Go Back Email Link
–+ servings
A breakfast quiche in a metal pan next to a striped dishcloth.

Sausage Breakfast Quiche

This savory breakfast quiche with sausage, bell pepper, and sharp cheddar cheese is a filling and hearty dish.
5 from 5 votes
Print Pin
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6 servings
Author: Emily Wilson

Ingredients

  • 1 pre-made pie crust or homemade dough
  • 1 tablespoon olive oil
  • ½ red onion diced
  • 2 cloves garlic minced
  • 1 red bell pepper diced
  • ½ pound ground breakfast pork sausage
  • 2 cups baby spinach
  • 5 large eggs
  • ½ cup skim or 2% milk
  • ½ cup shredded sharp cheddar cheese
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper

Instructions

  • Preheat oven to 350 degrees F (176 C).
  • Roll out the dough and place in a 9-inch pie plate, or if using a ready-made crust, defrost according to package directions. 
  • Heat the olive oil in a large skillet over medium-high heat. Once hot, add the diced onion and let sauté for 3 minutes. Then add the minced garlic and diced bell pepper and cook for 3 minutes, stirring occasionally. 
    Bell pepper, red onion, and garlic being sautéed in a pan.
  • Then add in the breakfast sausage, and break it up with a spoon or spatula. Let sauté for 3 to 5 minutes until it browns. Add the spinach and cook just till the spinach has wilted. 
    Breakfast sausage, spinach, bell pepper, onion, and garlic being simmered in a pan.
  • Spread the sausage onion mixture across the base of the pie dough in an even layer. 
    Sausage, onion, bell pepper, and spinach mixture in an uncooked pie crust.
  • Crack the eggs into a mixing bowl. Whisk till the yolks break. Add in the milk, cheese, salt, and pepper. Whisk till combined. 
    Eggs, milk, cheddar cheese, salt, and pepper being whisked in a metal bowl.
  • Pour the egg mixture on top of the sausage mixture. 
    The filling for a breakfast quiche in an uncooked pie crust.
  • Bake for 45 to 50 minutes or until the center of the quiche has set and the crust is golden brown. Allow the quiche to cool for 5 to 10 minutes before slicing and serving. 
    A breakfast quiche after baking.

Notes

Storage - Leftover quiche will keep for up to 4 days in the refrigerator when stored in an airtight container or covered with plastic wrap or aluminum foil.
Baking Tips - Bake quiche on a rimmed baking sheet, just in case there's overflow. It's also easier to place the quiche in the oven.
Checking Doneness - Check to see if your quiche has set and is ready to come out of the oven by jiggling it a bit - if it wobbles in the center it's not set. The crust should be golden brown.
Reheating - I highly recommend reheating quiche in the oven or a toaster oven. Microwaving quiche makes the crust too soggy.
Serving Options - Quiche can be served warm or at room temperature.

Nutrition

Serving: 1g | Calories: 376kcal | Carbohydrates: 18g | Protein: 16g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 174mg | Sodium: 681mg | Potassium: 329mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1922IU | Vitamin C: 29mg | Calcium: 139mg | Iron: 2mg