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Italian Sausage Quiche Recipe
Italian Sausage Quiche Recipe photo by Taste of Home

Italian Sausage Quiche Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 35 min. + standing
MAKES: 6 servings


  • Pastry for single-crust pie (9 inches)
  • 1 pound bulk Italian sausage
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 4 teaspoons chopped seeded jalapeno pepper
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 3 eggs
  • 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

Nutritional Facts

1 piece equals 528 calories, 42 g fat (21 g saturated fat), 217 mg cholesterol, 702 mg sodium, 21 g carbohydrate, trace fiber, 17 g protein.


  1. Preheat oven to 450°. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
  2. Bake 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven temperature to 375°.
  3. Meanwhile, in a large skillet, cook sausage, onion, green pepper and jalapeno over medium heat until meat is no longer pink; drain. Spoon into shell and sprinkle with cheese.
  4. In a large bowl, whisk remaining ingredients; pour over cheese. Bake 35-40 minutes or until a knife inserted near center comes out clean. 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 near the center to come out clean.
    Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Italian Sausage Quiche in Taste of Home October 2011, p73

Nutritional Facts

1 piece equals 528 calories, 42 g fat (21 g saturated fat), 217 mg cholesterol, 702 mg sodium, 21 g carbohydrate, trace fiber, 17 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviewed 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."

Reviewed Dec. 25, 2012

"I'd made this recipe once before and thankfully I found it again. I used two 9" pie crust that worked well. Since I have a small child I left out the jalapeno and green peppers, yet it was still out of this world yummy! I'll be making it more often, no doubt."

Reviewed Jan. 24, 2012

"Delicious and easy. Did not use a pie crust, made it w/out b/c I don't want the flour base. Used mild Italian sausage and made the rest as is. Four tsp of jalapeno is not too much! With a little fresh sour cream on the side, this is a very, very tasty quiche. Served it w/ TOH's Honey Fruit Salad and Strawberry Cooler. All recipes are KEEPERS!"

Reviewed Dec. 6, 2011

"I used this as a base for the quiche I made...just switched a few ingredients & it was so yummy!"

Reviewed Oct. 31, 2011

"It was delicious."

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