Serves 8
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.
