Sausage and Caramelized Onion Quiche

Sausage and Caramelized Onion Quiche

Savory sausage and herbs paired with sweet caramelized onions in the quiche of our dreams.

Course Breakfast
Cuisine brunch, potluck
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8
Author Erica


  • 1 prepared dough for 1 pie crust dough
  • 2 large white onions sliced in 1/2-inch slices
  • 1 Tbs extra virgin olive oil
  • 1 tsp granulated sugar
  • 1/4 cup vegetable stock or apple juice
  • 1 roll Mild Odom's Tennessee Pride Country Sausage cooked and fat drained
  • 3/4 cup shredded Swiss cheese
  • 1/4 cup shredded sharp cheddar cheese
  • 1 Tbs fresh chopped sage leaves
  • 1 Tbs fresh chopped Italian flat-leaf parsley
  • 4 eggs
  • 1/2 cup cream
  • 2 tsp Dijon mustard
  • 1 tsp kosher salt
  • 1/8 tsp fresh cracked pepper


  1. Heat the olive oil in a saute pan over medium heat. Add the onions and sugar, and cook on medium until they start to talk to you. Lower the heat to low and cook slowly, stirring occasionally, for about 45 minutes or until the onions are very soft and caramelized.
  2. Turn up the heat on the onions to medium-high. When they start to sizzle a bit, add the stock or juice (whichever you are using), and cook ~3 minutes, stirring, to deglaze the pan and boil off most of the liquid. Remove from the heat and set aside. Season with a pinch of kosher salt.
  3. Preheat oven to 400F.
  4. Line the pie crust in a 9-inch pie plate. In the prepared pie crust, layer the sausage, onions, herbs and cheese.
  5. Whisk together the eggs, cream, Dijon, salt, and pepper. Slowly pour over the quiche. Bake at 400F for 45 minutes or until the top is puffed and very golden (lightly cover quiche with foil mid-way through cooking if the top starts to get too brown, but full cook-time is important to ensure the crust cooks completely). Let the quiche sit for 5-10 minutes before cutting. Yield: 8 servings.