View Video Print Recipe


Cowboys need hearty food, so this quiche fits the bill! While there are no cowboys in my family, everyone sure enjoys their breakfast when I serve this quiche with fresh fruit and a glass of milk.


  • 1 (9-inch) deep dish pie shell, unbaked
  • 1 cup shredded Monterey Jack cheese
  • 1/2 pound mild breakfast sausage
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1 cup shredded Pepper cheese
  • 4 large eggs
  • 1 cup half-and-half
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper


  1. Preheat oven to 400 degrees.
  2. Place unbaked pie shell on a foil-lined baking sheet; fill with one cup shredded Monterey Jack Cheese, and set aside.
  3. In a non-stick skillet over medium-high heat, cook and crumble breakfast sausage until no longer pink. Add peppers to skillet and sauté for 3 to 4 minutes, or until softened.
  4. Remove skillet from heat, and distribute mixture evenly over cheese in pie shell. Top with shredded Pepper Jack cheese in an even layer
  5. . Next, in a large mixing bowl, beat eggs with half-and-half and seasonings. Pour mixture evenly over the filling.
  6. Bake, uncovered, for 10 minutes at 400 degrees, then reduce oven temperature to 350 degrees and continue baking for 30 minutes longer or until filling is set.