Jessica has been making this for breakfast and it is super delicious! You can also serve it for dinner and mix up the fillings to your liking.
1 refrigerated pie crust
½ Tablespoon olive oil
1 clove garlic, minced
large handful of spinach, washed, dried & stemmed
1 pound turkey breakfast sausage
½ cup shredded Swiss cheese
4 eggs
¾ cup almond milk
¼ cup half-and-half
½ teaspoon salt
Preheat oven to 375˚. Place pie crust in pie pan and prick with a fork. Place on the middle rack and bake for 8 minutes until lightly toasted but not browned.
Cook turkey sausage in a skillet, breaking apart and crumbling as it browns.
Heat olive oil in a skillet over medium heat. Add garlic, cook for 30 seconds, then add spinach. Cook for about 5 minutes until the spinach is fully wilted.
In a large mixing bowl, whisk together cheese, eggs, milk, half-and-half and salt. Stir in sausage and spinach.
Pour egg mixture into the warm pie crust. Bake for 30 – 45 minutes until the quiche has browned lightly on top and the eggs are firm. We usually put a cookie sheet under the pie pan in the oven to catch anything that might boil over.
Note: I like to cook up some mushroom and onion and add them to the quiche. This recipe is very versatile and you can change the filling to just about any meat, cheese and vegetable combination. Just remember the more items you add, the larger the pie pan you should use or it will definitely boil over in the oven.
Some examples:
· Artichoke hearts, sun-dried tomatoes, feta cheese
· Shredded rotisserie chicken, sautéed mushrooms, asparagus
· Spanish chorizo, roasted red peppers, ricotta cheese
· Tomato, onion, olives, cheddar
· Goat cheese, artichoke hearts
· Ham, Gruyere
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