Texas Quiche
Saddle up your taste buds for this Texas Quiche—a bold and flavorful twist on the classic breakfast dish that’s perfect for any meal of the day! This hearty quiche features a flaky, golden pre-baked pie crust filled with savory breakfast sausage, a medley of colorful bell peppers, jalapeño for just the right kick, and a creamy custard made with eggs, whole milk, and a blend of cheddar and pepper jack cheeses. Smoked paprika, cumin, and a dash of hot sauce add a Tex-Mex flair, while a fresh cilantro garnish ties it all together. Whether served warm from the oven or at room temperature, this easy-to-make quiche is a crowd-pleaser packed with vibrant flavors and satisfying textures. Perfect for brunch gatherings, potlucks, or a cozy weeknight dinner, Texas Quiche is your go-to dish for a slice of the Lone Star State’s bold culinary spirit!
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Recipe Information
Ingredients
- 1 piece pre-made pie crust
- 0.5 pound breakfast sausage (spicy or mild)
- 1 piece red bell pepper, diced
- 1 piece green bell pepper, diced
- 1 piece jalapeño, finely diced
- 0.5 piece yellow onion, diced
- 6 pieces eggs
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 2 tablespoons chopped fresh cilantro
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon hot sauce (optional)
Instructions
Preheat your oven to 375°F (190°C).
Place the pre-made pie crust into a 9-inch pie dish and crimp the edges as desired. Prick the bottom of the crust a few times with a fork. Pre-bake the crust for 10 minutes, then remove from the oven and set aside.
In a skillet over medium heat, cook the sausage, breaking it into small crumbles, until fully browned. Remove from the skillet and set aside on a paper-towel-lined plate to drain excess grease.
Using the same skillet, add the diced red bell pepper, green bell pepper, jalapeño, and onion. Sauté for about 5–7 minutes, or until the vegetables are softened. Remove from heat.
In a large mixing bowl, whisk together the eggs, milk, smoked paprika, cumin, salt, black pepper, and hot sauce (if using).
Spread the cooked sausage evenly over the pre-baked pie crust, followed by the sautéed vegetables. Sprinkle the shredded cheddar and pepper jack cheese on top.
Pour the egg mixture over the fillings, allowing it to seep evenly through the ingredients. Gently shake the dish if needed to distribute the egg mixture.
Place the quiche in the oven and bake for 35–40 minutes, or until the top is golden and the center is set. To check doneness, insert a knife into the center—if it comes out clean, it’s ready.
Remove the quiche from the oven and let it cool for 10 minutes. Garnish with chopped fresh cilantro before slicing and serving.
Enjoy your Texas Quiche warm or at room temperature!
Nutrition Facts
Calories |
3516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.5 g | 317% | |
| Saturated Fat | 104.0 g | 520% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1526 mg | 509% | |
| Sodium | 6110 mg | 266% | |
| Total Carbohydrate | 181.8 g | 66% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 26.7 g | ||
| Protein | 146.8 g | 294% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 2191 mg | 169% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2123 mg | 45% | |
*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.
