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

Scale

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)

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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.