Quiche is pretty great, no matter what time of day it is served. After all, it’s only a basic pie crust filled with an egg and cheese mixture. However, this quiche recipe is anything but basic. With Italian sausage, cheddar, provolone, and red pepper jelly added in, it’s filled with tons of extra-spicy flavor. Now, you just need to decide if you’re going to eat this quiche for breakfast, brunch, or dinner.
Recently, I was quite surprised to realize that I have not made as many recipes as I thought I had with my favorite condiment, red pepper jelly. Can someone please tell me how I go through so many dang jars of the stuff and why I always seem to have over four different varieties of it shoved in my pantry at any given time? What, exactly, have I been doing with it?
I feel like something is seriously wrong here. Something is just not adding up. Too much red pepper jelly and not enough recipes to use it in. So, to remedy the situation, I went and mixed a little bit of red pepper jelly into a quiche to see how it would taste. And not just any ol’ quiche either; a quiche filled with mild Italian sausage, provolone, and cheddar.
The result? Well, let’s just say that my mouth got to go visit red pepper jelly flavor town heaven, and it’s not returning anytime soon. As far as my mouth is concerned, this quiche is definitely worth rolling out of bed on a weekday morning, inviting a friend or two over for brunch, or just scarfing down for dinner on a busy weeknight. It’s slightly spicy, a little bit sweet, and super cheesy. It’s also just as great right out of the oven as it is reheated.
P.S. If you’re looking for more great red pepper jelly recipes, check out these Southern Red Pepper Jelly Deviled Eggs, this Sweet Hot Pepper Jelly Ground Beef & Bean Chili, or these Southern Crab Rangoon. Remember, there is no such thing as too much red pepper jelly. And, I promise I’ll try to share more recipes using it in the future.
Ingredients:
- 1 (16-oz.) Package Mild Italian Sausage
- 5 Eggs
- 1/4 Cup Red Pepper Jelly
- 3/4 Cup Whole Milk
- 3/4 Cup Heavy Whipping Cream
- 1 Tablespoon Dried Chives
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoons Finely Ground Black Pepper
- 1 Pre-Baked Pie Crust
- 6 Slices Provolone Cheese, Finely Chopped
- 6 Slices Cheddar Cheese, Finely Chopped
Directions:
- Preheat oven to 350 degrees.
- Brown the sausage in a skillet over medium-high heat. When the sausage is browned, remove it to a paper towel-lined plate to drain.
- In a medium-size bowl, whisk the eggs and red pepper jelly together until smooth.
- Add the milk, cream, chives, salt, and pepper to the eggs. Whisk to combine.
- Arrange half of the browned sausage in the bottom of the pre-baked pie crust. Top with half of the provolone cheese and half of the cheddar cheese. Pour half of the egg mixture over the sausage and cheese. Add the remaining sausage, cheese, and egg mixture.
- Bake for 50 to 60 minutes, or until the center of the quiche is set.
Suggestions:
- I always use extra-large eggs in my cooking and baking. If you are using smaller eggs, you may wish to add an additional egg.
- Make sure to whisk the eggs and red pepper jelly together before adding the other ingredients. This will help you to avoid large lumps of red pepper jelly in the quiche.
- I used a refrigerated pie crust for this recipe. I find that they taste much better than the frozen variety and I love that you can use them in your own pie dish or plate. Pre-bake the pie crust according to its package instructions.
- Use a deep pie plate for this recipe. If you use a shallow one, the egg mixture will overflow.
- You can use whatever type of cheese you want in this quiche. I used thick-sliced provolone and cheddar because it is what I had available. You can use shredded cheese if you prefer.
- You will know the quiche is done when it is firm in the center and no longer wobbles. If your crust is becoming too dark, wrap small pieces of tin foil around the edge of the crust to prevent over-browning.
Improvements:
- Use spicy sausage in lieu of mild.
- For a sweeter, less spicy quiche, use a (12-oz.) package of maple breakfast sausage.
- Replace the dried chives with freshly chopped chives or scallions.
- For extra color, add a few tablespoons of finely chopped red bell pepper to the quiche.
Ingredients:
- 1 (16-oz.) Package Mild Italian Sausage
- 5 Eggs
- 1/4 Cup Red Pepper Jelly
- 3/4 Cup Whole Milk
- 3/4 Cup Heavy Whipping Cream
- 1 Tablespoon Dried Chives
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoons Finely Ground Black Pepper
- 1 Pre-Baked Pie Crust
- 6 Slices Provolone Cheese, Finely Chopped
- 6 Slices Cheddar Cheese, Finely Chopped
Directions:
- Preheat oven to 350 degrees.
- Brown the sausage in a skillet over medium-high heat. When the sausage is browned, remove it to a paper towel-lined plate to drain.
- In a medium-size bowl, whisk the eggs and red pepper jelly together until smooth.
- Add the milk, cream, chives, salt, and pepper to the eggs. Whisk to combine.
- Arrange half of the browned sausage in the bottom of the pre-baked pie crust. Top with half of the provolone cheese and half of the cheddar cheese. Pour half of the egg mixture over the sausage and cheese. Add the remaining sausage, cheese, and egg mixture.
- Bake for 50 to 60 minutes, or until the center of the quiche is set.
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