Pioneer Woman Sausage Quiche Recipe

Pioneer Woman Sausage Quiche is basically what I make when I want to feel like a grown-up but also just want to throw things in a crust and pretend I know what I’m doing. It’s creamy, cheesy, kinda classy if you squint — and yep, it works for breakfast, dinner, whatever. Kale makes it feel healthy even though it’s full of cream and cheese. Magic.

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Ingredients Needed

• 2 rounds refrigerated pie dough (14 oz total): one wasn’t enough, don’t ask how I know.
• Flour, for dusting: or just use the back of the bag. I always forget this and curse halfway through.
• 2 tbsp salted butter: makes everything golden and good. No need to be shy.
• 4 oz breakfast sausage: the kind in the tube. Brown it, crumble it. Savory heaven.
• 1 medium onion, thinly sliced: gets sweet and soft. Don’t skip.
• 4 cups chopped kale: it looks like too much. Then it shrinks. Then you wish you added more.
• 8 large eggs: yep, it’s egg-heavy. It’s a quiche, not a salad.
• 1½ cups heavy cream: makes it rich and custardy. Don’t swap with milk unless you’re okay with watery sadness.
• 1 tsp kosher salt: adjust later if needed. The sausage is salty already.
• ½ tsp black pepper: fresh ground makes a difference. If you can be bothered.
• 2 cups Gruyère cheese (grated, about 7 oz): melty, nutty, fancy-ish. Sub with Swiss or cheddar if needed.
• Green salad (optional): something fresh to balance the richness… or ignore entirely.

How To Make Pioneer Woman Sausage Quiche

Prep the oven + crust:

Preheat to 400°F. Lightly flour your surface. Stack the dough rounds and roll into a 12″ circle (yes, two — trust me). Press into a 9″ deep pie plate, trim the excess, crimp if you’re feeling aesthetic.

Cook sausage + onion:

In a big skillet, melt the butter. Add sausage, break it up and cook 2–3 mins. Toss in the onion. Stir occasionally for 10–12 mins until golden and soft. You’ll want to eat it straight from the pan. Don’t.

Add kale:

Toss it into the skillet. Stir for 6 mins until it wilts. Bright green but not soggy is the goal.

Mix the egg filling:

Whisk the eggs, cream, salt, and pepper in a large bowl. Then add in your cooked sausage-kale mixture and shredded cheese. Mix gently. It’ll look like a hot mess. That’s fine.

Assemble + bake:

Place the crust on a rimmed sheet (because spills happen). Pour in the filling. Spread evenly. Loosely cover with foil (don’t wrap it like leftovers). Bake 45 mins. Then remove foil and bake 15–20 mins more until golden and no jiggle in the middle.

Let it chill (a little):

Rest it for 10 mins before slicing. It’ll set, and you won’t burn your tongue trying to sneak a bite.

Recipe Tips

• Blind bake the crust if you’re nervous about soggy bottoms — 10 mins at 400°F should do.
• Use fresh kale — bagged stuff can be sad and rubbery. I’ve tried.
• Let it rest before cutting. Or it falls apart and you cry over ugly slices.
• Gruyère is fab but sub with cheddar if you’re low on budget or patience.

How to Store Leftovers

• Fridge: Wrap tightly or store in a sealed container. Keeps for 3 days.
• Freezer: Cool completely. Wrap in foil + plastic wrap. Freeze up to 2 months. Thaw overnight.
• Reheat: 350°F oven, 10–15 mins covered. Or microwave, but the crust goes soft. Up to you.

Nutrition Facts (Approx. per slice)

• Calories: 160
• Total Fat: 10g
• Saturated Fat: 4g
• Cholesterol: 55mg
• Sodium: 300mg
• Potassium: 150mg
• Carbs: 4g
• Fiber: 0g
• Sugar: 1g
• Protein: 13g

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