I love a quiche that feels like dinner but serves like brunch — this Savory Sausage, Pepper, and Onion Quiche is exactly that. It balances browned sausage, sweet peppers, and caramelized onions in a custard baked in a flaky 9-inch pastry shell. I’ve tested this version several times to dial in the custard texture and avoid a soggy bottom.
Why Make This Recipe
- Big, comforting flavor: salty, savory sausage pairs with sweet peppers and onions for a satisfying bite.
- Versatile meal: great for breakfast, brunch, weeknight dinners, or potlucks.
- Make-ahead friendly: you can assemble the night before and bake in the morning.
- Balanced nutrition: eggs provide protein while peppers add vitamin C and fiber.
- Personal insight: I love this recipe because the filling reheats well and the slices travel perfectly for picnics.
Recipe Overview
Prep time: 20 minutes.
Cook time: 40–45 minutes (bake at 375°F / 190°C).
Total time: about 1 hour (includes a short cool/rest).
Servings: 6–8 slices from a 9-inch quiche.
Difficulty: Medium — basic sautéing and custard assembly.
Method: Sauté sausage and vegetables, blind-bake or par-bake the crust, combine with a whisked egg-and-cream custard, then bake until the center barely jiggles.
(If you like hearty sides, try this complementary polenta with savory mushrooms and basil vinaigrette alongside the quiche.)
My Experience Making This Recipe
On the first test I got a slightly wet center; I fixed that by reducing the cream a bit and ensuring cooked fillings were cooled and drained. Once I dialed the bake time and used an instant-read thermometer, results were consistently creamy but set.
How to Make Savor the Moment with Savory Sausage, Pepper, and Onion Quiche
Brown about 8 ounces (225 g) of bulk pork or turkey sausage in a skillet, breaking it up and cooking until no pink remains; drain excess fat. Sauté 1 cup diced onion and 1 cup diced bell pepper until softened and slightly caramelized (5–8 minutes). Blind-bake a 9-inch pie crust for 8–10 minutes at 400°F (205°C) to prevent a soggy bottom. Whisk 4 large eggs with 1 1/2 cups half-and-half (or 1 cup cream + 1/2 cup milk), 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Layer sausage, peppers, onions, and 1 1/2 cups shredded cheese (cheddar or Gruyère) in the crust, pour the custard over, and bake at 375°F (190°C) for 35–45 minutes until the center reaches about 160–165°F (71–74°C). Let rest 10–15 minutes before slicing.
Expert Tips for Success
- Blind-bake the crust: par-baking for 8–10 minutes keeps the bottom crisp. Use pie weights or dried beans for even results.
- Drain and cool fillings: excess fat or steam from hot fillings can make the custard watery. Pat sausage and vegetables dry on paper towels.
- Temper the eggs if using very hot fillings: add a few tablespoons of hot filling liquid to the egg mixture while whisking, then combine — this avoids scrambled bits.
- Use an instant-read thermometer: target 160–165°F (71–74°C) internal to guarantee a set custard without overbaking.
- Let it rest before cutting: the custard firms as it cools; slicing too soon causes runny slices.
How to Serve Savor the Moment with Savory Sausage, Pepper, and Onion Quiche
- Brunch: serve with a simple arugula salad dressed with lemon vinaigrette.
- Dinner: pair with roasted vegetables and crusty bread for a balanced plate.
- Entertaining: cut into small wedges and serve warm or room temperature for buffet-style service.
- Presentation tip: garnish with chopped chives or parsley and a light dusting of paprika for color.
Storage and Reheating Guide
Refrigerate: cover cooled quiche tightly with foil or store in an airtight container for 3–4 days.
Freeze: wrap slices individually in plastic wrap and foil, or freeze the whole quiche well-wrapped for up to 2 months. Thaw overnight in the fridge.
Reheat: from refrigerated, warm slices in a 350°F (175°C) oven for 10–15 minutes or microwave single slices 45–60 seconds and then crisp in a hot skillet if desired. From frozen, bake at 350°F (175°C) for 20–30 minutes (covered first 15 minutes) until heated through.
