Best Quiche Spinach Sausage Recipes

SAUSAGE AND SPINACH QUICHE

Steps:

• Cook sausage till browned, breaking it up as you go, drain on paper towels and set aside.
• Thaw spinach in microwave or if you are cooking fresh you will need almost double. I like the finely chopped that is in a box for 1.00.
• Get out your pie crusts and line the bottoms with half the spinach, and sausage each.
• In a larger bowl combine all of the cheese but a handful, the eggs, half and half, salt, and pepper.
• Pour half of the mixture into each shell and sprinkle the remaining handful of cheese over both.
• Bake at 350 about 40-45 minutes. You can do a toothpick test, try not to overbake, your eggs won't be as fluffy.
• if your pie crusts are browning too fast you can cover them in foil just not the whole pie, you want a pretty light golden top and the air to make it rise.
• Serve warm. You can make the pies the night before and bake in the morning or they do reheat well. If you are freezing let it cool completely then portion out and wrap each slice individually or wrap the whole thing and freeze.

TURKEY SAUSAGE & SPINACH QUICHE

Steps:

• 1. Preheat oven to 375°F. 2. Let pie crusts stand at room temperature for 15 minutes. 3. Meanwhile, remove casings from turkey sausage and brown in skillet until fully cooked. 4. Unfold pie crusts and smooth out lines. Brush 1 crust with 1 teaspoon flour. Place crust, floured side down into 11-inch diameter pie or quiche pan. Use remaining crust to form a thicker rim along the outer edge. 3. In large bowl, combine leek soup mix, cooked turkey sausage, drained spinach, cheese, basil, and pepper. Mix well and spread into pie crust. 4. In medium bowl, beat eggs and half & half until well blended. Pour over sausage mixture. 5. Bake at 375°F for 45 minutes. 6. Let stand for 10 minutes before serving. **Note: make sure to drain the spinach well or the quiche will be soggy. Firmly press the (defrosted) spinach into a small gauge strainer using a large spoon until it is as dry as possible.

QUICHE -- SPINACH SAUSAGE

Steps:

• Bake shell 400° for 7 minutes.
• Drop temperature to 375°.
• Cook sausage, onion and garlic until done.
• Drain.
• Stir in spinach and stuffing mix.
• Sprinkle first cheese and then sausage mix into pie crust.
• In bowl combine eggs and half& half.
• Pour over sausage mix.
• Bake 30 minutes.
• Sprinkle with parmesan and paprika.
• Bake 15 minutes longer.

SAUSAGE, MUSHROOM & SPINACH QUICHE

Steps:

• 1. cook ground sausage, till no longer pink..remove from pan, set aside.
• 2. in the same pan add in onions and mushrooms and cook about 2-3 mins on med-high, add in the chopped spinach, salt and pepper, combine, the spinach will wilt down.
• 3. in a bowl mix the eggs and milk.
• 4. put the mixture of the sausage, mushrooms, and spinach in the pie crust, then cover with the cheese.
• 5. gently pour the eggs mixture on top and bake at 350 degrees for 30 mins...*preheat the oven.

POTATO SAUSAGE LEEK QUICHE WITH SIDE BABY SPINACH SALAD

Steps:

• Pre-heat oven to 350 °. On medium heat, cook sausage until brown. Drain sausage and reserve fat in pan. Add garlic, potatoes and leeks to pan. Season with salt and pepper. Cook on medium-high for a few minutes than lower to simmer and cover for about 20 minutes or until potatoes are tender. Drain and mix sausage into the potato leek mixture.
• In another a bowl, whisk eggs, half and half, salt and pepper until smooth. Divide half of the potato leek mixture between 2 pie crusts. Sprinkle with cheese and pour egg mixture. Place in the oven and bake for 35-40 minutes, until the egg has set and is lightly browned on the top. Let stand for 5 minutes before serving.
• For optional side salad, mix olive oil, wine vinegar, honey and lemon juice. Pour over baby spinach and mix until greens are well coated. Serve along side quiche.

SPINACH, SAUSAGE AND FETA QUICHE

Steps:

• Heat oven to 350°F Place pie crust in 9-inch glass pie plate or quiche pan as directed on box for One-Crust Filled Pie.
• Cover bottom of pie crust with crushed croutons; sprinkle with Cheddar cheese. Layer sausage slices on cheese; top with spinach, onion and feta cheese.
• In large bowl, beat eggs, half-and-half, salt and pepper with wire whisk until well blended; slowly pour into pie crust.
• Bake 45 minutes. Cover crust edge with strips of foil. Bake 5 to 15 minutes longer or until knife inserted in center comes out clean. Let stand 15 minutes before serving. Garnish with tomatoes.

LUNCH PIE, AKA QUICHE, WITH TOULOUSE SAUSAGE AND SPINACH

Steps:

• To make the crust, place the 1 1/4 cups of flour and salt in a food processor and pulse once to mix. Cut the butter into 1/2-inch pieces and scatter over the flour. Pulse until the mixture is somewhat crumbly. Add the water and pulse again until the mixture adheres when squeezed between your fingers. Gather the dough into a loose ball and wrap in plastic wrap. Press into a smooth disk and refrigerate for at least 30 minutes, or up to 2 days. Bring to room temperature before using.
• Preheat the oven to 400°F.
• On a lightly floured work surface, roll out the dough into a round about 2 inches larger than a 9- to 10-inch tart pan. Transfer the round to the pan, easing it into the bottom and up the sides. Fold in any excess dough hanging above the top and press it against the pan so it adheres. Prick the crust all across the bottom with a fork.
• Bake until barely golden on the bottom and around the edges, about 25 minutes. Remove from the oven and set aside, leaving the oven on.
• To make the filling, rinse the spinach and shake off the excess water, leaving the spinach slightly moist. Place in a microwave-safe bowl or in a sauté pan. Cover and place in the microwave oven, or cover and cook on the stove top over medium heat until wilted but still bright green, 1 to 2 minutes by either method. Let cool, squeeze out the remaining moisture, and set aside.
• Add just enough oil to a small sauté pan to film the bottom and place over medium-high heat. Add the sausage and cook, stirring to break up the clumps, until beginning to brown, 2 to 3 minutes. Remove from the heat, and spread the sausage across the bottom of the partially baked crust.
• Combine the eggs, cream, salt, nutmeg, and cayenne in a medium bowl and whisk to blend. Whisk in the cheese and stir in the spinach. Pour the custard mixture into the crust.
• Bake until the filling puffs up and is golden on top and a fork inserted in the center comes out clean but still a little moist, about 30 minutes. Serve warm or at room temperature.

SPINACH, SAUSAGE & FETA QUICHE RECIPE - (4.3/5)

Steps:

• Layer cheese on bottom of the crust. Add sausage, spinach, onion and feta cheese. Beat eggs, half & half, and spices. Pour in pie crust. Bake at 350° for 45 minutes.

CRUSTLESS SAUSAGE AND SPINACH QUICHE

Steps:

• Preheat your oven to 350 degrees. Spray a pie dish with oil.
• Cook the sausage in a large skillet over medium heat, breaking up until cooked, about 5 minutes.
• Add the spinach and reduce heat to low, cook until wilted stirring occasionally, about 7 minutes. Drain spinach well.
• Evenly spread the spinach sausage mixture in the prepared dish and top it evenly with the grated havarti and parmesan cheese.
• Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg.
• Pour the custard into the dish and bake 35 to 40 minutes, until the center is set.
• Cut the quiche into 6 pieces and serve.