Welcome
This savory sausage, pepper, and onion quiche is a reliable crowd-pleaser—rich custard, caramelized onions, and browned sausage in a crisp pastry shell. I’ve made it many times for brunches and weeknight dinners; it holds up well and reheats beautifully.
Why Make This Recipe
- Big, savory flavor from browned sausage and sweet sautéed peppers and onions.
- High in protein and satisfying—great for breakfast, brunch, or a portable dinner.
- Make-ahead friendly: it bakes ahead and slices well for meal prep or parties.
- Versatile—swap cheeses or vegetables to suit what you have on hand.
- Personal note: I love this quiche because the caramelized onions add a sweetness that balances the salty sausage every time. Also pairs well with a simple polenta or side salad like in this complementary recipe: Polenta with savory mushrooms and basil vinaigrette.
Recipe Overview
- Prep time: 20 minutes (plus 10 minutes for blind baking)
- Cook time: 35–45 minutes
- Total time: 1 hour (including short rest)
- Servings: 6–8 slices (9-inch tart/quiche)
- Difficulty: Easy–Medium
- Method: Sauté sausage and vegetables, whisk eggs with cream, fill pre-baked crust, and bake until just set.
My Experience Making This Recipe
When I tested this quiche, the biggest discovery was that a short blind-bake for the crust prevents sogginess even with juicy fillings. I also learned that letting the quiche rest 10–15 minutes after baking gives cleaner slices and a creamier texture.
How to Make Savory Sausage, Pepper, and Onion Quiche
Start by preheating the oven to 375°F (190°C). Brown 1 pound of breakfast sausage in a skillet, breaking it up and cooking to 160°F, then remove and drain. In the same skillet, sauté 1 large diced onion and 1–2 diced bell peppers in a tablespoon of oil until softened and slightly caramelized (8–10 minutes), then combine with the sausage. Whisk together 4 large eggs, 1 1/4 cups heavy cream (or 1 cup milk + 1/4 cup cream), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Line a 9-inch pie dish with a blind-baked crust (or use a store-bought 9-inch pie crust), add 1 to 1 1/2 cups shredded cheese, spread the sausage–pepper–onion mixture evenly, pour the custard over, and bake at 375°F for 35–45 minutes until the center reaches about 165°F and a skewer comes out mostly clean.
Expert Tips for Success
- Blind-bake the crust: pricked and lined with parchment and pie weights for 8–10 minutes at 375°F to prevent a soggy bottom.
- Cook sausage fully (160°F) and drain excess fat; too much grease makes the filling runny.
- Temper hot fillings: let the sausage and veg cool slightly (2–3 minutes) before adding to the egg mixture to avoid cooking the eggs prematurely.
- Use a thermometer: the quiche is done when the center is 160–165°F; it will continue to set while resting.
- Cheese selection: mix a melting cheese (cheddar, gruyère, or Monterey Jack) with a sharper cheese for depth.
How to Serve Savory Sausage, Pepper, and Onion Quiche
- Serve warm or at room temperature with a crisp green salad dressed in vinaigrette.
- Cut into individual slices for brunch buffets, or pair with roasted potatoes for dinner.
- Garnish with fresh chives or parsley and a light side of pickled vegetables to cut richness.
- Bring to potlucks—slice and serve on a wooden board for attractive presentation.
Storage and Reheating Guide
- Refrigerator: Cool completely, wrap tightly or store in an airtight container for 3–4 days.
- Freezing: Freeze whole (well wrapped) or individual slices for up to 2 months; wrap in plastic and foil to avoid freezer burn.
- Reheating from refrigerated: Preheat oven to 325°F (160°C), cover with foil, and warm for 12–18 minutes until heated through.
- Reheating from frozen: Thaw overnight in the fridge, then reheat at 325°F for 20–30 minutes covered, removing foil for the last 5 minutes to refresh the crust.
Recipe Variations
- Gluten-free: Use a store-bought gluten-free pie crust or make a crustless quiche (skip the pastry and reduce custard by 10%).
- Dairy-free: Substitute full-fat canned coconut milk or unsweetened soy creamer for cream and use dairy-free cheese; expect a slightly different texture.
