Sausage, Mushroom, and Cheese Breakfast Quiche

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Sausage, Mushroom, and Cheese Breakfast Quiche — with the bold flavors of Italian sausage, earthy mushrooms, and Swiss cheese in a buttery, flaky crust — is a savory make-ahead breakfast to start the workday as well as a hearty addition to weekend brunch gatherings with family and friends.

Serve this sausage and cheese quiche with a fresh fruit salad or golden Air Fryer Diced Potatoes. Depending on your preference, you can serve it either warm or at room temperature.

Ingredient notes

• Pie crust | Get a headstart on this recipe using a refrigerated pie crust from the grocery store.
• Sausage | I like to use bulk Italian sausage in my quiche, but you may use any breakfast sausage.
• Mushrooms | Use button mushrooms, baby bella mushrooms, or shitake mushrooms.
• Cheese | Add freshly shredded Swiss cheese.

• Eggs | Have six large eggs ready to whisk!
• Half and half | Give the large eggs a creamier texture with half and half.
• Garlic powder | Add garlic powder for flavor and subtle spice.
• Salt and pepper | Season the filling ingredients with kosher salt and black pepper.
• Rosemary | Garnish the final dish with fresh minced rosemary for a lovely aroma and earthy flavor.

How to make Mushroom, Cheese, and Sausage Quiche

This easy breakfast quiche recipe is perfect for serving the family or a few brunch guests. It can even be made ahead of time!

STEP 1 | Preheat and prep

First, preheat the oven to 375 degrees, unroll the pie dough, and fit it into a deep 9-inch pie dish.

STEP 2 | Cook sausage

Next, crumble the sausage into a large skillet and sauté over medium-high heat until cooked through, about 5 to 6 minutes. Then, drain the excess grease from the sausage on paper towels and place it on top of the pie dough.

STEP 3 | Saute mushrooms and add cheese

Now, pour all but a tablespoon of the grease from the pan used to cook the sausage, and add mushrooms, cooking for 2 to 3 minutes until they brown.

Use a slotted spoon to transfer the mushrooms on top of the sausage, then add a layer of shredded Swiss cheese.

STEP 4 | Add egg mixture and rosemary

Then, in a medium bowl, whisk the eggs, half and half, dry mustard, salt, and pepper. Pour the egg mixture evenly on top of the cheese and sprinkle with the fresh rosemary.

STEP 5 | Bake, slice, and serve!

Finally, bake the quiche for 40 to 45 minutes until set and golden brown on top. Let it stand for 5 to 10 minutes before cutting, then dig in and enjoy!

Craving more easy and delicious breakfast recipes? Try my Sausage Apple Breakfast Casserole and this quick, low-calorie Vegetable Frittata — Yum!

Variations and substitutions

• Crustless Quiche Recipe. Make the recipe as written, but don’t use a pie crust. Lightly coat a pie dish with cooking spray and layer in the ingredients as noted, and bake until set.
• Heavy Whipping Cream. For a more decadent quiche, substitute heavy cream for the half and half. 
• Spicy Breakfast Quiche. Use your favorite spicy breakfast sausage for a hint of heat!
• Mix up the Cheese. If you’re not a fan of Swiss, try this recipe with gruyere cheese, Monterey Jack, or another variety.

Storage and reheating tips

• To store for later, cover the pie dish with aluminum foil or transfer the leftovers to an airtight container and keep in the refrigerator for up to five days.
• After being stored in the fridge, set the quiche on the counter to come to room temperature for about 10 minutes. Then, place it in the oven at 325 degrees F and bake for 10 to 15 minutes until it’s warmed through.

Frequently asked questions

Serving suggestions

I like to serve this breakfast quiche with hash browns or my Crispy Woodshed Pan Fried Potatoes and Onions. If you’re craving something sweet, you must try The Best Gingerbread Muffins or my Orange Cranberry Muffins on the side!