Sausage, Bell Pepper, Cheddar Quiche
Sausage, Bell Pepper, Cheddar Quiche
Ingredients
For the Crust
- 1 pie crust, 9-inch, store-bought or homemade
For the Filling
- 1/2 pound Italian sausage, casings removed
- 1 teaspoon olive oil
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/4 cup yellow onion, finely diced
- 1 clove garlic, minced
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup milk, whole or 2%
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/8 teaspoon nutmeg, ground
Instructions
- 1
Preheat your oven to 375°F. If using a store-bought pie crust, place it into a 9-inch pie dish. If using a homemade crust, prepare and blind bake it according to your recipe's instructions if necessary.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet, heat the olive oil over medium heat. Add the Italian sausage (casings removed) and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain off any excess grease and set the sausage aside.
⏱️ 7 min
- 3
In the same skillet (add a touch more olive oil if needed), add the diced red bell pepper, green bell pepper, and yellow onion. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 8 min
- 4
In a large bowl, whisk together the eggs, heavy cream, and milk until well combined. Stir in the salt, black pepper, and nutmeg.
⏱️ 3 min
- 5
Spread half of the shredded cheddar cheese evenly over the bottom of the pie crust. Top with the cooked sausage and the sautéed bell pepper and onion mixture. Sprinkle the remaining cheddar cheese over the vegetables and sausage.
⏱️ 5 min
- 6
Carefully pour the egg mixture over the cheese, sausage, and vegetables in the pie crust. Ensure the filling is evenly distributed.
⏱️ 2 min
- 7
Bake the quiche for 45-50 minutes, or until the center is set and a knife inserted near the center comes out clean. The top should be golden brown. If the crust starts to brown too quickly, you can loosely cover the edges with aluminum foil.
⏱️ 50 min•🌡️ 375
- 8
Remove the quiche from the oven and let it rest for 5-10 minutes before slicing and serving. This allows the filling to set completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sausage, Bell Pepper, Cheddar Quiche
For the Crust
- 1 pie crust, 9-inch, store-bought or homemade
For the Filling
- 1/2 pound Italian sausage, casings removed
- 1 teaspoon olive oil
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/4 cup yellow onion, finely diced
- 1 clove garlic, minced
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup milk, whole or 2%
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/8 teaspoon nutmeg, ground
Instructions
- 1
Preheat your oven to 375°F. If using a store-bought pie crust, place it into a 9-inch pie dish. If using a homemade crust, prepare and blind bake it according to your recipe's instructions if necessary.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet, heat the olive oil over medium heat. Add the Italian sausage (casings removed) and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain off any excess grease and set the sausage aside.
⏱️ 7 min - 3
In the same skillet (add a touch more olive oil if needed), add the diced red bell pepper, green bell pepper, and yellow onion. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 8 min - 4
In a large bowl, whisk together the eggs, heavy cream, and milk until well combined. Stir in the salt, black pepper, and nutmeg.
⏱️ 3 min - 5
Spread half of the shredded cheddar cheese evenly over the bottom of the pie crust. Top with the cooked sausage and the sautéed bell pepper and onion mixture. Sprinkle the remaining cheddar cheese over the vegetables and sausage.
⏱️ 5 min - 6
Carefully pour the egg mixture over the cheese, sausage, and vegetables in the pie crust. Ensure the filling is evenly distributed.
⏱️ 2 min - 7
Bake the quiche for 45-50 minutes, or until the center is set and a knife inserted near the center comes out clean. The top should be golden brown. If the crust starts to brown too quickly, you can loosely cover the edges with aluminum foil.
⏱️ 50 min•🌡️ 375 - 8
Remove the quiche from the oven and let it rest for 5-10 minutes before slicing and serving. This allows the filling to set completely.
⏱️ 5 min