Herb-Infused Sausage and Zucchini Quiche

Growing up, my mom always made quiche with just eggs, cheese, and a pie crust. That’s all I knew quiche to be until I started experimenting in my own kitchen. One day, I had some leftover sausage and zucchini in the fridge that needed using up, so I threw them into my usual quiche mixture.

Turns out, adding these simple ingredients made all the difference. The sausage brings a nice savory flavor, while the zucchini adds a subtle freshness that works perfectly with the creamy egg filling. Now when I make quiche, I can’t imagine going back to the plain version from my childhood.

What Kind of Zucchini Should I Use?

When shopping for zucchini for your quiche, look for medium-sized ones that are about 6-8 inches long. These tend to have the best flavor and texture, while really large zucchini can be watery and have tough seeds in the middle. Fresh zucchini should feel firm and have smooth, slightly glossy dark green skin without any soft spots or blemishes. To prep them for your quiche, there’s no need to peel – just wash them well and slice into thin half-moons as directed. If you can’t find regular green zucchini, yellow summer squash works just as well in this recipe and adds a nice pop of color.

Options for Substitutions

This quiche recipe is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• Poultry breakfast sausage: You can use pork breakfast sausage, Italian sausage (mild or hot), or even crumbled bacon. For a vegetarian version, try using crumbled plant-based sausage or sautéed mushrooms.
• Zucchini: Yellow summer squash works perfectly here, or try using broccoli florets, asparagus, or bell peppers. Just make sure to cut them small and cook until tender.
• Coconut milk: Regular dairy milk, half-and-half, or heavy cream can replace coconut milk. If using regular milk, whole milk works best for richness.
• Red onion: Feel free to use yellow onion, shallots, or even green onions. Each will give a slightly different but equally good flavor.
• Grape tomatoes: Cherry tomatoes work just the same, or you can dice regular tomatoes. Just remove the seeds to prevent the quiche from getting watery.
• Fresh basil: If you don’t have fresh basil, use 1-2 teaspoons dried basil, or try other herbs like thyme, oregano, or parsley.
• Vegan butter: As mentioned in the recipe, olive oil or ghee work well. Regular butter is also perfectly fine to use.

Watch Out for These Mistakes While Cooking

The biggest challenge when making quiche is ending up with a watery mess, which often happens when you don’t properly cook the zucchini first – make sure to sauté your zucchini slices until they release their moisture and turn slightly golden to prevent this issue.

Another common mistake is under-seasoning the egg mixture – eggs need more salt than you might think, so be generous with your seasoning and taste the mixture (before adding raw eggs) to ensure the flavors are bold enough to shine through after baking.

To avoid a rubbery texture, don’t overbake your quiche – it’s done when the edges are set but the center still has a slight wobble, as it will continue to cook from residual heat after you take it out of the oven.

For the best results, let your quiche rest for 10-15 minutes before slicing, which allows it to set properly and makes for cleaner, more beautiful slices.

What to Serve With Quiche?

This hearty sausage and zucchini quiche pairs wonderfully with some simple sides to round out your meal. A fresh green salad with a light vinaigrette makes the perfect partner – I like to toss together some mixed greens, cucumber, and a handful of nuts for crunch. Since this quiche already has lots of protein and vegetables, you might want to add some fruit on the side, like fresh berries or sliced melon. For brunch gatherings, I love serving it with crispy roasted breakfast potatoes or sweet potato hash, which are great for soaking up any bits of egg left on the plate.

Storage Instructions

Keep Fresh: This quiche is perfect for meal prep! Place it in an airtight container and keep it in the fridge for up to 4 days. I like to slice it into individual portions before storing – it makes grabbing breakfast or lunch super easy during busy weekdays.

Freeze: Good news – this quiche freezes really well! Let it cool completely, then wrap individual slices in plastic wrap and aluminum foil, or place them in freezer bags. It’ll stay good in the freezer for up to 3 months. Just remember to label it with the date!

Reheat: When you’re ready to enjoy your quiche, warm it in the microwave for about 1-2 minutes if refrigerated, or 2-3 minutes if frozen. You can also heat it in the oven at 350°F for about 10-15 minutes. The oven method helps keep the texture nice and flaky!

Preparation Time	15-20 minutes
Cooking Time	20-25 minutes
Total Time	35-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 50-60 g
• Fat: 60-70 g
• Carbohydrates: 20-25 g

Ingredients

• Nonstick cooking spray
• 8 large eggs
• 1 lb breakfast poultry sausage
• 4 cups zucchini, sliced into thin half-moons
• 1/4 red onion, diced
• 2/3 cup canned full-fat coconut milk (sub reduced fat if preferred)
• 1/2 cup grape tomatoes, halved or quartered
• 1 to 2 tbsp chopped fresh basil
• 4 tsp melted vegan butter (or substitute olive oil or ghee)
• Salt and black pepper, for topping

Step 1: Brown the Sausage and Sauté Vegetables

• 1 lb breakfast poultry sausage
• 1/4 red onion, diced
• 4 cups zucchini, sliced into thin half-moons

Heat a skillet over medium heat.

Remove the breakfast poultry sausage from its casing or dice it, then add it to the pan.

Cook until the sausage is browned and cooked through, breaking up any large pieces as it cooks.

Stir in the diced red onion and sliced zucchini, sautéing just until the vegetables start to soften, about 3-4 minutes.

Remove the pan from the heat and set aside.

I like to make sure the sausage gets a little bit crispy on the edges for extra flavor.

Step 2: Whisk the Eggs and Coconut Milk

• 8 large eggs
• 2/3 cup canned full-fat coconut milk (sub reduced fat if preferred)

Preheat your oven to 350°F (175°C).

Meanwhile, in a large mixing bowl, whisk together the eggs and canned full-fat coconut milk until the mixture is smooth and well combined.

Step 3: Prepare the Baking Dish and Assemble the Egg Mixture

• nonstick cooking spray
• cooked sausage and vegetable mixture from Step 1

Spray two pie plates, a 9×13-inch baking pan, or a muffin tin with nonstick cooking spray to prevent sticking.

Evenly distribute the cooked sausage and vegetable mixture from Step 1 into the prepared dish or dishes.

Step 4: Add Egg Mixture and Toppings

• egg and coconut milk mixture from Step 2
• 1/2 cup grape tomatoes, halved or quartered
• 1 to 2 tbsp chopped fresh basil
• 4 tsp melted vegan butter (or substitute olive oil or ghee)
• salt and black pepper, for topping

Pour the whisked egg and coconut milk mixture from Step 2 over the sausage and veggie mixture in your baking dish, making sure it fills evenly.

Sprinkle the grape tomatoes and chopped fresh basil on top, season with salt and black pepper, and finish by drizzling melted vegan butter (or your preferred substitute) across the surface.

For a more vibrant flavor, I like to use plenty of fresh basil here—it really brightens up the dish.

Step 5: Bake and Cool the Egg Bake

Transfer the filled baking dish to your preheated oven and bake for 20-25 minutes, or until the eggs are set and lightly golden on top.

Remove from the oven and let cool for about 15 minutes before slicing or removing from the pan.

This gives the egg bake time to firm up for easier serving.