Breakfast/ Dinners/ Lunch

Quiche with Onions, Peppers, Sausage, & White Cheddar

quiche with onions, peppers, sausage, & white cheddar | the foodwright

Ugh, my titles are the worst.

Like, let me make you a cake and title it, “flour, baking powder, sugar, eggs, butter, & salt.”┬á­čśé┬áNO INGREDIENT LEFT BEHIND.

quiche with onion, bell pepper, sausage, & white cheddar | the foodwright

^^ LOOK AT THIS CUTE PIE PAN! It’s ceramic, tooooo! Gosh, I stinkin’ love Target.

But really, I kind of overturned my fridge to make this quiche.

And lemme tell ya, it tastes dang fine.

The quiche, not the fridge. I haven’t tasted my fridge.

 quiche with onions, peppers, sausage, & white cheddar | the foodwright

Believe it or not, this is the first pie crust I’ve made by myself! (LOLOLOL can you tell by how terrible it looks?) Making pie crust has always scared me. And then I made it…and I actually really really enjoyed it! The whole process turned out to be kind of totally therapeutic. Sure, it’s not perfect. The edges are less than ideal and the crust is super thin in some places but hey.┬áSome imperfection does my psyche good now and again, especially┬ásince I’m kiiiiiiiind of a control freak┬á­čÖő┬á­čÖł

 quiche with onions, peppers, sausage, & white cheddar | the foodwright

So. Here in this quiche. We have ourselves some deeeelightfully caramelized onions, red bell peppers, italian chicken sausage, & shredded white cheddar cheese. Dijon smeared on the bottom for a nice BANG of flavor. Eggs to make it, you know, quiche-like. Heavy cream because, of course. And I think that about covers it.

 quiche with onions, peppers, sausage, & white cheddar | the foodwright

You can serve it warm or cold, I honestly love both! I’d be lying if I said that I waited until it cooled to try this baby. Like, I waited probably about 6.5 seconds. Typical.

 quiche with onions, peppers, sausage, & white cheddar | the foodwright

This quiche tastes fabulous. Otherwise, I wouldn’t share it with you. Because that’s just rude.

 quiche with onions, peppers, sausage, & white cheddar | the foodwright

Makes 1 9-inch quiche

Ingredients: 

8 eggs

1/4 c heavy cream

1/2 t salt

1 c shredded white cheddar cheese

1 c diced italian chicken sausage

2 T olive oil

1 t sugar

1 large white onion, thinly sliced

1 red bell pepper, thinly sliced

black pepper

for the pie crust: 

1 c flour

1/3 c cold salted butter, diced

1/4 t salt

3-4 T ice water

1 T dijon mustard

Instructions:

Preheat oven to 400.

In a food processor, combine the flour, butter, and salt, and pulse until the consistency is similar to bread crumbs. Add in the cold water 1 tablespoon at a time until the crumbs start to come together and form a dough.

On a well-floured surface, roll out the dough into a large circle and transfer to a pie plate, arranging and folding the crust as desired. Brush with the dijon mustard and bake for about 7 minutes, or until just golden brown. Set aside to cool.

Turn oven down to 350.

Pour the olive oil into a large skillet on medium heat and add the onions and peppers. Cook for 5-7 minutes or until the veggies are soft and the onions are translucent. Add the sugar and crank up the heat to high, stirring frequently, to get a little char on the veggies, about 3 more minutes. Set aside.

In a large bowl, whisk together the eggs, salt, a sprinkle of black pepper, and heavy cream.

Assembly time! Put the vegetables at the bottom, followed by the cheese, sausage, and then the egg mixture.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

 quiche with onions, peppers, sausage, & white cheddar | the foodwrightxo, Lucia

You Might Also Like

2 Comments

  • Reply
    Liz
    March 18, 2016 at 9:36 am

    Thank you for this incredible recipe! I’ve made it once before and it is LIFE-CHANGING. I’m making this again for breakfast this weekend and I can’t wait! It’s basically better than any dessert!

    • Reply
      Lucia
      March 18, 2016 at 12:26 pm

      Awww Liz, thank you so much for your kind words! I’m so glad you enjoyed it!

    Leave a Reply