Description
This Sausage Spinach Quiche is a savory baked dish featuring a flaky pie crust filled with browned breakfast sausage, sautéed onions, garlic, fresh spinach, and a creamy egg custard blended with cheddar cheese. Perfect for brunch, breakfast, or a light dinner, it offers a delicious balance of protein, greens, and comforting flavors.
Ingredients
Scale
Crust
- 1 deep dish pie crust
Filling
- 8 oz breakfast sausage
- ½ medium yellow onion, finely diced (about ½ cup)
- 2 cloves garlic, minced
- 6 large eggs
- ½ cup heavy cream
- ½ cup milk
- ¼ tsp salt
- ¼ tsp ground black pepper
- ½ cup shredded cheddar cheese
- 2 cups fresh spinach (chopped if using regular spinach)
Instructions
- Prep: Preheat the oven to 375°F. If using a frozen pie crust, let it thaw slightly. For homemade crusts, par-bake according to your recipe to avoid sogginess.
- Cook the sausage and veggies: In a skillet over medium heat, cook the breakfast sausage until browned and cooked through. Add the finely diced onion and cook for 2 to 3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Remove from heat and let the mixture cool slightly.
- Mix the custard: In a medium bowl, gently whisk together the eggs, heavy cream, milk, salt, and ground black pepper until smooth and creamy, being careful not to overbeat.
- Assemble: Stir the cooled sausage mixture, shredded cheddar cheese, and fresh spinach into the egg custard mixture. Pour this combined filling slowly into the prepared pie crust.
- Bake: Place the assembled quiche on a baking sheet to catch any spills and bake for 35 to 40 minutes. The quiche is done when the center is just set and the top is lightly golden. The center should have a slight jiggle but should not be liquid.
- Cool and serve: Allow the quiche to sit for at least 10 minutes before slicing to set. Serve warm, at room temperature, or cold from the fridge according to preference.
Notes
- Use fresh or frozen spinach; if frozen, thaw and squeeze out excess water before adding.
- For a lighter option, substitute milk for the heavy cream or reduce the cheese amount.
- Par-baking the crust helps avoid a soggy bottom and ensures a crisp texture.
- This quiche can be made ahead and reheated gently in the oven.
- Adjust seasoning and cheese type to suit your taste preferences.
