Description
This Roasted Red Pepper and Sausage Quiche is a rich, savory, and flavorful dish that’s perfect for breakfast, brunch, or even dinner. With smoky roasted peppers, seasoned sausage, creamy egg custard, and melty cheddar in a flaky crust, it’s an easy recipe that feels gourmet.
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)
Instructions
1. Preheat oven to 375°F (190°C). Place pie crust in a deep-dish pie pan and pre-bake for 10 minutes using pie weights.
2. In a skillet over medium heat, cook the breakfast sausage until browned. Drain excess grease and set aside to cool.
3. In a mixing bowl, whisk together eggs, half-and-half, salt, and pepper until smooth.
4. Add the cooked sausage and chopped roasted red peppers evenly into the pie crust.
5. Pour the egg mixture over the sausage and peppers. Top with shredded cheddar cheese.
6. Bake for 35 to 40 minutes until the center is set and the top is golden.
7. Cool for 10–15 minutes before slicing. Garnish with parsley and serve warm or at room temperature.
Notes
Blind bake your crust to avoid a soggy bottom.
Let the sausage cool slightly before adding to avoid scrambling the eggs.
For a richer texture, use a combination of half-and-half and a splash of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 2g
- Sodium: 480mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 145mg