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Italian Sausage Quiche Recipe

Italian Sausage Quiche Recipe

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 YIELD: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


  • 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 in 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 in 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.

Nutritional Facts

1 piece: 528 calories, 42g fat (21g saturated fat), 217mg cholesterol, 702mg sodium, 21g carbohydrate (3g sugars, 0 fiber), 17g protein.

Reviews for Italian Sausage Quiche

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BakerTerri User ID: 7300654 260030
Reviewed 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."

jmkasprak User ID: 2880256 252434
Reviewed Aug. 10, 2016

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

7833louis User ID: 1040763 247160
Reviewed Apr. 16, 2016

"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. Will try 1/2 lb. next time. Also trying to stay away from refined flour, I made this with a potato crust. Also used orange pepper instead, left out jalape?os, and and used shallots instead. They gave 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."

dkl_rn User ID: 6011066 243313
Reviewed 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 User ID: 6679248 187130
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."

Kathie1026 User ID: 5631509 213011
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."

parksville User ID: 1598935 187069
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!"

anne9047 User ID: 4031510 196313
Reviewed Dec. 6, 2011

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

pamdevone User ID: 3875916 181108
Reviewed Oct. 31, 2011

"It was delicious."

susistuder User ID: 1312526 193903
Reviewed Oct. 13, 2011

"This is the best quiche I have ever had! I used a couple of tsp. of jalapeno pepper from a jar so I didn't have to deal with chopping a fresh pepper and it was delicious! Highly recommend this recipe."

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