The Quiche That Belongs on Every Southern Brunch Table
This is the kind of dish that makes people stop mid-bite and ask what is in it. My secret? Pimento Cheese.
I have been making this quiche for brunch gatherings for years. It started as an experiment — I had leftover pimentos in the pantry and a block of sharp cheddar that needed a purpose. One bite later, I knew this was going on the permanent rotation. It has shown up at holiday brunch spreads, church potluck tables, and more Sunday mornings than I can count.
What I love most is how unfussy it is. You do not need a culinary degree or a fancy kitchen to pull this off. A store-bought crust works beautifully and the filling comes together in one bowl. And the whole thing can be made the night before, which means the morning of your gathering, you are calm, your table is set, and this golden, bubbling quiche is already done.
Enjoy!
Donya’s Best Tips for Pimento Cheese Quiche
Grate your own cheese: I know it is one more step, but trust me on this one. Pre-shredded cheese has a starch coating that keeps it from melting into the custard the way it should. Buy the block, grate it yourself, and you will taste the difference.
Drain the sausage well: After you brown it, lay it on paper towels and walk away for a minute. Any grease left in that filling will make your custard heavy and greasy — and we do not want that.
Do not skip the milk and cream combination: this duo gives the quiche its silky, just-set texture. All milk and it comes out too thin. All cream, and it is too heavy. Together they are just right — and that matters.
Let it rest before you slice: I know it smells incredible and everyone is waiting, but give it 10 to 15 minutes. The custard is still finishing up as it cools. Slice too soon, and it will run right out on you.
Test the center, not the edges: The edges always set first. Give the pan a gentle nudge — the center should jiggle like set Jell-O. If it waves, close the oven and give it five more minutes.
Use a deep dish crust: A standard crust simply will not hold everything. Deep dish is not optional here — it is what gives you that tall, beautiful slice that makes people reach for seconds.
Ingredients You’ll Need
- Deep dish pie crust — Store-bought works beautifully and saves you time on a busy morning. Homemade is wonderful if you have it. Either way, make sure it is deep dish.
- •Sharp cheddar cheese — Coarsely grated from the block, it melts into the custard with a bold, tangy bite that mild cheddar simply cannot deliver.
- •Pork breakfast sausage — Savory, slightly spiced, and the perfect partner for the sharp cheese. Cook it, drain it well, and crumble it into the crust.
- •Pimentos — Sweet, mild, and carrying that unmistakable Southern flavor. Do not skip them. They are what makes this a pimento cheese quiche and not just a sausage quiche.
- •Chives or green onions — A fresh, mild onion flavor that brightens the whole filling and adds a little color to each slice.
- •Eggs — The foundation of the custard. Four large eggs give you that classic quiche texture — tender and sliceable, not rubbery.
- •Whole milk — Keeps the custard light and smooth. Part of the liquid balance that makes this filling so silky.
- •Heavy cream — Adds the richness that takes this quiche from good to the kind of dish people remember. Together with whole milk, it creates a perfect, lush custard.
- •Salt and pepper — Simple seasoning that ties the whole filling together. Always taste your custard mixture before it goes into the crust.
Make It Your Own: Southern Twists on a Classic Quiche
Swap the sausage for bacon: Crispy, crumbled bacon brings a smoky, salty depth that pairs beautifully with the tangy pimento cheese. Cook it until truly crispy so it holds its texture in the custard.
Add a pinch of cayenne to the custard: Just a small pinch adds a quiet warmth that builds at the back of every bite. It does not make it spicy, just tasty.
Try pepper jack instead of sharp cheddar: Same creamy melt, but with a little kick. A great move if your crowd likes bold flavor.
Add sauteed mushrooms or roasted red peppers: Fold them into the filling for extra color and an earthy, savory depth. Makes it feel a little more dressed up.
Make it crustless: Skip the crust, grease your pie plate well, and pour the filling straight in. Same great quiche, no pastry required.
