Savory Sausage, Pepper, and Onion Quiche

Finding a satisfying brunch dish that works for both lazy Sunday mornings and special occasions can feel impossible. You want something that looks impressive when guests come over, but you also don’t want to spend hours in the kitchen when you could be relaxing with a cup of coffee and the newspaper.

That’s exactly why this sausage, pepper, and onion quiche has become one of my most-requested recipes. It combines all the flavors of classic Italian sausage and peppers into a rich, custardy quiche that’s surprisingly easy to pull together, and it tastes just as good served warm from the oven as it does at room temperature the next day.

What Kind of Sausage Should I Use?

For this quiche, you can use either regular or hot breakfast sausage depending on how much heat you like. The regular breakfast sausage gives you all that savory, herby flavor without any spice, while the hot version adds a nice kick that pairs really well with the peppers and onions. I usually go for a good quality pork breakfast sausage that comes in a roll or tube form, which makes it easy to crumble as it cooks. If you want to switch things up, Italian sausage (mild or spicy) also works great here and brings a slightly different flavor profile with fennel and other Italian seasonings.

Options for Substitutions

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

• Pie crust: Store-bought is totally fine and saves time, but homemade works great too. You can also use a puff pastry sheet for a flakier texture – just roll it out to fit your pie pan.
• Breakfast sausage: Italian sausage makes a great substitute and adds nice flavor. You can also use ground turkey sausage for a leaner option, or swap in cooked bacon or ham if that’s what you have on hand.
• Bell peppers: Any color bell pepper works here – use whatever you prefer or have available. You can also try poblano peppers for a mild kick or leave them out entirely if you’re not a pepper fan.
• Heavy cream: If you don’t have heavy cream, just use all milk instead. The quiche will be slightly less rich but still tasty. You can also use all half and half.
• Sharp cheddar cheese: Gruyere, Swiss, or monterey jack all work well in this recipe. You can also mix cheeses – try half cheddar and half mozzarella for a milder flavor.
• Avocado oil: Olive oil or vegetable oil work just fine as substitutes for cooking the sausage and vegetables.

Watch Out for These Mistakes While Baking

The biggest mistake when making quiche is adding wet vegetables directly to the crust, which creates a soggy bottom – always cook your sausage, peppers, and onions first and drain any excess grease on paper towels before adding them to the egg mixture.

Another common error is overbaking the quiche until the center puffs up like a soufflé, so pull it from the oven when there’s still a slight jiggle in the middle (around 165°F on an instant-read thermometer), as it will continue cooking while it cools.

To prevent a soggy crust, try blind baking your pie dough for 10 minutes before adding the filling, and make sure to let the cooked sausage and vegetables cool for a few minutes so the hot ingredients don’t scramble the eggs when you mix everything together.

What to Serve With Sausage, Pepper, and Onion Quiche?

This hearty quiche is perfect for brunch or dinner and pairs beautifully with a simple mixed greens salad tossed with a light vinaigrette to balance out the richness. I love serving it alongside some fresh fruit like sliced melon or berries, especially when I’m making it for a weekend breakfast. If you’re feeding a crowd, consider adding some crispy hash browns or roasted breakfast potatoes on the side. For a lighter option, roasted asparagus or a tomato and cucumber salad work great, and don’t forget some crusty bread or buttery croissants for anyone who wants an extra carb on their plate.

Storage Instructions

Store: This quiche keeps really well in the fridge for up to 4 days. Just cover it tightly with plastic wrap or aluminum foil, or slice it into pieces and store in an airtight container. It’s great for breakfast meal prep since you can grab a slice and go throughout the week.

Freeze: You can freeze this quiche whole or in individual slices for up to 3 months. Wrap it well in plastic wrap and then in foil to prevent freezer burn. I like to freeze individual slices so I can pull out just what I need for a quick breakfast or lunch.

Reheat: Warm up slices in the microwave for about 60-90 seconds, or reheat in a 350°F oven for 15-20 minutes until heated through. The oven method keeps the crust crispier, but the microwave works great when you’re in a hurry.

Estimated Nutrition

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

• Calories: 2300-2600
• Protein: 85-100 g
• Fat: 160-185 g
• Carbohydrates: 120-140 g

Ingredients

For the crust:

• 1 9-inch pie crust (store-bought is fine, or use homemade)

For the filling:

• 1 tbsp avocado oil
• 1 lb breakfast sausage (remove from casing, crumbled into small pieces)
• 2 garlic cloves (minced)
• 1 cup whole milk
• 1 tsp dried sage
• 1/2 tsp kosher salt
• 4 large eggs
• 1/2 large red bell pepper (diced into 1/2-inch pieces)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 large green bell pepper (diced into 1/2-inch pieces)
• 1 tbsp unsalted butter (I use Kerrygold for richness)
• 1 cup sharp cheddar cheese (shredded, about 4 oz)
• 1 medium yellow onion (diced into 1/2-inch pieces)
• 1/3 cup heavy cream (makes it extra creamy)

Step 1: Prepare the Pie Crust and Preheat

• 1 9-inch pie crust

Preheat your oven to 375°F and spray a 9-inch pie plate with cooking spray.

Remove the pie crust from the refrigerator and gently press it into the prepared pie plate, allowing it to come up the sides naturally.

This is your foundation, so handle it gently to avoid tears.

Set aside while you prepare the filling.

Step 2: Cook the Sausage and Build the Vegetable Base

• 1 tbsp avocado oil
• 1 lb breakfast sausage

Heat the avocado oil in a large skillet over medium-high heat.

