Swiss Cheese & Sausage Deep Dish

This deep dish sausage bake splits the difference between a quiche and a pizza. A quick biscuit dough made from Bisquick gets pressed into a round pan, then loaded with brown-and-serve sausages arranged in a spoke pattern, a blanket of shredded Swiss cheese, and a simple egg custard poured over the top.

The Bisquick crust is brilliantly easy. Mix, beat 20 strokes, press into the pan. No rolling, no chilling, no blind baking. It puffs up around the edges during baking and turns golden, giving you a sturdy base with a soft, biscuit-like chew.

The egg and milk custard sets around the sausages and cheese as it bakes, binding everything together into neat, sliceable wedges. The Swiss cheese melts into stretchy pockets that run through the whole dish.

Pro Tips

• Flour your fingers with baking mix when pressing the dough. It’s sticky, and dry baking mix prevents it from clinging to your hands while you work it up the sides of the pan.
• Arrange sausages evenly in a spoke pattern from center to edge. This ensures every slice gets the same amount of sausage and makes for a better-looking presentation.
• Don’t overbake. Pull it when puffed and golden, about 25 minutes. The custard firms as it cools, and overbaking makes the egg layer rubbery.

Variations

• Cheddar and bacon: Swap Swiss for sharp cheddar and replace the sausages with crumbled cooked bacon for a different flavor profile.
• Veggie version: Skip the sausage and fill with sauteed mushrooms, spinach, and diced bell peppers for a meatless brunch option.