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Sausage Quiche

Rated as 4.44 out of 5 Stars

"I often serve this hearty quiche to family and friends for special occasions. They just rave over the flavor."
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1 h 10 m servings
Original recipe yields 8 servings


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  1. Unroll one tube of the rolls; press dough onto the bottom and up the sides of a greased 11-in. x 7-in. x 2-in. baking pan to form a crust. Seal perforations. Sprinkle sausage over crust. In a skillet, saute onion in butter until tender; add mushrooms. Spoon over sausage. Top with cheeses and pimientos. In a bowl, beat eggs, cream, parsley, salt, pepper and garlic powder; pour over all. Unroll second tube of rolls; seal perforations. Cut dough into 1/2-in. lengthwise strips. Use strips to form a lattice crust over top of quiche. Sprinkle with paprika. Bake at 350 degrees F for 50-55 minutes; cover loosely with foil if browning too quickly. Let stand 10-15 minutes before cutting.


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This is a pretty darn good recipe. I really enjoyed it; especially since I personalized it a bit for my family. Pillsbury makes a pie crust that is flat so that you can use your own pie dish. I...

I have made this every year for the past five years for our Thanksgiving Day Brunch. Our kids would hang me by my thumbs if this weren't part of that celebration. It is so easy to make and just ...

I made this for breakfast at work and it was a hit. I added about 1 1/2 cups mixed peppers (green, red and yellow). Thanks for a great recipe!

Loved this recipe, I added fresh spinach, roasted red peppers, fresh (instead of canned) mushrooms and garlic to add a little more flavor.

This is so good and easy!

Pretty good! I used some chicken sausage I had in the freezer and garlic herb Mrs.Dash. Good flavor. I would like to use a little more cheese next time. Maybe even change to Parm or Mozz or ...

Super recipe! My family loves it. It's so hearty and slices beautifully and is just perfect for the busy family. I can make it Sunday night and serve it with a little fruit and my kids have ...

My guests for my New Years Day brunch really thought this was great!! I made a few modifications such as using bulk sausage instead of the links and instead of making a lattice top with the cres...