Add the crumbled breakfast sausage and cook for 5-7 minutes, breaking it into small pieces with a spoon as it cooks, until it’s golden brown and cooked through.

Remove the sausage to a plate, leaving about 1 tablespoon of the rendered fat in the pan.

Reduce heat to medium, add the diced onion, and cook for 15-20 minutes, stirring occasionally, until deeply caramelized and sweet—this long cooking develops incredible flavor that will anchor your quiche.

I find that low and slow caramelization of onions makes all the difference in quiche depth.

Step 3: Add the Peppers and Garlic

• 1/2 large red bell pepper
• 1/2 large green bell pepper
• 2 garlic cloves

Add the diced red and green bell peppers to the caramelized onions and cook for 4-5 minutes, stirring frequently, until they’re tender but still have a slight bite.

Add the minced garlic and cook for another 1-2 minutes until fragrant.

Remove the entire mixture from the pan and set aside to cool slightly—this prevents the hot vegetables from partially cooking the eggs when combined.

Step 4: Create the Custard Filling

• 4 large eggs
• 1 cup whole milk
• 1/3 cup heavy cream
• 1 tsp dried sage
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• cooked sausage from Step 2
• cooked vegetable mixture from Step 3
• 1 cup sharp cheddar cheese

In a large mixing bowl, whisk together the eggs, whole milk, and heavy cream until well combined and slightly frothy.

Stir in the sage, kosher salt, and freshly ground black pepper.

Add the cooked sausage from Step 2, the cooked vegetable mixture from Step 3, and the shredded cheddar cheese.

Fold everything together gently but thoroughly, making sure the cheese and sausage are evenly distributed throughout.

I like using Kerrygold butter in the cheese for richness, though you won’t use butter here—it’s already in the cheddar—but the quality of your cheese really matters in a quiche.

Step 5: Assemble and Bake the Quiche

• custard filling from Step 4
• pie crust from Step 1

Pour the custard filling from Step 4 into the prepared pie crust, spreading it evenly.

Place the pie plate in the preheated 375°F oven and bake for 45-55 minutes, until the top is golden brown and a knife inserted near the center comes out with just a few moist crumbs (not wet, but not completely set).

The quiche will continue to cook slightly as it cools, so don’t overbake or it will become rubbery.

Step 6: Rest and Serve

Remove the quiche from the oven and let it rest at room temperature for 10 minutes before slicing.

This resting period allows the custard to set completely and makes for cleaner slices.

Serve warm or at room temperature.

Savory Sausage, Pepper, and Onion Quiche

Delicious Savory Sausage, Pepper, and Onion Quiche recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 42 minutes mins

Servings 8 slices

Calories 2450 kcal

Ingredients

  

For the crust:

• 1 9-inch pie crust (store-bought is fine, or use homemade)

For the filling:

• 1 tbsp avocado oil
• 1 lb breakfast sausage (remove from casing, crumbled into small pieces)
• 2 garlic cloves (minced)
• 1 cup whole milk
• 1 tsp dried sage
• 1/2 tsp kosher salt
• 4 large eggs
• 1/2 large red bell pepper (diced into 1/2-inch pieces)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 large green bell pepper (diced into 1/2-inch pieces)
• 1 tbsp unsalted butter (I use Kerrygold for richness)
• 1 cup sharp cheddar cheese (shredded, about 4 oz)
• 1 medium yellow onion (diced into 1/2-inch pieces)
• 1/3 cup heavy cream (makes it extra creamy)

Instructions

 

• Preheat your oven to 375°F and spray a 9-inch pie plate with cooking spray. Remove the pie crust from the refrigerator and gently press it into the prepared pie plate, allowing it to come up the sides naturally. This is your foundation, so handle it gently to avoid tears. Set aside while you prepare the filling.
• Heat the avocado oil in a large skillet over medium-high heat. Add the crumbled breakfast sausage and cook for 5-7 minutes, breaking it into small pieces with a spoon as it cooks, until it's golden brown and cooked through. Remove the sausage to a plate, leaving about 1 tablespoon of the rendered fat in the pan. Reduce heat to medium, add the diced onion, and cook for 15-20 minutes, stirring occasionally, until deeply caramelized and sweet—this long cooking develops incredible flavor that will anchor your quiche. I find that low and slow caramelization of onions makes all the difference in quiche depth.
• Add the diced red and green bell peppers to the caramelized onions and cook for 4-5 minutes, stirring frequently, until they're tender but still have a slight bite. Add the minced garlic and cook for another 1-2 minutes until fragrant. Remove the entire mixture from the pan and set aside to cool slightly—this prevents the hot vegetables from partially cooking the eggs when combined.
• In a large mixing bowl, whisk together the eggs, whole milk, and heavy cream until well combined and slightly frothy. Stir in the sage, kosher salt, and freshly ground black pepper. Add the cooked sausage from Step 2, the cooked vegetable mixture from Step 3, and the shredded cheddar cheese. Fold everything together gently but thoroughly, making sure the cheese and sausage are evenly distributed throughout. I like using Kerrygold butter in the cheese for richness, though you won't use butter here—it's already in the cheddar—but the quality of your cheese really matters in a quiche.
• Pour the custard filling from Step 4 into the prepared pie crust, spreading it evenly. Place the pie plate in the preheated 375°F oven and bake for 45-55 minutes, until the top is golden brown and a knife inserted near the center comes out with just a few moist crumbs (not wet, but not completely set). The quiche will continue to cook slightly as it cools, so don't overbake or it will become rubbery.
• Remove the quiche from the oven and let it rest at room temperature for 10 minutes before slicing. This resting period allows the custard to set completely and makes for cleaner slices. Serve warm or at room temperature.