Sausage Pepper and Onion Quiche
This Sausage Pepper and Onion Quiche is a breakfast, lunch or dinner favorite! It's super easy to whip up because it's made with a premade frozen pie crust. The rich, creamy custard and savory filling ingredients make for a delicious, satisfying meal!
Servings: 6 servings
Ingredients
- 1 frozen deep dish pie crust
- 1 Tbsp. butter
- 8 oz. bulk breakfast sausage
- 1/2 cup finely chopped yellow onion
- 1/3 cup finely chopped green bell pepper
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tsp. Italian seasoning, I use Mrs. Dash Italian Medley because it's my favorite
- 1 tsp. coarse kosher salt
- 1/2 tsp. black pepper
- 2 cups freshly shredded Swiss cheese
Instructions
- Place baking rack in middle of oven. Preheat oven to 375 degrees. Place frozen deep dish pie crush on a large baking sheet and bake for ten minutes. Remove from the oven and set aside.
- Melt your butter oven medium-high heat in a deep skillet. Add your sausage, peppers and onions and cook, breaking up the sausage with a wooden spoon as it cooks, until the sausage is no longer pink and the peppers and onions are softened. Drain and set aside.
- In a large bowl, combine your eggs, heavy cream, milk, Italian seasoning, salt and pepper and whisk until well combined.
- Add your shredded cheese and sausage mixture to your partially baked pie crust and then pour the egg mixture over the filling. Do not overfill the crust. Discard any extra egg mixture. Bake the quiche for 35-40 until the edges of the quiche are set, but the center is just a smidge jiggly when you shake the tray. I like to let my cool quiche for about 20-30 minutes before slicing and serving.
Notes
If you are worried about your quiche overflowing, line your baking sheet with foil or parchment paper.
I never cook my quiche right on the oven rack just so I don't have any issues with it overflowing.