Sausage and Pepper Quiche
Savor the perfect harmony of savory and hearty flavors with this irresistible Sausage and Pepper Quiche. Built on a flaky pie crust, this quiche combines browned ground sausage, colorful red and green bell peppers, and tender onions, all blanketed in a rich, creamy custard of eggs, heavy cream, and milk. Enhanced with a blend of melted cheddar and mozzarella cheeses, every bite is packed with comforting flavors and a satisfying texture. Seasoned with garlic powder, salt, and black pepper, and baked to golden perfection, this dish is ideal for brunch, lunch, or even a light dinner. Easy to make and yielding six generous servings, this quiche is a versatile option that can be served warm or at room temperature, making it perfect for family meals or entertaining.
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Recipe Information
Ingredients
- 1 store-bought or homemade (9-inch) Pie crust
- 8 oz Ground sausage
- 1 (medium, diced) Red bell pepper
- 1 (small, diced) Green bell pepper
- 1 small (diced) Onion
- 4 large Eggs
- 1 cup Heavy cream
- 0.5 cup Milk
- 1 cup Shredded cheddar cheese
- 0.5 cup Shredded mozzarella cheese
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 tsp Garlic powder
- 1 tbsp Olive oil
Instructions
Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish, pressing it firmly along the edges. Crimp or style the edges as desired, and set aside.
In a large skillet, heat the olive oil over medium heat. Add the ground sausage and cook until browned and crumbled, about 5-7 minutes. Remove the sausage from the skillet and set it aside on a plate lined with paper towels to drain any excess grease.
In the same skillet, add the diced red and green bell peppers and onion. Sauté for 4-5 minutes or until the vegetables are softened. Remove from heat and let them cool slightly.
In a large mixing bowl, whisk together the eggs, heavy cream, and milk until smooth. Stir in the salt, black pepper, and garlic powder.
Layer the cooked sausage evenly over the bottom of the prepared pie crust. Add the sautéed vegetables on top of the sausage. Sprinkle the shredded cheddar and mozzarella cheeses evenly over the vegetables.
Carefully pour the egg mixture over the filling, making sure it is evenly distributed. Gently shake the pie dish to help the custard settle.
Bake the quiche in the preheated oven for 40-50 minutes, or until the center is set and a knife inserted in the middle comes out clean. If the crust edges start to brown too much, cover them with aluminum foil or a pie shield halfway through baking.
Remove the quiche from the oven and let it rest for 10-15 minutes to set before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.5 g | 204% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 1058 mg | 353% | |
| Sodium | 2585 mg | 112% | |
| Total Carbohydrate | 85.9 g | 31% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 22.7 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 712 mg | 55% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1068 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
