Melty Cheddar Sausage and Veggie Quiche

Name: Melty Cheddar Sausage and Veggie Quiche
Prep time: 10
Cook time: 55
Total time: 65
Yield: 1
Ingredients: Melty Cheddar chicken sausage cut into ½” dice; frozen deep-dish pie shell; whole eggs; heavy whipping cream; grated Parmesan cheese, plus more for garnish; Dash Garlic and Herb seasoning; Tabasco sauce; kosher salt; red skin potatoes cut into ½” pieces, boiled for 10 minutes, then drained and cooled; curly kale, stems removed and chopped to ¼” to ½”; jarred roasted red peppers, drained and chopped; chopped chives (for garnish)

Melty Cheddar Sausage & Veggie Quiche—an easy, protein-packed breakfast recipe loaded with veggies and flavor.

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Melty Cheddar Sausage and Veggie Quiche

Prep Time: 10 min | Cook Time: 55 min | Servings: 1

Breakfast

Melty Cheddar

Oven

Quiche has a fancy reputation, but here’s the secret: if you can scramble eggs, you can bake quiche. Grab a store‑bought crust, flex your whisking skills, and it’s literally as easy as pie. This simple quiche recipe folds juicy Melty Cheddar Chicken Sausage and a pop of colorful veggies into a golden, protein‑packed breakfast pie that looks gourmet and tastes even better. Slice in, serve it up, and soak up the compliments you earned in surprisingly little time.

Pro tip: If you have extra filling, try throwing it in mini pie crusts for a freezeable, poppable breakfast bite… or toss it in a skillet for a low-carb scramble.

See Recipe

A tasty whole quiche bursting with chicken sausage and vegetables, viewed from overhead alongside The Sausage Project's Melty Cheddar Chicken Sausage.

SERVING MULTIPLIER:

1 package Melty Cheddar chicken sausage cut into ½” dice

1 frozen deep-dish pie shell

6 large whole eggs

0.5 cup heavy whipping cream

0.25 cup grated Parmesan cheese, plus more for garnish

1.25 teaspoons Dash Garlic and Herb seasoning

0.25 teaspoon Tabasco sauce

0.5 teaspoon kosher salt

1 cup red skin potatoes cut into ½” pieces, boiled for 10 minutes, then drained and cooled

1 cup curly kale, stems removed and chopped to ¼” to ½”

0.25 cup jarred roasted red peppers, drained and chopped

1 tablespoon chopped chives (for garnish)

Instructions

Prep Time: 10 min | Cook Time: 55 min | Servings: 1

Preheat an oven to 375℉, then get to work! In a large mixing bowl, whisk whole eggs, cream, Parmesan, Dash Garlic and Herb, Tabasco, and salt until thoroughly combined. After that, stir in the diced sausage, potatoes, kale, and roasted peppers.

Pour the mixture into the frozen pie shell and bake for 20 minutes. Rotate the quiche and continue to cook an additional 25 minutes. When it’s done, the quiche will be firm and light brown on the top. If it's jiggly, it needs more time.

Remove the pie tin from the oven and let cool for 15 minutes before slicing and serving with a garnish with more grated parmesan and chopped chives if you feel like flexing a little more.

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Melty Cheddar Sausage and Veggie Quiche