I love serving quiche for brunch, and this Italian Sausage and Arugula Quiche is always a crowd-pleaser. It combines spicy Italian sausage, peppery arugula, tangy piquillo peppers, and aged Manchego for a quiche that’s creamy, savory, and full of vibrant flavor.
This version elevates the classic ham-and-cheese quiche by adding robust Italian sausage and the bright bite of fresh arugula. Piquillo peppers add a mild, sweet-tangy note while aged Manchego gives the custard a nutty, savory finish. It’s a great recipe for entertaining but also works well for meal prep—see the storage and reheating tips below.
Ingredients
- 1 frozen 9″ pie shell, unbaked
- ½ pound bulk hot Italian sausage (substitute mild if preferred)
- 2 cups roughly chopped baby arugula
- ¼ cup roughly chopped piquillo peppers
- ½ teaspoon crushed red pepper flakes (optional)
- 6 large eggs
- ¾ cup whole milk
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup aged Manchego cheese, grated and divided (¾ cup + ¼ cup)
- 2 tablespoons finely chopped chives, for serving
Recipe Step-by-Step
Step One: Preheat and Prep
Preheat the oven to 375°F (190°C). Place the frozen pie crust on a sheet pan or in a pie dish so it’s ready when the filling is done.
Step Two: Cook the Sausage and Vegetables
Heat a large skillet over medium-high. Add the Italian sausage and cook, breaking the meat apart with a spoon, until fully cooked and no longer pink, about 5 minutes. Reduce the heat to low, then add the arugula, piquillo peppers, and crushed red pepper flakes. Toss briefly until the arugula just wilts, about 1–2 minutes.
Step Three: Add the Filling to the Crust
Drain any excess fat from the skillet, then spoon the sausage and arugula mixture into the pie shell and spread it into an even layer. Set aside while you prepare the custard.
Step Four: Make the Egg Custard
In a medium bowl, whisk together the eggs, whole milk, kosher salt, and black pepper until well combined and slightly frothy.
Step Five: Assemble
Sprinkle ¾ cup of the grated Manchego over the sausage mixture, then pour the egg mixture evenly over the filling. Finish by sprinkling the remaining ¼ cup Manchego on top.
Step Six: Bake
Place the quiche in the preheated oven and bake until the center is completely set, about 35–40 minutes. If the top begins to brown too quickly, tent loosely with aluminum foil to prevent over-browning. Remove from the oven and let rest for 5–10 minutes before slicing.
Step Seven: Finish and Serve
Scatter the chopped chives across the top, slice, and serve warm or at room temperature. Enjoy with a simple green salad for a satisfying brunch or light dinner.
Recipe FAQ
Use mild Italian sausage and omit the crushed red pepper flakes. Serve extra crushed red pepper on the side for guests who want more heat.
Yes—if you can’t find piquillo peppers, try sweet roasted red peppers or chopped sundried tomatoes for a similar sweet-tangy flavor.
Cover the quiche loosely with foil to prevent further browning while the center finishes baking.
Yes. Cook the sausage and wilt the arugula in advance, cool completely, and store the mixture in an airtight container in the refrigerator until you’re ready to assemble and bake.
Notes: Storing & Reheating
Storing: After cooling, wrap the quiche tightly or place it in an airtight container and refrigerate. It will keep for 3–4 days.
Reheating:
- Microwave: Reheat individual slices for 1–2 minutes on a microwave-safe plate until warmed through.
- Oven: For whole quiches or larger portions, preheat the oven to 350°F (175°C), cover loosely with foil, and bake 15–20 minutes until heated through.
- Air Fryer: For a crisper crust, reheat slices at 325°F (160°C) for 5–8 minutes depending on thickness.
Additional Info
Total time: about 1 hour (including baking and brief cooling). Servings: 6.
Author: Alex Snodgrass
Photography and styling by Eat Love Eats.