Paula Deen's Quiche Recipe: Southern-Style Cheese and Sausage Crowd-Pleaser

Paula Deen's quiche recipe brings that rich, buttery Southern charm to your breakfast table with a golden crust and creamy, savory filling. This isn't your basic quiche—it's a crowd-pleasing masterpiece that combines sharp cheddar, crispy sausage, and a flaky crust that rivals any bakery.

I've perfected her signature technique for achieving that perfect balance of crispy edges and tender filling, every time.

The secret lies in the crust—homemade for maximum flakiness, though a high-quality store-bought crust works in a pinch. The filling gets its signature depth from a blend of sharp cheddar, cooked sausage, and a touch of cream, all whisked into eggs for a luxuriously creamy texture.

Paula Deen's approach ensures the flavors are bold but never overpowering, making this quiche suitable for brunch or even a hearty dinner.

What you'll end up with is a golden-brown quiche that's crisp on the outside and velvety inside, with pockets of melted cheese and tender sausage in every bite. The aroma alone will have everyone gathering around the table, and the first slice will have them begging for seconds.

This recipe delivers restaurant-quality results with a touch of Southern hospitality.

Serve it with a side of fresh greens or crusty bread to soak up every last bit of that creamy goodness. Whether you're hosting a brunch or just treating yourself to a special breakfast, this quiche is sure to impress. Let's get started on creating your own Southern-style masterpiece.

Ingredients for paula deen quiche

Buttery crust, sharp cheddar, and smoky sausage—Paula Deen's quiche delivers Southern comfort in every bite.

The crust is non-negotiable for that signature flakiness. Use European-style butter (like Plugrá) if you can—it's higher in fat and makes a difference. I grab mine from Whole Foods or Costco in bulk. For the flour, King Arthur is my go-to—it's consistently reliable. Keep everything cold when making the dough, and don't overwork it. The cheddar? Sharp white cheddar is key here—Baby Bel or Sharp Cheddar from the deli section. Pre-shredded gets clumpy, so grab a block and shred it yourself. The sausage can be pre-cooked kielbasa or breakfast sausage—just make sure it's fully cooked and drained well.

No sharp cheddar? Pepper jack or Gruyère work in a pinch, though the flavor profile changes. Short on sausage? Diced ham or cooked bacon gives a similar smoky depth. The heavy cream can be swapped for half-and-half if you're watching fat, but trust me on the full-fat version. For the eggs, room temperature is ideal, but cold eggs work fine if you're in a rush. The garlic powder is optional, but it adds that subtle Southern touch Paula Deen loves. Fresh chives are perfect for garnish, but dried chives at one-third the amount will do if you're out. The milk adds a touch of creaminess without making the filling too rich.

This quiche reheats beautifully—just 10 minutes at 350°F until the edges are crispy again. Store leftovers in the fridge for 4-5 days, covered tightly to keep that flaky crust. For make-ahead, assemble the quiche, refrigerate overnight, then bake in the morning. The crust stays crispy, and the filling gets even more flavorful. Freeze portions for up to 3 months—just thaw in the fridge overnight before reheating. Slice it thick for that restaurant-style presentation.

Step-by-step instructions for Paula Deen's Southern-style cheese and sausage quiche

This quiche delivers Paula Deen's signature flaky crust and rich, savory filling every time.

In a large mixing bowl, combine the 1.5 cups unsalted butter (cold and cubed) with the 2.5 cups all-purpose flour. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This texture is crucial for that signature flaky crust.

Next, sprinkle the 1 teaspoon salt and 0.5 teaspoon garlic powder over the mixture and toss gently to distribute evenly. Then, gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing just until the dough begins to come together. Be careful not to overmix—you want to maintain those cold butter pieces for maximum flakiness.

Once the dough forms a shaggy mass, turn it out onto a lightly floured surface and knead it just 4-5 times until it holds together. Wrap the dough in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). This resting period allows the gluten to relax, making it easier to roll out and preventing shrinkage in the oven.

While the crust rests, shred the 2 cups sharp white cheddar cheese using a box grater or food processor. The cheese should be uniformly shredded for even melting throughout the quiche. In a separate bowl, whisk together the 6 whole large eggs, 0.5 cup heavy cream, 0.25 cup milk, 0.5 teaspoon black pepper, and the 0.5 teaspoon garlic powder until fully combined.

