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
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)
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.
