Roasted Red Pepper and Sausage Quiche

By:

Sarah

Published:

June 11, 2026

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Roasted Red Pepper and Sausage Quiche is a delightful dish that beautifully combines the earthy sweetness of roasted red peppers with the savory flavor of sausage, all enveloped in creamy eggs and melted cheese. Perfect for breakfast, brunch, or even lunch, this quiche offers a satisfying bite that feels indulgent yet comforting. When you slice into it, you’ll reveal a colorful mosaic of flavors that not only looks appetizing but also fills your kitchen with a tantalizing aroma as it bakes.

I first came across this quiche recipe during a cozy Sunday brunch with friends, where laughter and delicious food filled the air. It instantly became a hit, and over the years, I’ve tweaked it to make it even more flavorful and satisfying. With its buttery crust and rich filling, this dish is sure to impress your family and friends. Whip it up for a special occasion or a quiet weekend treat—you’ll quickly discover how amazing it is, and I invite you to try it for yourself!

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep time, you can have a warm, scrumptious quiche in just over an hour.
Irresistible Flavor: The combination of roasted red peppers, savory sausage, and cheddar cheese creates an explosion of flavor in every bite.
Eye-Catching Appeal: The vibrant colors of the ingredients offer a feast for the eyes, making it perfect for gatherings.
Flexible Serving: Ideal for breakfast, brunch, or a light lunch, this quiche can be served warm or at room temperature.
Diet-Friendly Options: Use a gluten-free crust for a delicious version that everyone can enjoy!

Ingredients You’ll Need

1 pie crust dough (store-bought or homemade): A flaky crust that serves as the perfect vessel for your delicious filling; homemade adds a personal touch if you have the time.
½ tablespoon all-purpose flour: Sprinkling this on the crust helps absorb moisture from the filling, keeping the bottom nice and crisp.
¾ cup roughly chopped roasted red peppers: Adds a sweet, smoky flavor; feel free to use fresh ones if you haven’t some pre-roasted on hand.
¼ cup chopped scallions: They add a mild onion flavor that brightens the dish; you can substitute with chives for a similar effect.
⅓ cup cooked and crumbled sausage: Gives the quiche a hearty, savory richness; Italian sausage pairs beautifully here, but breakfast sausage also works.
¾ cup shredded cheddar cheese: To melt perfectly throughout the quiche and provide a sharp flavor; you can try different cheeses like fontina or mozzarella too.
5 large eggs: Essential for setting the quiche and providing a lovely, fluffy texture; using room-temperature eggs helps with even baking.
1¼ cup half and half: The creaminess of half and half makes the filling luxuriously rich; you can use whole milk if you want a lighter version.
½ teaspoon kosher salt: Enhances all the flavors—it’s best to use kosher salt for balanced seasoning.
¼ teaspoon pepper: Adds just the right amount of warmth.
½ teaspoon ground mustard: This little touch brings a savory depth to the quiche; Dijon mustard is a good substitute if you don’t have ground mustard.
2 tablespoons freshly chopped parsley: For a fresh, herbal note that brightens the overall flavor.

How to Make Roasted Red Pepper and Sausage Quiche

Preheat your oven: Start by preheating your oven to 350 degrees F. This ensures a nice, even bake for your quiche.
Prepare the pie crust: Fit your pie crust into a 9-inch glass pie plate. Use a fork to pierce the bottom in a few places—this helps steam escape while baking. Pop it in the oven for about six to eight minutes, just until it begins to firm up but isn’t golden brown. Remove it and let it cool slightly.
Dust with flour: Sprinkle the ½ tablespoon of all-purpose flour evenly over the bottom of your par-baked pie crust. This will help absorb any moisture from the filling, ensuring you don’t end up with a soggy crust.
Combine the filling ingredients: In a medium bowl, mix together the roasted red peppers, scallions, cooked and crumbled sausage, and shredded cheddar cheese. Spread this tasty mixture over the flour-dusted crust.
Whisk the egg mixture: In a separate bowl, whisk together the five large eggs, 1¼ cup half and half, ½ teaspoon kosher salt, ¼ teaspoon pepper, ½ teaspoon ground mustard, and chopped parsley until thoroughly combined.
Combine everything: Carefully pour the egg mixture over the filling in the crust. Make sure to distribute it evenly to avoid any dry spots.
Bake: Place the quiche back in the oven and bake for 50-55 minutes. It’s done when the filling is set and the top has a slight golden hue. You might notice it puffing up slightly, which is a good sign!
Cool before serving: Once baked, remove the quiche from the oven and let it cool for about 30 minutes. This resting time allows the filling to firm up, making it easier to slice.

Storing & Reheating

To store your quiche, let it cool to room temperature, then cover it tightly with plastic wrap or store it in an airtight container in the refrigerator, where it will keep for up to four days. For longer storage, you can freeze slices wrapped in aluminum foil or freezer-safe containers for up to three months. To reheat, simply pop it in the oven at 350 degrees F for about 15-20 minutes or until warmed through. Keep in mind that the texture may become a bit softer, but a sprinkle of fresh herbs before serving can refresh the flavors.

Chef’s Helpful Tips

Be sure to avoid overcooking the quiche; it should be set but still jiggle slightly in the center when done.
Using room temperature eggs makes it easier to incorporate ingredients and helps in creating a fluffier texture.
If you’re using a deep dish pie crust, you may need to increase the bake time by about 5-10 minutes.
Feel free to add in your favorite veggies like spinach or mushrooms for added flavor and nutrition.
For make-ahead options, assemble the quiche the night before, cover it, and store in the fridge until you’re ready to bake in the morning.

Fresh, flavorful, and filling, Roasted Red Pepper and Sausage Quiche checks all the boxes for a tasty meal that’s easy to whip up. It offers endless possibilities for variations while still being comforting and satisfying. So, whether it’s a leisurely weekend brunch or a midweek dinner, this quiche is bound to become a cozy favorite at your table.

Recipe FAQs

Can I use a different type of cheese in the quiche?

Absolutely! While cheddar is a classic choice, you can experiment with other cheeses like Gruyère, feta, or even a blend for a unique flavor profile. Just be mindful of the saltiness if you’re using a saltier cheese like feta.

Can I make this quiche vegetarian?

Yes! Simply omit the sausage and add more vegetables like spinach, zucchini, or mushrooms for a hearty vegetarian option. You might also consider adding some crumbled feta cheese to enhance the flavors.

How can I tell when my quiche is done?

The quiche is done when the edges are set and the center has just a slight jiggle. It will continue to set as it cools. If you notice that it’s browning too quickly, you can cover it loosely with foil for the last few minutes of baking.

Can I make this quiche in advance?

Yes! You can prepare the quiche in advance, cover it tightly, and refrigerate it before baking. When you’re ready to serve, simply bake it according to the recipe instructions. You can also freeze it after baking; just make sure it’s cooled completely before wrapping it up for the freezer.