truff kitchen
Spicy Sausage & Pepper Quiche
Cook Time
45 minutes
Prep Time
30 minutes
Servings
8
Ingredients
1 cup cherry tomatoes
½ cup red onion, peeled and sliced
½ cup red bell pepper, sliced
½ cup green bell pepper, sliced
1 jalapeño, sliced
1 tablespoon olive oil
6 eggs
¾ cup heavy cream
2 teaspoons to 1 tablespoon TRUFF Original Hot Sauce
1 ½ cups colby jack cheese, grated
4 ounces ground chorizo sausage, cooked
½ teaspoon salt
1 raw pie crust
Sour cream and fresh chopped scallions, for serving
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Spicy Sausage & Pepper Quiche
Sausage and peppers make for a great sandwich – but they make for an even tastier quiche!
We swap traditional Italian sausage for smoky, spiced chorizo and take it up a notch with our Original Hot Sauce. This bold combination infuses every bite with a rich, fiery, truffle-infused twist. A creamy, cheesy quiche base balances the heat and bring these ingredients together for a satisfying, flavor-packed breakfast or brunch dish.
Instructions:
Preheat the oven to 450°F and line a large baking sheet with parchment.
Place the tomatoes, onion, bell peppers, and jalapeño on the prepared baking sheet in an even layer.
Drizzle the vegetables with olive oil and place in the oven for 15 minutes or until the vegetables are tender. Remove from the oven and set aside.
Reduce the oven temperature to 350°F.
Place the eggs, heavy cream, and TRUFF Original Hot Sauce in a large bowl, and whisk to combine.
Add the cheese, cooked chorizo, and salt to the bowl, and stir to combine.
Place the raw pie crust into a pie plate and crimp the crust.
Place the roasted vegetables into the pie crust, top them with the egg mixture, and gently stir to combine the ingredients.
Place the quiche into the oven and bake for 45 minutes or until cooked. If the crust begins to get too dark, cover the dish with foil.
Remove the quiche from the oven and set aside to rest on a wire rack until cooled to room temperature.
Once cooled, slice the quiche and serve with sour cream and scallions.
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