This savory quiche is made with sweet Italian sausage, fresh spinach and two types of cheese in a flaky pie crust. It's perfect for breakfast, lunch or dinner!
This week marks the 1 year anniversary of the "big fall" when I broke my right ankle and shattered my left ankle to literally hundreds of pieces.
They called it a trimalleolar fracture; which is the least common ankle fracture. It happens when you break your lower leg sections that form your ankle joint and help you to move your foot and ankle.
This is my hardware and it's been a VERY long and arduous recovery to say the least. I can walk, but still with some difficulty and continued numbness.
They say it will get better with time so I'm just waiting it out and doing my exercises each day.
The ankle still gets swollen if I keep it down for too long; and rain and cold weather are definitely not my friend! Unfortunately, the scar didn't heal well either. ☹️
Which brings me to this recipe for Sausage and Spinach Quiche. The day of the fall, we were in Florida doing some work on our home.
We were so busy that I had purchased a spinach quiche from the local Fresh Market so I didn't have to prepare a full meal. It was delicious and I'm not sure why I don't make quiches more often.
Suffice it to say it was the last time I was able to prepare any meal for quite some time. But one thing my husband and I agreed on is that quiches are a tasty, quick weeknight meal.
What is Quiche?
A quiche is a tart filled with an egg custard and can include pieces or cheese, meat, seafood and/or vegetables baked in a pastry crust. It originated in France and can be served hot or cold.
One of my personal favorites is Bacon and Havarti Quiche; which is similar to quiche Lorraine. That is until this Sausage and Spinach Quiche.
I had some leftover ground sausage from when I made the Four Cheese and Sausage Stuffed Mushrooms and decided that it would go well. This quiche
Equipment
If you have a smaller pie dish, fill it with the egg mixture to just below the crust. You can either discard the remainder of the egg mixture or make mini crustless quiches.
Ingredients Needed
For this recipe you'll need the following ingredients:
- pie crust
- all purpose flour (for dusting)
- evoo
- ground Italian sausage
- fresh spinach
- eggs
- heavy cream
- grated Pecorino Romano cheese
- shredded Mozzarella cheese
- kosher salt
- black pepper
To make this recipe even easier I used a refrigerated pie crust dough, but you can use any kind or make it from scratch.
How do you make Sausage and Spinach Quiche?
Start by preheating the oven to 375 degrees F. Remove the crust from the refrigerator and allow to sit at room temperature for 10 minutes.
Roll out the dough on a lightly floured surface so that it's large enough to hang a bit over the pie dish. Add the pie crust to the bottom of a 10-inch pie dish; then crimp the edges.
Place the dish on top of a sheet pan to avoid any spillage in the oven. Place in the oven and par-bake the crust 5-7 minutes.
Heat the oil in a medium nonstick skillet over medium high heat; then add the sausage. Cook for 3-5 minutes breaking apart the sausage until it's no longer pink. Remove from heat.
Next, add the spinach and cook another 1-2 minutes until the spinach is wilted. Add the eggs, heavy cream, grated and shredded cheeses, salt and pepper to a medium mixing bowl; then whisk until blended.
Add the sausage and spinach to the eggs; then mix together. Remove the pan from the oven; then add the egg mixture inside of the crust.
Place the pan back in the oven and cook 30-35 minutes or until the eggs are puffed up, the crust edges are lightly browned and there is no visible liquid.
Remove from the oven and allow to rest 5 minutes before cutting into 8 slices.
Serving Suggestions
You can serve this Sausage and Spinach Quiche alone or with your favorite soup or salad. It also makes a great brunch idea when served with a variety of items on a buffet for Mother's Day.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES!
More Quiche Recipes
- Ham and Cheese Quiche
- Spinach & Asiago Mini Quiche
- Western Omelette Quiche
- Broccoli Cheddar Quiche
- Pumpkin & Brie Mini Quiche
- Spinach Ricotta Quiche
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Sausage and Spinach Quiche
Ingredients
- 1 pie crust
- all purpose flour (for dusting)
- 1 teaspoon extra virgin olive oil
- 8 ounces sweet ground Italian sausage
- 2 cups fresh spinach
- 6 large eggs
- 1 cup heavy cream
- ½ cup shredded Mozzarella cheese
- 2 tablespooons grated Pecorino Romano cheese
- ¼ teaspoon kosher salt
- dash black pepper
Instructions
- Start by preheating the oven to 375 degrees F. Remove the crust from the refrigerator and allow to sit at room temperature for 10 minutes.
- Roll out the dough on a lightly floured surface so that it's large enough to hang a bit over the pie dish. Add the pie crust to the bottom of a 10-inch pie dish; then crimp the edges.
- Place the dish on top of a sheet pan to avoid any spillage in the oven. Place in the oven and par-bake the crust 5-7 minutes.
- Heat the oil in a medium nonstick skillet over medium high heat; then add the sausage. Cook for 3-5 minutes breaking apart the sausage until it's no longer pink.
- Next, add the spinach and cook another 1-2 minutes until the spinach is wilted. Remove from heat.
- Add the eggs, heavy cream, grated and shredded cheeses, salt and pepper to a medium mixing bowl; then whisk until blended.
- Add the sausage and spinach to the eggs; then mix together. Remove the pan from the oven; then add the egg mixture inside of the crust.
- Place the pan back in the oven and cook 30-35 minutes or until the eggs are puffed up, the crust edges are lightly browned and there is no visible liquid.
- Remove from the oven and allow to rest 5 minutes before cutting into 8 slices.
Notes
Nutrition
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