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Quiche with Sausage Gravy

A warm and comforting quiche featuring a flaky crust and rich, savory sausage gravy. Perfect for family gatherings and cozy evenings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Main Course
Cuisine: American, French
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pre-made pie crust 1 pre-made pie crust Can use store-bought or homemade crust.
  • 4 large eggs 4 large eggs Fresh eggs recommended.
  • 1 cup 1 cup milk Whole milk or any preferred milk can be used.
  • 1 cup 1 cup cooked halal sausage, crumbled Halal sausage or any preferred sausage can be used.
  • 1 cup 1 cup shredded cheese Cheddar or your choice of cheese.
  • 1/2 cup 1/2 cup chopped onion Chopped finely for even distribution.
  • 1/2 teaspoon 1/2 teaspoon salt Adjust to taste.
  • 1/4 teaspoon 1/4 teaspoon black pepper Adjust to taste.
  • 1/4 teaspoon 1/4 teaspoon garlic powder Optional; adjust to taste.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Place your pre-made pie crust into a 9-inch pie plate, pressing it firmly against the sides and bottom.
  3. In a medium skillet over medium heat, cook the halal sausage until browned and cooked through, about 5 minutes. Mix in the chopped onions and sauté until transparent and fragrant, about another 3–4 minutes.
  4. In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until fully combined.
  5. Evenly distribute the sautéed sausage and onions over the prepped pie crust, then sprinkle shredded cheese on top.
  6. Slowly pour the egg mixture over the sausage and cheese.
Baking
  1. Place the quiche in the preheated oven and bake for 35-40 minutes or until the top is golden and the center is firm. A toothpick inserted in the center should come out clean.
  2. Allow cooling for about 10 minutes before serving.

Notes

For variations, consider using vegetable sausage or chicken sausage. You can also add spinach or zucchini to the filling. Store leftovers in an airtight container in the refrigerator for up to 3–4 days or freeze for up to 3 months.