SAUSAGE AND PIMENTO CHEESE QUICHE
If you are a fan of quiche, you will definitely want to make this delicious Sausage and Pimento Cheese Quiche.
❤️WHY WE LOVE THIS RECIPE
If you have followed our website for any amount of time, you know we love our pimento cheese, so we are always trying to find new ways to enjoy it. This quiche is one you will make over and over. It also reheats well and that is always a plus. Make this on a Sunday morning and enjoy it for breakfast over the week.
SWAPS
We love making our own pie crust, but you can easily buy a store-bought one, which will definitely save you some time. You could also use 2% milk in this recipe. I haven’t tried it but you could use the turkey breakfast sausage too.
⭐TIP
Shred your own cheese for extra gooey, delicious results. Freshly shredded cheese is a game-changer. Trust me!
OTHER DELICIOUS PIMENTO CHEESE RECIPES:
- Pimento Cheese Hash Brown Casserole: This is a great morning treat and we all love it.
- Southern Pimento Cheese Spread – You will make this over and over!
- Pimento Cheese Sausage Balls – A great twist on a classic and one you should definitely try!
- Pimento Cheese Biscuits – Great with butter and go with just about any meal!
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Sausage and Pimento Cheese Quiche
Ingredients
- 1 9 inch deep dish pie crust, store bought or homemade
- 1 8 ounce block of sharp cheddar cheese – coarsely grated
- ½ pound of pork breakfast sausage cooked and drained
- 1 4 ounce jar of pimentos drained
- 4 eggs
- 1 cup of whole milk
- ½ cup of heavy cream
- ¼ teaspoon of salt
- ¼ teaspoon of pepper
Instructions
- Preheat oven to 375 degrees. Combine the cooked pork sausage, pimentos, grated cheese and add to the pie crust.
- In a medium bowl, whisk together the eggs, heavy cream, milk, salt and pepper.
- Pour mixture into the pie crust over the meat mixture.
- Place in preheated oven for 45-50 minutes or until center tests done.
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I made this today for a women’s brunch at church. It was a hit and turned out perfectly following your exact instructions. I used a frozen crust but might try homemade next time. Thanks for the great recipe!
YAY!! So glad to hear this Shannon! We are thrilled it was a hit.
Looks delicious! Could this be crustless in a pie plate?
Probably!If you give it a try, let us know how it turns out.
Made this for dinner last night and it was fantastic! Guess what..I followed the recipe exactly the way it’s written and it turned out perfect..probably because these ladies know how to cook! Seriously people…stop asking 100 questions and just follow the recipe.
Crazy concept Darla.. haha! Just kidding, so glad you enjoyed it and thank you for letting us know it worked out so well for you! We love this one too!
I have not made this yet but I’m giving it 5 stars because I make many other quiches and this recipe looks perfect, the pictures, and I trust the comments from those who actually followed the recipe and said it was fabulous! I can’t wait to make it this week. …I’m commenting because the comments here mostly had me giggling. What in the world?! So many people who refuse to simply read a recipe and try it as it’s plainly written. I can’t relate. “Can I change every main ingredient and have it turn out okay?!” The author is one gracious lady. ❤️
Thank you Anna! It’s astonishing really how many people want to change the recipe and then ask me if it will work! I hope you love it and thank you for the very kind words!
It’s me again, the non-cook planning to use store bought pimento cheese! After reading the ingredients again, can you tell me what would be wrong with using 1 1/2 cups of half/half vs the 1 cup of whole milk and 1/2 cup of heavy cream? (I just always have half/half for our coffee) and really don’t know…
It would probably be just fine Patty.
If you’re a non cook why are you wanting to substitute so many ingredients instead of following the recipe?
Could you assemble the night before and cook it the next am?
Hmm.. I dont know, I think the crust may get too soggy but you an always try it.
Could you put solid ingredients in pie plate the night before and put liquid ingredients in a large measuring bowl separate in the fridge the night before. Then combine in the morning and bake?
You can always try it Peggy.. we only make the recipes the way we post them.. so I can’t say with any certainty.
You could try it that was as a “crustless” quiche? Might work.
This recipe was outstanding. I made it just as written. Definitely a “keeper.”
Yay!! So glad it was a hit!
Hi
Could you suggest something other than pimento? My daughter doesn’t eat peppers unless they are spicy. I want to try the recipe it sounds delicious.
I wouldnt make this one Katherine, maybe try this recipe and leave out the green chilis or if she likes spicy buy hot green chilis and leave them in: https://thesouthernladycooks.com/cheesy-sausage-quiche/
Do you pre-bake the pie crust?
No, you do not prebake the crust.
I believe the last question refers to if you use the store bought pimento cheese, what ingredients would you omit from the original ingredient list
You would omit the cheddar cheese and the pimentos.
This looks wonderful, does it freeze well?
I have never tried freezing it, but see no reason why you couldn’t.
I made it and it’s a keeper! Highly recommend this recipe. My husband went crazy over it. Thanks ladies…it’s another winner!
You’re very welcome! So glad it was a hit!
One of the best quiches I’ve ever had! It’s out of this world good.
We love it too!! YAY!!
My husband and I tried this quiche for dinner. It was so easy to prepare and I had everything I needed at home. But it needs 1/2 cup of whole milk not 1 cup. This is too much. I used everything in recipe and found 1/2 cup baked on cookie sheet. What a mess! That one will go in the trash. I bake a lot of quiche when we want something light to eat. This hits the spot; less milk next time.
Erika, is it possible you used a regular pie crust and not a deep dish? Please take a moment and read the reviews on this quiche, we just received two comments this morning of people who have made it and loved it. We have never had an issue and it sounds like it was possibly something on your end and not the recipe.
No I followed recipe directions exactly I keep 9 inch deep dish pie shells in freezer. Used 9 inch deep dish to bake this quiche. We look forward to re-heating and finishing for dinner. Husband loves it!
I guess I am confused Erika, you said it was going in the trash…I guess I don’t understand your comment.. if you ate it.. glad you you liked it.
Could you use a 9×13 pan?
I have never made a quiche in anything but a pie plate.
Have you ladies ever tried this with “ store bought” pimento cheese?
No, but I am sure it would still be good!
My husband and I enjoyed this dish. We have a breakfast night once a week and this was so filling and delicious.
So glad to hear this! We love this one too!
Could you use a ready made pimento cheese spread ?
Yes, I am sure you could, I would use at least 8 ounces.
Thank you for the response ! I enjoy these recipe posts so much — A big fan ! ❤️
How would you adapt the rest of the recipe, the milk, etc?
I dont understand what you are asking.. adapt it how? The milk has nothing to do with homemade pimento cheese.
Thank you so much for your response on how much store bought pimento cheese to use. I scoured all the comments hoping to see something and there it was!! Im not much of a cook but love that Costco is carrying the Pawleys Island Palmetto Cheese so know now how much of it to use!!! Can’t wait!