Country Sausage & Sweet Potato Quiche Recipe

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How Make a Quiche from Spinach Tiger

If you came because you want to know how to make a quiche, let me tell you, it’s much easier than it sounds.

The most familiar and original quiche was quiche lorraine. It’s quite an old dish originating in Germany (you thought it was France, me too). It was a bread dough covered with an egg custard and bacon. Cheese was not part of the original dish, but as history has shown us, food evolves and recipes change. Bread dough became buttery pie crust which is where the French took over. I think I might love that bread dough idea!

Today, the quiche lorraine recipe always has bacon (or ham) and gruyere or swiss cheese, eggs, cream and in baked in a tart pan with flaky pie crust.

You  can choose any ingredients you like and call it quiche if there’s a pie crust, a fluted tart pan, a savory egg custard mixture, mainly made with eggs and cream, and some sort of ingredients. I supposed egg custard pie is the sweet version.

Did you know a recipe can be French and Southern at the same time?

In this recipe, I used sweet potato puffs and country sausage. You could use cubed sweet potatoes or white potatoes as a substitute, and don’t forget some golden shallots. I wanted to highlight the sausage rounds, but you could highlight sweet potato rounds as I did in this frittata.

Country Sausage Quiche from Spinach Tiger

The Proper Ratio for the Right Custard

Six eggs to 1/2 cup cream (or half and half)  to 2 to 4 ounces cheese per pie crust seems to work well. For a richer custard, use 3/4 cups cream. Then add in any ingredients you like, but don’t go crazy, because the highlight of quiche is tasting that savory custard.

Sometimes I play around and make individual quiches. Use same ratios and pour almost to the top, leaving some pie crust showing.

I’ve cheated on the cream and have used half and half or buttermilk in the past. Heavy cream will give you the richest custard, and it really does depend on what your other ingredients are. When I used the buttermilk, I used fresh corn and it was dreamy and so “farm like.”

Fresh Corn off the Cob Buttermilk Quiche by Angela Roberts

If you want to know how to make a quiche a super easy way, a few years ago I made quiche with raw tortillas, and it worked like a charm, but of course, you won’t have that buttery, flaky crust to dive your fork into.

Tortilla Crusted Tomato Bacon Cheddar Quiche by Angela Roberts

Seafood quiche is quite popular and the added touch here is the pistou, a mixture of basil, pinenuts, and olive oil.

Spicy Shrimp Quiche by Angela Roberts

However, there is nothing quite as satisfying as real pie crust, which I believe is the culinary world’s finest creation.

Pie Crust by Angela Roberts

For those faint of heart in making a pie crust, you can use store bought, but I do encourage to tackle once and for all the pie crust. If you follow my instructions, it’s practically no fail, and I’ve created a video for you. Even though you only need the bottom, make the whole thing, and save the remaining crust for other things like hand pies, or mini-tarts. (Pie dough freezes well).

The recipe I’m giving you today was part of a recipe development I did for Cece’s Country Sausage, although for their website, I left out the shallots.  I love this recipe and their sausage.  It not just because I develop the recipes for their website. I’ve compared to others on the market and it’s my favorite by far.

I hope this answers some of your questions as to how to make a quiche. If not, please comment, and I’ll try to help.

Please connect with me on Instagram, lots of pretty pics you don’t see here.

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How to Make a Quiche and a Country Sausage Sweet Potato Recipe

How to Make a quiche and a recipe for Sweet Potato Sausage Quiche.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Servings: 6
Author: Angela Roberts


  • 1 pie crust see below note
  • 16 frozen sweet potato puffs or 1 sweet cooked sweet potato peeled and cubed
  • 6 country sausage patties
  • 2 tablespoons thinly sliced shallots
  • 1 teaspoon butter
  • 6 large eggs
  • 1/2 cup heavy cream or half and half
  • 2 ounces cheddar cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • Preheat oven to 425 degrees F.
  • Bake sausage patties and sweet potato puffs according to package instructions.
  • Soften shallots till nearly golden in a teaspoon of butter.
  • Beat six eggs with half and half.
  • Add cheese.
  • Lower oven to 400 degrees F.
  • Pour 3/4 of egg mixture into pie pan.
  • Add sausage patties and sweet potato puffs.
  • Pour remaining eggs.
  • Bake for 20-25 minutes or until lightly golden and center is not wobbly.

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  1. Angela this looks so good!!! I love making quiche but u cheat and but the ordnance crust LOL I may just have to try this recipe one day!

  2. Wow, I loved all your variations on the quiche. I didn’t know it originated in Germany, but there is an egg pie that my husband’s family likes that is a lot like quiche. That’s now become very interesting to me! I love the full slices of sausage on the quiche, too, that’s gorgeous.

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