Lazy Quiche with Sausage, Onions, and Peppers

A golden-brown sausage, onion, and pepper quiche in a fluted crust resting on a red cloth next to a basket of white eggs.

Lazy Quiche with Sausage, Onions, and Peppers

Nora Bourdeau

Quiche is a super easy dish that is great for brunch and is also satisfying for lunch or dinner. It is freezer-friendly and super versatile. For that reason, it's become one of my go-to meals to drop off at a friend's house when they have just had a baby or someone is sick. It's tasty warmed with a salad for a fuss-free brunch with friends, or cold as a snack in the middle of a sleepless night.

5 from 3 votes

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Prep Time 15

Cook Time 45

Total Time 1

Course Breakfast, Main Course

Cuisine American

Servings (yields 2 full quiches)

Calories 142 kcal

Ingredients

1 onion diced
1 bell pepper diced
4 sprigs of fresh oregano or 1 teaspoon dried oregano
6 eggs
¾ cup half and half
¾ cup whole milk
½ cup Colby jack cheese
½ cup shredded mozzarella
12 oz. Spicy pork breakfast sausage
1 teaspoon Salt
½ teaspoon fresh ground pepper
Frozen pie crust

Instructions

Blind Bake the crust:

Preheat the oven to 400 degrees.
Pull your frozen pie crust out and prick the bottom of the crust with a fork 6-8 times.
Frozen pie crust
Line the pie crust with either parchment paper or aluminum foil, then fill the lined pie crust with pie weights or dry beans.
Cook the pie crust for 10 minutes with the weights or beans. Then remove the weights and bake for another 5 minutes.

Prepping the filling:

Heat the olive oil in a fry pan on medium heat.
Add the onion and bell pepper cooking until soft, about 6-7 minutes.
1 onion, 1 bell pepper
Set the vegetables aside and add the sausage to the pan in bite size pieces. Saute for 10 minutes or until the sausage is browned. Place the hot sausage on a plate with a paper towel to cool.
12 oz. Spicy pork breakfast sausage
In a large bowl mix together the eggs, cream, milk, cheese, salt, pepper, and oregano.
4 sprigs of fresh oregano, 6 eggs, ¾ cup whole milk, ½ cup Colby jack cheese, ½ cup shredded mozzarella, 1 teaspoon Salt, ½ teaspoon fresh ground pepper, ¾ cup half and half
Fold in the sausage, pepper, and onions.
Pour the egg filling into the par-baked pie crusts.
Bake the quiche at 350°F for about 40-45 minutes, or until edges are set and the center jiggles slightly.
Let the quiche cool for 15 minutes and then serve.

Notes

If you plan on freezing: Allow the quiche to cool and cover with foil before freezing. When you are ready to serve, remove quiche from the freezer, do not thaw before reheating. Place the quiche in a 350°F oven and bake for 25 minutes or until heated through.

Nutrition

Calories: 142kcalCarbohydrates: 3gProtein: 8gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 89mgSodium: 363mgPotassium: 145mgFiber: 0.4gSugar: 2gVitamin A: 466IUVitamin C: 10mgCalcium: 90mgIron: 1mg

Keyword eggs, Quiche, sausage

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