SAUSAGE AND SPINACH QUICHE RECIPE
This Sausage and Spinach Quiche makes a delicious, filling and easy meal for any mealtime and occasion. It's filled with sausage, spinach, Swiss cheese and a flavorful, silky smooth custard that's all baked into a flakey pie crust.
Provided by The Carefree Kitchen
Categories Breakfast
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Roll out pie dough to about ¼" thick and press into a 9" pie plate. If using a premade pie crust, remove it from the refrigerator about an hour before you make your quiche so that it warms up to room temperature. Roll out the pie crust as directed on the packaging and arrange in a 9" pie plate.
- Place in the freezer for a few minutes, just until it is no longer super soft, then pull out and line the inside with aluminum foil. Fill with pie weights or dried beans and bake in a preheated 350 degree oven for about 15 minutes. Remove from the oven, carefully remove the foil and set aside.
- In a saute pan over medium-high heat, cook sliced sausage until golden brown, then drain on a paper towel. Add the sausage evenly over the bottom of the prepared pie crust.
- Sprinkle half of the shredded cheese over the sausage, then add the spinach.
- In a medium-sized mixing bowl, whisk together the eggs, cream, milk, salt, pepper, nutmeg, mustard, and cayenne. Mix until well combined, then pour over the sausage and spinach mixture. Top with remaining cheese.
- Bake the quiche in a preheated 350 degree oven for about 30-40 minutes, or until the egg mixture is set in the middle. You can test by gently shaking the pan just a little to see if the middle of the quiche is still runny. If you still aren't sure, insert a toothpick or knife into the center and it should come out clean.
- Once baked, remove from the oven and allow to cool for at least 5 minutes before slicing and serving. Enjoy!
Nutrition Facts : Calories 352 kcal, Carbohydrate 3 g, Protein 15 g, Fat 31 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 224 mg, Sodium 609 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SAUSAGE SPINACH QUICHE
This ultra creamy quiche is filled with tender spinach, hearty sausage, sharp cheddar cheese and a delicious egg custard. It is perfect for breakfast, brunch, lunch or dinner!
Provided by Kimber
Categories Brunch
Number Of Ingredients 9
Steps:
- Pre-bake the pie crust: Heat the oven to 400˚F. Place parchment in the crust and fill it with dried beans. Bake for 12-15 minutes or until golden brown. Remove from oven and allow to cool to room temperature.Reduce oven temperature to 350˚F.Note: do not poke holes in the crust. This can allow the egg to leak through if the holes do not completely close during baking. Weighting the crust with beans should prevent the crust from bubbling up and so the holes are not needed.
- Make the custard: In a medium bowl, add the eggs, heavy cream, milk, salt and pepper. Beat with a hand mixer until completely combined.
- Roughly chop the spinach, then place half of it in the bottom of the pie crust. Layer half of the sausage and half of the cheese on top of the spinach, then repeat with the remaining spinach, sausage, and cheese.
- Pour the egg mixture over the quiche. Place the quiche on a baking sheet and bake for 45-55 minutes or until the center is just set.
- Let sit for 20 minutes and serve warm to room temperature. Enjoy!
Nutrition Facts : ServingSize 1 slice, Calories 355 kcal, Carbohydrate 15 g, Protein 13 g, Fat 27 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 172 mg, Sodium 462 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 14 g
LUNCH PIE, AKA QUICHE, WITH TOULOUSE SAUSAGE AND SPINACH
In the 1970s, when everyone and their sisters and brothers became enchanted with French cooking, with Julia Child leading the way, quiche became the savory custard pie. The classic, quiche Lorraine, made with bacon and Gruyère cheese to enrich the custard, enjoyed star status as an elegant staple for brunch or for a first course in a multitiered dinner à la français. Variations in great numbers soon followed, and quiche in one or another guise turned into a favorite on buffet tables and appetizer menus. Here, with Toulouse sausage and a green splotch of spinach, the lovable custard-in-a-crust reinvents itself into an uncomplicated light dinner. Even though it is easier to purchase a prepared pastry crust, to settle for that is to miss the flaky, unctuous mouth delight of a homemade one. A food processor provides a quick, simple, and almost hands-free way to make an exceptional crust. A removable-bottom tart pan, such as the type the French would use for quiche and sweet dessert tarts, makes it easy to present the pie standing alone rather than in a dish, which is more awkward to serve from.
