By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 8
429 cal · 55 min
Sausage and Red Pepper Quiche
Recipe GLPRa5bc93a8682ebc
A savory, hearty quiche combining cooked breakfast sausage, wild rice, roasted red peppers, and fresh spinach bound together with eggs, cream soup, and melted mozzarella cheese. This one-dish meal is perfect for brunch, lunch, or dinner and serves 8 people.
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Ingredients
1½ cups cooked breakfast sausage, drained
1 cup cooked wild rice
1 can (10.5 oz) cream of mushroom soup
7 large eggs, beaten
1 medium onion, diced
½ cup chopped roasted red pepper (jarred or fresh)
Salt and black pepper to taste
1½ cups shredded mozzarella cheese
2-3 handfuls fresh spinach (about 3 cups)
Directions
Preheat your oven to 375°F (190°C). If using a pie dish, lightly grease a 9-inch pie dish or 8×8-inch baking dish. If using a quiche pan, grease lightly.
In a large mixing bowl, combine the beaten eggs with the cream of mushroom soup, stirring until smooth and well blended.
Add the drained cooked sausage, wild rice, diced onion, roasted red pepper, spinach, and shredded mozzarella cheese to the egg mixture. Gently fold all ingredients together until evenly distributed.
Season the mixture with salt and black pepper to your taste, stirring gently to combine.
Pour the mixture into your prepared baking dish, spreading it evenly.
Bake in the preheated oven for 35–40 minutes, until the center is set and the top is lightly golden. The quiche is done when a knife inserted in the center comes out clean.
Remove from the oven and let rest for about 10 minutes before cutting and serving. This allows the quiche to set slightly and makes it easier to portion.
Comments
Wild rice and cream of mushroom soup are both readily available at Harris Teeter, Food Lion, Kroger, and ALDI, so no specialty stops needed. At roughly $1.25–$1.50 per serving (sausage and cheese drive the cost), this lands well for a crowd-feeding dish. The stated 55 minutes ignores the 20 minutes needed to cook wild rice and shell time for the crust if you're making it from scratch—call it 80 minutes start to finish. The quiche reheats reasonably, and the spinach and red pepper add vegetable volume without fuss, but this is a weekend project rather than a weeknight grab, and it demands an oven for an hour.
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