Recipe Variations
- Gluten-free: use a store-bought gluten-free pie crust or make an almond flour crust; blind-bake the same way.
- Dairy-free: swap half-and-half for unsweetened canned coconut milk plus 1 tablespoon tapioca starch for body, or try a silken tofu custard (blend 12 oz silken tofu + eggs).
- Vegetarian: replace sausage with crumbled tempeh, smoked tofu, or a savory mushroom sauté.
- Low-carb / crustless: skip the pastry and bake the filling in a greased 9-inch pie dish or cast-iron skillet for a crustless quiche.
Nutritional Highlights
- Protein-rich: eggs and sausage provide substantial protein per slice.
- Vegetable boost: bell peppers add vitamin C and fiber.
- Allergen note: contains eggs and dairy; standard crust contains gluten — adjust for dietary needs accordingly.
- Portion guidance: a typical slice (1/6 of quiche) is a filling serving; adjust depending on sides and appetite.
Troubleshooting Common Issues
- Soggy bottom: solution — blind-bake crust at 400°F for 8–10 minutes and drain fillings well.
- Runny or undone center: solution — bake until internal temp hits 160–165°F and allow a 10–15 minute resting period before cutting.
- Rubber-y custard: solution — don’t overcook; reduce oven temp by 25°F next time and check earlier.
Frequently Asked Questions
Q: Can I assemble the quiche the night before?
A: Yes. Assemble and cover the unbaked quiche tightly in the fridge; bake from cold at the same temperature but expect the bake time to increase by 5–10 minutes.
Q: Can I use precooked or store-bought sausage?
A: Yes. If using pre-cooked sausage, reheat and drain it before adding to the quiche — warm, dry fillings integrate better and reduce extra moisture.
Q: What cheese works best?
A: Firm melting cheeses like cheddar, Gruyère, or Swiss give good flavor and a creamy texture. Use 1 to 1 1/2 cups shredded cheese for a balanced result.
Q: How do I avoid over-browning the top while waiting for the center to set?
A: Tent the quiche loosely with foil after the top has browned to prevent further color while the interior finishes cooking.
Conclusion
For a tried-and-true full recipe reference, see the Ultimate Savory Sausage, Pepper, and Onion Quiche Recipe. If you prefer a simpler, cheesier take, check this Simple and Cheesy Sausage Quiche Recipe – Belly Laugh Living. Looking for different breakfast ideas with sausage, try this Savory Breakfast Skillet with Sweet Potatoes, Sausage and Sunny …. For inspiration on hearty quiche styles, read the Best Cowboy Quiche Recipe – How to Make Cowboy Quiche. And for more breakfast recipes, browse the Breakfast – Nyra Recipes.
Print
Savory Sausage, Pepper, and Onion Quiche
- Total Time: 65 minutes
- Yield: 6-8 slices 1x
- Diet: Omnivore
Description
A savory quiche featuring sausage, sweet peppers, and caramelized onions, perfect for brunch or dinner.
Ingredients
- 8 ounces (225 g) bulk pork or turkey sausage
- 1 cup diced onion
- 1 cup diced bell pepper
- 1 9-inch pie crust
- 4 large eggs
- 1 1/2 cups half-and-half (or 1 cup cream + 1/2 cup milk)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups shredded cheese (cheddar or Gruyère)
Instructions
- Brown the sausage in a skillet, breaking it up until cooked through; drain excess fat.
- Sauté the diced onion and bell pepper until softened and slightly caramelized, about 5–8 minutes.
- Blind-bake the pie crust at 400°F (205°C) for 8–10 minutes.
- Whisk together the eggs, half-and-half, salt, and pepper.
- Layer the sausage, peppers, onions, and cheese in the crust, then pour the custard over the top.
- Bake at 375°F (190°C) for 35–45 minutes until the center reaches 160–165°F (71–74°C).
- Let the quiche rest for 10–15 minutes before slicing.
Notes
Allow the quiche to cool before slicing for best results. Garnish with chives or parsley for presentation.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 130mg