If you’ve been hunting for the perfect cozy brunch dish that hits all the right notes, look no further than this Breakfast Sausage and Roasted Red Pepper Quiche Recipe. It’s a heavenly combination of savory breakfast sausage, sweet roasted red peppers, and creamy cheddar, all nestled in a flaky, golden crust. Whether you’re cooking for a lazy weekend morning or impressing friends at a brunch gathering, this dish brings warmth, comfort, and a burst of flavor that will have everyone asking for seconds.
Ingredients You’ll Need
These ingredients are beautifully simple yet essential to creating the vibrant flavors and textures that make this quiche so irresistible. Each one plays a key role—from the savory sausage to the creamy eggs and the vibrant roasted red peppers that lend a delightful pop of color.
- 1 deep-dish pie crust: The buttery base that supports all the delicious filling with a perfect flaky texture.
- 8 oz ground breakfast sausage: Adds a savory, spiced richness that’s the heart of this dish.
- 3/4 cup roasted red bell peppers, chopped: Brings a subtle sweetness and vibrant color that brightens every bite.
- 1 cup shredded cheddar cheese: Melts beautifully, offering creamy, sharp flavor throughout the quiche.
- 4 large eggs: The binding agent that creates a silky, smooth custard to hold all the filling together.
- 1 cup half-and-half or whole milk: Enhances the custard’s creaminess without overpowering the other flavors.
- 1/2 tsp salt: Balances and elevates all the natural flavors in the quiche.
- 1/4 tsp black pepper: Adds a gentle kick of warmth to round out the seasoning.
- 1 tbsp chopped fresh parsley (optional): A fresh garnish that adds a pop of color and subtle herbal notes.
How to Make Breakfast Sausage and Roasted Red Pepper Quiche Recipe
Step 1: Preheat the Oven and Prepare the Crust
Start by preheating your oven to 375°F (190°C). To prevent a soggy bottom and achieve that perfect golden crust, blind bake the deep-dish pie crust for about 10 minutes. This helps set the crust so it stays crisp when filled. Once baked, transfer the crust to a wire rack to cool slightly before adding the filling.
Step 2: Cook the Sausage
While the crust is baking, heat a skillet over medium heat and add the ground breakfast sausage. Break it into small crumbles with your spatula and cook until nicely browned and cooked through. Drain any excess fat to prevent a greasy filling. Cooking the sausage properly is key to locking in savory flavor and keeping the quiche’s texture just right.
Step 3: Whisk the Egg Mixture
In a large mixing bowl, crack in the four eggs and add the half-and-half or whole milk. Season with salt and black pepper, then whisk everything together until smooth and creamy. This mixture forms the luscious custard that holds the quiche together and gives it that melt-in-your-mouth texture.
Step 4: Combine the Ingredients
Gently fold the cooked sausage, shredded cheddar cheese, and chopped roasted red peppers into the egg mixture. Make sure all the ingredients are evenly combined so that every slice of the quiche is packed with balanced flavor and texture.
Step 5: Fill the Crust
Pour the filling evenly into the pre-baked pie crust, taking care not to overfill because the mixture will puff up while baking. This ensures the quiche cooks evenly and holds its shape when sliced.
Step 6: Bake the Quiche
Return the filled quiche to your oven and bake for about 35–40 minutes. You’ll notice the top turning golden brown and the center setting firm to the touch. Insert a knife in the middle to check; it should come out clean, signaling your quiche is perfectly baked without any runniness.
Step 7: Cool and Serve
Once out of the oven, let the quiche cool for roughly 10 minutes to allow the filling to set fully—this makes slicing clean, pretty wedges a breeze. Sprinkle with freshly chopped parsley if you like, adding a fresh herbal hint and a beautiful finishing touch.
How to Serve Breakfast Sausage and Roasted Red Pepper Quiche Recipe
Garnishes
A simple sprinkle of fresh parsley or chives lifts this dish visually and flavor-wise, bringing a lovely fresh note that complements the rich and savory filling perfectly.
Side Dishes
Consider pairing your quiche with a crisp green salad tossed in a light vinaigrette or some roasted breakfast potatoes for a heartier meal. Fresh fruit or a fruit salad can add a refreshing burst of sweetness that balances the savory sausage and cheese.
