Sausage, Sun-dried Tomato, and Spinach Quiche

August 21, 2012 at 10:37 am Leave a comment

If there’s one thing I love, it’s a good quiche.

They’re so versatile and easy, yet delicious. Good for breakfast, good for lunch, good for dinner. A good quiche is hard to beat.

This is similar to a frittata I made a few weeks ago, but with sun-dried tomatoes instead of roasted peppers, and in quiche form.

I usually make my own pie crusts, but I’ve been buying pre-made crusts lately. Whole Foods has some really good ground spelt and whole wheat pie crusts in their frozen foods section. I especially like the ground spelt ones.

Feel free to use your favorite pie crust recipe for this quiche or buy a pre-made crust. It’s up to you. Do whatever floats your boat. We’re flexible around here.

One thing. While you can make quiche using all milk, it’s really good if you use half milk and half cream. The cream gives it a bit of lusciousness and depth of flavor that you don’t quite get with just milk. Don’t get me wrong, it’s still great with just milk, but if you’re looking to impress, add some cream.

 

Sausage, Sun-dried Tomato, and Spinach Quiche

(makes 1 quiche)

  • 1 pie crust
  • 1 Tbsp. extra virgin olive oil
  • 1/3 – 1/2 lb. Italian sausage (ground or links cut into slices; pork or turkey)
  • 1/2 onion, diced
  • 2 cloves minced garlic
  • 1/4 c. sun-dried tomatoes, diced
  • 2 c. fresh spinach
  • 1 c. shredded cheese
  • 4 – 5 large eggs
  • 1 c. whole milk (or 1/2 c. milk and 1/2 c. heavy cream)
  • salt and pepper
  1. Pre-heat oven to 360° F.
  2. Heat oil in a skillet over medium high heat. Add sausage and cook until almost completely browned.
  3. Add onion and garlic, and continue cooking for 2 – 3 minutes. Add spinach and cook until spinach wilts. Season with salt and pepper to taste. Remove from heat.
  4. In a large bowl, whisk eggs, milk, and cream (if using) together. Add a dash of salt and pepper.
  5. Place prepared pie crust on a baking sheet. In the crust layer half the cheese, the meat and vegetable mixture, and the rest of the cheese. Pour the egg mixture over everything.
  6. Bake, uncovered, 45 minutes, or until top of quiche is golden brown and the egg filling doesn’t jiggle when gently shaken.

Advertisements

Entry filed under: Baking, Breakfast & Brunch, French food, Pork, Recipes. Tags: , , , , , , , , , , , .

Menu Plan Monday for August 20 – 24 Waffles with Roasted Sweet Potato, Ham, and Gorgonzola Cheese

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Subscribe to the comments via RSS Feed


About Me

My name is Rachel. I'm a small-town girl born and raised in Oklahoma, currently living in Japan, who likes cooking, baking, reading, working out, and traveling. Join me in my culinary adventures, my domestic doings, and the story of my life, one day at a time.

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 11 other followers

August 2012
M T W T F S S
« Jul   Sep »
 12345
6789101112
13141516171819
20212223242526
2728293031  

Archives


%d bloggers like this: