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Sausage and red pepper mini quiches come together so quickly and they’re so easy to make…and delicious, of course. They’re great for brunch!
Are you a brunch person? For me, brunch = life. I mean, breakfast food is always perfect…am I right? How can you go wrong with biscuits and gravy? Bacon? Eggs? Sausage? Answer: you can’t. Breakfast foods are awesome any time of day. I mean, it’s not really universally accepted to eat spaghetti for breakfast, but it is totally universally accepted to eat pancakes for dinner.
The really great thing about brunch is that most of the time brunch foods are pretty easy to whip up but when you say that something is “brunch” it becomes totally fancy and special. I mean, serve up a mimosa beside just about anything and it’s fancy, right? Easy, crowd-pleasing, and fancy? Hello!
Quiche is one of my absolute favorite brunch foods. First of all, quiche is an awesome “clean out the fridge” food. Throw in a little bit of this and a little bit of that and add some eggs and you have an incredibly delicious and well-balanced meal.
The thing that always makes me laugh about quiche is that a lot of men think of it as “girly” food. I mean really, how can food be girly? And who really cares? What matters about food is that it tastes good. Honestly, I’m really not sure how food that includes pie crust (I mean, would you turn down apple pie?), cheese, and eggs should somehow only be consumed by women because it has a French name. Can we all just agree that that is silly?
Especially when the quiche in question is this sausage and red pepper mini quiches. With Odom’s Tennessee Pride® Country Sausage, roasted red peppers, and smoked cheddar cheese, these quiches are substantial…but baked in a muffin pan, it’s miniature in stature so everyone gets their own baby quiche…no annoying attempts to cut a slice out of a pie-shaped quiche, because we all know how annoying that can be.
My mom has bought Odom’s Tennessee Pride® Country Sausage since I was a kid. Once, I bought another brand because the store where I was shopping didn’t have Tennessee Pride (tragic, I know). I should have made another stop (I could have picked some up at Walmart, which is where I got this), because I was sorely disappointed with the other brand. Odom’s Tennessee Pride Country Sausage always has the right balance of herbs and spices and it browns up perfectly. It’s just how sausage should taste to me. It’s perfect in this quiche with the smoked cheddar and roasted red pepper (which I roasted myself, but you can totally buy a jar).
These sausage and red pepper mini quiches are so easy to make…the whole thing comes together in about 15 minutes, and then they’re baked and ready to eat in 25. You could even make them the night before and stick them in the oven when you’re ready to bake…and this sausage and red pepper quiche is delicious hot or at room temperature.
These sausage and red pepper mini quiches would be perfect on your Easter brunch table!
Yield: 8 mini-quiches
15 minPrep Time:
35 minCook Time:
50 minTotal Time:
- 8 ounces (1/2 package) breakfast sausage; I used Odom's Tennessee Pride®Country Sausage mild variety
- pastry for a single crust pastry (I used one crust from a packaged pie crust)
- 1 roasted red pepper (jarred, or make your own - see notes for directions), chopped
- 4 ounces smoked cheddar cheese (1 cup, grated)
- 4 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Preheat the oven to 350°.
- Preheat a medium skillet over medium-high heat. Cook the sausage until browned.
- Roll the pie crust into a rectangle and cut into 8 equal pieces. I don't get too precious with this - just estimate how big you think it needs to be for 8 mini quiches. Press the 8 squares each into a cup of the muffin tin.
- Divide the sausage, chopped red peppers, and cheese among the 8 pastry crusts.
- Whisk the eggs, salt, and pepper in a bowl or large measuring cup. Divide the egg mixture evenly among the muffin cups. Bake for 25 minutes. Serve hot or at room temperature.
To make your own roasted red peppers, heat a broiler to high with a rack 6-8 inches from the broiler. Cut the sides off of a large red pepper. Place the red pepper skin side up on a baking sheet. Place under the broiler and broil until the skin is blackened. Place in a bowl and cover with plastic wrap. Let stand for 15 minutes then peel off any blackened skin.