Wake up to a slice of cozy comfort with this Irresistible Roasted Red Pepper And Sausage Quiche. Crispy, golden pie crust holds a rich, custardy filling loaded with savory breakfast sausage, sweet roasted red peppers, melty cheddar cheese, and flecks of fresh herbs. It looks like something right out of a café bakery case, but it’s secretly simple enough for a relaxed weekend at home.

Whether you’re hosting brunch, meal-prepping breakfasts for the week, or planning an easy “breakfast for dinner,” this quiche delivers every time. You can serve it warm from the oven or at room temperature, and it pairs beautifully with a simple green salad, fresh fruit, or even a bowl of soup for a complete, satisfying meal.

Why You’ll Love This Irresistible Roasted Red Pepper And Sausage Quiche

Perfect for any time of day – Breakfast, brunch, lunch, or a cozy weeknight dinner, this quiche fits right in.
Hearty and satisfying – The combination of sausage, eggs, and cheese keeps everyone full and happy.
Make-ahead friendly – Bake it the night before and gently reheat slices in the morning, or enjoy it chilled.
Customizable – Swap the cheese, use turkey sausage, or add more veggies like spinach or mushrooms.
Looks impressive, cooks easy – A few straightforward steps give you a show-stopping dish that feels restaurant-worthy.

What Kind of Sausage Works Best in This Quiche?

For the best flavor, mild or hot breakfast sausage is ideal. It’s already seasoned with herbs and spices that melt into the creamy egg custard, giving every bite a savory, slightly smoky flavor. You can use pork, chicken, or turkey sausage—just make sure it’s raw bulk sausage (not pre-cooked links) so it browns nicely in the pan.

If you prefer something lighter, Italian turkey sausage or even a plant-based sausage crumble will work. Just remember to fully cook and drain the sausage before layering it into the crust so your quiche stays rich and creamy, not greasy.

Ingredients

Before you start, take a moment to gather everything you’ll need. Having your ingredients prepped and ready makes the quiche come together smoothly and ensures every bite bakes up with the perfect balance of flavor and texture.

Pie crust – A 9-inch deep-dish pie crust forms the crisp, buttery base that holds the custard and fillings.
Breakfast sausage – Adds savory richness and hearty protein that makes the quiche feel like a complete meal.
Roasted red bell peppers – Bring sweetness, color, and a subtle smoky flavor that contrasts beautifully with the sausage.
Sharp cheddar cheese – Melts into the custard for a creamy, cheesy bite with a little tang.
Parmesan cheese – Sprinkled on top for a salty, nutty finish and extra golden color.
Green onions or chives – Add a mild onion flavor and a pop of freshness throughout the quiche.
Fresh parsley – Brightens the overall flavor and makes a pretty garnish.
Large eggs – Create the structure of the quiche and give the filling its rich, custardy texture.
Half-and-half – Combines milk and cream for a silky, tender custard that’s not too heavy.
Kosher salt – Enhances all the savory flavors without making the quiche taste overly salty.
Black pepper – Adds gentle warmth and depth.
Garlic powder – Brings a soft garlic note that blends smoothly into the custard.
Smoked paprika – Adds color and a hint of smoky flavor that pairs perfectly with sausage and roasted peppers.

How To Make the Irresistible Roasted Red Pepper And Sausage Quiche

Taking this quiche from simple ingredients to a beautifully set, golden-brown masterpiece is all about layering flavors and baking just until the center is softly set. Follow these step-by-step instructions and you’ll have a foolproof, crowd-pleasing quiche every time.

Preheat your oven and place the pie crust into a 9-inch deep-dish pie plate if it isn’t already in one. Crimp or flute the edges as desired. To keep the crust from puffing up, prick the bottom all over with a fork, then line it with parchment paper or foil and fill it with pie weights or dried beans. Blind-bake the crust just until the edges are lightly golden, then remove the weights and parchment and let the crust cool slightly while you prepare the filling.

Step 2: Cook the Sausage

In a skillet over medium heat, crumble the breakfast sausage and cook, stirring occasionally, until it’s browned and cooked through with no pink remaining. Use a spoon to break the sausage into small, even crumbles. Once cooked, transfer the sausage to a paper towel–lined plate to drain off excess fat so your quiche stays rich but not greasy.

Step 3: Prep the Veggies and Cheese

While the sausage cools slightly, dice the roasted red bell peppers and pat them dry with a paper towel to remove extra moisture. Slice the green onions or chives and chop the fresh parsley. Shred the cheddar cheese if you’re not using pre-shredded. Having everything ready makes it easy to assemble the layers once the custard is mixed.

Step 4: Whisk the Egg Custard

In a large mixing bowl, whisk the eggs until the yolks and whites are fully combined and slightly frothy. Pour in the half-and-half, then season with kosher salt, black pepper, garlic powder, and smoked paprika. Whisk again until the mixture is smooth and the seasonings are evenly dispersed.

