Jalapeño Chicken Sausage, Mushroom, Smoked Black Pepper White Cheddar, and Tomato Potato-Crusted Quiche
Servings 4
Equipment
- Pie Dish
- Large skillet
Ingredients
- 2 russet potatoes peeled and grated
- Olive oil cooking spray
- 1 tbsp olive oil
- 2 jalapeño chicken sausages diced
- 6 oz button mushrooms sliced
- ½ yellow onion diced
- ½ cup of fresh spinach chopped
- ¼ cup smoked black pepper and white cheddar cheese grated
- A handful of grape tomatoes
- 5 eggs well-beaten
- ½ cup of whole milk or heavy cream
- Sea salt and freshly cracked pepper to taste
Instructions
- Preheat the oven to 375 degrees. Coat a pie dish with cooking spray.
- Peel and shred the two potatoes onto 2 paper towels; add a few more paper towels to the top and press all the liquid out of the potatoes.
- Smash the shredded potatoes all over the bottom and sides of the pie pan, pressing them firmly. Spray with cooking spray and season with sea salt and freshly cracked pepper to taste.
- Bake in the oven for 10-12 minutes. Remove from the oven and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chicken sausage, mushrooms, and onion once the pan is hot. Cook, stirring frequently, for 5-6 minutes.
- Spread the sausage mixture on the bottom of the quiche, add the cheese, spinach, and tomatoes.
- Beat the eggs with the milk and season with sea salt and freshly cracked pepper. Pour the egg mixture over the meat and veggies.
- Place in the oven and bake for 30-40 minutes or until a tester inserted in the center of the quiche comes out clean–don't overcook.
- Remove from the oven and let cool for a few minutes before slicing. Enjoy.