Creative Ways to Present
For a brunch party, cut the quiche into bite-sized squares and serve on colorful platters alongside mini herb sprigs. Alternatively, individual mini quiches baked in muffin tins make charming handheld treats that are both picture-perfect and portable.
Make Ahead and Storage
Storing Leftovers
Wrap leftover quiche tightly in plastic wrap or store in an airtight container and refrigerate. It will stay fresh for up to 3-4 days, making it a wonderful make-ahead option for quick breakfasts or lunches.
Freezing
You can freeze fully cooled, unbaked quiche or baked slices for longer storage. Wrap well in foil and place in a freezer-safe bag or container; it will keep for up to 2 months. Thaw overnight in the fridge before reheating for best texture.
Reheating
To reheat, place quiche slices on a baking sheet and warm in a 350°F oven for 10-15 minutes or until heated through. This helps preserve the flaky crust and creamy filling without making it soggy or rubbery.
FAQs
Can I make this quiche without a store-bought pie crust?
Absolutely! You can definitely make your own pie crust if you prefer. A homemade crust adds a personal touch and can be tailored to your preferred flakiness or flavor, like adding herbs or cheese to the dough.
Can I substitute the breakfast sausage with another protein?
Yes! While breakfast sausage adds distinct savory flavor, you can swap it for cooked bacon, ham, or even sautéed mushrooms for a vegetarian twist that still delivers plenty of taste and texture.
Is it okay to use skim milk instead of half-and-half or whole milk?
Using skim milk is possible, but the quiche will be less rich and creamy. For the best custard texture, half-and-half or whole milk is recommended, but you could also try adding a bit of cream to skim milk to boost richness.
How do I prevent the crust from getting soggy?
Blind baking the crust before adding the filling, as in step 1, is crucial. This step partially cooks and dries out the crust so it stays crisp and golden instead of soggy once the filling bakes.
Can I add other vegetables to this quiche?
Definitely! Spinach, mushrooms, zucchini, or caramelized onions can all be wonderful additions. Just be sure to cook and drain any watery vegetables first to keep the quiche from getting soggy.
Final Thoughts
This Breakfast Sausage and Roasted Red Pepper Quiche Recipe is truly a crowd-pleaser that feels both cozy and a little special. It’s the kind of dish that brings people to the table with smiles and full hearts. I hope you give this recipe a try soon and enjoy every savory, creamy bite as much as I do. Happy cooking and even happier eating!
Print
Breakfast Sausage and Roasted Red Pepper Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Description
This savory breakfast quiche features a flaky deep-dish pie crust filled with a flavorful combination of browned breakfast sausage, roasted red bell peppers, sharp cheddar cheese, and a creamy egg custard. Perfectly baked to golden perfection, this quiche is ideal for brunch, breakfast, or a light dinner.
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 the Oven and Prepare the Crust: Begin by preheating your oven to 375°F (190°C) and bake the pie crust for approximately 10 minutes. This blind baking step ensures the crust turns golden and prevents sogginess. After baking, let the crust cool slightly on a wire rack.
- Cook the Sausage: Heat a skillet over medium heat and add the ground breakfast sausage. Sauté while breaking it into small crumbles until browned. Drain any excess fat to prevent greasiness.
- Whisk the Egg Mixture: In a mixing bowl, whisk together the four large eggs, half-and-half (or whole milk), salt, and black pepper until smooth and creamy.
- Combine the Ingredients: Gently fold the cooked sausage, shredded cheddar cheese, and chopped roasted red peppers into the egg mixture, mixing thoroughly for even flavor distribution.
- Fill the Crust: Pour the filling evenly into the pre-baked pie crust, being careful not to overfill as the mixture will expand during baking.
- Bake the Quiche: Bake the filled quiche in the preheated oven for 35 to 40 minutes until the center is set and the top is golden brown. Check doneness by inserting a knife into the center; it should come out clean.
- Cool and Serve: Let the quiche cool for about 10 minutes to allow the filling to set. Garnish with fresh parsley if desired before slicing and serving.
Notes
- Using a freshly made or high-quality store-bought pie crust can enhance the texture and flavor.
- Drain excess fat from the cooked sausage to avoid a greasy quiche.
- Roasted red peppers add a sweet smokiness that balances the savory sausage.
- Letting the quiche cool before slicing helps it hold its shape for cleaner slices.
- Fresh parsley garnish adds color and freshness but can be omitted if preferred.
