Description
This irresistible roasted red pepper and sausage quiche is sure to become a staple in your meal rotation.
Ingredients
Scale
- 1 deep-dish pie crust
- 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
- Begin by preheating your oven to 375°F (190°C) and then bake the pie crust for approximately 10 minutes.
- Next, heat a skillet over medium heat and add the ground breakfast sausage. Sauté the sausage while breaking it up into small crumbles with a spatula.
- In a mixing bowl, crack the four large eggs and whisk them together with half-and-half (or whole milk), salt, and black pepper until the mixture becomes smooth.
- Once the egg mixture is ready, gently fold in the cooked sausage, shredded cheddar cheese, and the chopped roasted red peppers.
- Pour the egg mixture evenly into the pre-baked pie crust.
- Place the filled quiche back into the oven and bake for about 35–40 minutes.
- After removing the quiche from the oven, allow it to cool for around 10 minutes before slicing.
Notes
Let the cooked sausage cool before combining it with the egg mixture to prevent curdling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Brunch
Nutrition
- Calories: 330 kcal
- Sodium: 550 mg
- Protein: 14 g