Description
This juicy crustless sausage and pepper quiche is a hearty, flavorful dish perfect for breakfast or brunch. Combining savory ground sausage, colorful bell peppers, and creamy cheddar cheese in a rich egg custard, this easy-to-make quiche is baked to golden perfection without the fuss of a crust. It’s an ideal make-ahead meal that serves 8 and keeps well for leftovers.
Ingredients
Scale
Sausage and Vegetables
- 1 pound ground breakfast sausage (mild or spicy)
- 1 cup red bell pepper, diced
- 1 cup green bell pepper, diced
- 1 small yellow onion, finely chopped
Egg Mixture
- 8 large eggs
- 1 cup milk or half & half
- 1 and ½ cups shredded cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish (Optional)
- 1 tablespoon chopped parsley or chives
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
- Cook Sausage: In a large skillet over medium heat, cook the ground breakfast sausage until it is browned and fully cooked through. Drain off any excess grease to keep the quiche from being too oily.
- Sauté Vegetables: Add the finely chopped yellow onion and diced red and green bell peppers to the same skillet. Sauté for about 5 minutes until the vegetables are softened. Remove from heat and let the mixture cool slightly before combining with the eggs.
- Mix Eggs and Seasoning: In a large mixing bowl, whisk together the 8 eggs, milk or half & half, salt, and black pepper until the mixture is smooth and slightly frothy. This helps create a light and fluffy custard base.
- Combine Ingredients: Stir the cooked sausage and sautéed vegetable mixture into the egg mixture. Then fold in the shredded cheddar cheese to evenly distribute the flavors.
- Transfer to Baking Dish: Pour the entire mixture into the prepared 9×13-inch baking dish and spread it out evenly for even cooking.
- Bake: Bake the quiche uncovered for 35 to 40 minutes, or until the center is set and the top is golden brown. You can test doneness by inserting a knife or toothpick into the center; it should come out clean.
- Cool and Serve: Allow the quiche to cool for 5 to 10 minutes before slicing. Garnish with chopped parsley or chives if desired, then serve warm.
Notes
- You can substitute half & half with whole milk or a dairy-free alternative if desired.
- For a spicier flavor, use spicy sausage instead of mild.
- This quiche stores well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- To make this recipe gluten-free, ensure the sausage contains no gluten additives.
- Adding fresh herbs like thyme or basil can enhance the flavor further.
