Description
This classic Quiche recipe features a flavorful sausage, vegetable, and cheese filling combined with a creamy egg mixture, all baked inside a golden-brown, buttery crust. Ready in just 10 minutes of prep and about an hour of baking, it makes a perfect breakfast or brunch dish with hearty, comforting flavors.
Ingredients
Scale
Sausage and Vegetable Filling
- 8 oz breakfast sausage
- ½ yellow onion, diced
- ½ green bell pepper, diced
- ½ red bell pepper, diced
- 2 cloves garlic, minced
- ¾ teaspoons salt, divided
- ½ teaspoon pepper, divided
Egg Mixture
- ¾ cup half-and-half
- 4 large eggs
Cheese
- 1 (8 oz) block sharp cheddar cheese, shredded
- ¼ cup grated Parmesan cheese
Crust
- 1 (9 inch) deep dish frozen pie crust, prepared according to package directions
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 degrees F and place a rimmed baking sheet aside to use for the pie crust later.
- Cook Sausage and Vegetables: Heat a large non-stick sauté pan over medium heat. Add the breakfast sausage, diced yellow onion, green and red bell peppers, minced garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Cook while breaking up the sausage until the meat is fully cooked and the vegetables are tender. Drain any excess grease or liquid and set the mixture aside.
- Prepare Egg Mixture: In a large bowl, whisk together the half-and-half, eggs, ¼ teaspoon salt, and ¼ teaspoon pepper until fully combined.
- Combine Filling Ingredients: Whisk the cooked sausage and vegetable mixture along with the shredded cheddar cheese and grated Parmesan cheese into the egg mixture. Set this filling aside.
- Assemble Quiche: Place the frozen pie crust on the prepared rimmed baking sheet. Pour the filling evenly into the pie crust.
- Bake Quiche: Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean. If the crust begins to brown too much during the last 10 minutes, cover it loosely with foil to prevent burning.
- Rest and Serve: Remove the quiche from the oven and let it stand for 10 minutes before slicing into 8 wedges and serving warm.
Notes
- The frozen pie crust does not need pre-baking; it can be filled directly and baked according to the recipe.
- Store leftover quiche in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat by baking or microwaving after thawing if frozen.
- Cover the crust with foil toward the end of baking if it browns too quickly to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Keywords: creamy, easy, frozen pie crust, savory, breakfast, brunch
