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a sausage and spinach quiche on a wooden cutting boar with fresh green herbs in the background
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Sausage And Spinach Quiche

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.
Prep Time10 minutes
Cook Time45 minutes
Rest Time10 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Brunch
Cuisine: American, Southern
Servings: 8
Calories: 298kcal
Author: Meaghan - The Quicker Kitchen

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
US Customary - Metric

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

Calories: 298kcal | Carbohydrates: 5g | Protein: 18g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 132mg | Sodium: 555mg | Potassium: 351mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3672IU | Vitamin C: 3mg | Calcium: 208mg | Iron: 2mg