Sausage and Bell Pepper Quiche
Savory, filling, and loaded with flavor, this sausage and bell pepper quiche makes the perfect breakfast or brunch recipe. Flaky pastry bakes up with a mix of eggs, breakfast sausage, sautéed peppers, and onion for a comforting and dairy-free quiche.
There is nothing I love more in the morning than a warm cup of coffee and a hearty breakfast. I want a breakfast that is going to keep me full and fueled for mornings spent chasing kids. This sausage and peppers quiche not only brings the flavor but also provides a breakfast with staying power.
Hearty chunks of breakfast sausage mixed with peppers and onion all coated in a fluffy egg filling compliment the buttery, flaky pastry. Serve this savory, dairy-free quiche for your next weekend breakfast or holiday brunch!
Why You’ll Love this Sausage and Peppers Quiche
Eggs, sausage, and peppers, what’s not to love?!?
- Savory. From the flaky pastry crust to the sausage and peppers, every bite of this quiche is savory and sensational.
- Filling. This is not one of those dainty and delicate quiches. The filling to egg ratio is off the charts and every bite of this quiche is ultra-filling.
- Make-ahead meal. You can easily make this quiche during your weekly meal prep to eat on all week long or stock it in the freezer for a simple breakfast/brunch to feed a crowd.
How to Make Sausage and Bell Pepper Quiche
Ingredients You’ll Need
- Pie Dough– You can use a store-bought pie dough or make your own. Both the classic crisco pie dough and the vegan all butter pie dough work well in this recipe.
- Breakfast sausage– I used a mild Jimmy Dean breakfast sausage but you’re more than welcome to use a hot variety if you want.
- Onion– Sliced into quarter moon shaped slivers.
- Bell Peppers– Feel free to use any bell peppers you want, I used a blend of green and red.
- Eggs- For the quiche filling.
- Seasoning– A blend of salt and pepper seasons the quiche.
Step-By-Step Directions
- Make a pie dough:For this recipe I used the classic crisco pie dough.
- Mix dry ingredients: In a large mixing bowl stir together flour and salt.
- Cut in shortening: Using a pastry blender (Amazon affiliate link) cut the shortening into the flour until roughly pea sized balls form in the flour.
- Add water: Next, add 1 Tablespoon ice water at a time turning the mixture with a rubber spatula (Amazon affiliate link).
- Shape: After 4 tablespoons of ice water have been added to the mixture knead the dough with your hands quickly to form a disk.
- Refrigerate: Wrap with plastic wrap and refrigerate for at least 30 minutes.
- Roll: Remove from the fridge and roll out into a 12-inch disk. Transfer to a pie pan.
- Preheat the oven to 425°F.
- Cook sausage: In a skillet brown breakfast sausage, crumble the sausage while you cook.
- Soften vegetables: Remove the cooked sausage from the pan and add chopped onion and bell pepper. Cook to soften, about 3 to 5 minutes.
- Cool: Remove from heat and cool slightly. I like to evenly mix the sausage and peppers together.
- Make egg filling: In a large mixing bowl, whisk together eggs, non-dairy milk, salt, and pepper.
- Fill the pie pan: Pour the sausage and bell peppers into the bottom of the unbaked pie crust lined pan.
- Top with eggs: Next, pour the egg mixture over the sausage and peppers.
- Bake for 55-65 minutes or until set.
- Cool: Remove from oven and allow to cool slightly before slicing and serving.
Dairy-Free Changes to Quiche
When you are making quiche dairy-free there are a few things you will want to keep in mind.
- Use non-dairy milk. For this recipe I used oat milk in the filling. Be sure to select a non-dairy milk that won’t add an unwanted flavor or sweetness to the quiche.
- Make a dairy-free crust. I used my Classic Crisco Pie Crust recipe for this specific recipe. If you plan to use a store-bought pie crust make sure the ingredients do not include dairy. Some dairy-free pie crusts I have seen and used include:
Helpful Kitchen Tools for Quiche
Here are just a few simple kitchen tools I have in my kitchen that help make this sausage and peppers quiche recipe a little easier.
- Pastry Blender (Amazon affiliate link)– A comfortable handle with sharp blades that make cutting butter and shortening into dry ingredients delightful.
- 9-inch Pie Pan (Amazon affiliate link)– It never hurts to have a few reusable pie pans around.
- Pastry Mat (Amazon affiliate link)– The most helpful tool (aside from a rolling pin) when it comes to rolling the right sized pie crust.
Storing and Saving Sausage and Peppers Quiche
Whether you are making this sausage and bell pepper quiche for the same day, next day, or a month from now, here are some simple tips for storing and saving leftover quiche.
- Refrigerate– Place the cooled quiche in the refrigerator covered with plastic wrap and foil or transfer slices of quiche to an air-tight container. This keeps for up to 4 days.
- Freeze– Allow the quiche to cool completely before freezing. Once cooled, place the quiche in a freezer safe pie pan and wrap with plastic wrap, then top with foil. This should keep for up to 3 months.
- Reheating a thawed quiche– Place the quiche in the refrigerator overnight to thaw. Bake at 350°F for about 15-20 minutes to reheat the thawed quiche.
What to Serve with this Savory Quiche
Make it a meal and serve up some delicious sides with this sausage and peppers quiche.
More Savory Breakfast Recipes to Make
If you tried this sausage and peppers quiche recipe feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
You can also sign up for my newsletter for even more dairy-free goodness!
Sausage and Bell Pepper Quiche
Savory, filling, and delicious, this sausage and peppers quiche makes a hearty dairy-free breakfast recipe.
Ingredients
Crisco Pie Dough
- 1 ½ cup Flour
- ½ teaspoon Salt
- ½ cup Vegetable Shortening
- 4 Tablespoons Ice Water
Sausage and Peppers Quiche
- ½ pound Breakfast Sausage
- ½ Onion sliced
- 2 Bell Peppers chopped
- 6 Eggs
- ¼ cup Non-dairy Milk
- ½ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
Make Pie Dough
-
For this recipe I used the classic crisco pie dough. In a large mixing bowl stir together 1 ½ cups flour and ½ teaspoon salt.
-
Using a pastry blender cut ½ cup shortening into the flour until roughly pea sized balls form in the flour.
-
Next, add 1 Tablespoon ice water at a time turning the mixture with a rubber spatula.
-
After 4 tablespoons of ice water have been added to the mixture knead the dough with your hands quickly to form a disk.
-
Wrap with plastic wrap and refrigerate for at least 30 minutes.
-
Remove from the fridge and roll out into a 12-inch disk. Transfer to a pie pan and place in the refrigerator until you are ready to fill and bake.
Make the Sausage and Bell Pepper Quiche
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Preheat the oven to 425°F.
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In a skillet brown ½ pound breakfast sausage, crumble the sausage while you cook.
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Remove the cooked sausage from the pan and add ½ sliced onion and 2 chopped bell peppers.
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Cook to soften, about 3 to 5 minutes. Remove from heat and cool slightly. I like to evenly mix the sausage and peppers together.
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In a large mixing bowl, whisk together 6 eggs, ¼ cup non-dairy milk, ½ teaspoon salt, and ¼ teaspoon pepper.
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Pour the sausage and bell peppers into the bottom of the unbaked pie crust lined pan.
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Next, pour the egg mixture over the sausage and peppers. Bake for 55-65 minutes or until set.
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Remove from oven and allow to cool slightly before slicing and serving.
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