May 12, 2010

Sausage and Spinach Quiche

Sometimes it is difficult for me to write up recipes for you all because I sort of make them up as I go.  Many times, I’ll read a few recipes, see something that strikes an interest, and I’ll make up my own recipe.  This is what has happened with the sausage and spinach recipe. 

I’ve made this dish for our family, my husband’s work, and my small group.  It was well received.  Tonight when my kids asked what we were having, they responded with, “Thanks, Mom!”.  It’s nice to fix something for them that they enjoy.

This quiche also freezes well. I freeze whatever we have left over. It makes for an easy breakfast or dinner. If there’s is not enough left, then I just add another side dish such as hashbrowns.  To freeze the quiche, I simply cut it into serving size squares and put into a freezer safe container using parchment paper between the layers.

Sausage and Spinach Quiche
Serve with fruit and/or hashbrowns.

Here’s what I used:

  • 9 eggs
  • 1/2 onion, diced
  • 1 cup cheddar cheese, shredded
  • 1 1/2 cups frozen spinach (I used the kind from a bag.)
  • 3/4 cup milk
  • about 3/4 lb of cooked ground sausage
  • seasonings – salt, pepper, garlic (to taste)

 In a large bowl, beat the eggs.  Mix in the remaining ingredients. Pour into a greased 9×13 pan. Bake at 350F for about 45 minutes, or until browned and no longer runny in middle.

before cooking

The great thing about this recipe is that can be easily modified. Use mushrooms instead of spinach.  Add more cheese. Use more eggs. Use half and half instead of milk.  It’s up to you. 

This big quiche can be made for less than $5 when using coupons, shopping sales, or buy 1 get 1 free sales. 

images (c) Karen Weideman


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