Sausage Garlic Quiche. An incredibly flavourful quiche made even more tasty with the addition of an easy cheese sauce. Ideal for a weekend brunch or for entertaining guests for lunch.
I’ve always said that a good quiche is an incredibly versatile dish. When you think about it, you can fit it into almost any meal.
A good quiche is an ideal addition to a weekend brunch. Everyone loves a hot-from-the-oven, comfort food quiches. like another of our family favourites, Grilled Vegetable Quiche.
Naturally, this Sausage Garlic Quiche is a great dish to serve at a weekend brunch. I like to prepare the crust the day before to save time.
You can even blind bake the crust in advance if you like. Then it’s just a matter of quickly getting the filling together in the morning. That’s a real time saver, especially if you are entertaining guests, which we often are.
Great for any meal.
Naturally, it is a no-brainer to serve for a light lunch if you are entertaining. This quiche pairs incredibly well with our refreshing Tomato Olive Salad for a complete meal.
Truth be told, we have no hesitation making it for dinner either. This is particularly handy when you may have had a big lunch and want something lighter for your evening meal.
At our house, there is very often a round of pastry already in the freezer from another recipe I’ve recipe I’ve made, like our ever popular Coconut Cream Pie.
Even if I am going to use only one pastry shell in a recipe, I always make enough for two pastry shells. Inevitably, I will freeze one for things like Lemon Meringue Pie or a quick quiche when needed.
As with anything involving pastry, I am first in line for anything that includes a flaky crust. Good pastry always says “homemade comfort food” to me.
This Sausage Garlic Quiche is really just a base recipe to build on to make practically any quiche you like. It’s meant as a guide to demonstrate technique in achieving a good quiche.
Always use the same blind baking method to avoid a soggy crust. Also always use the same proportion of eggs to whipping cream to create a firm filling.
Make it your own.
Other than that, substitute the sausage and garlic for any combination of fresh herbs, onions, grated cheese, crisp bacon, ham etc. You really can’t go wrong.
Use whatever catches your fancy to create your own personal favourite quiche. Then you can brag to your guests that it’s your own personal recipe.
I promise I won’t tell that you got a good head start on the basics of what makes a great quiche.
Looking for a great finish to that weekend brunch? Put on another pot of coffee because we’ve put together a collection of our Top 25 Fan Favourite Muffin Recipes. You may be surprised to see which delicious, wholesome muffin hit the #1 spot!
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Sausage Garlic Quiche. An incredibly flavourful quiche made even more tasty with the addition of an easy cheese sauce. I deal for a weekend brunch or for entertaining guests for lunch.
For the quiche crust.
- 1/2 cup very cold butter cut into small cubes
- 1 1/4 cups flour
- 1/4 tsp salt
- 3-4 tbsp ice water, Only enough to make a dough form.
For the filling
- 3/4 pound of uncooked loose sausage meat of your choice
- 3 cloves garlic
- 6 large or extra large eggs
- 3/4 cup whipping cream
- 1/4 tsp black pepper
- 1/4 tsp salt
For the Smoked Cheddar Sauce
- 2 tbsp flour
- 2 tbsp butter
- ¼ tsp black pepper
- 1 cup hot milk
- pinch salt to season
- 1 cup grated smoked cheddar cheese
To prepare the crust
- Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
- Pour cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
- Wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
- Roll the dough into a 12 inch round and place in the bottom of a 9 inch pie plate.
- Push the dough edges down the sides, being careful not to stretch the dough at all. Crimp the edge of the dough however you like.
- You will need to blind bake this bottom crust before adding the filling. Blind baking is essential so that the bottom crust will not get soggy.
- To blind bake a crust simply place a piece of parchment paper or aluminum foil over the dough and cover the bottom of the pie plate with baking weights. (Marbles, dry beans, peas, rice or barley work just as well as anything else.)
- Bake at 375 degrees for about 15 minutes. Remove baking weights and parchment (or foil) and bake for an additional 5 minutes.
- Remove crust from oven and let cool for a few minutes while you prepare the filling.
To prepare the filling
- In a medium sized saute pan, fully cook the sausage over medium heat, breaking it up into small pieces about the size of the tip of your little finger.
- In the last couple of minutes of cooking time add the minced garlic, sautéing it together with the sausage, just to soften it.
- Drain any excess fat from the pan.
- Set aside to cool a little before adding the sausage and garlic to the prepared pie crust, dispersing it evenly on the bottom.
- Whisk together the eggs whipping cream, salt and pepper very well, then pour slowly and evenly over the sausage and garlic.
- Reduce heat in the oven to 325 degrees F and bake for an additional 30-35 minutes or until the center of the quiche has set.
- Serve with warm Smoked Cheddar Sauce.
To prepare the Smoked Cheddar Sauce
- In a small saucepan combine and cook the flour butter, black pepper and salt for 2 minutes over medium low heat.
- Whisking constantly, slowly pour in the hot milk and continue to stir for 2 to three minutes until the sauce thickens slightly.
- Remove from heat and season with salt to taste, then add the grated smoked cheddar cheese
- Let stand for one minute to allow the cheese to melt, then whisk until smooth. Serve over slices of the quiche.
Serving Size8 servings
Amount Per Serving Calories 464Saturated Fat 19gCholesterol 239mgSodium 681mgCarbohydrates 20gFiber 1gSugar 2gProtein 20g