This Italian Sausage Broccoli Quiche is the perfect balance of savory sausage, tender broccoli, and creamy egg filling, all packed into a buttery, flaky crust. Whether you’re preparing for a brunch with friends or meal-prepping for the week, this quiche will satisfy your cravings for a hearty and delicious meal.
Quiche has long been a favorite breakfast or brunch option due to its versatility, but this Sausage Broccoli Quiche is perfect also for a light lunch or dinner.
You can mix and match ingredients to your taste, making it a great dish to enjoy in various ways. Flavorful Italian sausage and healthy broccoli, are an excellent combination that packs a punch of flavor while remaining light and nutritious. With a balance of rich protein, veggies, and cheese, it’s a great meal option for busy mornings or to impress your guests on a cozy weekend brunch.
For more savory pies recipes, check out also this Spinach and Ricotta Pie or this Sweet Potato and Goat Cheese Flower Quiche.
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🧾 Ingredients
- Pie Crust: Store-bought or homemade. If you’re short on time, a pre-made refrigerated pie crust works wonderfully. For a flakier, more indulgent crust, go homemade with butter and flour.
- Italian sausage: Choose between mild or spicy sausage based on your heat preference. High-quality sausage from your local butcher will enhance the flavor. Check out also these 20+ Best Pasta Recipes with Italian Sausage.
- Broccoli: Fresh broccoli adds a pop of color, texture, and nutrients.
- Onion: Onions provide a subtle sweetness and aromatic base to the quiche. A yellow or white onion works best.
- Garlic: Garlic pairs perfectly with the broccoli, adding depth and a little zing to the filling.
- Mozzarella cheese: Mozzarella melts beautifully and complements the Italian flavors. Shred your own for better melting and flavor.
- Parmesan cheese: Parmesan adds a sharp, nutty flavor that elevates the dish. Freshly grated is best.
- Eggs: Eggs are essential for binding the filling and creating the custard-like texture. Use fresh, large eggs for the best results.
- Heavy Cream: This adds a rich, silky texture to the quiche. For a lighter version, you can substitute with half-and-half or whole milk.
- Seasonings: Oregano and thyme enhance the Italian flavor profile. Chili pepper flakes add a subtle heat if you like a bit of spice.
See the recipe card for quantities.
🍳 Substitutions
- Sausage: You can replace Italian sausage with chicken sausage, turkey sausage, or even crumbled bacon for a different flavor profile.
- Broccoli: If you don’t have broccoli, use spinach, kale, or bell peppers. All provide similar nutritional benefits while changing the overall flavor.
- Heavy Cream: Substitute with half-and-half, whole milk, or even a dairy-free option like coconut milk for a lighter quiche. Check out also these list of Substitutes for Heavy Cream.
- Pie Crust: Use a gluten-free pie crust if needed, or for a crustless quiche, simply grease your pie dish well, and skip the crust entirely.
- Cheese: Replace mozzarella with cheddar, Swiss, feta, or even Gruyère cheese for a unique taste experience.
🥣 Variations
- Vegetarian Version: Omit the Italian sausage and replace it with extra vegetables like mushrooms, spinach, or roasted red peppers for a delicious vegetarian quiche.
- Low-Carb Version: Make it crustless by skipping the pie crust, or use a low-carb alternative like a cauliflower crust.
- Spicy Quiche: Opt for spicy Italian sausage and add a pinch of red pepper flakes to the egg mixture for an extra kick.
- Mini Quiches: Instead of using a large pie dish, divide the filling among a muffin tin to create individual mini quiches, perfect for on-the-go breakfasts or snacks.
- Mushroom and Sausage Quiche: Incorporate sliced mushrooms for an earthy flavor addition.
📋 Instructions with Photos
Step 1. In a large skillet, sautè the minced onion, garlic, and sausage.
Step 2. Rice the broccoli or chop it finely, then add it to the pan and cook 10 minutes. Season to taste.
Step 3. In a large bowl, whisk the eggs with the cream and add the cheese and lightly season.
Step 4. Roll the pie dough and fit it into a 9 or 10 inch pie dish. Prick holes on the bottom.
Step 5. Add the cooled broccoli and sausage to the dish.
Step 6. Add the egg, cream, cheese mixture on top. Bake 30-40 minutes.
