This post may contain affiliate links. Please read our disclosure policy.
I love to serve quiche when hosting brunch and my Italian Sausage and Arugula Quiche is sure to be a crowd-pleaser around your table!
What is there not to love about quiche? Creamy, usually cheesy, and there are endless possibilities with the filling ingredients! While a classic Ham and Cheese Quiche is always loved, I decided to take the flavor up a notch with this Italian Sausage and Arugula Quiche.
Here, spicy Italian sausage is paired with peppery arugula, tangy piquillo peppers, and manchego cheese for dynamic flavor in every bite. I love how each ingredient makes every bite exciting and different! And while this recipe is great when hosting, it is also a delicious recipe for meal prep. Find my storage and reheating tips below!
Ingredients:
- Frozen Pie Shell
- Hot Italian Sausage
- Baby Arugula
- Piquillo Peppers
- Crushed Red pepper Flakes
- Eggs
- Whole Milk
- Salt
- Freshly Ground Black Pepper
- Manchego Cheese
- Chives
Recipe Step-by-Step:
Step One: Prep for Quiche
Preheat the oven to 375°F and place the frozen pie crust shell on a sheet pan or in a pie dish.
Step Two: Begin the Filling
Heat a large skillet over medium-high heat. Add the Italian sausage and cook, breaking up the meat with the edge of a spoon, until cooked through and no longer pink, about 5 minutes. Reduce the heat to low, add and arugula, piquillo peppers, and red pepper flakes. Toss until the arugula just wilts, about 2 minutes.
Step Three: Add Sausage Mixture to Pie Crust
Drain off excess fat and transfer the Italian sausage mixture to the center of the pie crust shell and spread into an even layer. Set aside.
Step Four: Prep the Eggs
In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and frothy.
Step Five: Assemble the Quiche
Sprinkle ¾ cup of the Manchego cheese over the sausage mixture in the pie crust. Then, pour the egg mixture on top. Finish with the remaining 1/4 cup Manchego cheese.
Step Six: Bake the Quiche
Carefully transfer to the preheated oven and bake until the center is completely set, 35 to 40 minutes. Remove from the oven and let cool for 5 to 10 minutes.
Step Seven: Slice and Serve!
Finish with freshly chopped chives. Slice, serve and enjoy!
Recipe FAQ:
You can always use mild Italian sausage instead plus even omit the red pepper flakes if you are worried about sensitive palates! You can always serve with crushed red pepper flakes for topping.
You could use Sweet n’ Tangy Mini Pepper Drops (do not chop!) or even chopped sundried tomatoes of you cannot find piquillo peppers.
If the top is starting to look overly browned, tent with a piece of foil to protect the top while it continues to bake.
Yes! You could make the sausage and arugula mixture in advance. Cook according to the recipe instructions, allow to cool completely then store in an airtight container in the fridge until you are ready to make the rest of the quiche.
looking for More egg Recipes for breakfast? try these!
Caramelized Onion Puff Pastry Quiche
Croque Monsieur Breakfast Casserole
Italian Sausage and Arugula Quiche
Ingredients
- 1 frozen 9” pie shell, unbaked (I use The Maine Pie Co. Gluten-Free)
- ½ pound bulk hot Italian sausage (sub mild)
- 2 cups roughly chopped baby arugula
- ¼ cup roughly chopped piquillo peppers
- ½ teaspoon crushed red pepper flakes
- 6 large eggs
- ¾ cup whole milk
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup aged Manchego cheese, divided
- 2 tablespoons finely chopped chives, for serving
Instructions
- Preheat the oven to 375°F and place the frozen pie crust shell on a sheet pan or in a pie dish.
- Heat a large skillet over medium-high heat. Add the Italian sausage and cook, breaking up the meat with the edge of a spoon, until cooked through and no longer pink, about 5 minutes. Reduce the heat to low, add and arugula, piquillo peppers, and red pepper flakes. Toss until the arugula just wilts, about 2 minutes.
- Drain off excess fat and transfer the Italian sausage mixture to the center of the pie crust shell and spread into an even layer. Set aside.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and frothy.
- Sprinkle ¾ cup of the Manchego cheese over the sausage mixture in the pie crust. Then, pour the egg mixture on top. Finish with the remaining 1/4 cup Manchego cheese.
- Carefully transfer to the preheated oven and bake until the center is completely set, 35 to 40 minutes.
- Remove from the oven and let cool for 5 to 10 minutes.
- Finish with freshly chopped chives. Slice, serve and enjoy!
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
I use your recipes all the time, have all your books, gone to a book signing, and just realized I have never reviewed!! Shame on me! You are my go-to always. You sponsored my Christmas Eve dinner with your risotto, brisket, and Bibb salad which all turned out so good. And this morning, I made this quiche. It was so good !! Like so good. I didn’t have the peppers and it was still amazing. My husband kept saying, “ this is so good”. Thanks for all you do!
This was the BEST quiche!! We loved it! 😍 my guys enjoy it a bunch!
Thank you!!
We have made this recipe 3 times since Alex posted it. We use roasted red peppers instead because they’re more readily available. We also use 5 eggs instead of 6 to fit in the pie crusts at our local Whole Foods. Reheats like a champ in both the air fryer and microwave.
I used the sun dried tomatoes in place of the peppers, but this turned out delicious! I added a little sour cream to serve with mine and it did not disappoint! Chefs kiss… Im loving the brunch recipes!
Love it!
Just an FYI the filling and egg mixture was WAY overflowing….I used a standard pie crust and all the right ratios for the filling and egg mixture and it massively boiled over (thank god for a sheet pan underneath. Only thing is I had 3 x-large eggs and 3 large eggs vs all 6 large but they weren’t that much bigger….any thoughts?
Are the peppers jarred or fresh. If fresh, and we can’t find fresh, would jar be a good substitute or is there a better fresh pepper you’d think to substitute ?
Hi! They are in a jar, like this. If you can’t find them, you could use either roasted red peppers from a jar, drained and roughly chopped- or even some roughly chopped sundried tomatoes!
Would this work for a refrigerated pie crust? How would you adjust?
refrigerated will be just fine here and should work the same.