This last quiche-y recipe is one of our favorites. It’s a little denser than quiche because it requires less milk or cream. This wonderful recipe made its way into our home when Debra Abbey, the woman teaching our childbirth class, brought us a dinner after our first child was born. We loved it and immediately asked for the recipe. This really does make a nice meal to bring to someone who is needing dinners brought in.
Spinach Sausage Pie
- 2 pie crusts
- 1 pkg chopped frozen spinach, well-drained
- 2 T. minced garlic
- 1/2 onion, chopped finely
- 1 t. salt
- 1 pound sausage, fried, drained, and crumbled
- 2 c. grated swiss cheese
- 2 c. grated mozarella cheese
- 6 eggs
- 1 c. milk
- Optional: 3/4 c. thinly sliced mushrooms
Saute’ garlic and onion (and mushrooms if you choose to use them) in about a teaspoon of olive oil until golden brown. Set aside.
Whisk together eggs, salt, and milk. Stir in cooked sausage, grated cheeses, drained spinach, and saute’ed vegetables.
Press pie crusts into 10 inch pie plates. Pour egg/cheese/veggie mixture into crusts. Bake at 375° for 20 minutes. Bake at 325° for another 30 minutes or until the egg is cooked and no longer runny.
Let sit on counter for a few minutes before serving.
Of course the garlic makes this particularly delicious in our home. If you aren’t quite that fond of garlic, no harm is done by leaving it out. (Of course if you do that, all bets are off on vampire prevention! 😉 )
This dish, as with most of my quiche recipes, work equally well for breakfast, brunch, or dinner.
Edited to add: I’ve changed this recipe a bit. Someone pointed out that I have filling for two pie crusts…that all those ingredients won’t fit into one crust. Sure enough, they were correct. I’m so accustomed to doubling recipes for my gang that I didn’t even really think about that. If you need only one spinach sausage pie, you can cut the ingredients in half.