Sausage, Leek, and Red Pepper Quiche

Sausage, Leek, and Red Pepper Quiche

An easy, colorful quiche with red peppers, leeks, sausage, and a shredded potato crust. Use whatever type of sausage you like.
This makes a generous 2 servings.


  • Crust:
  • 2 medium potatoes, 12oz (360gr) total, shredded (not peeled)
  • 1 egg
  • 1/4 tsp celery salt
  • 1 tsp olive oil
  • Filling:
  • 10oz (300gr) smoked sausage, sliced
  • 2 large leeks, sliced, including light green
  • 1 red pepper, sliced, slices cut in half
  • 3oz (90gr) cheese, sliced
  • 1 tbs olive oil, plus a bit for the dish
  • 3 eggs
  • 1 tbs Dijon-style mustard
  • 1/2 cup (4oz, 120ml) milk
  • 1/2 cup (4oz, 120gr) Greek yogurt


  • Crust:
  • Mix shredded potato, salt and egg.
  • Pat into a lightly oiled quiche or 10″ (25cm) pie plate, working it up the sides a bit for the edges.
  • Bake in 400F (200C) oven for 15 minutes.
  • Filling:
  • Heat oil in a skillet.
  • Add sausage slices and sauté until cooked through, about 5 minutes. Remove to a plate.
  • Add leeks, pepper to skillet and sauté 10 – 15 minutes, until tender.
  • Whisk together 3 eggs, mustard, milk, and yogurt.
  • To assemble:
  • Arrange sausage slice in a layer.
  • Top with leek / red pepper, spreading evenly.
  • Top with cheese.
  • Pour the egg mixture evenly over all.
  • Bake for 30 – 35 minutes, until center has set.
  • Remove and let rest 5 minutes. Slice and serve.


You could substitute 1 1/2 cups (3.3oz, 95gr uncooked rice) cooked rice for the shredded potato.
Or you could use a quiche / pie crust 

Keywords: quiche, potato crust, leeks

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