Quiche is such a great invention! It’s easy to make and allows you to use up leftovers in a delicious way. This recipe uses Italian sausage, spinach, and cheese. But with the same basic ratio (3 eggs, 1 1/4 cups cream), you can make a quiche with ham and cheddar, or bacon and Swiss cheese, or leftover roasted vegetables, or leftover cheeses, or practically anything else that sounds appealing. I am using a tart pan in this recipe, but pie pans work great. You can even make mini-quiches in muffin tins.
- One refrigerated pie crust
- 2 Italian sausage links, sliced into bite-sized pieces
- One handful of fresh spinach, chopped (or 10 ounces frozen chopped spinach)
- 3 large eggs
- 1 1/4 cups heavy cream
- 4 ounces grated cheese (I used leftover mozzarella, but you can use feta, cheddar, Gruyere, just about anything)
- 4 ounces chopped mushrooms, any kind
- On a floured surface, roll out pie dough until it fits your pie or tart pan. Place the crust in your pan, press into place, and cut off any excess around the edges.
- In a large bowl, whisk together the eggs and cream until combined. Add chopped sausage, spinach, cheese, and mushrooms. Stir briefly.
- Pour egg mixture into prepared pie or tart pan.
- Bake at 350 degrees until the top is slightly brown and the pie doesn’t jiggle when you shake the pan (35-45 minutes). Remove from oven and allow to cool.
- Slice and serve (remove from tart pan first if you used one).
This recipe is absolutely delicious. I hope you enjoy making this and thinking of your own combinations. Might I recommend ham and cheese, leftover vegetables like broccoli, asparagus, mushrooms, onions, and of course bacon? I mean you can’t go wrong with bacon! And don’t forget fresh or dried herbs. Nutmeg in your bacon and Swiss cheese quiche takes it to another level.
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