We love quiche because it’s the perfect meal no matter what time of day it is! Plus, it’s made from items you most likely have in your pantry and freezer right now. Plus, it can be made ahead and frozen to enjoy later! It also makes a fantastic lunch that doesn’t have to be heated or kept warm.
Italian Sausage and Spinach Quiche – Perfect for Any Meal
Breakfast quiche is fantastic with fresh squeezed orange juice, some fresh fruit, and some homestyle fried potatoes – yum! For lunch, pair it with a green salad and glass of white wine. For dinner, salad and wine still fit as well as a hard roll with melted butter or cheese and fruit.
What I love about this quiche is that it’s made easy by using a prepared frozen or fresh crust if you like, so it’s just minutes until it’s in the oven. This easy quiche recipe is packed with savory Italian sausage, fresh spinach, and cheese for a taste that’s out of this world.
Make two and freeze one either before or after baking to have one ready for an even quicker meal later! If you cook it first, cool it, cut it into wedges, and then using your knife, push pieces of waxed paper in between the slices so you can remove just the number of frozen slices you want to reheat without reheating the whole pie. Then thaw the quiche slices in the refrigerator and heat in the microwave for just a minute or two for a delicious meal for one (or two) in no time.
- 1 prepared pie crust (homemade, refrigerated, or thawed from frozen)
- 13 oz ground Italian sausage (choose from mild to hot)
- ¼ c finely chopped white or yellow onion
- 1 tsp minced garlic
- 5 eggs
- 1-1/2 c half-n-half
- 1 tsp salt
- ½ tsp pepper
- 2 tsp fresh thyme, divided
- 1 cup baby spinach washed, chopped, and allowed to dry
- 5 oz Italian-blend shredded cheese (Parmesan, Asiago, and Romano)
- ½ c grape or cherry tomatoes, halved
- Preheat oven to 375 degrees.
- Prep, thaw, or make your pie crust; set aside.
- Heat a skillet over medium-high heat and cook the sausage and onion for 4-5 minutes until the onions start to turn translucent and the sausage has lost most of its pinkness (add a tsp of olive oil if necessary – it depends on the amount of grease in your sausage).
- With a wooden spoon, break up the sausage into bite-sized pieces as you cook it, but be careful not to turn it into tiny crumbles.
- Add the garlic and saute together until lightly browned (about 2-3 minutes).
- Remove from pan and drain if necessary; set aside.
- In a large bowl, whisk the eggs, half-n-half, salt, and pepper until combined.
- Add the spinach, thyme, and half of the cheese to the egg mixture and stir.
- Place the unbaked pie crust on a baking sheet. Spread the sausage mixture over the bottom of the pie crust.
- Pour the egg mixture over the top and distribute evenly.
- Dot the top with the halved tomatoes and sprinkle with the remaining shredded cheese and reserved thyme.
- Bake for 45-50 minutes until browned, and the middle is set (slight wobble in the middle is ok – it will continue to cook for a few minutes as it cools). If the crust starts to brown too much, cover it with strips of aluminum foil.
- Put the finished quiche on a baking rack to cool.
- If you’re eating it now, allow it to cool at least 15 minutes for the egg to complete cooking and the cheese to cool enough to hold it all together. If you’ll be eating later, cool the quiche completely and wrap it
forthe refrigerator or freezer. Precut the pie if you’ll be freezing it with a layer of wax paper between each slice so you can reheat just the number of slices you need. Then thaw, heat, & enjoy!
Are you a fan of quiche, too? What’s your favorite flavor combination?
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