I’ve never understood why quiche gets made fun of so much. In our house, it’s always a hit. What’s not to love about a flaky pie crust filled with yummy (usually cheesy) ingredients? I don’t see how it could be anything but a winner!
As the cook, I love quiche because it is the perfect vehicle for leftovers. The options for what to add to a quiche are virtually limitless and scraps of any leftovers work perfectly. I tend to always focus my quiches around a meat, some veggies and cheese. Any combination and quantity of those three seem to work great.
This Sausage & Spinach Quiche combines some of our favorite flavors without requiring many extra ingredients. It’s tasty and definitely budget friendly.
Sausage & Spinach Quiche
- 1 single-crust pie crust (I use homemade pie crust, but frozen or from a box would work just as well, depending on your preference.)
- 1/2 lb. bulk or link sausage (if using links, slice first)
- 1/2 green pepper, diced
- 1/2 onion, diced
- 2 c. frozen spinach
- 4 eggs
- 1 c. milk
- 1 t. salt
- 1/2 t. pepper
- 1/4 t. cayenne pepper
- 1/4 t. nutmeg
- 1 c. shredded cheese (any kind will work)
1. Preheat oven to 425 degrees and prebake empty pie shell in pie plate for 3 minutes.
2. Add the sausage, green pepper and onion to a large skillet. Cook until sausage is fully cooked and onion is tender. Add frozen spinach and cook until heated through. Set aside and cool.
3. In a large bowl, whisk together eggs and milk. Stir in veggie mixture and sausage. Stir in seasonings and cheese.
4. Pour into pie plate. Bake at 425 degrees for 5-10 minutes, until crust edges are browned. Remove from oven and cover edges with tin foil. Put back in oven and back for 30-40 minutes, until a knife inserted in the center comes out clean. Let sit for 5 minutes before cutting.
So which side of the quiche fence do you sit on – for or against?