If you’re searching for a satisfying, flavor-packed dish that’s perfect any time of day, the Irresistible Roasted Red Pepper And Sausage Quiche Recipe might just become your new favorite. Picture a golden, flaky pie crust hugging a rich, savory filling where spicy breakfast sausage meets sweet roasted red peppers and gooey cheddar cheese, all brought together by a creamy egg custard. It’s comfort food with a bright twist, and it’s ideal for brunch, a light dinner, or even a special occasion spread. This quiche balances bold flavors with comforting textures, making it a recipe you’ll want to keep coming back to.
Ingredients You’ll Need
Getting this quiche just right is all about simple ingredients that each add a special note of flavor, texture, and color. From the smoky sausage to the vibrant red peppers, every component plays a role in making your quiche unforgettable.
- Deep-dish pie crust: Provides the perfect flaky base that holds all the fillings without getting soggy.
- 8 oz ground breakfast sausage: Brings savory, spicy richness for a hearty bite.
- 3/4 cup roasted red bell peppers, chopped: Adds a sweet, smoky contrast and beautiful color.
- 1 cup shredded cheddar cheese: Melts into creamy pockets of flavor with a slight sharpness.
- 4 large eggs: The essential binder that gives the quiche its velvety custard texture.
- 1 cup half-and-half or whole milk: Keeps the custard creamy and tender.
- 1/2 tsp salt: Enhances all the flavors without overpowering.
- 1/4 tsp black pepper: Adds a gentle heat to balance the richness.
- 1 tbsp chopped fresh parsley (optional): A fresh, herbal finish perfect for garnishing and brightening the dish.
How to Make Irresistible Roasted Red Pepper And Sausage Quiche Recipe
Step 1: Pre-bake the Crust
Start by heating your oven to 375°F (190°C). Placing the deep-dish pie crust in the oven for 10 minutes until it’s just lightly golden is crucial. This step prevents a soggy bottom and ensures a crispy, buttery crust that holds up beautifully to the rich filling.
Step 2: Cook the Sausage
While the crust cools slightly, cook the breakfast sausage in a skillet over medium heat until it’s nicely browned. Don’t rush this part—the more evenly cooked and crumbled the sausage, the better the bite-sized flavor bursts you’ll get throughout the quiche. Be sure to drain any excess fat so the filling stays rich, but not greasy.
Step 3: Whisk the Egg Mixture
In a bowl, whisk together your eggs, half-and-half, salt, and pepper until smooth and homogenous. This custard base will be the silky, creamy core of your quiche, so take a moment to beat it well to ensure even cooking and a luxurious texture.
Step 4: Combine the Filling
Fold in the shredded cheddar, cooked sausage, and chopped roasted red peppers to the egg mixture. This is where the Irresistible Roasted Red Pepper And Sausage Quiche Recipe truly comes alive, layering savory, smoky, and cheesy elements together in every forkful.
Step 5: Bake the Quiche
Pour the filling evenly into the pre-baked pie crust, then slide it into the oven. Bake for 35 to 40 minutes, or until the center is set and the top turns a gorgeous golden brown. A knife inserted into the center should come out clean — that’s your sign it’s perfectly cooked.
Step 6: Cool and Garnish
Allow your quiche to cool for about 10 minutes before slicing; this resting time helps it firm up for clean slices. Sprinkle with fresh chopped parsley if using—it adds a lovely pop of color and a fresh, herbal note that brightens the entire dish.
How to Serve Irresistible Roasted Red Pepper And Sausage Quiche Recipe
Garnishes
Fresh parsley is a classic choice for garnish, delivering a burst of brightness that cuts through the richness. Alternatively, try thinly sliced scallions or a light drizzle of a tangy hot sauce if you love a bit of heat. These small touches make every slice look as enticing as it tastes.
Side Dishes
This quiche pairs wonderfully with light, fresh sides. Think a crisp arugula or mixed greens salad dressed simply with lemon and olive oil. Roasted or sautéed seasonal vegetables are also a great way to keep the meal balanced while complementing the quiche’s robust flavors.
Creative Ways to Present
For a brunch gathering, cut the quiche into bite-sized squares and serve alongside a charcuterie board featuring cured meats, olives, and artisan bread. You can even serve it with dollops of sour cream or flavored cream cheese as a surprise twist. Presentation that invites sharing always makes food taste even better.
