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Love this recipe!! The sausage and red pepper combo is incredibly delicious!
I think I could be a vegetarian if it were not for sausage.
I love sausage. I love a good brunch. And I love my friends. And I really love a reunion with friends who I don’t see more than a few times each year. And ultimately, if that reunion could include a brunch that includes sausage? Power combo.
Then again, just about anything we could do or eat with these friends seems better than what we did a few years ago: two days of camping in the freezing cold rain and eating PB&J sandwiches in our schnazzy car (the one with over 200,000 miles on it).
Nothing brings people together like the need for warmth, shelter, and a shower.
But if given the choice, I’d prefer to be brought together by this amazingly pretty and colorful sausage and red pepper quiche.
Sausage and Red Pepper Quiche
- Total Time: 50 minutes
- Yield: 8 1x
Description
This sausage and red pepper quiche is adapted from our favorite bed and breakfast in Duluth, MN. Made with wild rice, sausage, red pepper, eggs, and cheese.
Ingredients
- 1 cup cooked wild rice
- 1 can cream of mushroom/chicken soup
- 1 1/2 cups cooked breakfast sausage or bacon, drained
- 1 diced onion
- 1 1/2 cups shredded mozzarella (or other) cheese
- 7 beaten eggs
- 2–3 handfuls of spinach
- 1/2 cup chopped roasted red pepper (I used the jarred kind)
- salt and pepper
Instructions
- Mix all ingredients and bake at 375 for about 40 minutes.
- Let stand for about 10 minutes before serving.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Breakfast
- Cuisine: American
Keywords: sausage quiche, quiche recipe, bell pepper quiche
I considered dumping a few spoonfuls of that yummy Avocado Tomatillo Sauce over this. But then the spoonfuls ended up in my mouth before they made it to the plate. No worries; this quiche can definitely stand alone!
Oh, man! This looks so good!
This recipe is easy, and delicious! I’ve made it several times and will continue to make it!
We had some extra cooked wild rice and most of the ingredients in the house this weekend…this quiche is delicious! We will definitely make it again. The only thing I had to change was the cooking time – it took at least 60 minute for the quiche to cook through and then we let it sit for 10 minutes.
What size pie plate is used for this? It looks yummy!
It was a 9 inch pie plate, but I almost always have extra to make a few individual ones in ramekins.
Thank you! Sorry I was so slow to respond. Can’t wait to make this!
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Hi Lindsay,
I am desperately trying to find your recipe Baked Mozzarella Chicken Rolls, at no avail.
Can you please help me finding it ?
thanks….
Mira
Here you go!
Well, I think I could be a vegatarian if it wasn’t for sausage, steak, ham and bacon….so I totally get ya Lindsey! Well, it’s Christmas Eve and my adorable sons and their girlfriends are here for the holidays. I had every meal and treat planned except for today’s breakfast. So I pursued Pinch of Yum recipes and stumbled on this beauty. The only thing I didn’t have was wild rice, so I substituted canned biscuits cut into eights. I used a couple less eggs and VIOLA…a Pinch of Yum sausage and red paper pull apart de-list dish. It’s baking in the oven right now and smell of sausage, eggs and cheese is making my mouth water and OH, I HEAR MY BABIES STIRRING AND GETTING READY TO DIG IN! Merry Christmas and always eat, cook and be merry!
so glad! Thanks Donna!
This looks so good! I love doing quiche when we have guests since it’s so easy to pull together! Definitely need to add this recipe to my list!
Love this recipe!! The sausage and red pepper combo is incredibly delicious!
This recipe came out tasting good, but the stated 10 minute prep time is not possible. Perhaps 30 minutes is more realistic.
good idea, i will do it at home.
This was delicious, however, mine did not go according to plan. If it’s helpful, I am a very experienced cook.
I followed the directions exactly, with the exception of wild rice – I had leftover pie crusts from Thanksgiving to use, so I traded out the rice for crust, baking it first.
The quiche turned out VERY liquid-heavy, although the eggs were cooked through. It all seemed to be water and/or juices from the produce. I assume the rice would have absorbed some of this, but probably not all. I even cooked it much longer than advised to try to get rid of some of the liquid.
Also the onions were still crunchy and not very nice, so I would advise sauteeing the onions and maybe the peppers, allowing them to cook and the excess liquid to evaporate, prior to assembling the quiche.
All in all, after we drained the quiche, it was DELICIOUS! I cook Pinch of Yum recipes often, and frankly, was surprised this one was so off.
Better luck to you all!
I’m planning to make this for Easter brunch. Just to clarify, no pie crust is necessary? I actually wouldn’t mind putting all the ingredients into a pie crust. Have you done this before? If so, do you recommend partially baking the pie crust first or just putting all ingredients into the raw pre-made crust? I look forward to your input. Thanks so much! Lauren
We don’t use a pie crust, but you certainly could! From other recipes I can find, it looks like you don’t need to pre-bake the crust.
what do you use for pie crust for the sausage and red pepper quiche
We actually don’t use a pie crust in this particular recipe, but you definitely could if you wanted to here. Enjoy, Dionna!
looking so delicious..i want to try it yummy
Is there a suggested way to make this dairy and gluten free? I can easily use dairy free cheese but not sure how to sub the cream of mushroom. Thanks!
Great question, Leslie! We’ve never tried this recipe using dairy and gluten free ingredients. You may be able to find a dairy free cream of mushroom soup, or a homemade version using non dairy milk! Check here.
Can you mix the ingredients the night before and pop into the oven the morning of?
Thanks!
Yes, that should work just fine!
Can you freeze this recipe and reheat it later?