Finish with fresh chives: Scatter them over the top right before serving. Bright, fresh, and it makes the whole thing look beautiful on the table.
Let Me Walk You Through It
- Start by browning your breakfast sausage in a skillet, breaking it up as it cooks. Drain it well on paper towels and let it cool for a few minutes. Combine the cooked sausage, drained pimentos, and grated sharp cheddar, then spread the mixture evenly into your deep dish pie crust.
- In a medium bowl, whisk together the eggs, whole milk, heavy cream, salt, and pepper until smooth. Pour the custard slowly over the sausage-and-cheese mixture in the crust.
- Bake until the center is just set, and the top is golden.
- Give it a 10 to 15-minute rest before slicing.
Make-Ahead Tips for Brunch Hosting
This quiche is made for the effortless host. Every part of it can be done before your guests arrive — which means you are pouring coffee and enjoying the morning instead of scrambling in the kitchen.
Assemble it the night before — Layer the sausage, pimentos, and cheese into the pie crust, cover tightly with plastic wrap, and refrigerate overnight. In the morning, whisk the custard, pour it in, and bake. Active prep time is under ten minutes.
Bake it fully the day before — This quiche reheats beautifully. Bake it completely, let it cool, cover it, and refrigerate. The next day, warm it in a 325-degree oven for about 15 minutes until heated through.
Store leftovers for up to 4 days — Keep covered in the refrigerator. Reheat individual slices in the oven or a toaster oven rather than the microwave for the best texture.
It travels well — Bake it, let it cool completely, and transport it in the pan. It slices cleanly at room temperature and holds up beautifully on a buffet table.
More From My Kitchen You’ll Want to Try
Ingredients
- 1 9 inch deep dish pie crust, store bought or homemade
- 1 8 oz block of sharp cheddar cheese- coarsely grated
- ½ pound pork breakfast sausage cooked and drained
- 2 tablespoon chopped chives or green onions
- 4 eggs
- 1 cup whole milk
- ½ cup heavy cream
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 375 degrees. Combine the cooked pork sausage, pimentos, and grated cheese and add to the pie crust.
- In a medium bowl, whisk together the eggs, heavy cream, milk, salt and pepper.
- Pour the mixture into the pie crust over the meat mixture.
- Place in oven for 45-50 minutes or until center is done.
Nutrition
What to Serve With Pimento Cheese Sausage Quiche
For a Sunday brunch or a leisurely spring morning, I love serving this alongside my Ham and Cheese Quiche so guests can try both — the contrast between the two is always a hit. A bowl of Fresh Fruit Salad adds color and sweetness that perfectly balance the richness of the quiche. And a basket of warm Orange Glazed Muffins alongside it is a combination I come back to every single time.
When I am hosting a bigger crowd and want a true spread, this quiche sits right next to Cheesy Hashbrown Potato Casserole and a platter of Brown Sugar Pepper Candied Bacon.
Questions You Might Have (Answered Before You Even Ask)
Yes — and I highly recommend it. You can fully assemble and bake it the day before, refrigerate it overnight, and warm it in a 325-degree oven for about 15 minutes before serving. It reheats beautifully and the flavors are even better the next day.
Absolutely. A homemade crust is wonderful here if you have the time. A store-bought deep dish crust works just as well and saves significant time on a busy morning. Either way, make sure it is deep dish — a standard crust will not hold all the filling.
Yes. Bake it fully, let it cool completely, then wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a 325-degree oven until warmed through.
If you tried this Pimento Cheese Sausage Quiche or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
My New eBook!
Top 25 Viral Recipes
Whether you’re cooking for two, feeding a busy family, or filling your home with friends, I’m cheering you on from my kitchen. I hope this eBook brings you comfort, creativity, and plenty of delicious moments around your table.
Southern Traditions: Timeless Recipes to Make, Share, and Love!
GET THIS FREE GUIDE: Southern dishes with easy prep and timeless flavor in every bite.
