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June 13, 2024Perfect for breakfast, brunch or dinner, this savory Italian Sausage Red Pepper Quiche features sweet and spicy sausage, red peppers, creamy eggs, and gooey Cheddar and parmesan cheese baked in a flaky basil crust.
This recipe is easy to make and bursting with flavor – and is definitely a crowd-pleaser! I whipped together this quiche for a recent lunch that I hosted for some of my girlfriends. We had been joking about me baking a quiche for them for over a year, so I knew that my meal had to live up to the hype that I created!
I was originally inspired to make this recipe by my sister-in-law, who used Italian sausage in her own quiche that she served on Easter! I wanted to add a little flair so I thought a red bell pepper would complement the sweet Italian sausage nicely, in addition to some onion and a whole lot of cheese! The flavors came together so well, it was a hit!
Whether you’re hosting a special gathering or enjoying a cozy meal at home, this recipe promises to impress!
Everything I Used to Make This Italian Sausage Red Pepper Quiche
Here’s all of the ingredients you’ll need to make this delicious quiche!
- All-Purpose Flour: I used regular all-purpose flour – you can use whatever kind of flour you want, just pay attention to whether the ratio is 1:1 for regular flour and adjust if you need to.
- Olive Oil: Regular or extra-virgin olive oil will do the trick!
- Fresh Basil: Chopped basil leaves add a fragrant and delicious flavor to this delectable, flaky crust. If you don’t have fresh basil, you can substitute for a teaspoon of dried basil.
- Salt: A pinch of salt brings the flavors of the crust together – you can adjust this amount to whatever level you prefer!
- Sweet Italian Sausage: You can use whatever kind of ground sausage you want – I like sweet Italian sausage the best, but you could also use mild or spicy, or breakfast sausage!
- Onion: I recommend a small white onion for this dish, but red onion would also taste great.
- Red Bell Pepper: A sweet red bell pepper complements the sweet Italian sausage so nicely!
- Oregano, Italian Spice Blend & Red Pepper Flakes: These dried herbs add crucial flavor to the filling of this quiche!
- Salt & Pepper: Season quiche filling to your heart’s content!
- Eggs: Eggs are the star of this beautiful baked quiche – I recommend using regular large eggs.
- Milk & Heavy Cream: Dairy is always my secret ingredient when making eggs! I like to add ½ cup milk and ½ cup heavy cream to make the eggs extra thick and fluffy, but if you don’t have heavy cream you can use a full cup of milk and they will still turn out fluffy and delicious.
- Cheddar: I don’t know about you, but I like my quiche extra cheesy! I added about 2/3 cu of grated Cheddar to my egg mixture, but you can really measure with your heart here!
- Parmesan: A little parmesan cheese rounds out the Italian flavors of this dish. I like to sprinkle a little on top of the quiche before putting it in the oven to create an extra crispy topping!
How to Make Italian Sausage Red Pepper Quiche
- Preheat Oven & Prepare Dish: Preheat the oven to 350 degrees and spray a round pie dish with cooking spray or oil.
- Make Crust Dough: In a medium bowl, combine flour and a pinch of salt. In a small bowl, whisk together oil, water and fresh basil. Pour wet mixture into dry mixture and stir until a dough ball forms. (Sometimes I like to make my dough the night before and store it in the refrigerator so that is ready to go in the morning!)
- Spread Dough: Spread your dough into pie dish using your hands, making sure it goes all the way up the sides of the dish. When you are done, set your pan aside.
- Prepare Sausage & Veggies: In a large skillet, heat olive oil over medium heat. Add sausage, onion, pepper, oregano, Italian spice blend, red pepper flakes, salt and pepper to the pan, and sauté until veggies are softened and sausage is fully cooked. Remove mixture from heat and pour in into your pie pan.
- Mix Eggs & Cheese: In a large bowl, whisk together eggs, milk, heavy cream, Cheddar, parmesan, salt and pepper. Once they are fully mixed, pour egg mixture into your pie pan on top of the cooked sausage and veggies.
- Bake: Bake for 50 minutes or until the quiche has set.
- Let Cool & Enjoy: Make sure to allow the quiche to cool for 10-15 minutes before serving. Enjoy!
Baking Tools
This beautiful ruffled pie dish is from Crate and Barrel. I made a special trip just to acquire a second one before hosting my little quiche soirée!
Storage Tips
You can refrigerate this quiche and it will stay fresh for 3-4 days. If you would like to warm it up, simply reheat a piece in the microwave for 1 minute. Sometimes I like to make one ahead on Sunday evening and have it for breakfast for the week!
If you want to see how this quiche is made, check out this little tutorial video that I made – and please let me know if you try this recipe!
Italian Sausage Red Pepper Quiche
Equipment
- pie dish
Ingredients
For the Crust:
- 1 cup all-purpose flour
- 1/4 cup olive oil
- 1/4 cup water
- 1 tbsp fresh basil chopped
- pinch salt
For the Filling:
- 1 tbsp olive oil
- .75 lb sweet Italian sausage
- 1 small onion chopped
- 1 red pepper chopped
- 1 tsp oregano
- 1 tsp italian spice blend
- 1/2 tsp red pepper flakes
- salt & pepper to taste
- 7 large eggs
- 1/4 cup milk
- 1/4 cup heavy cream
- 2/3 cup cheddar grated
- 1/3 cup parmesan grated
Instructions
- Preheat oven to 350 degrees. Spray round pie dish with cooking spray or oil.
- In a medium bowl, combine flour and pinch of salt. In a small bowl, whisk together oil, water and fresh basil. Pour wet mixture into dry mixture and stir until a dough ball forms.
- Spread dough into pie dish using your hands. (Make sure it goes all the way up the sides of the dish.) Set aside.
- In a large skillet, heat oil over medium heat. Add sausage, onion, pepper, oregano, Italian spice, red pepper flakes and salt & pepper and sauté until veggies are softened and sausage is fully cooked. Remove from heat and pour mixture into pie pan.
- In a large bowl, whisk eggs, milk, heavy cream, Cheddar, parmesan, salt & pepper. Pour mixture into pie pan (on top of sausage mixture.) Bake for 50 minutes or until quiche has set. Allow quiche to cool for 10-15 minutes before serving. Enjoy!