Ingredients
Scale
- 1 (9-inch) pre-made refrigerated pie crust
- 1/2 pound bulk mild Italian sausage
- 1 medium red bell pepper, diced
- 1/2 medium yellow onion, diced
- 4 large eggs
- 1 cup heavy cream or half-and-half
- 1/2 cup shredded sharp cheddar cheese
- 1/2 teaspoon kosher salt
Instructions
- Step 1: Preheat the oven to 375°F (190°C). In a large skillet, cook the sausage over medium heat, breaking it up until thoroughly browned. Add the diced bell pepper and onion to the skillet and sauté until the vegetables are tender, about 5 minutes. Drain off any excess fat and set aside.
- Step 2: Carefully unroll the pie crust and place it into a 9-inch pie dish; crimp the edges as desired. Prick the bottom of the crust several times with a fork to prevent bubbling during baking.
- Step 3: In a medium bowl, whisk together the eggs, heavy cream (or half-and-half), and kosher salt until well combined and slightly frothy.
- Step 4: Distribute the cooked sausage and pepper mixture evenly across the bottom of the prepared pie crust. Sprinkle the shredded cheddar cheese over the filling, then carefully pour the egg and cream mixture over the entire filling.
- Step 5: Bake the quiche for 40 to 50 minutes, or until the edges are golden brown and the center is set (a knife inserted near the center should come out clean). Let the quiche cool on a wire rack for 10-15 minutes before slicing and serving.
Notes
- To keep leftovers fresh, tightly wrap cooled slices individually and refrigerate them for up to three days, or freeze the portions for quick reheating later.
- When reheating, avoid a soggy crust by warming slices in a 300°F oven, covered loosely with foil, rather than using the microwave.
- Serve slices alongside a simple green salad dressed with a bright vinaigrette, or with a dollop of sour cream or hot sauce for an added kick.
- Since Italian sausage often releases significant fat, drain the filling mixture extremely well after sautéing to prevent a heavy, oily crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American