Food & Cooking Recipes Breakfast & Brunch Recipes Sausage-Potato Quiche 3.5 (146) 1 Review This hearty dish is delicious for breakfast, brunch, lunch, or dinner. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on April 3, 2024 Rate PRINT Share Prep Time: 30 mins Total Time: 1 hr 30 mins Servings: 8 Our sausage quiche is as delicious at dinner as it is essential for brunch—it also makes a great potluck dish. With a buttery pastry crust and a rich custard filling that’s studded with spicy Italian sausage, cubes of potato, and Parmesan cheese, it makes a filling entree. Serve with a leafy green salad, and your work is done. For quiche success, make the pastry dough ahead of time and refrigerate it, then blind bake the crust to avoid a soggy bottom. Also, allow time for the quiche to cool before serving—we love it warm or at room temperature. 23 Quiche Recipes That Are Delicious for Breakfast or Brunch Ingredients All-purpose flour, for rolling 1 recipe Basic Pie Crust or 1 store-bought single-crust pie dough 1 tablespoon unsalted butter 2 cups crumbled cooked spicy Italian sausage Coarse salt and ground pepper 6 large eggs ¾ cup heavy cream ¾ pound russet potato, cubed and steamed until tender 1 cup finely grated Parmesan (4 ounces) Directions Preheat oven, roll dough and fit in pie plate: Preheat oven to 375°F. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Blind bake crust: Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights. Cook sausage: Meanwhile, in a large skillet, melt butter over medium-high. Add sausage, season with salt and pepper, and cook until light golden, 8 to 10 minutes. Whisk eggs and cream; add fillings: In a medium bowl, whisk together eggs and cream. Add sausage, potato, and cheese, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine. Pour filling into crust and bake: Pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature. Storing Quiche To store, make sure the quiche is completely cooled before refrigerating, tightly covered, for up to three days. Reheating To reheat quiche, cover with foil and place in a 325 degrees oven until warmed, about 15 minutes. Originally appeared: Everyday Food, December 2011 Rate It PRINT