Name: Irresistible Roasted Red Pepper and Sausage Quiche
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 9-inch deep-dish pie crust (pre-baked); 1 cup roasted red peppers, chopped; 8 ounces breakfast sausage, cooked and crumbled; 4 large eggs; 1 cup half-and-half; 1 cup shredded cheddar cheese; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon fresh parsley, chopped (optional garnish)

Golden, cheesy, and bursting with savory-sweet flavor, this Roasted Red Pepper and Sausage Quiche is the kind of breakfast (or brunch) showstopper that makes everyone at the table pause in delight. The richness of eggs and cheese meets the deep, smoky sweetness of roasted red peppers and hearty sausage, all cradled in a buttery pie crust that bakes to perfection. It’s comforting yet elevated, making it just right for weekend guests or a cozy breakfast-for-dinner night.

This quiche is also wonderfully versatile. You can prep it the night before and bake it in the morning, or serve it at room temperature for potlucks or workdays. Whether you’re a fan of meal prepping or just love having an elegant dish ready with minimal effort, this one’s a keeper.

What Kind of Pie Crust Should I Use?

For the best texture, go with a deep-dish pie crust—either store-bought or homemade. A buttery, flaky crust holds up well to the creamy filling and adds a beautiful contrast. Pre-baking the crust (blind baking) ensures it doesn’t get soggy once the filling is added.

Ingredients for the Irresistible Roasted Red Pepper and Sausage Quiche

Roasted Red Peppers: These bring a sweet, smoky depth that complements the savory sausage. Jarred peppers work perfectly here.

Breakfast Sausage: Choose a good-quality pork or turkey sausage. It adds heartiness and that craveable savory bite.

Eggs: The base of the quiche filling. They create a silky custard when mixed with dairy.

Half-and-Half: Adds richness and creaminess to the quiche without being too heavy.

Shredded Cheddar Cheese: Melts beautifully and gives the quiche that golden, cheesy top.

Salt & Pepper: Just a pinch of each enhances the other flavors.

Parsley (Optional): Adds a fresh pop of green as a garnish.

Pie Crust: Use a 9-inch deep-dish crust. Pre-baked for a sturdy base.

How To Make the Irresistible Roasted Red Pepper and Sausage Quiche

Step 1: Prep the Crust

Preheat your oven to 375°F (190°C). If you’re using a store-bought pie crust, place it into a 9-inch deep-dish pie pan and crimp the edges. Prick the bottom with a fork and blind bake it for 10 minutes using pie weights or dried beans.

Step 2: Cook the Sausage

In a skillet over medium heat, cook the breakfast sausage until fully browned. Break it up into crumbles and drain excess grease. Set aside to cool slightly.

Step 3: Whisk the Filling

In a large mixing bowl, whisk together the eggs, half-and-half, salt, and pepper until smooth and creamy.

Step 4: Assemble the Quiche

Evenly layer the cooked sausage and chopped roasted red peppers into the pre-baked crust. Pour the egg mixture over the top, and then sprinkle the shredded cheddar cheese evenly across the surface.

Step 5: Bake Until Golden

Bake the quiche for 35 to 40 minutes, or until the center is set and the top is golden and slightly puffed. A knife inserted in the center should come out clean.

Step 6: Cool and Serve

Let the quiche cool for 10 to 15 minutes before slicing. Garnish with chopped fresh parsley, if desired, and serve warm or at room temperature.

How to Serve and Store This Quiche

Serve this quiche warm with a crisp side salad, fresh fruit, or even roasted potatoes for a hearty brunch. It’s also perfect at room temperature, which makes it great for gatherings, picnics, or buffet spreads.

To store, let the quiche cool completely. Then wrap tightly in plastic wrap or transfer to an airtight container. It will keep in the refrigerator for up to 4 days. Reheat slices in the oven at 325°F until warmed through, or pop them in the microwave for a quick bite.

For longer storage, freeze the baked and cooled quiche whole or in slices. Wrap tightly with foil and freeze up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

How do I know when the quiche is done baking?

The quiche is done when the center is set and slightly puffed. Insert a knife or toothpick into the middle—if it comes out clean, it’s ready.

Can I use milk instead of half-and-half?

Yes, you can substitute whole milk, but the texture will be slightly lighter and less creamy. For a richer result, stick with half-and-half or a mix of milk and cream.

What other cheeses can I use?

Gruyère, Monterey Jack, or Swiss cheese are delicious alternatives to cheddar. They each bring a unique flavor and melt beautifully.

Can I make this quiche ahead of time?

Absolutely. Bake it the night before, refrigerate, and reheat in the oven before serving. Or prepare the filling and crust separately, then assemble and bake fresh.

Is this quiche gluten-free?

It can be! Simply use a gluten-free pie crust and ensure your sausage is labeled gluten-free.

Can I add vegetables?

Definitely. Try spinach, mushrooms, or onions—just be sure to cook out excess moisture before adding them to the filling.

Want More Savory Breakfast Ideas?

If you loved this hearty quiche, you’ll want to check out these other comforting breakfast favorites:

Blueberry Cottage Cheese Breakfast Bake for a protein-packed morning treat.
Creamy Garlic Parmesan Tortellini with Sausage and Broccoli if you’re craving cozy pasta comfort.
Old-Fashioned Egg Custard Pie for a touch of nostalgic sweetness.
Cheesy Baked Tortellini with Meat Sauce when you want savory simplicity.
Cinnamon Roll French Toast Roll-Ups for a sweet brunch twist.

📌 Save this recipe to your Pinterest breakfast or brunch board so you can come back to it any time: Life with Jam on Pinterest

Let me know in the comments how your quiche turned out! Did you switch up the cheese or add in some greens? Did you bake it ahead or serve it straight from the oven?

I love seeing how you make these recipes your own. Feel free to drop questions too—let’s help each other brunch better.