Red Pepper and Sausage Quiche

If cute Easter breakfasts like Birds Nest Eggs are not your thing then how about a more sophisticated egg breakfast, or even better, brunch! While less obvious, a quiche will still be in keeping with the egg theme, and the symbolism of the egg at Easter time can still be used, while being a more mature recipe. (I love this quiche recipe, but Birds Nest Eggs are never too childish for me!)
Actually, I was never a quiche fan until I tried this kind at a Relief Society social. I was blown away by the flavor and had to try making it myself! It was incredibly easy but my only dissatisfaction came from the fact that the ingredients made only one quiche! We ate the quiche in one sitting! So I doubled the recipe, which is just as well, since frozen pie shells are sold in twos. You won’t regret making both, and even if you don’t eat both right away, it is still good as left-overs!

(In case you missed the post about the symbolism of Easter eggs, I will re-post it here, so you can read it.)

The egg is a symbol of new life. Pagans use it to celebrate spring and some Christians use it as a symbol of Christ’s resurrection. Painting the eggs became another way to celebrate the end of the period of penance (a time of repentance), when eggs were not supposed to be eaten, but could then be eaten at the beginning of Easter time. You can see how decorating the eggs might be a way to celebrate not only eating the eggs but the cleanliness that comes after repentance, or the new life that is given after forgiveness. Of course, the egg is also where the chick comes from, as it hatches, receiving life. The scriptures do not talk about the egg but because it is a representative of new life it relates to Easter time, and the celebration for the new life that is offered us through the atonement, death and resurrection of our Savior.


2 9-inch frozen pie shells
1 pound spicy sausage
2 small red peppers
1 1/2 cups shredded cheddar cheese
6 eggs
1 1/4 cups milk
salt and pepper to taste


Preheat the oven to 425 F.
Bake the pie shells for 7 minutes (until they are lightly brown). Remove from the oven and place on baking sheets.
Meanwhile, dice the red peppers into small pieces. Put the red peppers and sausage in a frying pan crumble and saute it over medium-high heat until the sausage is crumbled and browned. Divide the sausage mixture between the two pie shells. Top with the cheese.
Whisk the eggs, milk, salt and pepper in a bowl. Pour evenly over the sausage, in the pie shells. Carefully place the pie shells in the oven.
Bake for 20 minutes. Then reduce the heat to 350 F.

Bake for an additional 10 to 15 minutes, until the eggs are fully cooked (a knife inserted in the center does not come out with a milky film). Allow to cool slightly before serving. 
Adapted from Happy Go Lucky.

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