This savory sausage, pepper, and onion quiche is a weekday breakfast hero and an elegant brunch centerpiece. It balances rich eggs, caramelized onions, sweet peppers, and browned sausage in a flaky crust — I’ve made it dozens of times and it always disappears fast.
Why Make This Recipe
- Big, satisfying flavor from a simple mix of sausage, bell peppers, and onions that’s great warm or at room temperature.
- One-pan prep for the filling plus a single oven bake makes it convenient for busy mornings.
- Good protein and vegetables in every slice — a balanced dish for breakfast, lunch, or light dinner.
- Easily doubles for company or meal prep; it reheats well and freezes nicely.
- Personal insight: I love this recipe because the caramelized onions add a deep sweetness that lifts the whole quiche and makes leftovers taste even better the next day.
Recipe Overview
- Prep time: 20 minutes (plus 20 minutes to sauté and caramelize)
- Cook time: 35–45 minutes
- Total time: 1 hour 15 minutes (includes short resting times)
- Servings: 6–8 slices
- Difficulty: Easy–Medium
- Method: Sauté sausage and vegetables, blind-bake or partially prebake crust, assemble custard, and bake at 375°F (190°C) until just set.
My Experience Making This Recipe
I tested this quiche several times, tweaking egg-to-cream ratio and pre-cooking times for the veggies. The most useful discovery was to lightly brown the sausage and really caramelize the onions for depth of flavor. A quick blind-bake of the crust prevents a soggy bottom every time.
How to Make Savory Sausage, Pepper, and Onion Quiche
Start by preheating the oven to 375°F (190°C) and preparing a 9-inch pie crust, homemade or store-bought. Brown 10–12 ounces (280–340 g) of bulk pork sausage in a skillet, remove excess fat, then sauté 1 medium diced onion and 1 large diced bell pepper until softened and slightly caramelized (about 10–12 minutes). Whisk together 4 large eggs, 1 cup (240 ml) whole milk or half-and-half, 1/2 cup (50 g) grated sharp cheddar, 1/4 tsp salt, and 1/4 tsp black pepper. Partially prebake the crust for 10 minutes (blind-bake with pie weights or dried beans) at 375°F to prevent sogginess. Spread the sausage and vegetables evenly in the crust, pour the egg mixture over, then bake 35–45 minutes until the center registers 165°F (74°C) and the top is lightly golden. Let rest 10–15 minutes before slicing so the custard finishes setting. For inspiration on complementary savory dishes, I sometimes pair flavors with timesaving make-ahead sides like this French onion meatballs recipe.
Expert Tips for Success
- Blind-bake the crust: Bake the crust for 8–10 minutes with pie weights to prevent a soggy base; remove weights, then add filling.
- Temper the eggs if ingredients are warm: Add a small amount of hot sausage mixture into the egg mix slowly to avoid scrambling.
- Watch the oven temp: Bake at 375°F (190°C); if the top browns too quickly, tent with foil.
- Use a thermometer: Pull the quiche at 165°F (74°C) measured in the center for a slightly creamy set.
- Drain excess grease: After browning sausage, drain most fat on paper towels so the filling isn’t oily.
How to Serve Savory Sausage, Pepper, and Onion Quiche
- Serve warm with a simple arugula salad dressed in lemon vinaigrette for brightness.
- Offer roasted new potatoes or a herby potato hash to make it a heartier brunch.
- Slice into squares for buffet service; garnish with chopped chives or parsley for color.
- Bring to picnics or potlucks—quiche is excellent at room temperature and slices neatly.
Storage and Reheating Guide
- Refrigerate: Store in an airtight container or wrapped tightly in foil for up to 4 days.
- Freeze: Wrap whole quiche or individual slices in plastic wrap and foil and freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat from refrigerated: Warm slices in a 350°F (175°C) oven for 10–15 minutes or microwave single slices 60–90 seconds until warmed through.
- Reheat from frozen: Thaw overnight, then reheat in a 350°F oven for 20–25 minutes covered with foil, removing foil for the last 5 minutes to crisp the top.
Recipe Variations
- Gluten-free: Use a store-bought or homemade gluten-free pie crust or a crustless quiche method (pour filling into a greased dish and bake).
- Dairy-free: Replace milk/cream with unsweetened oat or almond milk and omit or use dairy-free shredded cheese. Increase eggs by one for structure if skipping cheese.
- Vegetarian: Swap sausage for 10–12 ounces of sautéed mushrooms or crumbled tempeh with smoked paprika for savory depth.
