Let's face it, mornings can be rough. But imagine waking up to the aroma of a perfectly baked Sausage and Spinach Quiche. Flaky crust, savory sausage, and vibrant spinach all nestled in a creamy, cheesy custard – it's a breakfast (or brunch, or lunch, or dinner!) that's guaranteed to brighten your day. My first attempt at making quiche resulted in an utter disaster. The crust was soggy, the filling was runny – it was a culinary catastrophe! But I persevered, tweaking and perfecting the recipe until I achieved quiche perfection. And now, I'm sharing my secrets with you.
This isn't just any quiche recipe; it's a journey into flavor town. We're talking about a harmonious blend of textures and tastes that will leave you craving more. Whether you're a seasoned chef or a kitchen newbie, this recipe is designed to be foolproof. I've broken down each step into simple, easy-to-follow instructions, so you can create a quiche that's worthy of a Michelin star (okay, maybe not, but it'll be pretty darn good!). And hey, even if you mess up a little along the way, that's part of the fun! Cooking should be enjoyable, not stressful. So, put on your apron, crank up the music, and let's get baking!
Required Equipments
- 9-inch Pie Dish
- Large Skillet
- Mixing Bowls
- Whisk
- Rolling Pin (optional, for store-bought crust)
- Measuring Cups and Spoons
Sausage and Spinach Quiche: Frequently Asked Questions
Sausage and Spinach Quiche
Sausage and Spinach Quiche: a savory delight with a flaky crust, hearty sausage, and nutritious spinach in a creamy, cheesy filling, perfect for any meal!
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 40 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat the oven to 375°F (190°C). This is key, folks, don't skip this step!
- If you're making your own crust, now's the time. Combine flour, salt, and cold butter in a bowl. Cut the butter into the flour until it resembles coarse crumbs. Add ice water, one tablespoon at a time, until the dough comes together. Form into a disc, wrap in plastic wrap, and chill for 30 minutes. If using store-bought, you’re already winning at life – just unroll it and fit it into your pie dish. I won’t judge. Much.
- Blind bake the crust: Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, then bake for another 5-7 minutes, or until the crust is lightly golden. This helps prevent a soggy bottom – a quiche’s worst nightmare!
- While the crust is baking, cook the sausage. Remove the sausage from its casings and cook it in a large skillet over medium heat, breaking it up with a spoon as it cooks. Cook until browned and cooked through. Drain any excess grease. Nobody needs that.
- Add the spinach: Add the spinach to the skillet with the sausage. Cook until the spinach is wilted and tender, about 3-5 minutes. Season with salt, pepper, and a pinch of nutmeg. The nutmeg adds a subtle warmth, trust me on this.
- Prepare the egg mixture: In a large bowl, whisk together the eggs, heavy cream, milk, and Dijon mustard. Season with salt and pepper. Don't be shy with the seasoning – it really brings out the flavors.
- Add the cheese: Stir in the shredded cheese. I like a mix of Gruyere and cheddar, but you can use whatever cheese you have on hand. Get creative!
- Assemble the quiche: Spread the sausage and spinach mixture evenly over the bottom of the pre-baked pie crust. Pour the egg mixture over the top. Make sure the filling is evenly distributed.
- Bake the quiche: Bake for 35-40 minutes, or until the quiche is set and the top is golden brown. A knife inserted into the center should come out clean. If the crust starts to brown too quickly, cover the edges with foil.
- Let it rest: Let the quiche cool for at least 10-15 minutes before slicing and serving. This allows the filling to set up properly. Serve warm or at room temperature. Enjoy every dang bite!!
📝 Notes
- For a vegetarian option, substitute the sausage with sauteed mushrooms or other vegetables.
- If you don't have heavy cream, you can use half-and-half or milk, but the quiche may not be as rich and creamy.
🍎 Nutrition
Calories: 450 kcal
Protein: 20 g
Fat: 30 g
Carbohydrates: 20 g
Fiber: 2 g
Calcium: 200mg
