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Sausage Breakfast Quiche

Sausage Breakfast Quiche: Your Go-To for Delicious Mornings

Enjoy a delicious Sausage Breakfast Quiche, perfect for busy mornings, packed with protein and customizable for any palate.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 crust Pre-made Pie Crust Substitute with homemade dough if desired.
For the Filling
  • 1 tablespoon Olive Oil Feel free to use any cooking oil.
  • 1 medium Red Onion Yellow onion can be a substitute.
  • 2 cloves Garlic Fresh crushed garlic is best.
  • 1 medium Red Bell Pepper Any variety of bell pepper is acceptable.
  • 1 pound Ground Breakfast Pork Sausage Turkey or plant-based sausage also works.
  • 2 cups Baby Spinach Substitute with kale or Swiss chard if preferred.
  • 6 large Large Eggs Do not substitute.
  • 1 cup Skim or 2% Milk Almond or oat milk for dairy-free option.
  • 1 cup Shredded Sharp Cheddar Cheese Mozzarella or feta can also be used.
  • to taste Sea Salt & Ground Black Pepper Adjust to taste.

Equipment

  • 9-inch pie plate
  • Skillet
  • Mixing bowl
  • Baking Sheet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (176°C). Prepare your baking sheet on the middle rack.
  2. Fit the pre-made pie crust into a 9-inch pie plate, poke the bottom with a fork to prevent bubbling.
  3. Heat a tablespoon of olive oil in a skillet over medium-high heat, add diced red onion and sauté for about 3 minutes.
  4. Stir in minced garlic and diced red bell pepper, cooking for another 3 minutes.
  5. Incorporate ground breakfast sausage into the skillet and sauté until browned, about 3 to 5 minutes.
  6. Add baby spinach and cook until just wilted, approximately 1-2 minutes.
  7. In a mixing bowl, whisk together large eggs, skim or 2% milk, shredded sharp cheddar cheese, sea salt, and black pepper.
  8. Pour the sausage and vegetable mixture into the prepared pie crust, then pour the egg mixture over the top.
  9. Bake on the middle rack for 45-50 minutes, until the crust is golden and the filling is set.
  10. Cool for 5-10 minutes before slicing, then serve warm.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 20gProtein: 15gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 190mgSodium: 450mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. Reheat in the oven for best texture.

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