sausage, mushroom & spinach quiche

November 21, 2018

I will eat quiche for breakfast, lunch, dinner, and snacks... it's never the wrong time to have a little quiche. It's good hot, cold, or room temperature... so there's never the wrong temperature to eat it at either. Best of all, it's the ultimate "use these ingredients up today" recipe. Throw almost anything in a quiche and it's good, but my favorite combination is sausage, mushroom & spinach...

 

 

Sausage, Mushroom & Spinach Quiche

 

Ingredients: 

  • 1 pound Italian sausage

  • 1/2 onion, diced 

  • 4oz mushroom, chopped 

  • 1 tablespoon dried parsley

  • 1 teaspoon red pepper flakes 

  • 1 teaspoon paprika

  • 8oz frozen spinach, thawed and THROUGHLY drained 

  • 5 eggs

  • ¾ cup half-and-half cream

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 cup cheese, shredded (I use swiss or Costco's Basil & Asiago!!)

  • 1 pie crust 

    • 1 cup flour

    • 1⁄2 teaspoon salt

    • 1⁄4 cup olive oil or 1⁄4 cup canola oil

    • 1⁄4 cup ice water (I use refrigerated water)

 

Directions:  

  1. Make pie crust: Mix flour and salt with fork.

  2. Beat oil and water with whisk to thicken. Pour into flour and gently mix with fork just until the dough comes together. 

  3. Press into 9" pie crust. Freeze until filling is ready. 

  4. Make filling: Cook sausage in skillet pan until browned. 

  5. Heat up 1 tablespoon of olive oil in same skillet pan over medium low heat. Add onions and cook for about 5 minutes. Add mushrooms and cook until the mushrooms have softened. Add dried parsley, red pepper flakes, and paprika. Let this mixture cool for 5-10 minutes before continuing. 

  6. Layer the sausage into the bottom of the pastry shell. Next layer the mushroom and onion mixture. Then the DRAINED spinach layer. Finally, top everything with your grated cheese 

  7. In a small bowl, combine the eggs, cream, salt, and pepper; pour over sausage mixture.

  8. Bake at 375° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

 

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