Yield makes one 9- to 10-inch pie, serves 4 to 6
Number Of Ingredients 13
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 QUICHE
Let me start by saying that I devised this recipe myself, and I just sort of add 'this and that.' This recipe is VERY forgiving, so you can add or remove ingredients according to your taste!
Provided by Bailey
Categories Breakfast and Brunch Eggs
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
- In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
- Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.
Nutrition Facts : Calories 612.6 calories, Carbohydrate 23.9 g, Cholesterol 232 mg, Fat 48.2 g, Fiber 2.8 g, Protein 22.9 g, SaturatedFat 26.6 g, Sodium 1155.1 mg, Sugar 6 g
ITALIAN SAUSAGE AND SPINACH QUICHE
This savory and creamy deep dish quiche features mozzarella and Ricotta cheeses that melt and mingle with the Italian sausage, spinach, onions and bell peppers -- Giving you a real "flavor bomb!"
Provided by Feast Your Eyes
Categories Savory Pies
Time 50m
Yield 2 pies
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Bake pie shells for 5 minutes.
- Meanwhile, in a large mixing bowl thoroughly combine the remaining ingredients.
- Pour the filling into the pie shells.
- Bake for 35 to 45 minutes, or until set.
Nutrition Facts : Calories 2800.8, Fat 205.1, SaturatedFat 90.4, Cholesterol 1065.7, Sodium 4983.4, Carbohydrate 100.1, Fiber 11.6, Sugar 14.7, Protein 140.5
SAUSAGE AND SPINACH QUICHE
This is my favorite, I make it at least weekly. Good flavorful sausage is key, I like the regular jimmy dean. This recipe is for two pies because I make two at once. They go fast, freeze well, and that means less dishes later.
Provided by celestial_star03
Categories Breakfast
Time 1h5m
Yield 2 Pies, 16 serving(s)
Number Of Ingredients 8
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.
More about "lunch pie aka quiche with toulouse sausage and spinach recipes"
SAUSAGE SPINACH - THE HEALTHY EPICUREAN QUICHE
From thehealthyepicurean.com
SAUSAGE AND SPINACH QUICHE | CARRIE’S EXPERIMENTAL …
From carriesexperimentalkitchen.com
BEST LUNCH PIE AKA QUICHE WITH TOULOUSE SAUSAGE AND SPINACH …
From recipert.com
SAUSAGE: RECIPES FOR MAKING AND COOKING WITH HOMEMADE S…
From goodreads.com
EASY ITALIAN SAUSAGE AND SPINACH QUICHE RECIPE
From babytoboomer.com
SAUSAGE SPINACH QUICHE - SUGAR & SNAP PEAS
From sugarandsnappeas.com
SAUSAGE AND SPINACH QUICHE - REAL LIFE DINNER
From reallifedinner.com
LUNCH PIE, AKA QUICHE, WITH TOULOUSE SAUSAGE AND SPINACH RECIPE
From eatyourbooks.com
ITALIAN SAUSAGE SPINACH QUICHE / THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
LUNCH PIE, AKA QUICHE, WITH TOULOUSE SAUSAGE AND SPINACH - FLOUR ...
From cookart.us
SAUSAGE AND SPINACH QUICHE - SUNGROWN KITCHEN
From sungrownkitchen.com
SAUSAGE SPINACH QUICHE {VIDEO} - MISS IN THE KITCHEN
From missinthekitchen.com
SAUSAGE AND SPINACH QUICHE {CHRISTMAS QUICHE} | GET ON MY PLATE
From getonmyplate.com
CRUSTLESS QUICHE WITH SPINACH, SAUSAGE, AND SUN-DRIED …
From bakerbynature.com
SAUSAGE ON APPLE BOOKS
From books.apple.com
SPINACH QUICHE WITH SAUSAGE — BLESS THIS MESS
From blessthismessplease.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love