Easy Sicilian Sausage & Tomato Quiche
This Easy Sicilian Sausage & Tomato Quiche is a rich, creamy, and flavor-packed twist on a classic. Inspired by my Grandma Joe’s Artichoke Quiche, this version is loaded with Italian sausage, juicy tomatoes, spinach, and melty cheeses all baked into a buttery crust. It’s simple to make, perfect for holidays or brunch, and tastes just as good warm or cold.
Ingredients
- 4 large eggs room temperature
- 3/4 cup heavy cream room temperature
- 1/4 cup grated Pecorino Romano cheese
- Pinch of salt
- Cracked black pepper to taste
- 2 Italian sausage links hot or mild, casing removed
- 2 cloves garlic minced
- 1 –2 tablespoons extra virgin olive oil
- 10 grape tomatoes halved lengthwise
- 1/2 cup chopped fresh spinach
- 1 cup freshly shredded mozzarella cheese
- 1 cup freshly shredded white cheddar cheese
- 1 deep dish frozen pie crust Pillsbury
Instructions
- Preheat oven to 350°F.
- In a large bowl, whisk together the room temperature eggs and heavy cream until smooth. Add the Pecorino Romano, a pinch of salt, and cracked black pepper. Whisk again and set aside.
- In a pan over medium heat, add olive oil. Remove the sausage from the casing, crumble it into the pan, and cook until browned and fully cooked through.
- Add the minced garlic and cook for another 1–2 minutes until fragrant. Remove from heat.
- Add the halved grape tomatoes and chopped spinach into the egg mixture.
- Fold in the freshly shredded mozzarella and white cheddar cheese.
- Add the cooked sausage mixture directly into the bowl (including the flavorful oils) and mix everything together until combined.
- Pour the mixture into a deep dish pie crust.
- Bake for 50–60 minutes, or until the center is set.
- Let the quiche rest for at least 30 minutes before slicing. Serve warm or cold.
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