Irresistible Roasted Red Pepper And Sausage Quiche

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This roasted red pepper and sausage quiche has become one of my favorite ways to start the day. It’s rich, flavorful, and absolutely packed with comforting textures—from the flaky, golden crust to the creamy, cheesy filling speckled with savory sausage and sweet roasted peppers. Whether you’re feeding a crowd for brunch or meal prepping a week’s worth of breakfasts, this quiche is always a hit at my table.

I love how versatile it is—easy enough for a weekday morning, yet elegant enough for a weekend brunch. The smoky sweetness of roasted red peppers combined with hearty sausage and melty cheddar cheese is a combination that never gets old. Plus, it reheats like a dream, so there’s never a bite wasted.

Why You’ll Love This Roasted Red Pepper And Sausage Quiche

• Packed with protein to keep you full all morning
• The perfect balance of sweet, savory, and cheesy
• Great for make-ahead breakfasts or brunch
• Beautiful presentation with minimal effort
• Totally customizable with your favorite add-ins

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What Kind of Crust Should I Use for Quiche?

You can use a store-bought deep-dish pie crust to save time, or make your own from scratch if you’re feeling up for it. I’ve done both, and honestly, they both yield delicious results. The key is to pre-bake (blind bake) your crust so it doesn’t get soggy when you pour in the custard filling.

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Options for Substitutions

• Cheese: Swap cheddar for Swiss, Gruyère, or mozzarella.
• Sausage: Use turkey sausage, vegetarian sausage, or even cooked bacon.
• Peppers: Try roasted poblano or green bell peppers instead of red.
• Crustless: Skip the crust for a low-carb, gluten-free option.
• Dairy-Free: Use plant-based milk and cheese alternatives for a dairy-free version.

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Ingredients for This Roasted Red Pepper And Sausage Quiche

• Pie crust (deep-dish): This forms the base and provides structure. Pre-baking is essential to avoid sogginess.
• Ground breakfast sausage: Brings savory, hearty flavor that pairs beautifully with the sweetness of the peppers.
• Roasted red bell peppers: These add color, sweetness, and a smoky depth to the filling.
• Shredded cheddar cheese: Melts into the custard and adds that sharp, cheesy richness.
• Eggs: The key binding ingredient that gives the quiche its custard texture.
• Half-and-half or whole milk: Ensures the quiche is rich and creamy without being too dense.
• Salt and black pepper: Simple seasoning to bring all the ingredients together.
• Fresh parsley (optional): For a pop of freshness and color when serving.

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Step 1: Preheat and Prep the Crust

Preheat your oven to 375°F (190°C). If using a frozen pie crust, place it on a baking sheet and pre-bake it according to package instructions or for about 10 minutes until lightly golden. Let it cool slightly before adding the filling.

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Step 2: Cook the Sausage

In a skillet over medium heat, cook the sausage until browned and fully cooked. Break it into crumbles with a wooden spoon as it cooks. Drain any excess grease and set aside to cool slightly.

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Step 3: Prepare the Filling

In a large mixing bowl, whisk together the eggs, half-and-half (or milk), salt, and pepper until well combined. Stir in the shredded cheddar cheese, cooked sausage, and chopped roasted red peppers.

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Step 4: Fill the Crust

Pour the egg mixture into the pre-baked crust. Use a spatula or spoon to evenly distribute the sausage and peppers throughout.

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Step 5: Bake the Quiche

Place the quiche in the oven and bake for 35-40 minutes or until the center is set and the top is golden. A knife inserted into the center should come out clean.

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Step 6: Cool and Garnish

Let the quiche rest for at least 10 minutes before slicing. Garnish with chopped parsley if desired, then serve warm.

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How Long to Prepare the Roasted Red Pepper And Sausage Quiche

Preparation Time: Expect around 15–20 minutes of active prep time. This includes chopping the roasted red peppers, cooking the sausage, whisking the filling, and pre-baking the crust. If you’re roasting the peppers yourself, add another 15–20 minutes.

Cooking Time: The quiche takes about 35–40 minutes to bake. Add at least 10 minutes for cooling before slicing so it sets properly. Altogether, you’re looking at just over an hour from start to finish.

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Tips for Perfect Roasted Red Pepper And Sausage Quiche

• Blind bake the crust to prevent sogginess.
• Let the sausage cool slightly before adding to the egg mixture to avoid scrambling the eggs.
• Whisk your eggs well to ensure a light, airy custard.
• Use freshly shredded cheese for better melting and texture.
• Tent with foil if the edges of the crust start browning too quickly while baking.

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Watch Out for These Mistakes While Cooking

• Skipping the crust pre-bake: This often results in a soggy, undercooked base.
• Overcooking: The eggs can become rubbery. Pull the quiche when the center just barely jiggles.
• Uneven ingredient distribution: Stir the filling gently before pouring to ensure even sausage and pepper spread.
• Adding hot sausage to egg mixture: This can cook the eggs prematurely—cool the sausage first.
• Using too much liquid: Stick to the recommended egg-to-dairy ratio for best texture.

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What to Serve With Roasted Red Pepper And Sausage Quiche?

1. Fresh Fruit Salad

A light, refreshing mix of berries and citrus balances the richness of the quiche.

2. Mixed Greens with Vinaigrette

A crisp salad with a tangy vinaigrette adds a fresh bite and cuts through the creamy filling.

3. Roasted Potatoes

Seasoned breakfast potatoes or hash browns make it a heartier meal.

4. Buttery Croissants or Toast

Something flaky or crusty on the side is perfect for mopping up extra custard.

5. Orange Juice or Sparkling Mimosa

Classic brunch beverages pair wonderfully with the savory-sweet flavors.

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Storage Instructions

Refrigerator: Allow the quiche to cool completely, then wrap tightly in plastic wrap or store in an airtight container. It will keep in the refrigerator for up to 4 days.

Freezer: Slice the quiche and wrap each piece individually in foil or plastic wrap, then place in a freezer-safe bag or container. It freezes well for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating: Warm slices in a 350°F oven for 10–15 minutes, or in the microwave in 30-second intervals until heated through.

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Estimated Nutrition

• Calories: ~330 per slice
• Protein: 14g
• Carbohydrates: 20g
• Fat: 23g
• Saturated Fat: 9g
• Fiber: 1g
• Sugar: 2g
• Sodium: 550mg

(Note: Nutrition may vary depending on specific brands and modifications.)

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Frequently Asked Questions

Can I make this quiche ahead of time?

Yes! You can fully bake the quiche a day ahead and reheat it before serving. It also stores well as leftovers.

Can I use milk instead of half-and-half?

Absolutely. Whole milk works fine, though the quiche will be slightly lighter in texture.

How do I know when the quiche is done?

The center should be set but still have a slight jiggle. A knife inserted near the center should come out clean.

Can I make this quiche crustless?

Yes! Grease a pie dish well and follow the same filling instructions. It will cook slightly faster without a crust.

Can I freeze the quiche?

Definitely. Let it cool, slice it, and freeze the pieces individually. Perfect for quick breakfasts later.

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Conclusion

This Roasted Red Pepper And Sausage Quiche brings warmth, flavor, and color to your breakfast or brunch table. With its flaky crust, creamy filling, and savory-sweet balance, it’s a dish that satisfies every time. Whether you’re hosting a gathering or simply planning ahead for the week, this quiche delivers both taste and convenience in one beautiful slice.

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