| | |

Italian Sausage, Tomato, and Spinach Quiche

Italian Sausage, Tomato, and Spinach Quiche

Monday night was busy for my family. My daughter was heading to a rock climbing event with a friend, my son had a Judo class. I decided to make a quiche because I had a few leftover ingredients from our weekend meals and they were a great combination to throw together to make a quiche. I love how easy quiches are to make and that they can sit for a while after baking. This way, I could fill up each kid before taking them to their sport and my husband could eat when he got home.

Italian Sausage, Tomato, and Spinach Quiche

How to Make an Italian Sausage, Tomato, and Spinach Quiche

Preheat the oven to 375 degrees.

Spray a pie dish with cooking spray then place the prepared pie crust in. Crimp the edges.

Heat a nonstick skillet over medium-high heat. Add the sausage, removed from the casings. Cook for 1-2 minutes, making sure to break up the sausage into crumbles (if you are using lean sausage, add some olive oil to the pan). Add the onion and cook, stirring occasionally, for 2-3 minutes, or until just about cooked through (it will finish cooking in the oven). Add the minced garlic and cook, stirring constantly, for 1 minute. Drain on a paper towel if needed. Set aside.

Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, together in a bowl and whisk until very well combined.

Sprinkle most of the sausage mixture in the bottom of the pie crust followed by most of the spinach, grape tomato halves, and cheese.

Italian Sausage, Tomato, and Spinach Quiche

Add the well-whisked egg mixture. Sprinkle the remaining sausage mixture, spinach, tomatoes, and cheese on top.

Carefully place into the oven and bake for 40 minutes, or until the top is set and not wiggly and the eggs are cooked through. Let the quiche cool for at least 15 minutes before slicing and serving. Enjoy.

Italian Sausage, Tomato, and Spinach Quiche

Italian Sausage, Tomato, and Spinach Quiche

Italian Sausage, Tomato, and Spinach Quiche

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Breakfast
Servings: 1 quiche
Author: Pam - For the Love of Cooking

Ingredients

  • 1 prepared pie crust
  • 2 links of Italian sausage casings removed
  • ½ small sweet yellow onion diced
  • 2 cloves of garlic minced
  • 5 eggs
  • 1 ½ cups milk
  • Sea salt and freshly cracked pepper to taste
  • 1 cup baby spinach chopped
  • 1 handful grape tomatoes halved
  • 1 cup white sharp cheddar shredded

Instructions

  • Preheat the oven to 375 degrees.
  • Spray a pie dish with cooking spray then place the prepared pie crust in. Crimp the edges.
  • Heat a nonstick skillet over medium-high heat. Add the sausage, removed from the casings. Cook for 1-2 minutes, making sure to break up the sausage into crumbles (if you are using lean sausage, add some olive oil to the pan).
  • Add the onion and cook, stirring occasionally, for 2-3 minutes, or until just about cooked through (it will finish cooking in the oven).
  • Add the minced garlic and cook, stirring constantly, for 1 minute.
  • Drain on a paper towel if needed. Set aside.
  • Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, together in a bowl and whisk until very well combined.
  • Sprinkle most of the sausage mixture in the bottom of the pie crust followed by most of the spinach, grape tomato halves, and cheese.
  • Add the well-whisked egg mixture. Sprinkle the remaining sausage mixture, spinach, tomatoes, and cheese on top.
  • Carefully place into the oven and bake for 40 minutes, or until the top is set and not wiggly and the eggs are cooked through. Let the quiche cool for at least 15 minutes before slicing and serving. Enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

Leave a Reply

Your email address will not be published.

Recipe Rating




12 Comments

  1. Making a quiche is always a great way to clean out the refrigerator, isn’t it? And they always look like you went to extra trouble, too. Little do people know how easy they are! This looks great — thanks. And Happy Thanksgiving!

    1. 5 stars
      This was a delicious Sunday Brunch – I was looking for a recipe for what I had in the fridge. We loved it – heated up some leftover cornbread with it – perfect cold Sunday brunch!

  2. 4 stars
    Followed directions to a “T” – kind of. Ok, I’m a garlic freak so I minced 3 huge cloves. I also did 2 cups of chopped fresh baby spinach (even removed all the stems). This was very tasty, but came out watery. After Googling “watery quiche” I think the egg/milk ratio may be off and the cause of my watery quiche. I also discovered “blind baking” which I will try next time because this recipe really is very tasty.

    1. Sara,

      You can bake the whole quiche the night before and reheat it in the morning. I do think that quiche is best when freshly baked though.

      -Pam