Cheesy Sausage and Pepper Quiche (Makes Its Own Crust!)

This Cheesy Sausage and Pepper Quiche Recipe mixes up in one bowl and miraculously forms its own crust as it bakes. It’s perfect for breakfast, dinner or a weekend or holiday brunch!

As the weather starts to cool, we crave hearty comfort foods even more. This sausage and cheese quiche is one of our favorites. It’s loaded with milk, eggs, two kinds of cheese, breakfast sausage and peppers, and it tastes just amazing.

This recipe has deep roots in my family. My Grandpa was a dairy farmer, and some of my best childhood memories are of time spent on the farm with him and Grandma. I loved running through the cow pasture (watching my step for cow pies!) and seeing firsthand how hard Grandpa worked taking care of his cows.

In the farmhouse, Grandma is the one who kept us full with the good food she made. This quiche recipe is actually derived from one my aunt Doris made and all the ingredients are the same things Grandma cooked with: lots of dairy, eggs from the chickens she kept, sausage from their pigs and peppers from the garden.

A couple of notes before we get on to the recipe! For the sausage in this recipe I used chopped cooked breakfast sausage links because that’s what we like. If you prefer, you can use the same amount of cooked ground sausage.

For the milk, you can use whatever you have in your fridge whether that’s whole, 1% or 2%, skim or even lactose-free milk.

🧾 Ingredients Needed

• milk (I use 2%)
• butter, melted
• eggs
• biscuit/baking mix
• salt
• breakfast sausage, chopped
• bell pepper, diced (red, green yellow or any color)
• white onion, diced finely
• shredded Cheddar cheese
• American cheese

📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!

🥣 How to Make

Sausage and Pepper Quiche FAQs

Do I need a pie crust for this quiche?

Nope! The biscuit/baking mix in the batter forms its own light crust as the quiche bakes, so there’s no rolling or pre-baking a crust. Everything mixes up in one bowl.

What kind of sausage works best?

I use chopped cooked pork breakfast sausage links, but the same amount of cooked ground sausage works too. Turkey sausage is also a great swap, either breakfast links or cooked ground turkey sausage.

Can I make a thicker quiche?

Yes. Baked in a 9×13 pan, this recipe makes a thinner quiche. For a thicker version, bake it in a 9×9 pan and add 5-10 minutes to the baking time.

How do I know when the quiche is done?

Give the pan a gentle shake. When the quiche holds its shape instead of looking wobbly, it’s ready. Lightly golden edges are another good sign.

What kind of milk should I use?

I use 2% milk, but 1% or whole milk works just as well, so use whatever you have in the fridge. You can also use lactose-free milk.

What colors of bell pepper can I use?

Any color works! Red peppers add a pop of color that’s especially pretty on a holiday brunch table. For extra flavor, you can use oven-roasted sweet peppers instead of raw.

Love an easy, crustless quiche? You’ll also want to try my Cheesy Ham and Broccoli Quiche Recipe. It’s made the same simple way and is perfect for feeding a crowd at brunch.

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Serving Tips for Sausage and Pepper Quiche

Let the quiche stand for a few minutes before serving. This gives it time to set so it’s easier to slice. Since it’s baked in a 9×13 pan, I cut it into squares. It’s an easy way to serve a crowd at brunch!

Round out the meal with fresh fruit, toast, and hash browns or my Easy Crispy Home Fries in the Oven.

Have leftovers? Just warm them up in the microwave for a quick breakfast later in the week.