Best 8 Sausage Pepper And Potato Quiche Recipes

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Indulge in the hearty and flavorful Sausage, Pepper, and Potato Quiche, a culinary delight that combines the savory flavors of sausage, bell peppers, and tender potatoes in a creamy custard filling, all enveloped in a flaky, golden crust. This versatile quiche can be enjoyed for breakfast, lunch, or dinner and is sure to satisfy any appetite. Along with the classic Sausage, Pepper, and Potato Quiche, this article presents a collection of equally delectable quiche recipes to tantalize your taste buds. Discover the vibrant flavors of the Spinach and Feta Quiche, where spinach and tangy feta cheese harmoniously blend in a creamy filling. Explore the Mediterranean-inspired Sun-Dried Tomato and Artichoke Quiche that captures the essence of the Mediterranean with its vibrant sun-dried tomatoes, juicy artichoke hearts, and a hint of herbs. For a vegetarian delight, the Mushroom and Swiss Quiche showcases the earthy flavors of mushrooms and the nutty richness of Swiss cheese. And for a taste of the sea, the Smoked Salmon and Dill Quiche offers a symphony of flavors where delicate smoked salmon meets the fresh, aromatic notes of dill.

Check out the recipes below so you can choose the best recipe for yourself!

POTATO-SAUSAGE QUICHE



Potato-Sausage Quiche image

Enjoy this sausage pie made using Pillsbury™ refrigerated pie crusts and hash brown potatoes.

Provided by Pillsbury Kitchens

Categories     Breakfast

Time 1h

Yield 6

Number Of Ingredients 7

1 lb. bulk pork sausage
5 cups frozen shredded hash-brown potatoes
1/4 cup chopped onion
8 oz. (2 cups) shredded Cheddar cheese
4 eggs
1/2 cup milk
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

  • Heat oven to 425°F. Spray 9-inch deep-dish glass pie pan with nonstick cooking spray. Cook sausage in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
  • Add potatoes and onion to sausage in skillet; mix well. Cook 5 to 8 minutes or until potatoes are slightly soft, stirring occasionally. Remove from heat. Stir in cheese.
  • Beat eggs in large bowl. Add milk; blend well. Reserve 1 tablespoon egg mixture for topping. Add potato mixture to remaining egg mixture; mix well. Spoon potato-egg mixture into sprayed pie pan, keeping mixture away from edges.
  • Remove pie crust from pouch. Unfold pie crust; press out fold lines. Place over potato mixture, tucking edges of crust around potato mixture. Turn edges under and press to edge of pie pan. Cut several slits in crust for steam to escape. Brush with reserved tablespoon egg mixture.
  • Bake at 425°F. for 25 minutes. Cover top of pie with foil to prevent excessive browning. Bake an additional 15 to 20 minutes or until potatoes are tender and crust is deep golden brown. To serve, cut into wedges.

Nutrition Facts : Calories 620, Carbohydrate 52 g, Cholesterol 215 mg, Fat 3 1/2, Fiber 3 g, Protein 25 g, SaturatedFat 16 g, ServingSize 1 serving, Sodium 770 mg, Sugar 4 g, TransFat 0 g

SAUSAGE PEPPER AND POTATO QUICHE



Sausage Pepper and Potato Quiche image

We love quiche in my house, and sometimes dinner calls for a more hearty version. This one makes hubs happy!

Provided by The Miserable Gourm

Categories     Lunch/Snacks

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

2 potatoes, sliced thin
1 lb sweet Italian sausage
1 cup green pepper, diced
1 cup red pepper, diced
1 cup onion, diced
1 cup shredded cheese
4 eggs
1 cup milk or 1 cup cream
1 pie crust
salt or pepper
1 tablespoon olive oil

Steps:

  • Remove casing from sausage and cook in a pan over medium heat until browned. Use a wooden spoon and crumble the sausage as it cooks. Drain on a paper towel to remove any fat.
  • In same pan, gently saute peppers and onions about 5 min until soft. Salt and pepper to taste. Remove from pan and set aside.
  • Again using same pan, heat olive oil and cook potato slices about 10 min to soften.
  • Preheat oven to 350. Lay pie crust into pie pan and lay potato slices to cover bottom. Next add crumbled sausage, peppers and onions. Whisk together egg and milk and pour over top of mixture. Top with cheese.
  • Bake at 350 for about 40 minutes or until set and golden.
  • Serve warm.

