Spinach Sausage Quiche (or bacon artichoke quiche or ham and broccoli quiche;)

This is pretty much Ryan's favorite food. It is an invented compilation of several recipes.  I thought it would be a tad weird to add stuffing, but actually I love the extra taste and it makes the quiche delicious and not so egg-y. It seems that my use of hot sausage is OVER the top but it is what it is sooooo here is the quiche of your dreams....

2 pie crusts (make it or let Pillsbury make it)
onion powder and garlic salt
1 cup dry stove top stuffing
6 eggs (beaten)
16 oz hot sausage- cooked and crumbled (bacon or ham or a combination of meats)
10 oz frozen chopped spinach, thawed and squeeze dry with paper towel (artichokes, or broccoli, asparagus or green chilis)
2 cups sharp cheddar cheese (or swiss or monterey jack)
3 cups milk
grated parmesan
sprinkle of paprika

Place pastry shell in pie plate and poke the bottom with fork. Bake @ 400 for 7 minutes. Reduce oven temperature to 375 degrees.

Brown sausage (or other meat) with seasonings and drain. Stir in spinach (or other veges) and stuffing. Sprinkle half of cheese in each cooled pie crust and top with meat, vege, stuffing mix. Beat eggs with milk and pour over ingredients in pie plate. Sprinkle top of quiches with parmesan cheese and paprika.

Bake for 35 minutes. Let sit 15 minutes before serving. Best served semi-warm (in our opinion) with a salad of fresh pineapple, strawberries and Kiwi. 


Comments

  1. I made this Quiche yesterday:) It seems that if you use the premade, already in a pie pan crust- the filling will fill 3 pies...and it would be best if you cooked the quiche for closer to 45-50 min! Cook on!!

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