Description
A savory and satisfying Sausage Spinach Quiche featuring a flaky deep dish crust filled with browned breakfast sausage, sautéed onions and garlic, fresh spinach, cheddar cheese, and a creamy egg custard. Perfect for breakfast, brunch, or a light dinner.
Ingredients
Scale
Crust
- 1 deep dish pie crust
Filling
- 8 oz breakfast sausage
- ½ medium yellow onion, finely diced (about ½ cup)
- 2 cloves garlic, minced
- 6 large eggs
- ½ cup heavy cream
- ½ cup milk
- ¼ tsp salt
- ¼ tsp ground black pepper
- ½ cup shredded cheddar cheese
- 2 cups fresh spinach (chopped if using regular spinach)
Instructions
- Prep: Preheat your oven to 375°F (190°C). If you’re using a frozen pie crust, let it thaw slightly before baking. If you prefer a homemade crust, par-bake it according to your recipe to ensure a crisp base.
- Cook the sausage and veggies: Heat a skillet over medium heat and cook the breakfast sausage until it is nicely browned. Add the finely diced onion and cook for 2 to 3 minutes until softened. Stir in the minced garlic and cook for about 30 seconds until fragrant. Remove the skillet from heat and allow the mixture to cool slightly.
- Mix the custard: In a medium bowl, gently whisk together the eggs, heavy cream, milk, salt, and black pepper until the mixture is smooth and creamy. Be careful not to overbeat—you want a creamy custard base, not airy.
- Assemble: Add the cooled sausage mixture, shredded cheddar cheese, and chopped spinach into the egg custard. Stir gently to combine them evenly. Slowly pour the combined filling into the prepared pie crust.
- Bake: Place the quiche on a baking sheet to catch any drips, and bake in the preheated oven for 35 to 40 minutes. The quiche is done when the center is just set but still jiggles slightly if nudged, and the top is lightly golden brown.
- Cool and serve: Let the quiche rest for at least 10 minutes before slicing. Serve warm, at room temperature, or chilled from the fridge, according to your preference.
Notes
- For best results, use fresh spinach; if using frozen, thaw and drain well before adding.
- Par-baking the pie crust helps prevent sogginess from the filling.
- You can substitute cheddar with other cheeses like Gruyère or Swiss for different flavors.
- Letting the quiche rest allows the custard to set fully and makes slicing easier.
- This quiche can be made a day ahead and stored in the refrigerator.