Nutrition Facts : Calories 498.3, Fat 28.1, SaturatedFat 10.2, Cholesterol 164.4, Sodium 843.5, Carbohydrate 36.5, Fiber 4.1, Sugar 3.5, Protein 25.5

ROASTED PEPPER, SCALLION AND SAUSAGE QUICHE



Roasted Pepper, Scallion and Sausage Quiche image

Provided by Food Network Kitchen

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 9

1 sheet refrigerated pie dough (half of a 14-ounce box)
1/2 cup roughly chopped jarred roasted peppers
1/4 cup chopped scallions
1/2 cup cooked and crumbled sausage
3/4 to 1 cup shredded cheddar cheese
3 large eggs
1 1/4 cups heavy cream, half-and-half or milk
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 375˚. Line a 9-inch pie plate with the pie dough and crimp as desired; chill 30 minutes. Line with foil, then fill with pie weights or dried beans. Bake until the crust is set, about 20 minutes. Remove the foil and weights and continue baking until lightly golden, 5 to 10 more minutes. Let cool while you prepare the filling.
  • Make the filling: Combine the roasted peppers and scallions in a large bowl. Add the sausage and cheddar and toss to combine.
  • Whisk the eggs, heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir in the parsley. Spread the vegetable-cheese mixture in the crust, then pour the egg mixture on top. Reduce the oven temperature to 350˚ and bake until the filling is set, 40 to 50 minutes. Let cool at least 30 minutes before slicing.

SAUSAGE, PEPPERS, ONIONS, AND POTATO BAKE



Sausage, Peppers, Onions, and Potato Bake image

This is an Italian comfort food classic! The smell of this cooking in my kitchen transports me back to playing on the street in front of my Papa and Gigi's house in Brooklyn. I make 2 trays of this for every family get-together, and it's gone in a flash!

Provided by Beccabo73

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 8

Number Of Ingredients 11

2 teaspoons olive oil
2 pounds Italian sausage links, cut into 2-inch pieces
¼ cup olive oil
4 large potatoes, peeled and thickly sliced
2 large green bell peppers, seeded and cut into wedges
2 large red bell peppers, seeded and cut into wedges
3 large onions, cut into wedges
½ cup white wine
½ cup chicken stock
1 teaspoon Italian seasoning
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish.
  • Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet.
  • Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish.
  • Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
  • Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

Nutrition Facts : Calories 539.2 calories, Carbohydrate 45.8 g, Cholesterol 44.9 mg, Fat 29.8 g, Fiber 6.7 g, Protein 20.2 g, SaturatedFat 8.7 g, Sodium 1041 mg, Sugar 7.3 g

SAUSAGE AND RED BELL PEPPER QUICHE



Sausage and Red Bell Pepper Quiche image

Categories     Egg     Brunch     Side     Bake     Sauté     Quick & Easy     Sausage     Bell Pepper     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2 as an entrée

Number Of Ingredients 11

1/2 cup plus 2 tablespoons all-purpose flour
3 tablespoons cold unsalted butter, cut into bits
1 tablespoon cold vegetable shortening
1/2 teaspoon salt
3/4 pound hot or sweet Italian sausage, casings discarded and the meat chopped
2 red bell peppers, minced (about 1 1/4 cups)
1/4 cup grated Cheddar
2 tablespoons freshly grated Parmesan
2 large eggs
1/2 cup heavy cream
3 tablespoons milk

Steps:

  • In a bowl blend together the flour, the butter, the shortening, and a pinch of salt until the mixture resembles meal, add 1 1/2 tablespoons ice water, and toss the mixture until the water is incorporated, adding more water if necessary to form the dough into a ball. Pat the dough into 7 1/2-inch tart pan with a removable rim and bake the shell in the bottom third of a preheated 425°F. oven for 7 minutes, or until it is just golden.
  • While the shell is baking, in a large skillet cook the sausage with the bell peppers, covered, over moderately high heat, stirring and breaking up any lumps, for 7 minutes, or until the sausage is no longer pink and the bell peppers are soft, and drain the mixture, discarding the excess fat. Transfer the mixture to a bowl, stir in the remaining salt, the Cheddar, and the Parmesan, and spread the mixture in the bottom of the shell. In a bowl whisk together the eggs, the cream, and the milk, pour the egg mixture over the sausage mixture, and bake the quiche on a baking sheet in the middle of a preheated 425°F. oven for 15 minutes. Reduce the temperature to 350°F. and bake the quiche for 10 minutes more.

SAUSAGE AND PEPPER QUICHE



Sausage and Pepper Quiche image

Make and share this Sausage and Pepper Quiche recipe from Food.com.

