Fish FoodA great option for those weekend brunches, served with fresh fruit or a fresh salad. Reheat a slice for a quick breakfast during the week.
INGREDIENTS
½ lb Ground sausage
16 oz Frozen spinach If using fresh spinach, it will take about 6 cups, that will reduce down
2 cups Cherry tomatoes halved
1 cup Onion, diced
1 tbsp Onion powder
1 tbsp Garlic powder
2 tsp Crushed red pepperAdd more for a spicier quiche
6 Eggs
2 Egg yolks
1 ½ cups Vegetable brothWater, or milk can be used
1 Cooked 9” Pie crust To blind bake the crust; Bake in oven without filling, weighed down with pie weights or dried beans in parchment paper
4 oz Goat cheese or feta, crumbled
DIRECTIONS
1
Preheat oven to 375.
2
Heat large skillet over med-hi heat. Add a tbsp of olive oil. Cook sausage, breaking it into small pieces. Add spinach, tomatoes and onions and continue to cook, until heated through. Mix in garlic powder, onion powder and crushed red peppers. Season with salt and pepper to taste.
Set aside to cool.
3
Whisk together eggs and broth for a minute. Mix in a pinch of salt and pepper.
4
Layer sausage mixture with cheese in baked crust. Slowly pour eggs into crust.
5
Bake in oven 45 minutes, or until middle is just set. Quiche will continue to cook once removed from oven, allow to completely cool.
CategoryBreakfast, Pantry + Commissary
Ingredients
½ lb Ground sausage
16 oz Frozen spinach If using fresh spinach, it will take about 6 cups, that will reduce down
2 cups Cherry tomatoes halved
1 cup Onion, diced
1 tbsp Onion powder
1 tbsp Garlic powder
2 tsp Crushed red pepperAdd more for a spicier quiche
6 Eggs
2 Egg yolks
1 ½ cups Vegetable brothWater, or milk can be used
1 Cooked 9” Pie crust To blind bake the crust; Bake in oven without filling, weighed down with pie weights or dried beans in parchment paper
4 oz Goat cheese or feta, crumbled