Step 5: Layer the Filling in the Crust

Sprinkle the cooked, drained sausage evenly over the bottom of the warm pie crust. Add the diced roasted red peppers, scattering them over the sausage so every slice will have some color and sweetness. Sprinkle the cheddar cheese and most of the green onions over the top, keeping a small pinch of the onions for garnish after baking if you’d like.

Step 6: Pour and Top the Custard

Give the custard one last stir, then slowly pour it over the sausage, peppers, and cheese in the crust. Gently tap the pie plate against the counter to help the custard settle into all the nooks and crannies. Sprinkle the Parmesan cheese evenly over the top, along with any remaining green onions.

Step 7: Bake Until Just Set

Place the quiche on a baking sheet to catch any drips and transfer it to the oven. Bake until the edges are puffed and golden and the center is mostly set but still has a slight jiggle when you gently shake the pan. If the crust edges are browning too quickly, shield them with a strip of foil or a pie crust shield.

Step 8: Rest, Garnish, and Serve

Once baked, remove the quiche from the oven and let it rest on a cooling rack so the custard can finish setting. After a short rest, sprinkle the top with chopped fresh parsley and, if you reserved any, a few extra green onions. Slice into wedges and serve warm, or let it cool to room temperature for a firmer slice.

Serving Irresistible Roasted Red Pepper And Sausage Quiche

This quiche serves about 6–8 people, depending on how generous your slices are. It’s wonderful as the star of a brunch spread with fresh fruit, crispy bacon, or a simple green salad on the side. For a light lunch or dinner, pair it with a bowl of soup or roasted vegetables.

You can serve the quiche warm from the oven, slightly cooled, or even chilled straight from the fridge. Warm slices have a softer, custardy texture, while cold slices are firmer and perfect for packing into lunchboxes or enjoying on the go.

Storing Irresistible Roasted Red Pepper And Sausage Quiche

Allow any leftover quiche to cool completely at room temperature before storing. Once cooled, cover the pie plate tightly with plastic wrap or foil, or transfer individual slices to airtight containers. Store in the refrigerator for up to 3–4 days.

To reheat, place individual slices on a baking sheet and warm in a 325°F oven until heated through. This keeps the crust crisp and the filling creamy. You can also reheat gently in the microwave, though the crust will soften slightly.

For longer storage, wrap cooled slices tightly in plastic wrap and then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. This makes the quiche a fantastic make-ahead option for busy mornings or last-minute guests.

Frequently Asked Questions

Can I use milk instead of half-and-half?
Yes, you can substitute whole milk for the half-and-half, but the filling will be slightly lighter and less rich. If you’d like something between the two, use a mixture of whole milk and heavy cream.

Do I have to blind-bake the crust?
Blind-baking helps the crust stay crisp and prevents soggy bottoms, especially with a rich, liquid custard. If you skip this step, the crust may turn out pale and soft instead of flaky and golden.

Can I make this quiche crustless?
Absolutely. Grease a pie dish or baking dish well, then skip the crust and pour the sausage, peppers, cheese, and custard directly into the dish. Bake until the center is just set. The texture will be more like a frittata but still delicious.

What kind of cheese can I substitute for cheddar?
You can swap in Monterey Jack, Colby Jack, Gruyère, or a blend of your favorites. Just choose a good melting cheese so the filling stays creamy.

Can I assemble the quiche ahead of time and bake later?
For best texture, bake the quiche shortly after assembling so the crust doesn’t get soggy. If you need a make-ahead option, blind-bake the crust and cook the sausage the day before, then assemble and bake the quiche the next morning.

Want More Breakfast & Brunch Ideas?

If this Irresistible Roasted Red Pepper And Sausage Quiche has you craving more cozy, comforting breakfast ideas, you’ll love these other favorites:

Try a veggie-packed cottage cheese spinach crustless quiche for a lighter but still satisfying option.
Make-ahead crack breakfast casserole when you need a hearty dish that feeds a crowd with almost no effort.
Keep mornings simple with freezer breakfast burritos that you can grab, reheat, and go.
Serve a skillet of skillet breakfast hash when you want crispy potatoes, eggs, and veggies all in one pan.
Prep apple cinnamon overnight oats for a quick breakfast that tastes like dessert but keeps you energized all morning.

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When you make it, come back and let me know how it turned out. Did you use spicy sausage or keep it mild? Did you sneak in extra veggies like spinach or mushrooms?

I always love hearing how you make these recipes your own. If you’re looking for even more inspiration, you can find daily cooking ideas, meal prep inspo, and new dishes to try over on Life With Livia – see you there!

Irresistible Roasted Red Pepper And Sausage Quiche