Sausage and spinach quiche is an easy dish you can make for any breakfast or brunch. This rich egg dish is loaded with ground sausage, cheese, spinach, and onions for a delicious and surprisingly easy meal.
Quiches are one of those foods that sound so fancy.
Honestly, you’d think they would be so much work to put together.
But, if you use my short cuts, they are so easy and you will not be sacrificing any of that indulgent flavor!
My biggest trick?
Use a frozen deep dish pie crust instead of fussing with a homemade one!
No one will know the difference in this sausage and spinach quiche and it will save you so much hassle.
Ingredients
To make this you’ll need:
- Pie crust– A 9″ frozen deep dish pie crust thawed for 10 minutes
- Sausage– Any kind of ground sausage
- Yellow onion– Diced
- Garlic– Minced
- Spinach– Frozen spinach, thawed and firmly pressed between layers of paper towels to remove excess moisture
- Eggs
- Milk– I recommend whole milk for best results. If you don’t have whole milk substitute half and half.
- Cheese-Shredded mozzarella or any other kind of shredded cheese you like.
- Salt and pepper– To taste
How to Make
This sausage and spinach quiche is almost effortlessly easy to make!
To do it, preheat the oven to 425.
While the oven preheats, cook the sausage and onions in a large skillet over medium high heat, crumbling as it cooks, until completely browned and a little crispy.
Strain off as much excess grease as possible, then stir in the garlic and remove the skillet from heat.
Set the sausage mixture aside.
Then whisk the eggs and milk together in a large mixing bowl until evenly combined.
Stir in the cheese, sausage mixture, spinach, salt and pepper to the egg mixture.
Place the pie crust on a baking sheet, then pour the egg mixture in just until filled below the rim of the crust.
Do not overfill.
Carefully transfer the baking sheet with quiche to the oven so it doesn’t spill.
Put the quiche in the oven.
Turn the heat down to 325°.
Bake the quiche for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Let the quiche rest for 10 full minutes after baking, allowing the filling to fully set up.
Slice and serve warm.
Enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing Instructions
Quiche freezes beautifully!
Make the quiche as instructed above and let it cool completely.
Then wrap the quiche tightly in foil and place it in a large ziplocking freezer safe bag.
Freeze the quiche for up to 3 months.
When you’re ready to serve it, bake in a 325 degree oven for about 70 minutes or until the center is warmed through.
You can also freeze individual portions of the quiche.
Just put individual slices in freezer safe bags and freeze for up to 3 months.
What to Serve with Quiche
Sausage and spinach quiche pairs well with sliced fruit or fruit salad for breakfast or brunch.
For lunch or dinner, we like to pair it with a nice side salad.
Tips and Tricks
- Make sure to drain the spinach well so the quiche isn’t soggy.
- Do NOT overfill the pie crust. It will puff up significantly when baked. However, shouldn’t spill if just filled to below the rim.
- If you have extra egg mixture leftover after filling the pie crust, you can scramble it in a skillet.
Other Quiche Recipes
Sausage and spinach quiche is a delicious breakfast, brunch, or even lunch or dinner option!
Make it and enjoy!
Looking for other quiche recipes?
Try these:
If you’ve tried this SAUSAGE AND SPINACH QUICHE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Sausage And Spinach Quiche
Ingredients
- 1 9" frozen deep dish pie crust thawed for 10 minutes
- 1 lb ground sausage
- 1/3 cup diced yellow onion
- 2 tsp minced garlic
- 8 oz frozen spinach thawed & firmly pressed between layers of paper towels to remove all excess moisture
- 3-4 large eggs
- 1 1/4 cups milk
- 1 1/2 cups shredded mozzarella cheese
- salt & pepper to taste
Instructions
- Preheat the oven to 425°.
- Add sausage and onions to a skillet and cook over medium high heat, crumbling as it cooks, until completely browned with crispy bits. Strain off as much excess grease as possible, then stir in the garlic and remove the skillet from heat. Set aside.1 lb ground sausage, 1/3 cup diced yellow onion, 2 tsp minced garlic
- Add both the eggs and milk to a large mixing bowl, whisking together until evenly combined.3-4 large eggs, 1 1/4 cups milk
- Add the cheese, sausage mixture, spinach, salt & pepper to the egg mixture stirring again until evenly combined.8 oz frozen spinach, 1 1/2 cups shredded mozzarella cheese, salt & pepper
- Place the pie crust on a baking sheet, then pour the egg mixture in just until filled. Do not overfill.1 9" frozen deep dish pie crust
- Carefully transfer the baking sheet with quiche to the oven so it doesn't spill. Then reduce the heat to 325°. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the quiche rest for 10 full minutes after baking, allowing the filling to fully set up.
- Slice and serve warm.
Notes
- Make sure to drain the spinach well so the quiche isn't soggy.
- Do NOT overfill the pie crust. It will puff up significantly when baked. However, shouldn't spill if just filled to below the rim.
- If you have extra egg mixture leftover after filling the pie crust, you can scramble it in a skillet.
Nutrition
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