- Vegetarian: Replace sausage with crumbled tempeh or sautéed mushrooms and a splash of soy sauce for umami.
- Flavor twists: Add sun-dried tomatoes and spinach, swap in smoked paprika or fennel pollen for a different spice profile, or try pepper jack and cilantro for a Tex‑Mex spin.
Nutritional Highlights
- Protein-packed: Eggs and sausage provide substantial protein per serving, making this filling for breakfast or dinner.
- Calorie and fat considerations: Using heavy cream and sausage increases fat and calories—use lower-fat milk and lean turkey sausage to reduce totals.
- Allergens: Contains eggs and dairy; crust often contains gluten and sausage may contain soy or other allergens—check labels if you have sensitivities.
- Portion guidance: One slice (1/6–1/8 of quiche) is a reasonable portion; pair with vegetables to balance the meal.
Troubleshooting Common Issues
- Soggy crust: Blind-bake the crust and drain any excess fat from the sausage before assembling.
- Runny center or curdled eggs: Underbaking causes runny filling, while overheating causes curdling—aim for 160–165°F finish and remove from oven promptly.
- Bitter or undercooked vegetables: Slice peppers and onions evenly and sauté until softened and slightly caramelized; bitter raw bits won’t sweeten in the oven.
Frequently Asked Questions
Q: Can I assemble the quiche the night before?
A: Yes. Store the assembled, unbaked quiche covered in the refrigerator overnight and bake it the next morning; add 5–10 minutes to the bake time if chilled through.
Q: Can I use milk instead of cream?
A: You can use whole milk for a lighter custard, but the quiche will be less rich and slightly less custardy. For best texture, use a mix of milk and a little cream (about 1 cup milk + 1/4 cup cream).
Q: How do I reheat slices without drying them out?
A: Reheat covered in a 325°F oven with a splash of water under the dish to create a moist environment, or microwave in short 20–30 second bursts on medium, checking between intervals.
Q: What’s the best way to prevent the top from getting too browned?
A: If the top is browning too fast, tent the quiche loosely with foil halfway through baking. Remove the foil for the last 5–10 minutes to finish setting.
Conclusion
For a full, tested version of this dish with similar ingredient proportions and method notes, see the Ultimate Savory Sausage, Pepper, and Onion Quiche Recipe. If you want a simpler, cheesier take on sausage quiche, check this Simple and Cheesy Sausage Quiche Recipe. Looking for other savory breakfast ideas that pair nicely with quiche, try this Savory Breakfast Skillet with Sweet Potatoes, Sausage and Sunny …. For a heartier country-style spin, compare techniques with the Best Cowboy Quiche Recipe. Explore more breakfast recipes and inspiration at Breakfast – Nyra Recipes.
Savory Sausage, Pepper, and Onion Quiche
- Total Time: 75 minutes
- Yield: 6–8 servings 1x
- Diet: None
Description
A rich quiche filled with browned sausage, caramelized onions, and peppers in a crisp pastry shell—perfect for brunch, dinner, or meal prep.
Ingredients
- 1 pound breakfast sausage
- 1 large onion, diced
- 1–2 bell peppers, diced
- 1 tablespoon oil
- 4 large eggs
- 1 1/4 cups heavy cream (or 1 cup milk + 1/4 cup cream)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 to 1 1/2 cups shredded cheese
- 9-inch pie crust (pre-baked)
Instructions
- Preheat the oven to 375°F (190°C).
- Brown the sausage in a skillet until fully cooked (160°F), then remove and drain.
- Sauté the onions and bell peppers in the same skillet until softened (8–10 minutes), then combine with the sausage.
- Whisk together eggs, cream, salt, and pepper.
- Line a 9-inch pie dish with the pre-baked crust and add the shredded cheese.
- Spread the sausage and vegetable mixture over the cheese.
- Pour the egg custard over the top and bake for 35–45 minutes, until the center reaches 160°F and a skewer comes out mostly clean.
- Let the quiche rest for 10–15 minutes before slicing and serving.
Notes
Blind-bake the crust to prevent sogginess. Let the quiche rest before slicing for cleaner pieces and a creamier texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 180mg