Next, chop the 1.5 cups cooked smoked sausage into small, bite-sized pieces. You can use pre-cooked kielbasa or breakfast sausage for convenience, but if cooking fresh, be sure to drain any excess grease. In a nonstick skillet over medium heat, warm the sausage for 2-3 minutes until heated through, then transfer it to a plate to cool slightly.

In the same skillet (no need to clean it—the browned bits add flavor), pour in the egg mixture and stir gently with a silicone spatula. Cook on low heat for 3-4 minutes, stirring constantly, until the mixture begins to thicken slightly but isn't fully set. This step ensures the filling cooks evenly and prevents a watery center in your quiche.

Preheat your oven to 375°F. On a lightly floured surface, roll out the chilled dough to a 12-inch round (about 1/8-inch thick). Transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and up the sides to create a smooth, even crust. Trim any excess dough hanging over the edge with a sharp knife.

Arrange a rack in the lower third of your oven and place the pie dish on it. This positioning ensures the bottom crust bakes evenly without burning. Prick the crust all over with a fork to prevent puffing during baking. Spread the shredded cheddar cheese evenly over the crust, then sprinkle the chopped sausage on top. Pour the warm egg mixture over the cheese and sausage, spreading it evenly to the edges.

Bake the quiche for 40-45 minutes, until the filling is set and the crust is golden brown. The center should still have a slight jiggle when gently shaken—this indicates it's fully cooked but still creamy. If the edges brown too quickly, cover them loosely with aluminum foil after 25 minutes to prevent over-browning.

Remove the quiche from the oven and let it cool for 10 minutes before slicing. This resting period allows the filling to set completely and makes it easier to serve without spilling. While it cools, chop the 0.25 cup fresh chives and sprinkle them evenly over the top for a pop of color and fresh flavor.

Slice the quiche into 6 equal wedges and serve warm. The crust should be golden and flaky, the cheese melted and bubbly, and the sausage perfectly heated through. Each bite delivers a perfect balance of rich, savory flavors with that signature Southern comfort food texture. Pair it with a simple green salad or crusty bread for a complete meal.

Health benefits of this paula deen quiche

Protein-Packed Power

This quiche delivers a substantial 15-20 grams of protein per serving thanks to the combination of eggs, sharp cheddar, and smoked sausage. The 6 large eggs provide all nine essential amino acids, while the 2 cups cheddar adds calcium and casein protein for lasting satiety.

I've found this makes it perfect for a hearty breakfast that keeps me full until lunch. 💪

Healthy Fats for Energy

The 1.5 cups unsalted butter in the crust and 0.5 cup heavy cream in the filling provide rich, satisfying fats that support brain function and energy levels. While these aren't "light" ingredients, they're balanced by the lean protein from the sausage and eggs.

For a lighter version, I sometimes swap half the butter for olive oil without sacrificing flavor.

Calcium-Rich Cheese

The 2 cups sharp white cheddar provides about 50% of your daily calcium needs per serving, supporting strong bones and teeth. The sharpness of the cheese also enhances flavor without needing extra salt.

I always recommend using freshly shredded cheese—pre-shredded varieties often contain anti-caking agents that make the filling less creamy. 🧀

Low-Carb Option

If you're watching carbs, this quiche can easily be adapted. Replace the crust with almond flour crust mix (like Primal Kitchen) or simply bake the filling in a 9-inch oven-safe skillet.

The protein and fat content remain high while significantly reducing carbohydrates. I've made this version for guests with dietary restrictions, and they never miss the traditional crust!

Balanced Meal Structure

With its combination of protein, healthy fats, and minimal carbs (about 15-20g per serving from the crust), this quiche serves as a complete meal that stabilizes blood sugar. The sausage adds iron and B vitamins, while the eggs provide choline for brain health.

It's a meal that satisfies both nutritional needs and cravings—something I always aim for in my cooking.

Portion Control Tips

For a lighter version, reduce the cheese to 1.5 cups and use low-fat milk instead of heavy cream. You'll still get that rich flavor with fewer calories. I also recommend serving with a side of steamed broccoli or spinach to add fiber and vitamins without overpowering the quiche's flavors.

The portion size makes it perfect for meal prep—just slice and store individual servings for easy grab-and-go breakfasts. ✨

Frequently asked questions