Italian Sausage, Tomato, and Spinach Quiche
My daughter was heading to a rock climbing event with a friend, my son had a Judo class, so we had a very busy night. I decided to make an Italian sausage, tomato, and spinach quiche. I love how easy quiches are to make and that they can sit for a while after baking, so I could fill up each kid before taking them to their sport and my husband could eat when he got home from work.
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.
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.
Equipment
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.
Looks perfect and great way to use leftovers. Quiche for supper works well for me.
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!
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!
Thresa,
I’m so glad you liked it. Thanks for taking the time to let me know.
-Pam
This looks so GOOD!
Do you think I would have success making it without the crust?
Yes crustless quiche is great .
What a great dinner – so many good things in that quiche.
LOTS of good stuff in this, pam! quiche is a favorite of mine for any meal. 🙂
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.
Can I prepare this the night before? What steps should i take if so?
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
What size pie dish? I have 4 ranging from small to XL in my cupboards.
Michael,
A 9-inch pie dish.
-Pam