Consider a breakfast quiche for Easter or springtime brunch

032724.F.FF.LOSTITALIAN2 — Elegant and scrumptious, this Sausage and Veggie Breakfast Quiche is the ultimate dish for egg lovers.

By Sarah Nasello

March 26, 2024 at 11:30 AM

FARGO 鈥� The season of eggs is upon us, and this Sausage and Veggie Breakfast Quiche is the perfect dish for an Easter or springtime brunch.

Quiche is one of my specialties, and I love everything about this savory egg tart, from the classic, to the lush and creamy egg custard, and especially its versatility. There is no end to the variety of flavors you can choose from when making a quiche, including my and my .

Several years ago, my mother and I set out to create the ultimate custard base that would become my master recipe for all the quiches that I make. After testing numerous versions, we found the winning formula: 3 ounces of cream cheese, 3 large eggs and 1/3 cup of whole milk. When combined, this simple combination has just the right ratio of eggs to liquid, resulting in a quiche that is rich and velvety without being too 鈥渆ggy.鈥�

For this recipe, I chose vegetables that are natural partners with breakfast sausage, like bell pepper, red onion and spinach. Spinach has a bright but neutral flavor that makes it a great filler for quiches, and it also adds a lovely pop of color and nutrition.

032724.F.FF.LOSTITALIAN1 — This Sausage and Veggie Breakfast Quiche is one of Sarah's specialties and features sausage, spinach, peppers and onion in a lush and creamy egg custard with a flaky, all-butter crust.

I dice the bell pepper and onion into small pieces and saut茅 them together in oil for just a few minutes to soften them up and mellow the onion鈥檚 spicy bite. I place the cooked veggies on a plate lined with a paper towel to let the oil drain off, and I do the same with the sausage once it is fully cooked and crumbled. The egg custard, sausage and vegetables can be prepared up to two days in advance and refrigerated until you assemble the quiche.

I toss the cooked veggies and sausage with a cup of finely chopped fresh spinach and then place the mixture in a pre-baked pie crust. I follow that with a generous sprinkling of shredded cheese and grated parmesan cheese. I use a blend of shredded cheddar and Monterey Jack for this recipe, but any good melting cheese will work.

032724.F.FF.LOSTITALIAN5.jpg — Cooked sausage, bell pepper and are combined with finely chopped fresh spinach for the first layer of the quiche.

Finally, I pour the egg custard over the cheese, give the quiche a few twists to settle the liquid, pop it onto a baking sheet and bake it until the center just barely jiggles and the cheese is fully melted and golden brown. Be sure to cover the crust with aluminum foil or a pie shield to keep it from burning as the quiche bakes. The quiche can be served warm or at room temperature, and it also freezes beautifully, either whole or in slices.

Elegant and scrumptious, this Sausage and Veggie Breakfast Quiche is the ultimate dish for egg lovers, no matter what time of day you serve it. Enjoy, and happy Easter.

You can find the other recipes mentioned here by clicking on the links in the article, or send me an email for a printable copy to sarahnasello@gmail.com .

Sausage and Veggie Breakfast Quiche

Serves: 6 to 8

Ingredients:

1 flaky pie crust ( or use a premade crust), rolled out for a 9-inch pie pan
1 egg white, lightly beaten
1 tablespoon olive or vegetable oil
陆 cup red bell pepper, small diced
陆 cup red onion, small-diced
Kosher salt
Black pepper
陆 pound pork sausage
1 cup baby spinach, finely chopped
3 ounces cream cheese, room temperature
3 large or extra-large eggs
1/3 cup whole milk or half and half
陆 cup shredded cheese (I use a cheddar/Monterey Jack blend)
录 cup parmesan cheese, grated

To pre-bake the pie crust: Line a 9-inch pie plate with the pie crust, leaving a one-inch overhang. Crimp the edges using your fingers or a fork. To keep the crust from shrinking, chill it in the refrigerator for 30 minutes before baking. Preheat the oven to 425 degrees.

