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The Ultimate Deep-Dish Bacon and Sausage Quiche

A tall, impressive deep-dish quiche with a flaky butter crust, filled with a rich egg custard, crispy bacon, savory breakfast sausage, and a blend of Gruyère and Cheddar cheeses.
Print Recipe
Prep Time 40 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours 45 minutes
Servings: 8 slices
Course: Breakfast, Brunch, Main Course
Cuisine: American Comfort, French Inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Crust & Prep
  • 1 deep-dish pie dough homemade or store-bought
  • 1 egg beaten with 1 tbsp water for egg wash
Fillings
  • 8 oz thick-cut bacon chopped
  • 0.5 lb ground breakfast sausage
  • 1 small yellow onion finely diced (optional)
  • 1.5 cups Gruyère cheese shredded
  • 1 cup sharp Cheddar cheese shredded
Custard
  • 5 large eggs
  • 1.5 cups heavy cream or half-and-half
  • 0.5 tsp salt
  • 0.5 tsp black pepper freshly ground
  • 0.125 tsp ground nutmeg
  • 2 tbsp fresh chives chopped

Equipment

  • 9-inch Deep-Dish Pie Plate
  • Large Skillet
  • Mixing bowls
  • Whisk
  • Pie weights or dried beans
  • Wire rack

Method
 

  1. Fit pie dough into a 9-inch deep-dish pan, crimp edges, prick bottom, and freeze for 20 mins. Preheat oven to 400°F (200°C).
  2. Line crust with parchment and weights. Blind bake for 15 mins. Remove weights, brush with egg wash, and bake 5-8 mins more until pale golden. Cool on rack. Reduce oven to 350°F (175°C).
  3. Cook chopped bacon in a skillet until crispy. Drain on paper towels. Discard all but 1 tbsp fat.
  4. Add sausage and onion (if using) to skillet. Cook, crumbling sausage, until browned. Drain well.
  5. Whisk eggs, cream, salt, pepper, and nutmeg in a bowl until smooth. Stir in chives.
  6. Layer half the cheese in the crust. Top with sausage mixture and most of the bacon. Pour custard over top. Sprinkle with remaining cheese and bacon.
  7. Bake on a rimmed baking sheet for 50-65 minutes until center is just set and edges are puffy. Cover edges with foil if browning too fast.
  8. Let cool on a wire rack for at least 45 minutes before slicing to allow the custard to set.

Notes

Blind baking is essential to prevent a soggy bottom crust. Ensure all cooked meats are drained thoroughly of excess fat before adding to the quiche. The quiche will continue to set as it cools.