Classic Recipes

Sausage & Pepper Quiche

We absolutely love to cook with sausage in our house. This is first of many delectable sausage recipes I will be sharing – be on the lookout for Spicy Sausage Queso and Maple Breakfast Casserole!

Servings: 8


1/2 pound hot sausage (2/3 of a standard package)
1 deep dish pie crust
3 eggs
1-3 bell peppers
1 1/4 cups cheddar cheese
1/2 cup heavy whipping cream
1/4 cup milk
Salt & pepper to taste

First, as an option, you can preheat the oven to 425 and bake the pie crust alone for about 7 minutes. This makes the crust a bit more golden brown and crispy! As with any of the other quiches you’ll find here, this step isn’t essential.

Clean & dice your peppers and cook them down with the hot sausage on the stove top. Make sure to drain the grease – sausage will always have more grease than ground beef!

In a large bowl, combine the cheddar cheese with the sausage and pepper mixture. Add this to the pie crust.

Next, mix the eggs, heavy cream, and milk together in a medium bowl. Add the egg mixture on top of the sausage.

Top with about 1/4 tsp each of freshly ground pepper and salt.

Using a cookie sheet for stability, bake at a reduced temperature of 350 for ~30 minutes. Make sure the center has firmed up before you remove it from the oven. Slice, and enjoy!

Servings: 8

Nutrition information:

Calories: 385
Fat: 30
Carbs: 17
Protein: 12

A few notes: You have options if you want to use the whole container of sausage, instead of just 2/3. You can make extra meat filling and pile the quiche super high (this will alter the nutrition info!) You can also just eat the extra 1/3 of the filling on its own. (Hubby was glad to oblige me on this one!) I also believe you could cook the entire sausage and spread the meat mixture out amongst two quiches, if you had two pie crusts! These are just a few ideas so the extra sausage doesn’t go to waste.

Original recipe inspiration from Happy Go Lucky.


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