Whether served for breakfast, brunch, lunch, or dinner, this savory pie never fails to please. With its creamy ricotta cheese and egg filling and its flavorful browned sweet Italian sausage, this quiche is sure to be an instant hit. You can easily use a store-bought pie crust or make your own for a truly homemade experience. And, with the added kick of Italian herb seasoning mix, this quiche is bursting with flavor. So why not add this flavorful quiche to your menu rotation today?
Nine times out of ten, when I bake a quiche, I promise myself that we’ll eat at least a little slice of it for breakfast on the weekend. And nine times out of ten, that never actually happens. Probably because quiche is just so easy to reheat. When we’re in a rush for dinner, I toss a few slices in the microwave, and when we have a little bit more time to spare, I throw a couple of slices in the oven. Both ways are equally as good, it just depends on if you want the quiche to be more melty or crispy. And, I’ll also admit, that nine times out of ten, we never eat any of the quiche on the day that I bake it. In our house, it’s more of a make-ahead meal. Something I can spend a little bit of time making on the weekend to make our dinners easier throughout the week. But don’t let that stop you from making this quiche for breakfast. After all, it’s a pretty great meal to start the day off with. I mean, honestly, who doesn’t love eating pie for breakfast?
Ingredients:
- 1 Refrigerated or Homemade Pie Crust
- 1 Pound Sweet Italian Sausage
- 6 Eggs
- 1 Cup Half and Half
- 3/4 Cup Whole Milk Ricotta
- 1/4 Cup Freshly Grated Parmesan
- 2 Teaspoons Italian Herb Seasoning Mix
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Finely Ground Sea Salt
- 1/4 Teaspoon Onion Powder
- 4-oz. Shredded Mozzarella Cheese
Directions:
- Blind bake the pie crust according to the package or recipe directions. The average blind baking time for a pie crust is 10 to 12 minutes at 450 degrees.
- After the pie crust is lightly baked, remove it from the oven and reduce the heat to 375 degrees.
- In a large skillet, brown the sausage over medium-high heat. Add the browned sausage to the pie shell and spread it out evenly.
- In a medium bowl, whisk together the eggs, half and half, ricotta, parmesan, Italian herb seasoning mix, pepper, salt, and onion powder. Pour the egg mixture into the pie crust over the sausage.
- Sprinkle the shredded mozzarella cheese on top of the egg mixture.
- Wrap the outer edge of the pie crust with foil to prevent it from over-browning and then place the quiche on a baking sheet.
- Bake the quiche for 50 to 60 minutes, or until the center of the quiche is puffed and no longer wobbles.
- Allow the quiche to cool for at least 15 minutes before serving.
Suggestions:
- Use this Homemade Italian Herb Seasoning Mix (No-Salt) for this recipe. If you are using a store-bought seasoning mix, try to use one that contains no salt, otherwise this quiche may be too salty. If you are using a seasoning mix with salt, omit the 1/4 teaspoon of finely ground sea salt.
- I used store-bought pre-shredded mozzarella for this recipe; it’s not something I usually purchase. I would definitely shred the cheese myself next time around because freshly shredded cheese melts much nicer than pre-shredded cheese.
- You can add more cheese to the top of this quiche if you choose. I went a little bit light on the cheese so that this quiche wouldn’t be too rich.
- To wrap the edge of the quiche with foil, I cut a large square piece of foil and place the pie plate or dish on top of it. I then bring the foil up and fold it gently over the outer edge of the pie plate or dish. The foil should lightly shield the crust from over-baking. You don’t want the foil to touch the egg-filling mixture.
Improvements:
- If you like things spicy, add crushed red pepper flakes to the egg mixture.
- Replace the sweet sausage in this quiche with spicy sausage.
- Add 1/2 of a finely diced onion to the sausage as you are browning it.
Ingredients:
- 1 Refrigerated or Homemade Pie Crust
- 1 Pound Sweet Italian Sausage
- 6 Eggs
- 1 Cup Half and Half
- 3/4 Cup Whole Milk Ricotta
- 1/4 Cup Freshly Grated Parmesan
- 2 Teaspoons Italian Herb Seasoning Mix
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Finely Ground Sea Salt
- 1/4 Teaspoon Onion Powder
- 4-oz. Shredded Mozzarella Cheese
Directions:
- Blind bake the pie crust according to the package or recipe directions. The average blind baking time for a pie crust is 10 to 12 minutes at 450 degrees.
- After the pie crust is lightly baked, remove it from the oven and reduce the heat to 375 degrees.
- In a large skillet, brown the sausage over medium-high heat. Add the browned sausage to the pie shell and spread it out evenly.
- In a medium bowl, whisk together the eggs, half and half, ricotta, parmesan, Italian herb seasoning mix, pepper, salt, and onion powder. Pour the egg mixture into the pie crust over the sausage.
- Sprinkle the shredded mozzarella cheese on top of the egg mixture.
- Wrap the outer edge of the pie crust with foil to prevent it from over-browning and then place the quiche on a baking sheet.
- Bake the quiche for 50 to 60 minutes, or until the center of the quiche is puffed and no longer wobbles.
- Allow the quiche to cool for at least 15 minutes before serving.
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Use this Homemade Italian Herb Seasoning Mix (No-Salt) to make this Sweet Italian Sausage Quiche with Ricotta. Making your own Italian herb seasoning mix is a real game changer, especially when there is no salt added. Not only does it give you the ability to control the salt content in your recipes, but it also allows you to customize the blend of herbs and spices to your liking. If you’re crazy about garlic, add more garlic powder. If you prefer food a little bit spicier, add additional crushed red pepper flakes. The best part about this homemade seasoning is that it only takes a few minutes to make and can be stored for use in all of your favorite Italian recipes. CLICK HERE for the recipe.
Make sure to check out all of the other great Sunday Funday recipes for “National Hot Breakfast Month” below. Food Lust People Love is hosting today’s event.
- An English Fry Up with a Kiss of California from Culinary Cam
- Chinese Steamed Eggs from A Day in the Life on the Farm
- Corned Beef Hash from Amy’s Cooking Adventures
- Leftover Veg and Paneer Paratha from Cook with Renu
- Mini Scones from Food Lust People Love
- Sausage and Spinach Breakfast Casserole from Karen’s Kitchen Stories
- Soft & Spongy Dosa With Urad Dal Flour from Sneha’s Recipe
- Sweet Italian Sausage Quiche with Ricotta from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
