Spinach Quiche with Sausage
on May 12, 2023, Updated Feb 08, 2024
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Spinach Quiche is a dish that is versatile and can be eaten for breakfast, brunch or dinner. It is full of eggs, spinach, sausage and cheese all filled in a delicious pie crust.
Quiche are delicious when made with a homemade crust but if you are pressed for time then feel free to use a store bought pie crust to hurry things up a bit.
Quiches are a great dish that can be served right away or made ahead of time and baked later. Quiches are fun to serve at a baby shower, girls luncheon or for your own family for breakfast. I can never turn down a quiche.
Spinach Sausage Quiche is a well balanced dish that is hearty and wholesome. The flavors combine so beautifully and this dish is very filling.
I love to serve my breakfast quiche with some fruit, toast or yogurt. If I am serving it for lunch or dinner I might add a side salad or soup to the meal but to be honest most times I serve it as a stand alone dish and everyone enjoys it.
Table of Contents
Ingredients
- 9 inch refrigerated pie crust: you can also use a homemade pie crust if you’d like
- Pork sausage: I use a breakfast sausage here like Jimmy Dean’s, you can use what you like or have on hand or sub it for something like turkey sausage
- Fresh baby spinach: the smaller spinach is easier to work with and mild in flavor
- Garlic: just a little adds a lot of flavor
- Sour cream: helps with texture
- Half and half: added to the eggs to make the eggy quiche filling
- Eggs: the base of the quiche, and they help to thicken the filling
- Feta cheese and mozzarella cheese: these are great but you can also use what you like or have on hand for this recipe
Keep scrolling to find a full, printable recipe with a detailed ingredient list.
Recipe Instructions
- To start, preheat the oven to 450 degrees Fahrenheit and unroll a pie crust into a 9 inch deep dish pie pan.
- After pinching the edges and poking the crust multiple times, line it with aluminum foil or parchment paper, fill it with dried beans or pie weights, and bake for 10-12 minutes.
- Then, reduce the oven temperature to 350 degrees Fahrenheit. While the crust is baking, cook pork sausage, spinach, and minced garlic in a skillet until cooked through and fragrant.
- After whisking together sour cream, half and half, eggs, and black pepper in a medium-sized bowl, mix the cooked sausage mixture with feta and mozzarella cheeses, and layer it into the bottom of the crust.
- Pour the egg mixture over the sausage mixture, and bake for 50-65 minutes until set in the middle.
- After cooling for at least 10 minutes, the quiche is ready to be served.
Frequently Asked Questions
Homemade crust is always delicious but to save time I like to buy store bought crust. Either one works well.
You can use frozen spinach in quiche but I prefer fresh spinach. The fresh spinach looks more appealing when cooked in the quiche than frozen spinach in my opinion.
Quiches take about 50-60 minutes bake.
The quiche will be full baked when the center is set but there will be a subtle jiggle still. The quiche will harden up as it cools.
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Spinach Quiche with Sausage
Ingredients
- 1 9 inch refrigerated pie crust, at room temperature
- 1 pound pork sausage
- 6 cups fresh baby spinach
- 2 teaspoons minced garlic
- ½ cup sour cream
- ½ cup half and half
- 5 eggs, large
- ½ teaspoon black pepper
- 1 cup feta cheese
- 1 cup mozzarella cheese, shredded
Instructions
- Preheat the oven to 450 degrees F.
- Unroll the pie crust and use a rolling pin to roll out the crust slightly, until it can reach slightly over the edges of a 9 inch deep dish pie pan.
- Pinch the edges of the crust together and then poke the crust multiple times, all over the crust. Be sure to poke the edge of the crust as well so that the crust doesn’t shrink in the oven.
- Line the crust with aluminum foil or parchment paper. Then, fill with dried beans or pie weights.
- Bake for 10-12 minutes or until a light golden brown and then remove from the oven and set aside to cool.
- Reduce the heat of the oven to 350 degrees Fahrenheit.
- As the crust cooks, cook the pork sausage in a large skillet over medium heat until cooked through, 5-7 minutes. Be sure to stir often and crumble the sausage as it is cooking.
- Once the sausage is cooked, drain off the oil and then add in the spinach and minced garlic.
- Cook the mixture for an additional 3-4 minutes or until the spinach has wilted and the garlic is fragrant.
- Remove the skillet from the heat and allow it to cool at the side for now.
- In a medium sized mixing bowl use a stand or hand mixer to whisk together the sour cream and half and half.
- Add in the eggs and black pepper and beat until combined and slightly frothy.
- Now that the sausage mixture has had a little time to cool, mix the feta and mozzarella cheeses into it and then layer it into the bottom of the prepared pie crust.
- Only add in enough mixture to go about ¾ of the way up the pie crust. If you have extra you can store it for later use or discard it.
- Gently pour the egg mixture all over the sausage mixture until it reaches the rim of the crust. If you have extra egg mixture you can discard it or use it for another recipe.
- Bake the quiche for 50-65 minutes or until set in the middle and a thermometer put in the middle reads at least 165 degrees Fahrenheit.
- Allow the quiche to cool for at least 10 minutes before cutting and serving.
Notes
- You have so much flexibility with this recipe. Want to use turkey sausage? Go for it! Want to add a different kind of cheese or even a variety of cheese? Do it!
