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Italian Sausage Quiche

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
  • Total Time
    Prep: 30 min. Bake: 35 min. + standing
  • Makes
    6 servings


  • 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


  • 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
Nutrition Facts
1 piece: 528 calories, 42g fat (21g saturated fat), 217mg cholesterol, 702mg sodium, 21g carbohydrate (3g sugars, 0 fiber), 17g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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Average Rating:
  • NH-rescue
    Dec 30, 2020

    This is a nice quiche with a little bit of kick! I had more luck with homemade pastry dough than with store-bought. Make sure you prebake the crust, no matter where it comes from - it will prevent a soggy bottom. Keeps well and makes great leftovers. Haven't tried freezing it yet, but will double the recipe when I do - one for dinner and one for the freezer!

  • sweidert1
    Sep 29, 2018

    No comment left

  • debstamp
    Dec 25, 2017

    Made this for Christmas Eve brunch (exactly as written) and it came out great! It was a big hit and I will be making this one again. You could cut down on sausage if you wanted as it really fills the crust. I used the jalapenos and they added a nice flavor but not a great deal of heat.

  • 7833louis
    Oct 6, 2017

    I agree with another reader-this is a great base recipe. Lots of different vegetables, meats, cheeses can be used. I also heeded the advice of less sausage. I cut back to 3/4 lb. of Jimmy Dean sausage. Also trying to stay away from refined flour, I made the crust with sweet potato slices which were leftover from dinner last night. When I have made this with shallots they give a lovely flavor. I also went with 1/2 cream and 1/2 half and half. All decisions were based on what I had and no desire to run to the store. :) My son promptly ate the leftovers for lunch and again for dinner.

  • BakerTerri
    Jan 21, 2017

    Very good and I'll definitely make this again. I used an 8.5"/1qt. pie dish. I used finely chopped cooked nonbreakfast sausage links (Johnsonville), just enough to cover the bottom of this dish, about 1c. I left out the green pepper,?jalape?o, and parsley. I used dried chives in place of raw white onion. I used 1/8t. dried basil in place of a lot of fresh basil. I didn't use a crust. Mine is a little overbaked at 37 minutes. I think it was finished at 28 minutes.

  • habenaroman
    Dec 26, 2016

    No comment left

  • jmkasprak
    Aug 10, 2016

    Fantastic even without the jalapeno pepper, which I didn't have on hand.

  • dkl_rn
    Feb 6, 2016

    I can't say enough about this quiche! It is so delicious. Like some of the other reviewers, I too left out the jalape?o part and it was still great. We used it for Christmas breakfast. It's a keeper!

  • mollynrags
    Dec 8, 2013

    I loved the flavor of this quiche. I didn't put any of the hot stuff into it and it was still a tad spicy for us, probably the Italian sausage we used. I added a teaspoon of minced garlic in the meat and veggie while sautéing them. Next time I'm going to use half the sausage, throw a couple more eggs into it and mix the cheese into the meat mixture cause I prefer it be somewhat blended into the dish instead of sitting on top of it. But all in all it is yummy even if I kept things the way the recipe reads, I just need to adjust for our tastes.

  • Gibblet247
    Feb 18, 2013

    No comment left