Sausage & Spinach Quiche

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

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?