Quiche Spinach Sausage
Indulge in the savory elegance of Quiche Spinach Sausage, a delectable dish perfect for brunch, lunch, or even a light dinner. This recipe combines the rich flavors of browned ground sausage, tender sautéed spinach, and creamy Gruyère cheese, all nestled in a buttery, flaky pie crust. The velvety custard base, made with eggs, heavy cream, and a touch of nutmeg, ties everything together, creating a luxurious, melt-in-your-mouth texture. With just 15 minutes of prep time and simple techniques like par-baking the crust and layering the ingredients, this quiche is both approachable and impressive. Serve warm or at room temperature for a crowd-pleasing meal that’s as versatile as it is irresistible. Perfect for entertaining or meal prep, this quiche pairs beautifully with a crisp green salad or fresh fruit for a complete and satisfying spread.
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Recipe Information
Ingredients
- 1 piece store-bought pie crust
- 250 grams ground sausage
- 150 grams fresh spinach
- 4 large eggs
- 1 cup heavy cream
- 0.5 cup milk (whole or 2%)
- 1 cup shredded Gruyère cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
- 1 tablespoon olive oil
Instructions
Preheat the oven to 375°F (190°C).
Unroll the store-bought pie crust and carefully press it into a 9-inch pie pan. Trim any excess and use a fork to poke small holes into the bottom to prevent bubbling during baking.
Par-bake the crust for 10 minutes in the preheated oven, then remove and set aside to cool slightly.
Heat the olive oil in a large skillet over medium heat. Crumble the sausage into the skillet and cook, stirring occasionally, until browned and fully cooked. Remove the sausage from the skillet and set aside.
In the same skillet, add the fresh spinach and sauté until wilted, about 2-3 minutes. Remove and set aside to cool slightly.
In a medium bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and nutmeg until fully combined.
Spread the cooked sausage evenly over the bottom of the par-baked crust. Add the wilted spinach on top, spreading it out evenly.
Sprinkle the shredded Gruyère cheese over the sausage and spinach.
Slowly pour the egg mixture over the filling, ensuring even distribution.
Place the quiche in the oven and bake for 35-40 minutes, or until the filling is set and the top is lightly golden.
Remove the quiche from the oven and allow it to cool for at least 10 minutes before slicing.
Serve warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 1030 mg | 45% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.6 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 242 mg | 19% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 213 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
