A quiche has everything included in it for an amazing brunch. The flaky pie crust bottom and custard filling make it one of my favorite breakfast recipes. Spice it up a bit with this Southwest Poblano Sausage Quiche recipe. The egg filling has cheddar cheese, tomato, spicy breakfast sausage and diced poblano pepper for the ultimate brunch with a kick. It’s hard to stop at one slice because it’s full of flavor.
Quiches are fun to make because you can mix up the filling and let them take on any flavors that you want. I’ve made a traditional Quiche Lorraine that our family loves, but this time I mixed things up. Our friend gives us beautiful produce from his garden. We received an abundance of poblano peppers and this quiche is the first idea that came to mind.
Poblano peppers are pretty mild and slightly sweet. They pair really well with the breakfast sausage in the filling. I prefer the spicy breakfast sausage, but you can also do a traditional sausage that’s not spicy. Once you cook up the poblano peppers and the breakfast sausage, it’s just a matter of mixing it all together and dumpling it into a pie crust. Bake it up for a delicious brunch recipe that you’ll make every time.
Looking for more southwest inspired dishes? I love the flavors of peppers, tomoatoes, onions and black beans in many of these dishes:
How To Make Poblano Sausage Quiche
The base of quiche is a flaky and butter pie crust – one of my favorite parts. You can make your own homemade pie crust or go with store-bought. For the sake of time and simplicity, I use a store-bought pie crust. I love to be the person that does everything from scratch, but I’m serving quiche for the family and time is always short. I use a frozen pie crust where I dump the custard and bake – it can’t get any easier than that!
Why We Love This Recipe
I love making this quiche because it’s versatile. I’ll make it for a brunch, or use it as meal prep for a great breakfast that just needs to be heated. I also love making quiche for dinners occasionally because it’s a great source of protein and a complete meal. My kids will even eat quiche – which really says something. It’s a win in our family’s book.
What To Serve With Poblano Sausage Quiche
The quiche feels like a complete meal, with the sausage and egg. If you want a side dish, consider a light field green salad with a vinaigrette dressing. Pair your quiche with other light options, and avoid heavier starchy sides.
How To Keep Your Quiche Fresh After Baking
After your quiche has baked, cover it and refrigerate it. I just keep it in the frozen pie crust container, so I’m not making more dirty dishes. For best freshness, enjoy the quiche within 5 days after baking it. If you want to take a slice to-go, it heats well in the microwave for 15-20 seconds on high.
Can You Freeze A Quiche?
Yes! Quiches freeze so well. Sometimes I’ll make two quiches, since the pie crusts come in two per package, and freeze one for later. Freeze your quiche by covering it with a gallon freezer bag. It can stay frozen for up to three months. Let it thaw in the refrigerator for several hours before reheating in the oven or reheat a single slice in the microwave.
There are so many different ways to play with the flavors of this Poblano Sausage Quiche. Change the type of cheese you use or pick a spicy sausage vs. regular. If you aren’t a fan of poblano peppers, try diced green or red peppers. Omit the tomato if you aren’t a fan. Play with the quiche ingredients to make it your own. You’re just adding flavor to the egg custard before baking!
What You’ll Need From The Grocery Store:
- Frozen (Or Refrigerated) Pie Crust
- Cheddar Cheese
- All-Purpose Flour
- Half-and-Half Cream
- Spicy (Or Regular) Breakfast Sausage
- Poblano Pepper
- Diced Tomato Can
- Salt and Pepper
Directions To Make Poblano Sausage Quiche
Start by browning of your crumbled breakfast sausage and draining excess fat. Set aside. In the same pan, cook your diced poblano peppers on medium-high heat until softened. Set aside.
In a medium mixing bowl, toss cheese and flour. Add Half-and-Half, eggs, sausage, peppers, tomatoes, salt and pepper. Mix well.
Pour into a pastry shell. Bake at 350º for 45-50 minute until egg custard is set.
Serve the quiche with a side salad for a complete meal. Consider hot sauce, guacamole or sour cream as toppings for your quiche!
- 1/2 lb. Breakfast Sausage (Jimmy Dean)
- 1 Poblano Pepper, Diced With Stem Removed
- 2 Tablespoons All-Purpose Flour
- 1 1/2 Cups Half-and-Half
- 4 Eggs, Slightly Beaten
- 1/4 Cup Diced Tomatoes (Rotel)
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Pepper
1. Start by browning of your crumbled breakfast sausage and draining excess fat. Set aside. In the same pan, cook your diced poblano peppers on medium-high heat until softened. Set aside.
2. In a medium mixing bowl, toss cheese and flour. Add Half-and-Half, eggs, sausage, peppers, tomatoes, salt and pepper. Mix well.
3. Pour into a pastry shell. Bake at 350º for 45-50 minute until egg custard is set.
4. Serve the quiche with a side salad for a complete meal. Consider hot sauce, guacamole or sour cream as toppings for your quiche!
Store leftover quiche in the refrigerator and enjoy within 4-5 days for best freshness.
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Amount Per Serving: Calories: 194Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 133mgSodium: 369mgCarbohydrates: 5gFiber: 0gSugar: 3gProtein: 10g
**Nutrition is calculated by a third party. Actual values may vary.