Line the pie crust with a layer of parchment paper and fill with pie weights (rice or dried beans also work), making sure to distribute evenly along the bottom and the sides.

Bake for 20 minutes, then remove the pie crust from the oven and reduce the temperature to 350 degrees. Remove the parchment paper and pie weights from the pan. Use a fork and prick the bottom of the pie crust all over.

032724.F.FF.LOSTITALIAN3.jpg — Fully bake the pie crust before assembling the quiche to ensure a flaky result and prevent the dreaded soggy bottom.

Cover the edges of the crust with a pie shield or aluminum foil to prevent over-browning. Return the crust to the oven and continue to bake for 20 minutes.

Remove the crust from the oven and use a pastry brush immediately to coat the bottom and sides with the beaten egg white. This will seal the crust and prevent weeping once the quiche is baked.

Transfer the pie crust to a wire rack and cool completely before using. Prebaked pie crust may be covered in plastic wrap and stored at room temperature for up to 2 days or frozen for up to 3 months in an airtight container.

To assemble and bake the quiche: Preheat the oven to 425 degrees; line 2 plates with paper towels and set aside.

1. Prepare the Veggies

In a medium pan, heat the canola oil over medium heat. Add the onions and cook for 2 minutes, stirring often. Add the peppers and stir in the salt and pepper until combined. Continue cooking over medium-low heat, stirring occasionally, until the onions are soft and translucent, and the peppers are al dente, about 3 to 4 minutes. Taste and add more seasoning as desired. Transfer the cooked vegetables to the paper-towel lined plate to drain the excess oil.

2. Prepare the Sausage

In the same pan, cook the pork sausage until it is fully browned and crumbled. Transfer to the other paper-towel lined plate to drain the excess oil.

3. Prepare the Custard

In a large bowl, use a stand or handheld mixer to beat the cream cheese on medium-high speed until smooth and creamy, about 2 to 3 minutes.

Add the eggs one at a time, beating hard after each addition until incorporated. Scrape down the sides and bottom of the bowl as needed. Add the whole milk and 陆 teaspoon salt and beat on medium-low speed until well combined. The custard can be refrigerated in an airtight container for up to 2 days.

4. Assemble the Quiche

Place the cooked vegetables in a medium bowl and add the cooked sausage and chopped spinach; toss well to combine.

Fill the cooled pie crust with the sausage-veggie mixture, spreading the surface until evenly distributed. Sprinkle the shredded cheese over the top, followed by the Parmesan. Pour in the egg mixture and gently shake the pan to evenly distribute.

5. Bake the Quiche

Cover the edges of the crust with a pie shield or aluminum foil to prevent overbrowning 鈥� this can be done at the start or anytime throughout the baking process.

032724.F.FF.LOSTITALIAN6.jpg — Covering the edges of the crust protects them from overbrowning as the quiche bakes.

Bake until the top of the quiche is golden brown, and the center has just a slight jiggle, about 28 to 33 minutes. Remove from the oven and let cool on a wire rack for 10 minutes before slicing.

To store: Cover the quiche in plastic wrap and refrigerate for up to 5 days or freeze for up to 2 months.

Sarah鈥檚 Tips:

The egg mixture is a base custard that can be used with any combination of ingredients. To change the variety, use measurements like the items listed in the recipe.
To reheat a whole frozen quiche, bake at 375 degrees until the center is hot, about 45 to 50 minutes. Cover lightly with aluminum foil to keep the top from overbrowning.
For easy reheating, freeze individual slices.

Recipe Time Capsule

More recipes from Sarah Nasello

By Sarah Nasello

鈥淗ome with the Lost Italian鈥� is a weekly column written by Sarah Nasello featuring recipes by her husband, Tony Nasello. The couple owned Sarello鈥檚 in Moorhead and live in Fargo. Readers can reach them at sarahnasello@gmail.com.

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