Make Ahead and Storage
Storing Leftovers
Leftover slices of this quiche can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting, making the next-day slice just as delightful as the freshly baked one.
Freezing
If you want to make this quiche in advance, it freezes beautifully. Wrap whole cooked quiche tightly in plastic wrap and then aluminum foil, or store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat your quiche slices in a 350°F (175°C) oven for about 15 to 20 minutes, or until warmed through. Avoid the microwave if you want to keep the crust crisp and the texture just right.
FAQs
Can I use a store-bought pie crust for this quiche?
Absolutely! Using a pre-made deep-dish pie crust is a convenient and tasty way to get that flaky base without extra work. Just make sure to pre-bake it as instructed to avoid sogginess.
What can I substitute for half-and-half?
If you don’t have half-and-half on hand, whole milk works just fine. For a richer custard, you could also mix milk with a little bit of heavy cream.
Can I prepare this quiche vegetarian?
Yes! Simply omit the sausage and add extra vegetables like mushrooms, spinach, or zucchini. You might want to enhance the flavor with some smoked paprika or your favorite herbs to keep it vibrant.
Is it possible to make this quiche dairy-free?
You can make dairy-free adaptations by using a dairy-free pie crust, plant-based milk like almond or oat milk, and a dairy-free cheese alternative. Keep in mind the texture and flavor will vary, but it’s a delicious option for those with dietary restrictions.
How long does the quiche need to rest before slicing?
Letting the quiche rest about 10 minutes after baking allows the custard to set properly. This makes slicing neater and helps the flavors meld together beautifully.
Final Thoughts
The Irresistible Roasted Red Pepper And Sausage Quiche Recipe is one of those dishes that invites smiles and seconds. Whether you’re serving it for a leisurely brunch or a cozy dinner, it’s full of flavor, color, and comforting textures that make it truly special. I can’t wait for you to try it, share it, and make some delicious memories with this wonderful recipe.
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Irresistible Roasted Red Pepper And Sausage Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Description
This Irresistible Roasted Red Pepper and Sausage Quiche is a savory, comforting dish perfect for breakfast, brunch, or a light dinner. Featuring a flaky deep-dish pie crust filled with browned breakfast sausage, sweet roasted red bell peppers, shredded cheddar cheese, and a creamy custard mixture, it’s baked to golden perfection and garnished with fresh parsley for a pop of color and flavor.
Ingredients
Crust
- 1 deep-dish pie crust
Filling
- 8 oz ground breakfast sausage
- 3/4 cup roasted red bell peppers, chopped
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1 cup half-and-half or whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped fresh parsley (optional)
Instructions
- Preheat and Prepare Crust: Preheat your oven to 375°F (190°C). Place the deep-dish pie crust in a pie pan and bake it for 10 minutes until it is lightly golden. After baking, let it cool slightly to firm up before adding the filling.
- Cook Sausage: While the crust is baking, heat a skillet over medium heat. Add the ground breakfast sausage and cook until browned, breaking it into crumbles as it cooks. Once fully cooked, drain any excess fat from the skillet to avoid greasiness in the filling.
- Mix Filling: In a mixing bowl, whisk together the four large eggs, half-and-half or whole milk, salt, and black pepper until smooth and well combined. Stir in the shredded cheddar cheese, cooked sausage crumbles, and chopped roasted red bell peppers evenly into the egg mixture.
- Assemble Quiche: Pour the sausage and pepper custard mixture into the pre-baked pie crust. Spread the filling evenly to ensure uniform cooking and a balanced slice.
- Bake: Bake the assembled quiche in the oven at 375°F (190°C) for 35 to 40 minutes. The quiche is done when the center is set, the top is golden brown, and a knife inserted into the center comes out clean.
- Cool and Serve: Remove the quiche from the oven and allow it to cool for about 10 minutes before slicing. This resting period helps the custard firm up. Garnish with chopped fresh parsley if desired, then cut into slices and serve warm.
Notes
- Use roasted red bell peppers for a sweet, smoky flavor; they can be store-bought or homemade.
- Drain excess fat from sausage carefully to avoid a greasy quiche.
- Half-and-half gives a richer flavor; substitute whole milk for a lighter option.
- For a vegetarian version, omit sausage and add sautéed mushrooms or spinach.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
