Breakfast

Sausage And Spinach Quiche

This sausage and spinach quiche is an easy and hearty breakfast, brunch, or dinner. Change the veggies and meat to make it your own, and make it ahead, freeze it, and bake it up fresh when you want it!

Quiche- Sounds fancy, yet it’s so basic and simple, and a truly notorious dish that is endlessly adaptable to suit your fancy! Make it vegetarian or crustless, or mix and match the meat and veggies. I promise I won’t tell you this is the best ever or better than your grandma’s, lol; I personally think that’s pretty pompous when people make those claims.

Aaannnyhoo. I will tell you that this is a great recipe to use as a foundation for any type of quiche, and the best part ?? is the fact that you can freeze it (uncooked) and bake it when you want it. I happily stumbled across this brilliant concept from a fellow food blogger. Realistically, I didn’t think freezing it raw would work, but it comes about amazingly.

Needless to say, it is my absolute go-to and makes the perfect choice when entertaining for company, parties, or holidays. So try out this quiche, swap out the ingredients if you like, and come back here and let me know what creation you made. I’ll be posting my delicious (can’t tell it’s whole wheat) crust soon!

Close up of the sausage and spinach quiche

Ingredients, Notes, And Substitutions

Crust ~ store-bought or homemade.

Vegetables ~ fresh or frozen spinach, onions, and garlic Substitute just about any veggie such as kale, peppers, broccoli, asparagus, or mushrooms.

Italian turkey sausage ~ substitute your favorite sausage, or try ham.

Cheese ~ combination of jack and sharp cheddar. Gruyere, parmesan, or swiss are great options too.

Eggs ~ I use 5, which makes this quiche a little denser and less custardy. You can use 4 if you prefer.

1/2 and 1/2 ~ you can also use heavy cream or a combination of both.

Flour and baking powder ~flour will bind and thicken the mixture, and the baking powder will add a little rise.

4 Delicious Ideas For This Sausage And Spinach Quiche

  1. Great for using up leftovers or those veggies that are about to go bad.
  2. Appetizers! For a crustless but hearty filling option, mix all ingredients together and pour into mini muffin tins or in a baking pan and cut into squares.
  3. Super adaptable for any diet. Try a vegan or a gluten-free version
  4. Craving a cuisine? Make it Mexican, or fancy it up with seafood, such as shrimp or crab.

Make Ahead & Storing

  • To freeze before baking, simply wrap the uncooked assembled quiche in plastic wrap, then foil, and place on a baking tray to freeze until firm.
  • To bake from frozen, remove foil and plastic wrap, and bake at 350 degrees F straight from the freezer for about 1 1/2 hours or until golden brown on top. If the crust is browning too quickly during the cooking process, you can lightly cover the quiche with foil.
  • Cooked quiche. Cool completely and store in the refrigerator for up to 3 days. Or freeze by wrapping each slice individually in aluminum foil and then place the pieces in a freezer-safe bag. To reheat, let the quiche defrost in the refrigerator and microwave or put it in the oven at 300 degrees F until warmed.
A piece of quiche on a plate

How To Make Sausage And Spinach Quiche

Below you’ll find the full recipe card with ingredients and instructions, but here is a quick run-through!

  1. Place prepared pie crust in a 9-inch pie plate.
  2. Cook the meat and veggies. Heat olive oil in a medium size pan and cook sausage until browned. Drain on paper towels. Add the onions, spinach, salt, pepper, and nutmeg to the same pan, cook for about 3 minutes, then add the garlic and cook for another minute. Transfer to the sausage and set aside.
  3. Make the egg mixture. Add eggs, milk, dry mustard, and whisk together.
  4. Assemble. Add the cheese and the flour to the pie crust and gently toss to mix in the flour. Layer the meat and veggie mixture, and then pour the egg mixture.
  5. Bake at 350 degrees F for 1 hour. Cooking times vary with ovens, so start checking at 45 minutes. If freezing before baking, cover with plastic wrap and then foil. Place on a baking tray and freeze until firm. You can then store it without the tray.
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Sausage And Spinach Quiche


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  • Author: Teri Wallingford
  • Total Time: 1 hour 20 minutes
  • Yield: 810 1x

Description

This sausage and spinach quiche is an easy and hearty breakfast, brunch, or dinner. Change the veggies and meat to make it your own, and make it ahead, freeze it, and bake it up fresh when you want it!


Ingredients

Scale

1 store-bought or homemade pie crust

1 teaspoon olive oil (for cooking the veggies)

1/2 cup chopped onion

1 clove garlic, finely chopped. Optional

1/2 cup chopped spinach. Fresh or frozen. Important, see note below

1/2 pound sausage. I used 2 large links of Italian turkey sausage.

5 eggs

1 cup half and half

2 cups cheese

1 tablespoon flour

1/4 teaspoon nutmeg

1/4 teaspoon ground dry mustard

1 teaspoon salt

1/2 teaspoon pepper


Instructions

  1. Preheat oven to 350 degrees F.
  2. Place prepared pie crust in a 9-inch pie plate.
  3. Cook the meat and veggies. Heat olive oil in a medium size pan and cook sausage until browned. Drain on paper towels. Add the onions, spinach, salt, pepper, and nutmeg to the same pan, cook for about 3 minutes, then add the garlic and cook for another minute. Transfer to the sausage and set aside.
  4. Make the egg mixture. Add eggs, milk, dry mustard, and whisk together.
  5. Assemble. Add the cheese and the flour to the pie crust and gently toss to mix in the flour. Layer the meat and veggie mixture, and then pour the egg mixture.
  6. Bake at 350 degrees F for 1 hour. Cooking times vary with ovens, so start checking at 45 minutes. If freezing, cover with plastic wrap and then foil. Place on a baking tray and freeze until firm. You can then store it without the tray.

Notes

If using frozen spinach, make sure to thaw and squeeze out excess water thoroughly. Half of a 16-ounce bag of frozen spinach will give you 1/2 cup of drained. 

  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

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