Rosa’s Country Quiche

One of our favorite Sunday breakfast recipes, this quiche is easy to make and hearty enough for a full meal. Perfect for a holiday brunch! 


  • 6 free-range chicken eggs                
  • 1 homemade or purchased pie crust
  • ½ lb pastured pork breakfast sausage
  • ½ tsp salt
  • ½ tsp garlic powder
  • 1/8 tsp ground black pepper
  • ¼ cup diced onion
  • ¼ cup sliced mushrooms
  • ¼ cup green or red pepper, diced (you can also substitute spinach, arugula, kale, or broccoli) 
  • ½ cup mozzarella cheese
  • ½ cup cheddar cheese
  • ¼ cup Swiss cheese


  1. Preheat oven to 450 degree F. Line the un-pricked pastry shell with double thickness foil. Bake for 8 minutes.
  2. Remove the foil from the pastry shell and bake an additional 4 to 5 minutes at the same temperature.
  3. Remove the pastry shell from the oven and reduce the heat of the oven to 325 degrees F.
  4. In a large skillet, cook the pork sausage, drain any excess fat, and then add the onion, peppers, and mushrooms. Sauté until the onion is almost translucent. 
  5. In a large bowl, whisk the 6 eggs, garlic, salt, and pepper. Mix in the cheese. Add the pork and sautéed vegetables and combine well. 
  6. Pour the quiche mixture into the pasty shell. Bake in the preheated over for 45 minutes. To prevent the pie crust from burning, cover the edges with foil or a pie-crust cover.