This Sausage, Sun Dried Tomato and Broccoli Quiche is bursting with flavors, colors and textures that will make you want to eat quiche every day. It’s amazing for breakfast with your favorite coffee or tea. Such a great way to start the day with a smile! But it may also call to you at other times of day. So why not eat quiche for lunch? And oh yes, it makes a great dinner too.
However, because it does have some carbs in the crust, I think you are best off eating this quiche in the morning, providing the fuel for your day and giving your body all day to eat up those carbs. If you’re making your own crust, I recommend using at least part whole wheat flour for more fiber and “good” carb energy.
I loaded this quiche up with lots of fresh veggies from my garden. But also mixed in some good breakfast sausage, a little bit of bacon and some spicy gouda cheese. That gave it just enough heat to dance on the tongue. I mean seriously, I want to eat this quiche ALL the time.
I’ve made it twice already. First as little mini quiches. My son and I ate little mini quiches all week last week. And then this weekend I wanted to make it again as a full-size quiche. Something I could share with my parents. But then my parents were busy, so we didn’t end up connecting this weekend. Right now I’m kind of doubting there will be any left for them. Naturally I just HAD to slice into it so I could get some pics for you, my dear foodie friends. And once one piece was gone, well, then it just BEGS you to have another.
Do you have that problem, with your food talking to you like that? Or is it just me?
What’s the Best Cheese for Sausage Sun Dried Tomato & Broccoli Quiche?
I highly highly recommend using a spicy gouda, like the Scorpion Pepper Gouda from Aldi. Making this quiche, I actually used up ALL the spicy Gouda cheese we had. My mom inadvertently introduced me to this cheese. She accidentally picked up some Scorpion Pepper Gouda at Aldi. I spotted this cheese in mom and dad’s cheese drawer the last time I visited. And couldn’t help but try it. My son and I immediately fell in love with it.
I had seen this cheese at Aldi, but thought Scorpion Peppers would be way too hot for me. I was so so wrong. This cheese is ah-mazing! By itself, it might be a little too spicy for many folks here in the midwest. But put it in a quiche with lots of other good flavors and it just makes the whole thing SING!
However, if you’re worried the spicy cheese will be too much for you, then go ahead and substitute another good gouda or even a nice sharp cheddar cheese.
I actually made the sun dried tomatoes with cherry tomatoes from my garden too. I “sun dried” them in my oven and oh they are good!
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Sausage, Sun Dried Tomato & Broccoli Quiche
- Prep Time: 20 min
- Cook Time: 40 min
- Total Time: 1 hour
- Yield: 6 – 8 servings 1x
- Category: Breakfast
- Method: Baked
- Cuisine: French
Ingredients
- One pie crust for 9-inch pie
- About 3/4 – 1 cup chopped broccoli, fresh or frozen
- 2 teaspoons extra virgin olive oil
- 1/2 of an onion, peeled & chopped
- 1/2 of a bell pepper, seeded & chopped
- 1 small jalapeno pepper (or to taste), seeded & chopped
- 1/4 cup chopped sun dried tomatoes
- 3 small link breakfast sausages, cooked & chopped (I used chicken breakfast sausage)
- 1 – 2 slices of bacon, cooked & chopped
- 4 oz. shredded spicy Gouda or aged cheddar cheese (I used scorpion pepper gouda)
- 2 Tablespoons chopped fresh basil leaves
- 3 eggs
- 3/4 cup milk
- Bacon salt (or regular salt) and pepper
Instructions
- Preheat the oven to 375 F. Line a pie pan with the pie crust and make edges.
- Put the broccoli in a bowl and microwave on high for about 1 minute, until bright green. Let cool slightly, drain off any excess liquid, then chop into small bits.
- Heat a frying pan over medium heat. Add the oil, then the chopped onion. Saute until soft & translucent. Stir in the bell pepper and jalapeno and cook a few minutes longer.
- Whisk the eggs in a small mixing bowl with the milk, then sprinkle with a bit of bacon salt & freshly ground pepper and whisk that in.
- Put the peppers and onions in the pie plate and top with broccoli, sausage, bacon, sun dried tomatoes and about 2/3 of the cheese. Toss lightly to mix.
- Pour the egg mixture over, leaving some room at the top for the quiche to rise. Top with the rest of the shredded cheese. Bake at 375 F. for 30 – 40 minutes or until the quiche is lightly set in the middle. Let cool at least 15 minutes before cutting.
Notes
You can test if the quiche is set by pushing the top lightly with your finger. If it it bounces back, it’s done.
Use any homemade or ready-made pie crust. I used the crust recipe from my Apple Whiskey pie crust, leaving out the sugar and substituting vodka for the whiskey. The alcohol cooks out, leaving a nice flaky crust. I also added some fiber powder this time, putting the fiber powder in the measuring cup then filling with flour. It works beautifully!
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2023, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Keywords: Quiche, Broccoli, Sausage, Gouda, Cheese, Sun Dried Tomato, French
