Trisha Yearwood’s Famous Country Quiche Recipe

Why You Will Like This Recipe

This country quiche is simple, reliable, and perfect for make-ahead entertaining. I first found it through Trisha Yearwood and have made it many times — it’s sturdy, flavorful, and easy to customize. Assemble everything the night before: cook and cool the sausage, mix the filling, cover the pie shells, and refrigerate until baking time. It’s a favorite for weekend brunches and small gatherings.

• Pork sausage – Use your preferred flavor (mild, sweet, hot). For a lighter option use turkey sausage or lean ground beef.
• Baking powder – A small amount helps the filling set nicely.
• Grape tomatoes – Halved.
• Eggs – Use large eggs; organic or free-range if you prefer.
• Cheddar cheese – Sharp cheddar works well; reduced-fat can be used to lower calories.
• Pie crust – One ready-made 9-inch pie crust per quiche (store-bought or homemade).

See the recipe card below for full ingredient quantities and measurements.

Substitution Tips

If you don’t have a store-bought crust, use your favorite homemade pie crust. For an alternative base, large tortillas can be used for a lighter, quicker version.

How to Make Country Quiche

For exact quantities, refer to the recipe card below.

Preheat the oven to 350°F (175°C).

Step 1: In a large skillet, cook the sausage over medium heat until browned and fully cooked, about 10 minutes. Drain or remove with a slotted spoon and set aside to cool.

Step 2: In a large bowl, whisk together the baking powder, halved grape tomatoes, and eggs. Stir in the cooled sausage and grated cheese until evenly combined.

Step 3: Season with salt and pepper, pour the mixture into unbaked pie shells, and bake until the filling is set, about 30 minutes. Let cool slightly and serve warm or at room temperature.

Cook’s Notes: To reduce calories, substitute turkey sausage and use an egg substitute. If adding cooked cheese tortellini to the quiche, make sure it is well coated with the egg mixture so it doesn’t dry out during baking.

Other Recipes to Try

How to Store Leftovers

Store leftover quiche in clean, airtight food-grade containers—glass, plastic, or zip-top bags work fine. Refrigerate and consume within 3–4 days. Reheat individual slices in the oven or microwave until warmed through.

Recommended Tools

• Large skillet for browning sausage
• Mixing bowls
• 9-inch pie dishes or pie shells

If you try this Country Quiche, please leave a star rating and a comment to share how it turned out. I love hearing from readers.

Trisha Yearwood’s Country Quiche

• Prep Time: 10 min
• Cook Time: 30 min
• Total Time: 40 min
• Yield: 8 servings
• Category: Easy
• Method: Oven
• Cuisine: American

---

Description

A straightforward quiche you can prepare ahead and bake the next morning. Great for brunch, showers, or holiday breakfasts.

---

Ingredients

• 1 pound ground pork sausage with sage
• 1 teaspoon baking powder
• 20 grape tomatoes, halved and lightly salted
• 6 large eggs
• 10 ounces sharp cheddar, grated (about 2 ½ cups)
• Salt and pepper, to taste
• Two 9-inch unbaked pie shells (thawed if frozen)

---

Instructions

1. Preheat the oven to 350°F (175°C).
2. Cook the sausage in a large skillet over medium heat until browned and cooked through, about 10 minutes. Remove with a slotted spoon and let cool.
3. In a large bowl, whisk the baking powder, halved tomatoes, and eggs. Stir in the cooked sausage and grated cheese, then season with salt and pepper.
4. Divide the mixture evenly between the two pie shells and bake until the filling is set, about 30 minutes. Serve warm or at room temperature.
5. Notes: For a lighter version use turkey sausage and egg substitute. If adding cooked pasta such as tortellini, toss it with the egg mixture so it stays moist during baking.

---

Notes

Slice into 8 pieces. One slice per serving.

---

Nutrition

• Serving Size: 1 slice
• Calories: 504
• Sugar: 3 g
• Sodium: 868 mg
• Fat: 35 g
• Saturated Fat: 18 g
• Carbohydrates: 19 g
• Fiber: 0 g
• Protein: 25 g

Recipe from Trisha Yearwood