Sunday night quiche for the work week is one of my favorite breakfast dishes to make and I’ve been making them for years because they: always turn out beautifully delicious, keep well in the fridge for days and are simply just so easy.
I peeped my first quiche recipe from 2015 and boy have I come a verrrry long and laughable way when it comes to flavors and balance in the meals I prepare. I can most certainly credit and thank my husband for his refined palette and natural talent of knowing exactly what spice a dish needs or how ingredients should look/taste/feel upon execution. Maybe that comes natural for you or most people in the kitchen but unfortunately (for him) and me, there have been recipes I have foreignly cooked for the first time that just don’t seem to hit that A++ mark I was hoping for. But whatever, food is food and practice makes perfect.
Fortunately for you, trial and error since that 2015 quiche has inspired what I can proudly call the perfect recipe to dazzle your friends, coworkers, roommates, loved ones or just your damn self. This is truly the best quiche recipe on the planet. Don’t get me wrong, I’m sure that 2015 quiche was ~so~ bomb at the time since I felt it worthy of creating this food blog, however I encourage you to forget that trailblazing recipe and follow my lead by sticking to this perfectly polished version from now on
1 pound of Breakfast Sausage (I always use Jimmy Dean SAGE sausage)
1 bell pepper
1 white onion (my onion was HUGE so I used half )
2 cloves garlic
1/3 cup Cream (I used Half & Half for this round but Heavy Cream and Milk also work)
1 10 oz can of diced tomatoes with the chilies *Drain the excess liquid*
8 oz bag of grated cheddar cheese (I prefer Sharp Cheddar or Gruyere but you can use whatever you have in your fridge, I had grated Parmesan and leftover Mexican blend I added to clean out the fridge and it turned out fantastic)
Salt & Pepper
Butter (for the pie dish)
1. Break up raw sausage into a pan on medium heat and cook until brown and crispy. Use your spatula to break up the sausage as it cooks. The crispier is is the better the flavor and texture holds in the quiche. If you think you’re burning it, good.
2. Preheat oven to 375*
3. While the sausage is cooking crush up some garlic, dice the bell pepper and onion.
Note: I had an extra half bell pepper in the fridge for this recipe -but my quiche was borderline overflowing- so feel free to add more if you’d like.
4. When the sausage is done cooking place aside in a bowl but try and keep some of the leftover fat in the pan for the veggies. Saute the bell peppers, onion, garlic until the bell peppers are soft and the onions are translucent, make sure you’re stirring every few minutes so they don’t burn. Add a couple pinches of Salt, Pepper, a few shakes of onion & garlic powder (this heightens the flavors) and a generous drizzle of Olive oil after the first stir in the pan.
4. In a mixing bowl whisk 6 eggs. Add your cream, a few shakes of pepper, garlic and onion powder then whisk until seemingly blended. *do not use a kitchen aid mixer, it will ruin the chemistry and your quiche will suck* Add your 1 cup of shredded cheese and the DRAINED chili tomatoes to the egg mixture and stir.
Once oven is preheated and everything is ready it’s now time for the super fun part of assembling your quiche! I like using a ceramic pie pan for my quiches because it’s cute and makes me feel like a pilgrim, more importantly it also crisps the edges perfectly each time, which is important since I don’t use pie crust for my quiches. BUT you can use whatever you have- cake pan/cup cake pan/ pyrex/casserole dish blah blah.
6. BUTTER the entire inside of the pie pan twice. Quiche sucks when it sticks to the sides and butter is the best way to prevent this tragedy from happening to your beautiful creation. I’ve tried it all so just put the nasty Pam down & use butter! Butter will also give the quiche a nice crisp as it cooks
7. Step 1 ~Add the Veggies evenly to bottom of pan, step 2 ~ add an even sausage layer and step 3~ add the egg mixture slowly so it can travel to every crevice. The cheese won’t follow perfectly and will probably be a huge clump, so use your whisk or a spoon to spread it out evenly, “poking” the quiche to the bottom to evenly mix the cheese into it.
8. Sprinkle however much cheese you want onto the top of the quiche. I prefer to leave about a halfish inch circle vacant of cheese(think saucing a pizza for a crust) but add enough shredded cheese so you can’t see the “insides”. Feel free to add more or less but I like my quiche cheesy. I added Parmesan and Mexican cheese I had leftover in my fridge to this round.
9. I do tomatoes last because it takes two seconds and I sometimes I don’t use all of them if I cut them prematurely. Typically I cut about 8-10 cherry tomatoes in half or “long ways” if they aren’t perfectly round so they roast better in oven. Place them on top of the quiche in whatever pattern you want. This dish is all about even layers and symmetry so I like to do and outer circle then a “flower circle” in the middle.
10. Now, place the quiche on your oven’s top rack for 45 minutes . If the top isn’t golden and crusty it probably isn’t ready so just throw it back in for 5-10 minutes. You can use a toothpick to test the center for doneness if you’re unsure – just like a cake, a clean poke means it’s done. The quiche will look like an inflated balloon when it comes out so let it rest for about 10 minutes so it can deflate and cool down, you can take a knife during this time to separate the edges from the pan so it’s easier to slice and serve 🙂 !! I typically check on it around 30 minute mark to say hey and maybe turn it around so it cooks perfectly even on the top but not necessary.