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Sausage, Mushroom & Spinach Quiche
October 15, 2008
Those of you who know me, know that I don’t cook much. It isn’t that I am a bad cook, because when I do make something, it is usually pretty good. It isn’t even that I dislike the act of cooking, rather that I am impatient with the time it takes and hate cleaning up afterward. The only thing I always cook is my own spaghetti sauce because it is so much better than from a jar, not to mention so much healthier.
I also like to make quiche. We’re not big on large evening meals so quiche is perfect with a muffin and some fruit. Every year we do a Christmas breakfast with my girls which often consists of various kinds of quiche. Over the years I’ve tried countless recipes and have settled on a few favorites.
Today I was home sick from work so I took the time to make quiche for dinner. This one has held its place at the top of the favorites list for several years. Enjoy!
Sausage, Mushroom & Spinach Quiche
1 lb. ground pork & herb breakfast sausage (I use Bob Evan’s Savory Sage)
1/2 cup sliced fresh mushrooms
1/2 cup frozen spinach, thawed
1/4 cup chopped parsley
3 eggs
1 cup half-and-half cream
1/2 cup shredded Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
1 (10” deep dish) unbaked pie crust
- Preheat oven to 400º F.
- Crumble sausage into large skillet, add mushrooms and cook on medium heat until browned; drain thoroughly.
- Squeeze excess moisture from spinach with paper towel; stir spinach and parsley into meat mixture.
- Mix together eggs, cream, cheese, salt and pepper.
- Spread meat mixture evenly into pie crust; pour egg mixture over top.
- Bake in preheated oven for 25-30 minutes, until crust is browned and filling is set; let stand for 10 minutes before cutting.
Posted by Deb
October 21st, 2008 at 8:31 am
Sounds yummy, I may have to try this one.
Thanks Deb!