.
- Don’t cut the quiche immediately. Let it rest 5–10 minutes after baking so the custard sets and slices hold their shape.
- Avoid undercooking the sausage. Any pinkness indicates it needs a minute or two more in the skillet.
- Don’t crowd the skillet with add-ins. If you add vegetables like peppers or onions, sauté them first to remove excess moisture.
Holiday-Friendly Variations
This base is versatile enough to dress up for holidays. For Christmas brunch, fold in diced green onions and roasted red peppers and top with a scattering of extra Cheddar before baking. For Easter, swap half the Cheddar for crumbled goat cheese and stir in chopped fresh herbs—tarragon or chives work well.
If you’re feeding a crowd, double the recipe and bake in two skillets or a larger shallow baking dish; keep an eye on baking time, as depth affects set time. For a festive presentation, garnish slices with a handful of microgreens or a dollop of sour cream and a sprinkle of smoked paprika.
Recipe Notes & Chef’s Commentary
About the crust
This crust is a shortcut but it’s delicious. Self-rising flour contains salt and baking powder, so the dough puffs slightly and has a biscuit-like structure. The heavy cream hydrates and enriches the dough, creating a tender crumb. Press it gently into the skillet—aim for even thickness, and build up roughly 2 inches on the sides to cradle the filling.
Custard tips
Whisk the eggs, milk, salt, and pepper until blended but not frothy. Overbeating introduces air, which can create bubbles in the baked surface. The goal is a smooth mixture that will set into a silky custard without becoming rubbery. If your sausage is salty, taste the custard mixture and reduce the kosher salt slightly.
On baking
Every oven runs differently. The guideline is about 20 minutes at 400°F (200°C). Look for the eggs to be set—no jiggle in the center—and a golden top. If the edges brown too quickly, tent loosely with foil for the last few minutes.
Store, Freeze & Reheat
Store: Cool the quiche completely, then wrap tightly with plastic wrap or foil and refrigerate for up to 3–4 days. Reheat individual slices in a 350°F oven for 8–12 minutes or until warm through.
Freeze: You can freeze whole or sliced quiche. Wrap tightly in plastic and foil to prevent freezer burn. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: For best results, reheat from chilled or thawed in a 350°F oven until warmed through and the crust is crisp, about 12–20 minutes depending on size. If you’re short on time, microwave slices in 30-second bursts, but the crust will soften.
Your Top Questions
- Can I make this ahead? — Yes. Assemble through the step of pouring the egg mixture, then cover and refrigerate for up to 24 hours before baking. Add a few extra minutes to baking time if baking from chilled.
- Is self-rising flour essential? — It’s what gives the crust its texture. You can use all-purpose flour plus baking powder and a pinch of salt, but that alters the recipe slightly. The original relies on self-rising flour.
- Can I reduce the fat? — Use turkey sausage and reduce the Cheddar slightly, or swap heavy cream for a lighter cream, but expect a firmer crust and a less rich filling.
- How do I know when it’s done? — The custard should be set with no significant jiggle in the center; the top should be lightly golden. A knife inserted near the center should come out clean.
- Can I add vegetables? — Yes. Sauté and drain any vegetables first to remove excess moisture. Fold them into the sausage layer so they don’t make the crust soggy.
Ready, Set, Cook
This Southern Sausage Cheddar Quiche Recipe is a reliable crowd-pleaser that leans into comfort without heavy fuss. It’s ideal for a laid-back weekend brunch, a simple family supper, or as a humble star on a holiday buffet. Follow the steps, mind the small tips—drain the sausage, don’t overwork the dough, and let the quiche rest—and you’ll be slicing clean, confident wedges that reheat beautifully.
Preheat the oven, brown the sausage, press that easy crust into the skillet, and bake. When it comes out golden and fragrant, slice, serve with a crisp salad or roasted veggies, and enjoy the rewards of a straightforward, comforting recipe.
Southern Sausage Cheddar Quiche Recipe
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C). Grease the inside of a 12-inch ovenproof skillet with the 2 tablespoons softened butter; set the skillet aside.
- In a medium bowl, stir together 2 cups self-rising flour and 1 1/2 cups heavy cream until just combined into a sticky dough. Do not overmix.
- Press the dough into the bottom of the prepared skillet and up the sides about 2 inches to form a crust. Set the crust aside.
- In a separate skillet over medium heat, crumble and brown 1 pound breakfast sausage, stirring and breaking it up until no pink remains, about 5 minutes.
- Using a slotted spoon, transfer the browned sausage to a paper towel-lined plate to remove excess fat, then spread the drained sausage evenly over the dough in the skillet.
- Sprinkle 1 1/2 cups grated Cheddar cheese evenly over the sausage.
- In a bowl, whisk together 5 large eggs, 1/4 cup milk, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper until blended.
- Pour the egg mixture evenly over the cheese and sausage in the skillet.
- Bake the quiche in the preheated oven until the eggs are set and the top is golden brown, about 20 minutes. Remove from the oven and let rest 5–10 minutes before slicing and serving.
Notes
Storage Instructions for Make-Ahead Quiche and Leftovers:
If you have any leftover quiche or quiche that you’ve made ahead, you can store it in the refrigerator or freeze it.
Cool
. Make sure the quiche has completely cooled in both instances.
To refrigerate
: Wrap the completely cooled quiche very well or transfer it to an airtight container. Refrigerate for up to 3 days.
To freeze
: Wrap cooled quiche well and place in a freezer-safe, airtight container for up to 2 months. When ready to eat, thaw overnight in the refrigerator and reheat.
To reheat
: Reheat to the desired temperature in the microwave or a 350-degree oven.
