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