I have been craving a quiche lately but trying to convince the man of the house that quiche is something he'd enjoy, let alone try, is a difficult task. So I decided to create a quiche with ingredients that he WILL eat and just not explain the whole "quiche" thing to him. I created a Sausage, Spinach and Mushroom Quiche that was absolutely fantastic! What's even better is that you can enjoy this dish for breakfast, lunch or dinner! To print recipe, click Sausage, Spinach & Mushroom Quiche
2 tablespoons butter
2 cups of fresh baby spinach, stems removed and torn in half
6 green onions, chopped
1 (8oz) package of baby bella mushrooms (you can use white if you like) sliced then chopped in half
1 pound of ground pork breakfast sausage (You don't have to use the entire package, use about 1/2-3/4 and save the rest for another dish)
1 cup half and half cream
1 cup shredded cheese (I used a monterey jack/mozzarella cheese blend)
1/4 teaspoon salt
1 (9inch) unbaked DEEP DISH pie crust (you can find this in the freezer section of your grocery store)
1) Preheat oven to 400°F.
2) Crumble the sausage in a large skillet or pot and cook until brown. Drain and set aside.
3) Chop green onions, mushrooms and remove the stems from spinach leaves.
4) Melt butter in a large sauce pan and add the green onions, mushrooms and spinach leaves. Stir continuously, about 5 minutes. Remove from heat and set aside.
5) Place pie crust in the pre-heated oven and bake for about 10 minutes. You want to do this before adding the ingredients first so that the bottom of the crust does not get soggy.
6) While pie crust is pre-baking, in a large bowl, mix together the eggs, add the half and half cream, cheese and salt.
7) In another bowl, take the drained sausage and add it to the green onions, mushrooms and spinach mixture. Stir well.
8) Take the egg, cream and cheese mixture and pour it in with the sausage mixture. Stir well.
9) 10 minutes should be up now, remove the pie crust from the oven and set aside.
10) Pour the mixture into the pre-baked pie shell. Be careful, if you pour too quickly, it might spill over the edges, which isn't a huge issue, but it's always good to avoid it. Also, MAKE SURE YOU ARE USING A DEEP DISH PIE CRUST!
11) Bake in the oven for 30 minutes, until crust is brown and egg mixture has set. You can check the middle of the quiche with a toothpick to see if it has set. If the toothpick comes out clean, it's done. If it comes out runny, put it back in the oven. Once cooked properly, let stand for 10-15 minutes before serving.Copyright © 2013 Kellicipes
|Amount Per Serving|
|% Daily Value *|
|Total Fat 45 g||69 %|
|Saturated Fat 20 g||98 %|
|Monounsaturated Fat 15 g|
|Polyunsaturated Fat 4 g|
|Trans Fat 0 g|
|Cholesterol 211 g||70 %|
|Sodium 980 mg||41 %|
|Potassium 414 mg||12 %|
|Total Carbohydrate 17 g||6 %|
|Dietary Fiber 1 g||4 %|
|Sugars 2 g|
|Protein 27 g||55 %|
|Vitamin A||1 %|
|Vitamin C||27 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|