Go Back
–+ servings
Savory Sausage, Pepper, and Onion Quiche

Savory Sausage, Pepper, and Onion Quiche for Brunch Bliss

This Savory Sausage, Pepper, and Onion Quiche is the ultimate comfort food, perfect for brunch with a delightful mix of flavors.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie Crust
  • 1 9-inch Pie Crust Use any pre-made or homemade
For the Filling
  • 2 tablespoons Avocado Oil Can be swapped with olive oil or neutral oil
  • 1 pound Breakfast Sausage Regular or hot; can substitute with Italian sausage
  • 3 cloves Garlic Fresh garlic preferred; garlic powder can be used
  • 1 cup Whole Milk Substitute with half-and-half or non-dairy milk
  • 1 teaspoon Dried Sage Fresh sage can be used for a vibrant taste
  • 1 teaspoon Kosher Salt Regular table salt can be used with caution
  • 4 large Eggs Room temperature eggs are best
  • 1 cup Bell Peppers Any variety or seasonal veggies can be used
  • 1 teaspoon Black Pepper Use freshly ground for best flavor
  • 2 tablespoons Unsalted Butter Any butter or dairy-free alternative can be used
  • 1 cup Sharp Cheddar Cheese Can substitute with Gruyère or Monterey Jack
  • 1 cup Heavy Cream Replace with additional whole milk or non-dairy option

Equipment

  • Pie Plate
  • Skillet
  • Mixing bowl
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Prepare a 9-inch pie plate with the pie crust and prick the bottom.
  2. In a skillet, heat avocado oil over medium heat and cook the crumbled sausage for 5-7 minutes until golden brown. Transfer to a plate.
  3. In the same skillet, cook diced onions over medium-low heat for 15-20 minutes until caramelized.
  4. Add diced bell peppers to the skillet and cook for 5-7 minutes. Stir in minced garlic, cooking for another minute.
  5. In a large bowl, whisk together eggs, whole milk, and heavy cream. Season with sage, salt, and pepper.
  6. Fold in the cooked sausage, sautéed vegetables, and shredded cheese into the egg mixture until just combined.
  7. Pour the filling into the pie crust and bake for 45-55 minutes until golden brown and a knife comes out clean.
  8. Allow the quiche to cool for 10 minutes before slicing and serving warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 15gProtein: 12gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 1.5mg

Notes

This quiche can be made ahead of time, stored in the fridge for up to 4 days, or frozen for up to 3 months.

Tried this recipe?

Let us know how it was!