Savory Sausage Pepper Onion Quiche

This savory sausage, pepper, and onion quiche is the perfect combination of rich flavors and comforting textures. It works wonderfully for a brunch gathering, a cozy dinner, or even a make-ahead weekday meal. The balance of creamy custard with caramelized onions and bold sausage makes every bite satisfying and memorable.

I stumbled upon this quiche recipe when craving something hearty but fuss-free. It quickly became a weekend favorite that always impresses guests and delights my family.

Ingredients

• One 9-inch pie crust: store-bought works just fine but homemade adds a personal touch
• Avocado oil: chosen for its mild flavor and high smoke point perfect for browning sausage
• Breakfast sausage: look for quality pork sausage or substitute with turkey sausage for a lighter option
• Garlic cloves: minced add bright aroma and flavor bursts
• Whole milk: brings richness and body to the custard
• Dried sage: complements the sausage with a warm herbal note
• Kosher salt: enhances all the flavors but adjust to taste if using salted sausage
• Large eggs: form the custard base, providing structure and creaminess
• Red and green bell peppers: diced into uniform pieces add sweet crunch and color
• Freshly ground black pepper: packs a subtle heat that brightens the filling
• Unsalted butter: used in cooking the onions or buttering pans ensures control over salt levels and adds creaminess
• Sharp cheddar cheese: grated contributes tang, sharpness, and a melty texture
• Medium yellow onion: diced, caramelized slowly for deep sweetness and umami
• Heavy cream: enriches the custard, making it luxuriously smooth

Step-by-Step Instructions

Preheat and prepare the crust:

Preheat your oven to 375 degrees Fahrenheit. Spray a 9-inch pie plate with cooking spray to prevent sticking. Take the pie crust out of the fridge and gently press it into the pie plate, allowing it to naturally rise up the edges without stretching it thin or tearing it. This will be your quiche foundation so handle with care. Set aside while you work on the filling.

Cook the sausage:

Heat the avocado oil in a large skillet over medium high heat until shimmering. Add the crumbled breakfast sausage and cook for five to seven minutes while breaking it apart with a spoon so it browns evenly. Cook until the sausage is golden and no longer pink inside. Scoop the sausage onto a plate but leave about a tablespoon of the fat in the pan for flavor.

Caramelize the onions and sauté the peppers:

Lower the heat to medium and add the diced onion to the pan. Cook slowly for about fifteen to twenty minutes stirring occasionally until the onions become deeply caramelized and sweet. This slow caramelization builds the base flavor of the quiche. Add in the diced red and green bell peppers and cook for four to five minutes until just tender but still having a bite. Stir in the minced garlic and cook for another one to two minutes until fragrant. Remove this vegetable mixture from the pan and let it cool slightly so it doesn’t start cooking the eggs when combined.

Mix the custard and combine ingredients:

In a large bowl whisk together the eggs whole milk and heavy cream until smooth and a little frothy. Stir in the dried sage kosher salt and freshly ground black pepper. Fold in the cooked sausage the caramelized vegetable mixture and the shredded sharp cheddar cheese evenly distributing everything. Using a good quality cheese really makes a difference in flavor and texture.

Pour and bake the quiche:

Pour the custard mixture into the prepared pie crust spreading it evenly. Place the quiche in the preheated oven and bake for forty five to fifty five minutes until the top is golden brown. Test doneness by inserting a knife near the center which should come out with a few moist crumbs but no wet batter. Remember the quiche will keep cooking as it cools so take it out before it looks fully set or it may turn rubbery.

Rest and serve:

Remove the quiche from the oven and let it rest on the counter for about ten minutes. This resting time is crucial for the custard to completely set making the quiche easier to slice and serve. The quiche tastes great warm or at room temperature.

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For me the caramelized onions are the star. I remember making this quiche for a friend’s brunch and everyone kept asking for seconds, praising the sweet and savory balance. It’s that special combination of time-honored technique and simple ingredients that turns this into a crowd-pleaser.

Storage Tips

Store any leftover quiche covered in the refrigerator for up to four days. For longer storage cut into portions and wrap tightly in plastic wrap or foil then place in a freezer-safe container before freezing. Reheat individual slices gently in a microwave or oven to retain the creaminess without drying out the crust. Avoid reheating multiple times to keep it fresh.

Ingredient Substitutions

Feel free to swap breakfast sausage for spicy Italian sausage if you like a little heat. Use mozzarella or Gruyere cheese for a milder or nuttier flavor profile. Replace avocado oil with olive oil or unsalted butter for cooking the sausage and onions if preferred. Make it vegetarian by omitting sausage and adding mushrooms or spinach for extra texture and nutrition.

Serving Suggestions

Serve this quiche alongside a fresh green salad with balsamic vinaigrette for lightness and contrast. Pair with roasted potatoes or a crisp fruit salad for a complete meal. It also works beautifully as a brunch centerpiece accompanied by mimosas or freshly brewed coffee.

Frequently Asked Questions

→ What is the best type of sausage to use?

Breakfast sausage works well due to its mild seasoning and crumbly texture, which integrates smoothly into the quiche filling.

→ How do I caramelize onions properly?

Cook diced onions slowly over medium heat with occasional stirring until they turn golden brown and develop a sweet flavor, usually about 15-20 minutes.

→ Can I use store-bought pie crust?

Yes, a store-bought 9-inch pie crust is convenient and works perfectly as the base for this quiche.

→ How can I tell when the quiche is done baking?

The quiche is ready when the top is golden brown, and a knife inserted near the center comes out with a few moist crumbs but no wet custard.

→ Is it necessary to let the quiche rest after baking?

Allowing the quiche to rest for about 10 minutes helps the custard set fully, making slicing cleaner and easier.