Classic Roasted Red Pepper and Sausage Quiche

Here is my favorite quiche recipe, with a flaky pie crust and a filling loaded with roasted red peppers, savory sausage, cheddar cheese, scallions, and a creamy custard made with eggs and half and half.

This roasted red pepper and sausage quiche is perfect for weekend brunch or an easy weeknight dinner. I love that you can make it ahead and reheat slices throughout the week. Plus, it’s just as good served warm or at room temperature!

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What Kind of Sausage Should I Use?

You’ve got plenty of options when it comes to picking sausage for this quiche. Italian sausage is a popular choice – you can go with sweet or spicy depending on your preference and how much kick you want in your breakfast. Breakfast sausage also works great and gives you that classic morning flavor. If you’re looking for something a bit different, chicken or turkey sausage are lighter alternatives that still pack plenty of flavor. Just make sure whatever sausage you choose is fully cooked and crumbled into bite-sized pieces before adding it to the quiche, and be sure to drain off any excess grease so your quiche doesn’t end up too oily.

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Options for Substitutions

This quiche is pretty forgiving when it comes to swapping ingredients:

• Pie crust: You really need some kind of crust for this quiche – store-bought works great if you’re short on time, or try a puff pastry sheet for a flakier texture. Just pre-bake it for about 10 minutes before adding the filling.
• Roasted red peppers: Jarred roasted red peppers are convenient, but you can roast your own bell peppers or swap in sun-dried tomatoes for a different flavor. Just make sure to drain them well so your quiche doesn’t get soggy.
• Sausage: Any cooked breakfast sausage works here – Italian sausage, turkey sausage, or even crumbled bacon. You could also go meatless and add sautéed mushrooms instead.
• Cheddar cheese: Gruyere, Swiss, or mozzarella all melt nicely in quiche. You can also mix two cheeses together for more depth.
• Half and half: Whole milk works in a pinch, though your quiche will be slightly less creamy. You can also use heavy cream for an extra rich result, or a mix of milk and cream.
• Scallions: Regular yellow or white onions work fine – just sauté them first to mellow the flavor. Leeks are another good option if you have them.

Watch Out for These Mistakes While Baking

The biggest mistake when making quiche is skipping the step of pre-baking (or blind baking) your crust for about 10 minutes before adding the filling, which prevents a soggy bottom that nobody wants.

Overfilling your quiche is another common error – the custard should sit about half an inch below the rim of the crust since it will puff up during baking, and going too high can lead to spillovers and uneven cooking.

Make sure your roasted red peppers are thoroughly patted dry with paper towels before adding them to the quiche, as excess moisture can make your filling watery and prevent it from setting properly.

The center should still have a slight jiggle when you remove it from the oven (around 325°F for even cooking), because the residual heat will finish cooking the eggs while keeping your quiche creamy instead of rubbery.

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What to Serve With Roasted Red Pepper and Sausage Quiche?

Quiche is one of those dishes that works for breakfast, brunch, or even dinner, so you’ve got plenty of options for what to serve alongside it. A simple mixed greens salad with a light vinaigrette is my go-to since it balances out the richness of the eggs and cheese without being too heavy. If you’re serving this for brunch, fresh fruit like melon, berries, or a fruit salad makes a refreshing side that everyone loves. For a heartier meal, roasted potatoes or hash browns are great additions, and they soak up any extra egg mixture that might end up on your plate.

Storage Instructions

Store: Leftover quiche keeps really well in the fridge for up to 4 days. Just cover it tightly with plastic wrap or aluminum foil, or store individual slices in an airtight container. I actually think quiche tastes even better the next day after all the flavors have had time to hang out together!

Freeze: You can freeze this quiche whole or in slices for up to 2 months. Wrap it well in plastic wrap and then in foil to prevent freezer burn. I like to freeze individual slices so I can grab just what I need for a quick breakfast or lunch.

Reheat: Warm up refrigerated slices in the microwave for about 45 seconds, or in a 350°F oven for 10-15 minutes until heated through. If reheating from frozen, let it thaw in the fridge overnight first, or add a few extra minutes to the oven time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1650-1850
• Protein: 60-70 g
• Fat: 115-130 g
• Carbohydrates: 75-90 g

Ingredients

For the crust:

• 1 pie crust (thawed if frozen, or homemade)
• 1/2 tbsp all-purpose flour

For the filling:

• 3/4 cup roasted red peppers (jarred or roasted fresh, patted dry)
• 1/4 cup scallions (sliced into 1/4-inch rings, white and green parts separated)
• 3/4 cup cheddar cheese (shredded, I use Cabot)
• 1/3 cup cooked sausage (browned and crumbled)

For the custard:

• 1/2 tsp kosher salt
• 5 large eggs (room temperature for smoother custard)
• 2 tbsp fresh parsley (finely chopped)
• 1.25 cups half and half (or heavy cream for richer texture)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 tsp ground mustard

Step 1: Prepare Ingredients and Preheat Oven

• 3/4 cup roasted red peppers
• 1/4 cup scallions
• 3/4 cup cheddar cheese
• 2 tbsp fresh parsley
• 5 large eggs

Preheat your oven to 350°F.

While it heats, prepare your mise en place: pat the roasted red peppers dry with paper towels to remove excess moisture (this prevents a watery quiche), slice the scallions into 1/4-inch rings keeping the white and green parts separate, shred the cheddar cheese if not already done, and finely chop the fresh parsley.

Bring the eggs to room temperature by letting them sit out for 10 minutes—room temperature eggs blend more smoothly into the custard, creating a silkier texture.

Step 2: Prebake and Prepare the Pie Crust

• 1 pie crust
• 1/2 tbsp all-purpose flour

Place the thawed pie crust into a pie plate.