🍽 Serving Suggestions
This Italian Sausage Broccoli Quiche pairs wonderfully with a fresh green salad or a bowl of soup for a complete meal. Serve warm slices with a side of crusty bread or roasted vegetables. It's also a great addition to a brunch buffet alongside fruit salad and pastries. For breakfast, enjoy it with a cup of coffee or tea.
🔪 Equipment
- Pie Dish: A 9 or 10-inch pie dish is the perfect size for this quiche. Make sure it’s non-stick or greased well, especially if going crustless.
- Large Skillet: For sautéing the filling ingredients.
- Mixing Bowls: You’ll need at least one large bowl to whisk together the filling.
- Whisk: Essential for beating the eggs and ensuring a smooth, creamy filling.
❄️ Storage & Reheating
Fridge: To store your quiche, allow it to cool completely before covering it tightly with plastic wrap or transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. When reheating, place individual slices in the microwave for about 30-60 seconds until warmed through. If you prefer a crispier crust, reheat in the oven at 350°F (175°C) for 10-15 minutes.
Freezer: Italian Sausage Broccoli Quiche freezes beautifully, making it a great option for meal prepping. To freeze, allow the quiche to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. It can be frozen for up to 3 months. When you’re ready to eat, thaw the quiche in the refrigerator overnight, and reheat it in the oven at 350°F (175°C) for 15-20 minutes, or until fully warmed through.
💭 Recipe FAQs
Yes! This quiche can be prepared up to a day in advance. Simply store it in the fridge after baking, and reheat it in the oven before serving.
Absolutely. Just be sure to thaw and drain the broccoli before adding it to the quiche to avoid excess moisture, which can make the filling soggy.
Yes, substitute the heavy cream with a dairy-free milk alternative like almond or coconut milk, and use dairy-free cheese or omit the cheese altogether.
⭐ Top tip
Let the quiche rest for at least 10-15 minutes after baking before slicing. This allows the custard to set fully and makes slicing easier, resulting in clean, beautiful slices.
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📖 RECIPE
Italian Sausage Broccoli Quiche
Equipment
Ingredients
For the Savory Pie Crust
- 2 ½ cups All-purpose flour
- ½ teaspoon Salt
- 1 cup Unsalted butter, cold
- 6 tablespoons cold water, or more as needed
For the Filling
- 3-4 links Italian sausage, mild or spicy (about ½ pound)
- 1 medium-small Broccoli
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 cup shredded Mozzarella cheese
- ½ cup grated Parmesan cheese
- 4 large Eggs
- 1 cup Heavy cream, or whole milk
- ½ teaspoon dried Oregano
- ½ teaspoon dried Thyme
- ¼ teaspoon Red pepper flakes, optional
- Salt and black pepper, to taste
Instructions
Make the Pie Crust
- In a food processor, add all the ingredients, except for the water. Blitz until you get a sandy mixture.
- Slowly add the ice-cold water and keep pulsing until you get a smooth ball of dough.
- Remove the dough from the food processor and cover with plastic wrap. Set aside in the fridge to rest.
Make the Filling
- Preheat the oven to 400°F / 200°C.
- In a large pan, add the minced garlic, onion and the sausages removed from the casings and broken into pieces.
- Cook at medium heat until they start to brown. The grease from the sausage should be enough, but if it sticks to the pan, add a drizzle of olive oil.
- Chop the broccoli into small pieces, or blitz in a food processor to get riced broccoli.
- Add the broccoli to the pan and cook at medium heat for about 10 minutes. Season with salt, black pepper, oregano, thyme, and chili pepper flakes (optional).
- Remove from heat and let it cool slightly.
- In a large bowl, whisk the eggs with the heavy cream and season lightly with salt and pepper. Add the grated mozzarella cheese and Parmesan cheese.
- Add the cooled broccoli and sausage to the bowl, and mix all the ingredients thoroughly.
- Remove the pie crust from the fridge and roll it onto a floured surface until you get a disc approximately 10-11 inch of diameter. Transfer the dough into a greased pie dish, press it down well and trim the edges.
- With a fork, prick some holes on the bottom of the crust, then add the filling into the pie dish.
- Bake in the preheated oven in the middle-lower rack, until the filling is set and the edges are golden, about 30-40 minutes.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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