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Cheesy Sausage Vegetable Quiche with Flaky Crust (sourdough option)

Taralynn McNitt
This quiche is a simple and quick recipe. This quiche is loaded with healthy vegetables, a fluffy, creamy egg filling, and a golden flaky crust.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Appetizer, Breakfast, Main Course, Side Dish, Snack
Cuisine American
Servings 8

Equipment

  • 1 11 inch Quiche Pan

Ingredients
  

Flaky Quiche Crust
  • 1 Large Egg
  • 2 Tablespoons Ice Water
  • 1 1/2 Cups All-Purpose Flour sub gluten-free 1:1
  • 1/2 Teaspoon Sea Salt
  • 3/4 Cup Unsalted Butter (sliced into cubes)
  • 2 Tbsps Sourdough Discard (optional) + 2 tbsps of flour
Cheesy Sausage Vegetable Quiche Filling
  • 1 Pound Cooked Pork Sausage
  • 2 Cups Arugula
  • 1 Large Bell Pepper (chopped) I used red & green
  • 1/2 Medium Red Onion (chopped)
  • 1 Cup Baby Tomatoes (Sliced)
  • 12 Large Eggs
  • 1/4 Cup Milk or Heavy Cream
  • 1/2 Tsp Black Pepper
  • 1 Tsp Garlic Powder
  • 1/2 Tsp Onion Salt
  • 1/4 Tsp Dillweed
  • 1 Tsp Chives extra if using fresh
  • 3/4 Cup Shredded Cheese

Instructions
 

Flaky Quiche Crust

  • In a small bowl, whisk the egg and ice water together. Set aside.
  • Combine the flour, salt, and cubed butter in a larger mixing bowl. Use your hands to smash the butter into the flour combining the ingredients.
  • Once the butter and flour become a flaky mixture, mix in the egg bowl until you get a consistency of pie dough.
    If you add the sourdough, discard (+ extra flour), and do so during this step.
  • Roll the dough out on a floured surface.
    Line a quiche pan evenly with the rolled dough. You may have to piece a few spots together.
  • Cover and set in the freezer for fifteen minutes.

Cheesy Sausage Vegetable Quiche Filling

  • Preheat the oven to 350 degrees.
  • Cook up the sausage, and chop the arugula, onions, peppers, and tomatoes.
  • Whisk the eggs with cream, garlic powder, black pepper, onion salt, dillweed, and chives.
  • Add the sausage, vegetables, and egg mixture to the quiche crust. You can fill it to the top. Save the leftovers for egg cups.
  • Bake for 20 minutes.
    Sprinkle the cheese over the top, and bake for an additional 10 minutes. The center of the quiche will be slightly bouncy without any liquid. That is how you know it's done!
  • Enjoy!
    Store in the freezer or refrigerator if not eating right away.
Keyword quiche, breakfast, lunch, brunch, dinner, vegetables, sourdough, sourdough discard, flaky quiche crust, simple recipe, vegetable recipes, eggs, breakfast ideas, healthy recipes, gluten-free option