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Chef with red wine glass

SAUSAGE-SPINACH QUICHE RECIPE

Serves 6

1 pastry pie shell
8 ounces bulk pork sausage
1/4 cup chopped onion
1 clove garlic, minced
1 10-ounce package frozen chopped spinach
1 cup shredded Cheddar cheese (4 ounces)
4 eggs, slightly beaten
1 cup light cream
1/4 teaspoon salt
3 cherry tomatoes, halved (optional)
Watercress sprigs (optional)
 

Cooking Directions

Prepare pastry and set aside.

Crumble sausage in medium skillet; add onion and garlic. Cook over medium heat till sausage is browned, stirring occasionally; drain well.

Thaw spinach, drain well. Remove remaining moisture by pressing spinach between layers of paper toweling. Add spinach to sausage mixture; mix well.

Sprinkle cheese evenly in pastry shell. Top with sausage mixture. In a medium mixing bowl combine eggs, cream and salt; mix well. Pour egg mixture over sausage mixture.

Bake in a 375 degree oven for 45 minutes or until a knife inserted halfway between center and outer edge comes out clean. Let stand 10 minutes before serving. Garnish with cherry tomatoes and watercress, if desired.

Serving Suggestions
Serve this with croissants and seasonal fresh fruit. This recipe can also be adapted to make small tart quiches for appetizers.


Nutrition Facts
Calories 509 calories; Protein 18 grams; Fat 41 grams; Sodium 754 milligrams; Cholesterol 214 milligrams; Saturated Fat 17 grams; Carbohydrates 19 grams; Fiber 2 grams


 
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com

 

 

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