Provided by lazyme

Categories     Savory Pies

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 6

mozzarella cheese, shredded
1/2 lb sausage, cooked and cooled, I use Jimmy Dean
6 eggs
1/2 pint whipping cream
1 small onion, chopped (optional)
1 bell pepper, chopped (optional)

Steps:

  • Spray a glass 9-inch square baking dish with a nonstick cooking spray.
  • Layer 1/2 inch of shredded mozzarella cheese.
  • Add cooked sausage that has been browned and cooled.
  • The chopped onions and red and green peppers may be added at this time if you wish.
  • Beat eggs and whipping cream.
  • Pour mixture over all.
  • Bake at 325ºF for one hour.
  • Garnish with parsley and candied apple rings on the side, if desired.
  • Serve immediately.

ROASTED POTATO AND SAUSAGE QUICHE



Roasted Potato and Sausage Quiche image

Breakfast quiche made easy with frozen vegetables. Smoked cheese adds a depth of flavor that is irresistible!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 55m

Yield 8

Number Of Ingredients 9

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 bag (12 oz) frozen roasted red potatoes, green beans & rosemary butter sauce
8 oz bulk pork sausage
1 1/2 cups sliced fresh mushrooms (4 oz)
1 cup shredded smoked Cheddar or smoked Gouda cheese (4 oz)
4 eggs
1 cup half-and-half
1/4 teaspoon coarse ground black pepper
Chopped fresh Italian (flat-leaf) parsley, if desired

Steps:

  • Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Bake 8 to 10 minutes or just until edge begins to brown. If crust puffs up in center, gently push down with back of wooden spoon. Reduce oven temperature to 350°F. Cook frozen vegetables as directed on bag for minimum time. Pour into medium bowl. Cut up large pieces of potatoes.
  • In 10-inch skillet, crumble sausage; add mushrooms. Cook over medium-high heat, stirring occasionally, until sausage is no longer pink; drain. Add sausage-mushroom mixture to vegetables in bowl; stir to combine. Spoon mixture into crust-lined pie plate; sprinkle with cheese.
  • In medium bowl, beat eggs, half-and-half and pepper with whisk until well blended; pour over mixture in crust.
  • Bake 40 to 45 minutes or until eggs are set in center. If necessary, cover edge of crust with strips of foil during last 20 minutes of baking to prevent excessive browning. Sprinkle with parsley.

Nutrition Facts : Calories 320, Carbohydrate 21 g, Cholesterol 135 mg, Fat 1 1/2, Fiber 1 g, Protein 12 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 0 g, TransFat 0 g

ITALIAN SAUSAGE QUICHE



Italian Sausage Quiche image

This popular quiche recipe is made with mild Italian sausage, made especially for us by our local butcher. For the best flavor, choose sausage that is not too heavily spiced. -Lee Ann Miller, Millersburg, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 14

Dough for single-crust pie
1 pound bulk Italian sausage
1/4 cup chopped onion
1/4 cup chopped green pepper
4 teaspoons chopped seeded jalapeno pepper
1 cup shredded sharp cheddar cheese
3 large eggs, room temperature
1 cup heavy whipping cream
1 teaspoon minced fresh parsley
1 teaspoon minced fresh basil
1/4 teaspoon pepper
1/8 teaspoon salt
Dash garlic powder
Dash cayenne pepper

Steps:

  • Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large skillet, cook sausage, onion, green pepper and jalapeno over medium heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Spoon into crust and sprinkle with cheese., In a large bowl, whisk remaining ingredients; pour over cheese. Bake until a knife inserted in center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

Nutrition Facts : Calories 528 calories, Fat 42g fat (21g saturated fat), Cholesterol 217mg cholesterol, Sodium 702mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 0 fiber), Protein 17g protein.

Tips:

  • Use a variety of sausages: Different types of sausage will give your quiche a different flavor profile. For a classic quiche, try using a mild Italian sausage. For a more spicy quiche, try using a chorizo or andouille sausage. You can also use a combination of different types of sausage.
  • Don't overcook the vegetables: The vegetables should be cooked until they are tender, but not mushy. If you overcook them, they will lose their flavor and texture.
  • Use a good quality cheese: The cheese is one of the main ingredients in a quiche, so it's important to use a good quality cheese that melts well. Some good options include cheddar, mozzarella, Gruyère, and Parmesan.
  • Don't overbeat the eggs: Overbeaten eggs will make your quiche tough. Just whisk them until they are well combined.
  • Bake the quiche until it is set: The quiche is done baking when it is set in the center. To test it, insert a toothpick into the center of the quiche. If it comes out clean, the quiche is done.

Conclusion:

Sausage, pepper, and potato quiche is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is also a great way to use up leftover sausage and vegetables. So next time you're looking for a quick and easy meal, give this quiche a try. You won't be disappointed!

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