Pumpkin Sage Sausage Quiche

It is pumpkin season and they are not just for decorating; they are great for eating too! The pumpkin adds a nice sweetness to the savory sausage and sage in this quiche. Quiche is easy or can be made ahead for a great breakfast, lunch or dinner. Imagine waking up to this incredible breakfast on a Holiday morning or when you have out of town guest sleeping over. The kitchen will smell great and while this is baking you can get the coffee ready and shower before your guests come down to enjoy this fabulous treat. I would recommend making the pumpkin ahead of time for quicker preparation. For two more great pumpkin recipes see my Pumpkin Soup or Roasted Pumpkin Sautéed with Sausage over Gnocchi. The recipe below will make one quiche, which is normally sliced into 6 -8 pieces.


1 cup of cooked pumpkin from a whole fresh pumpkin
Non-stick cooking spray
A sprinkle of kosher salt
1 pre-made pie crust thawed
4 large eggs beaten
1 cup of half and half cream
1/4 cup of parmesan cheese
1/2 teaspoon kosher salt
8 oz. of Bob Evans brand savory sage sausage


Remove the rind and seeds from a whole pumpkin and chop flesh into small chunks. Place chunks of pumpkin onto a small cookie sheet sprayed with non-stick cooking spray. Spray pumpkin again with non-stick cooking spray and lightly sprinkle with kosher salt. Place into a preheated oven at 375 degrees for 20 minutes or until pumpkin is fork tender. Remove and set aside. Brown sausage in a medium sized skillet over medium high heat. Breaking large chunks into smaller ones until all sausage is browned. Remove and place onto a paper towel to remove any excess grease and set aside. Place and mold pie crust into a deep pie dish about 2 – 3 inches deep. Don’t precook. If using a deeper pie dish, extra eggs and cream may be needed. In a large bowl using a mixer, beat cooked pumpkin until smooth. Add eggs and mix until well combined. Add half and half, cheese, 1/2 teaspoon of kosher salt and mix until combined. Evenly spread cooked sausage over the pie crust. Pour egg mixture into the pie crust and bake in a preheated oven at 375 degrees for about 30 minutes or when a knife is inserted it comes out clean. Allow to cool for about 15 minutes before serving. Garnish with sage leaves if desired.

Chatty Advice

Keep extra pie crusts, puff pastry sheets or puff pastry shells in your freezer for quick breakfasts, appetizers, meals or desserts.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.