Biscuit Sausage Quiche
Submitted by lisaann
Easy sausage quiche with a refrigerated biscuit crust, loaded with turkey sausage, cheddar, bell pepper, and eggs. No pie dough rolling needed. Feeds 8 hungry folks in about an hour.
YIELD
8 servingsPREP
20 minCOOK
45 minREADY
Who says quiche needs a fussy pastry crust?
This recipe presses refrigerated buttermilk biscuits into the bottom of a 13×9 pan for a golden, flaky base that takes about 30 seconds to assemble.
The filling is all comfort: browned turkey sausage with onion and green bell pepper, bound together with ten eggs and a generous cup of shredded cheddar.
It bakes up puffy, golden, and set, like a cross between a quiche and a breakfast casserole.
Great for weekend brunch, a weeknight dinner, or feeding a crowd without breaking a sweat.
Pro Tips
- Drain the sausage mixture really well after browning. Excess grease will make the biscuit crust soggy.
- Press the biscuits firmly into the pan so they form a continuous layer with no gaps for the egg mixture to seep through.
- Let it rest 5 minutes after pulling from the oven. Cutting too soon means runny slices.
- Swap in pork sausage or chicken sausage depending on what you have on hand. Hot Italian sausage adds a nice kick.
Ingredients
Directions
Heat oven to 375℉ (190℃).
In large skillet, brown sausage, onion and bell pepper and then drain well.
In large bowl, beat eggs and stir in cheese and sausage mixture.
Separate dough into 8 biscuits.
Press biscuits in bottom of 13×9 inch baking dish .
Pour sausage mixture into biscuit lined pan.
Bake for 30 to 35 minutes or until quiche is set and crust is deep golden brown.
Cool 5 minutes before serving.
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