Description
A savory and hearty Sausage Breakfast Quiche featuring a flaky pie crust filled with sautéed sausage, vegetables, and a creamy egg and cheese mixture. Perfect for a comforting breakfast or brunch.
Ingredients
Scale
Crust
- 1 pre-made pie crust (or homemade dough)
Filling
- 1 tablespoon olive oil
- 1/2 red onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1/2 pound ground breakfast pork sausage
- 2 cups baby spinach
- 5 large eggs
- 1/2 cup skim milk (or 2% milk)
- 1/2 cup shredded sharp cheddar cheese
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit (176°C) to prepare for baking the quiche.
- Prepare Pie Crust: Roll out the dough and place it in a 9-inch pie plate, or defrost the pre-made crust according to package instructions.
- Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the diced red onion and sauté for 3 minutes. Then add the minced garlic and diced red bell pepper, cooking for another 3 minutes with occasional stirring.
- Cook Sausage and Spinach: Add the ground breakfast sausage to the skillet and break it up with a spoon. Cook for 3 to 5 minutes until browned. Add the baby spinach and cook just until wilted.
- Assemble Filling: Spread the cooked sausage and vegetable mixture evenly across the base of the pie dough in the pie plate.
- Prepare Egg Mixture: In a mixing bowl, crack the eggs and whisk until yolks are broken. Add milk, shredded cheddar cheese, sea salt, and black pepper, then whisk until fully combined.
- Add Egg Mixture: Pour the egg mixture over the sausage and vegetable layer in the pie crust.
- Bake Quiche: Bake the quiche in the preheated oven for 45 to 50 minutes, or until the center has set and the crust turns golden brown.
- Cool and Serve: Allow the quiche to cool for 5 to 10 minutes before slicing and serving to achieve clean slices and optimal flavor.
Notes
- You can substitute the ground breakfast pork sausage with turkey or chicken sausage for a leaner option.
- Feel free to add other vegetables such as mushrooms or zucchini to customize your quiche.
- If using homemade dough, blind bake the crust for 5-7 minutes before adding the filling to prevent sogginess.
- The quiche can be refrigerated and reheated for a quick breakfast the following day.
- Use reduced-fat cheese or milk to lower the calorie content if desired.
