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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.

a slice of sausage and mushroom quiche with a rosemary sprig garnish on a plate on a table.

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

Why you’ll love this Sausage Quiche recipe!

  • Easy Breakfast. This easy quiche recipe is made with store-bought pie crust and simple ingredients.
  • Flavorful and Filling. With a savory quiche filling and flaky crust, this hearty breakfast quiche is a huge hit!
  • Easily Adjusted. Make minor adjustments or add more of your favorite ingredients to make it better for you and your family!
ingredients for sausage quiche on a table.

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.

sausage, mushrooms, and swiss cheese layered in a pie crust for sausage quiche.

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.

tips

  • Place a baking sheet under the pie plate to catch any possible overflow. No one wants to clean the oven, right?!
  • Flute the edges of your pie crust with your index finger and thumb to add that gorgeous homemade look in less than half the time it takes to make a homemade crust.
  • Even if it appears there is very little grease in the sausage, be sure to drain it on the paper towels so you do not end up with a soggy pie crust.
whisking eggs with half and half and pouring into a quiche pan.

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!

sausage quiche on a serving plate on a table with a bowl of blackberries.

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.
a slice of sausage quiche with a rosemary garnish.

Frequently asked questions

Can I use milk instead of heavy cream for quiche?

Sure! Replace the half-and-half or heavy cream with a couple of tablespoons of cornstarch and a cup of whole milk.

Why isn’t my quiche creamy?

Perhaps you didn’t add enough dairy or only added milk without thickening it with cornstarch. On the other hand, if you use too much dairy, the quiche will not set properly.

What cheese is best for quiche?

This recipe used Swiss cheese, but other excellent alternatives include feta, goat, parmesan, cheddar, and mozzarella cheese.

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!

sausage quiche with blackberries on a plate on a table.

Looking for more Homemade Breakfast Quiche recipes?

Some of the best quiche recipes include this Crustless Spinach Quiche, a California Quiche with zucchini and other vegetables, or Classic Quiche Lorraine

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a slice of sausage and mushroom quiche with a rosemary sprig garnish on a plate on a table.

Sausage, Mushroom, and Cheese Breakfast Quiche

Sausage, Mushroom, and Cheese Breakfast Quiche — with the bold flavors of Italian sausage, earthy mushrooms, and Swiss cheese in a buttery, flaky crust.
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour
Resting time 10 minutes
Total Time 1 hour 20 minutes
Course Breakfast
Cuisine French
Servings 6 servings
Calories 345 kcal

Ingredients
  

  • 1/2 pkg. refrigerated pie crust
  • 1/2 lb. bulk Italian sausage
  • 8 oz. mushrooms sliced or chopped
  • 1 1/2 cups shredded Swiss cheese
  • 6 large eggs
  • 2/3 cup half and half
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon fresh rosemary minced

Instructions
 

  • Preheat oven to 375 degrees. Unroll the pie dough and fit it into a deep dish pie plate.
  • Crumble sausage into a large skillet and sauté over medium high heat until cooked through, about 5 to 6 minutes. Drain sausage on paper towels then place on top of the pie dough.
  • Pour off all but a tablespoon of the grease, then add mushrooms and cook 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.
  • In a medium bowl, whisk together the eggs, half and half, dry mustard, salt, and pepper. Pour evenly on top of the cheese. Sprinkle with the fresh rosemary.
  • Bake for 40 to 45 minutes until set and golden brown on top. Let stand 5 to 10 minutes before cutting.

Notes

  • I use bulk Italian sausage in my quiche, but you may use any type of breakfast sausage.
  • May use button mushrooms, baby bella mushrooms, or shitake mushrooms.
  • For a richer quiche, substitute heavy cream for the half and half.
 

Nutrition

Calories: 345kcalCarbohydrates: 3gProtein: 21gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 247mgSodium: 606mgPotassium: 333mgFiber: 0.4gSugar: 2gVitamin A: 566IUVitamin C: 2mgCalcium: 299mgIron: 2mg

Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Keyword cheese, eggs
Tried this recipe?Let us know how it was.
Sheila Thigpen, blogger

About Sheila Thigpen

Recipe Developer, Food Photographer, Food Writer

Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.

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