Bake it in the preheated oven for 6-8 minutes until it begins to set but is not yet golden—this prevents a soggy bottom crust when the wet custard is added.

Remove from the oven and lightly dust the entire interior surface with the all-purpose flour, which acts as a moisture barrier.

Return to the oven for just 1-2 minutes to lightly set the flour, then set aside to cool slightly.

Step 3: Layer Filling Ingredients

• 3/4 cup roasted red peppers
• 1/3 cup cooked sausage
• 3/4 cup cheddar cheese
• 1/4 cup scallions

Spread the dried roasted red peppers evenly across the bottom of the partially baked crust.

Scatter the cooked sausage crumbles over the peppers, followed by the shredded cheddar cheese.

Sprinkle the white parts of the scallions (the milder, more delicate portions) over the cheese layer, reserving the green parts for the egg mixture.

This layering approach distributes flavors evenly throughout the quiche and ensures the sausage and peppers stay nestled in the filling rather than floating to the top.

Step 4: Prepare the Custard Mixture

• 5 large eggs
• 1.25 cups half and half
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp ground mustard
• 2 tbsp fresh parsley
• 1/4 cup scallions

In a medium bowl, whisk together the room-temperature eggs, half and half, kosher salt, freshly ground black pepper, ground mustard, and the reserved green parts of the scallions along with the fresh parsley.

Whisk until the mixture is smooth and well combined, about 1-2 minutes—I prefer using a whisk rather than a blender for quiches because it incorporates air gently, creating a lighter, more delicate custard.

Avoid over-mixing, which can make the texture tough.

Step 5: Assemble and Bake the Quiche

• custard mixture from Step 4
• filling from Step 3

Pour the custard mixture from Step 4 evenly over the filling ingredients from Step 3, filling the crust until just below the rim.

Place the quiche in the preheated 350°F oven and bake for 50-55 minutes.

The quiche is done when the center is just set with a slight jiggle in the very middle when you gently shake the pan—the residual heat will continue cooking it as it cools, so don’t overbake or it will become rubbery.

The top should be lightly golden.

Step 6: Cool and Rest Before Serving

Remove the quiche from the oven and let it cool in the pie plate at room temperature for at least 30 minutes before slicing.

This resting period allows the custard to fully set and makes clean, neat slices possible.

The quiche can be served warm or at room temperature, and it will hold its structure better after cooling.

Classic Roasted Red Pepper and Sausage Quiche

Delicious Classic Roasted Red Pepper and Sausage Quiche recipe with step-by-step instructions.

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Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 17 minutes mins

Servings 8 slices

Calories 1750 kcal

Ingredients

  

For the crust:

• 1 pie crust (thawed if frozen, or homemade)
• 1/2 tbsp all-purpose flour

For the filling:

• 3/4 cup roasted red peppers (jarred or roasted fresh, patted dry)
• 1/4 cup scallions (sliced into 1/4-inch rings, white and green parts separated)
• 3/4 cup cheddar cheese (shredded, I use Cabot)
• 1/3 cup cooked sausage (browned and crumbled)

For the custard:

• 1/2 tsp kosher salt
• 5 large eggs (room temperature for smoother custard)
• 2 tbsp fresh parsley (finely chopped)
• 1.25 cups half and half (or heavy cream for richer texture)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 tsp ground mustard

Instructions

 

• Preheat your oven to 350°F. While it heats, prepare your mise en place: pat the roasted red peppers dry with paper towels to remove excess moisture (this prevents a watery quiche), slice the scallions into 1/4-inch rings keeping the white and green parts separate, shred the cheddar cheese if not already done, and finely chop the fresh parsley. Bring the eggs to room temperature by letting them sit out for 10 minutes—room temperature eggs blend more smoothly into the custard, creating a silkier texture.
• Place the thawed pie crust into a pie plate. Bake it in the preheated oven for 6-8 minutes until it begins to set but is not yet golden—this prevents a soggy bottom crust when the wet custard is added. Remove from the oven and lightly dust the entire interior surface with the all-purpose flour, which acts as a moisture barrier. Return to the oven for just 1-2 minutes to lightly set the flour, then set aside to cool slightly.
• Spread the dried roasted red peppers evenly across the bottom of the partially baked crust. Scatter the cooked sausage crumbles over the peppers, followed by the shredded cheddar cheese. Sprinkle the white parts of the scallions (the milder, more delicate portions) over the cheese layer, reserving the green parts for the egg mixture. This layering approach distributes flavors evenly throughout the quiche and ensures the sausage and peppers stay nestled in the filling rather than floating to the top.
• In a medium bowl, whisk together the room-temperature eggs, half and half, kosher salt, freshly ground black pepper, ground mustard, and the reserved green parts of the scallions along with the fresh parsley. Whisk until the mixture is smooth and well combined, about 1-2 minutes—I prefer using a whisk rather than a blender for quiches because it incorporates air gently, creating a lighter, more delicate custard. Avoid over-mixing, which can make the texture tough.
• Pour the custard mixture from Step 4 evenly over the filling ingredients from Step 3, filling the crust until just below the rim. Place the quiche in the preheated 350°F oven and bake for 50-55 minutes. The quiche is done when the center is just set with a slight jiggle in the very middle when you gently shake the pan—the residual heat will continue cooking it as it cools, so don't overbake or it will become rubbery. The top should be lightly golden.
• Remove the quiche from the oven and let it cool in the pie plate at room temperature for at least 30 minutes before slicing. This resting period allows the custard to fully set and makes clean, neat slices possible. The quiche can be served warm or at room temperature, and it will hold its structure better after cooling.