Name: Roasted Red Pepper Sausage Quiche
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 200g (1.75 cup) All-Purpose Flour: Forms the base of the crust.; 110g (0.5 cup) Unsalted Butter, Chilled and Diced: Creates a flaky crust.; 30g (2 Tbsp) Ice-Cold Water: Binds the dough.; 150g Chicken Sausage, Crumbled: Provides savory protein.; 150g Roasted Red Pepper, Diced: Adds sweetness and smoky flavor.; 80g Onion, Finely Chopped: Adds aromatic complexity.; 2 Tbsp Olive Oil: For sautéing.; 3 Large Eggs: Binds the custard.; 200ml (0.75 cup) Whole Milk: Contributes to creamy texture.; 100ml (0.33 cup) Heavy Cream: Adds richness.; 100g Cheddar Cheese, Grated: Provides cheesy flavor.; 30g Feta Cheese, Crumbled: Adds salty tang.; 0.5 tsp Smoked Paprika: Lends smoky flavor.; 0.25 tsp Black Pepper: Adds spice.; 0.25 tsp Sea Salt: Balances flavors.; 1 Tbsp Thyme Leaves, Chopped: Adds herbaceous note.

Description

This Roasted Red Pepper Sausage Quiche is a comforting and flavorful brunch option, featuring a flaky homemade crust, savory sausage, sweet roasted red peppers, and tangy feta. It’s perfect for a weekend meal or any time you crave a satisfying dish.

Ingredients

Scale

200g (1.75 cup) All-Purpose Flour: Forms the base of the crust.
110g (0.5 cup) Unsalted Butter, Chilled and Diced: Creates a flaky crust.
30g (2 Tbsp) Ice-Cold Water: Binds the dough.
150g Chicken Sausage, Crumbled: Provides savory protein.
150g Roasted Red Pepper, Diced: Adds sweetness and smoky flavor.
80g Onion, Finely Chopped: Adds aromatic complexity.
2 Tbsp Olive Oil: For sautéing.
3 Large Eggs: Binds the custard.
200ml (0.75 cup) Whole Milk: Contributes to creamy texture.
100ml (0.33 cup) Heavy Cream: Adds richness.
100g Cheddar Cheese, Grated: Provides cheesy flavor.
30g Feta Cheese, Crumbled: Adds salty tang.
0.5 tsp Smoked Paprika: Lends smoky flavor.
0.25 tsp Black Pepper: Adds spice.
0.25 tsp Sea Salt: Balances flavors.
1 Tbsp Thyme Leaves, Chopped: Adds herbaceous note.

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Instructions

Prepare the Crust: Roll out dough, press into pie dish, crimp edges, and prick base.
Blind Bake Crust: Line with parchment, add weights, bake 12 minutes, remove weights, bake 5 more minutes.
Roast Red Pepper: Broil, steam, peel, seed, and dice.
Sauté Sausage & Onion: Sauté onion, add sausage, red pepper, paprika, salt, and pepper.
Whisk Custard: Whisk eggs, milk, cream, thyme, and salt.
Assemble Quiche: Layer cheese, sausage mixture, and pour custard.
Bake to Perfection: Bake at 180°C (350°F) for 30-35 minutes.
Rest & Garnish: Let rest, garnish with red pepper, sprouts, and herb oil.

Notes

For a flakier crust, ensure all ingredients are very cold and avoid overworking the dough. Blind baking is crucial to prevent a soggy bottom.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 8 g
Sodium: 450 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 15 g
Cholesterol: 150 mg