- Extra-cheesy or spicy: Add 1 cup shredded Gruyère or pepper jack and a chopped jalapeño or 1/2 tsp red pepper flakes for heat.
Nutritional Highlights
- Good source of protein from eggs and sausage and a serving of vegetables from peppers and onions.
- Can be adjusted for lower fat by using lean turkey sausage and 2% milk or by reducing cheese.
- Allergens: contains eggs and dairy; crust typically contains wheat (gluten) and crust may contain butter. Adjust for allergies using the variations above.
- Portion guidance: One slice (1/6–1/8 of quiche) is a satisfying single serving; pair with salad for a balanced plate.
Troubleshooting Common Issues
- Soggy bottom crust: Blind-bake crust 8–10 minutes and drain excess fat from filling before assembling.
- Watery filling: Overcook or under-drain vegetables—sauté peppers and onions until most moisture evaporates. If using high-moisture add-ins (tomatoes), pat them dry first.
- Overbrowned top but undercooked center: Tent with foil and continue baking, or lower oven to 350°F and bake until center reaches 165°F.
Frequently Asked Questions
Q1: Can I make this quiche ahead of time?
A1: Yes — assemble and refrigerate up to 24 hours before baking, or fully bake and reheat. If baking from cold, add 5–10 minutes to bake time; if baking from refrigerated assembled, let come to room temp 20–30 minutes first for even cooking.
Q2: What’s the best egg-to-cream ratio for a custardy but set quiche?
A2: For a creamy yet set quiche use 4 large eggs to 1 cup (240 ml) whole milk or half-and-half. For richer custard use 1 cup cream or a mix of 3/4 cup cream + 1/4 cup milk.
Q3: Can I use pre-cooked or leftover sausage?
A3: Yes. Use pre-cooked sausage (crumbled or sliced) but reduce browning time; ensure it’s heated through and drained so the filling doesn’t get greasy.
Q4: How do I prevent the quiche from shrinking too much as it cools?
A4: Avoid overbaking — remove from oven when the center still jiggles slightly and reads 165°F. Let it rest undisturbed for 10–15 minutes so the custard finishes setting gently and minimizes shrinkage.
Conclusion
For a tested, craveable quiche that’s great any time of day, this Savory Sausage, Pepper, and Onion Quiche delivers reliable results and flexible options. If you’d like another sausage-forward take, check this Ultimate Savory Sausage, Pepper, and Onion Quiche Recipe (https://nyrarecipes.com/savory-sausage-pepper-and-onion-quiche/). For a simpler, cheese-forward version try Simple and Cheesy Sausage Quiche Recipe – Belly Laugh Living (https://bellylaughliving.com/simple-and-cheesy-sausage-quiche-recipe/). If you enjoy savory breakfast one-pan dishes, you might like Savory Breakfast Skillet with Sweet Potatoes, Sausage and Sunny … (https://savoringtoday.com/savory-breakfast-skillet/). For a heartier Southwest-style twist, see Best Cowboy Quiche Recipe – How to Make Cowboy Quiche (https://www.thepioneerwoman.com/food-cooking/recipes/a11074/cowboy-quiche/). Explore more breakfast inspiration at Breakfast – Nyra Recipes (https://www.nyrarecipes.com/category/breakfast/).
Savory Sausage, Pepper, and Onion Quiche
- Total Time: 60 minutes
- Yield: 6–8 slices
- Diet: Gluten-Free Option, Dairy-Free Option, Vegetarian Option
Description
This savory quiche combines rich eggs, caramelized onions, sweet peppers, and browned sausage in a flaky crust, perfect for breakfast or brunch.
Ingredients
- 10–12 ounces (280–340 g) bulk pork sausage
- 1 medium diced onion
- 1 large diced bell pepper
- 4 large eggs
- 1 cup (240 ml) whole milk or half-and-half
- 1/2 cup (50 g) grated sharp cheddar
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 prepared 9-inch pie crust
Instructions
- Preheat the oven to 375°F (190°C).
- Brown the sausage in a skillet and remove excess fat.
- Sauté the onion and bell pepper until softened and caramelized (about 10–12 minutes).
- Whisk together eggs, milk or half-and-half, cheddar, salt, and pepper.
- Partially prebake the crust for 10 minutes to prevent sogginess.
- Spread the sausage and vegetable mixture evenly in the crust.
- Pour the egg mixture over the filling.
- Bake for 35–45 minutes until the center registers 165°F (74°C).
- Let rest for 10–15 minutes before slicing.
Notes
Pair with a simple arugula salad or roasted new potatoes for a complete meal. Quiche stores well in the refrigerator for up to 4 days or in the freezer for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American