Sausage and Baby Spinach Quiche
1 frozen 9″ deep dish pie crust
1 pound Dean’s sausage, hot or mild
1/2 cup diced onion
2 teaspoons minced garlic
3 cups chopped fresh baby spinach
3 large eggs
1/2 teaspoon salt
1 1/2 cups half and half (can also use milk)
1 cup shredded swiss cheese
1/2 cup shredded cheddar cheese
Preheat oven to 425 degrees F.
Prick the bottom and sides of the pie crust with a fork.
Follow crust package instructions for how long to prebake crust for a filled pie.
Lower oven temperature to 325 degrees.
Cook sausage in large skillet over medium-high heat, until cooked through and crumbled. Remove from pan with a slotted spoon and set aside, reserving grease in skillet.
Add onions and garlic to skillet, cook 2 minutes.
Add spinach and cook for 5 minutes, stirring often, set aside to cool.
Add eggs to a large bowl, add milk and salt and whisk until well combined. Add shredded cheese, cooled sausage and cooled spinach mixture. Stir until well combined.
Pour into pie shell and bake for 50-55 minutes or until center is set.
Remove from oven and allow to rest 10 minutes before slicing.
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