This quiche itself is really simple and is made from sausage, pepper, onion, egg, and cream. When I gave it a test run this year, I was instantly reminded of childhood as soon as the aroma from the oven filled the air as it baked.
As soon as I pulled the quiche from the oven, my eyes lit up at the sight of the golden brown crust – I felt like a real live heart eyed emoji. It was hard to contain myself and refrain from digging in but I promised I’d bring it to a brunch party that day. I let it cool, packed it up in my pyrex portable pie dish and headed to see friends. Everyone LOVED it. To be honest, we usually make two quiches just to make sure there is enough.
Click HERE for the recipe.
Frequently Asked Questions
Can I use different types of sausage in the Sausage, Pepper and Onion Quiche?
Yes, you can use any type of sausage you prefer, such as Italian, spicy, or even chicken sausage, to customize the flavor of your quiche.
What type of cream should I use for the Sausage, Pepper and Onion Quiche?
Heavy cream is recommended for a rich and creamy texture, but you can also use half-and-half if you prefer a lighter option.
How can I ensure the crust of my Sausage, Pepper and Onion Quiche is perfectly golden brown?
To achieve a golden brown crust, pre-bake the pie crust slightly before adding the filling, and make sure to bake the quiche until the edges are set and the top is lightly browned.
Hearty and so good for a quiche, packed with sausage and sweet peppers in a flaky crust, and just as good cold the next day. Mine needed a few extra minutes for the center to set, but that is on my oven and I will just bake it longer next time.