Spinach, Sausage, & Mushroom Quiche
- April 6, 2023
- 0 Comments
This Spinach, Sausage, & Mushroom Quiche is a delicious dish for any time of day. It’s made with flavorful ingredients and baked to perfection in a flaky pie crust!
I’ve always loved quiche! Something about it makes me feel fancy whenever I eat it, but I was always too intimidated to make it until I realized that it was super easy to make!
For this quiche, I cooked up some breakfast sausage, onions, mushrooms, and baby spinach, but you can definitely customize it and make it your own. It’s also a great way to use up those leftover veggies that you have in the fridge.
HOW TO MAKE SAUSAGE SPINACH & MUSHROOM QUICHE:
To save a little time in the kitchen, I prefer to use a frozen or refrigerated pie crust.
Start by preheating the oven to 350 degrees Fahrenheit. In a medium bowl, whisk together the eggs, half & half, and 1 teaspoon of garlic powder and set aside. I love using half & half or heavy cream because it makes the quiche so moist and delicious!
In a large skillet on medium heat, cook the breakfast sausage until brown and cooked through. Add in the onions, spinach, and mushrooms and cook until tender. Season with garlic powder, smoked paprika, and salt/pepper to taste.
Next, add the sausage mixture to the bottom of the pie prepared pie shell and pour the egg mixture on top. Sprinkle with cheese and bake for about 35-40 minutes or until just set. Remove from the oven and let cool for 5-10 minutes before slicing. And that’s it!
It comes out of the oven smelling heavenly every time and looks so gorgeous, making it perfect for entertaining or for a weekend brunch. So, what are you waiting for?! Grab a pie plate, gather up some eggs, cheese, and your favorite veggies/meat, and a pre-made pie crust and get cookin’! You will be glad you did!
DID YOU MAKE THIS RECIPE?
I’d love to know! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @beautifuleatsandthings.
Spinach, Sausage, & Mushroom Quiche
Ingredients
- 9 inch frozen pie shell
- 4 large eggs
- 1 cup half & half
- 8 oz ground breakfast sausage
- 1 small onion sliced
- 2 cups fresh baby spinach
- 1 cup sliced portabella mushrooms
- 1 cup shredded Colby jack cheese
- 2 teaspoons garlic powder
- ½ teaspoon smoked paprika
- Salt/pepper to taste
Instructions
- Prep pie shell according to the package instructions. Set aside.
- Preheat oven to 350° F.
- In a medium bowl, whisk together eggs, half & half, and 1 teaspoon of garlic powder. Set aside.
- In a large skillet on medium heat, cook sausage until brown and cooked through. Add in onions, spinach, and mushrooms and cook until tender. Season with garlic powder, smoked paprika, and salt/pepper to taste.
- Add the sausage mixture to the bottom of the pie prepared pie shell and pour the egg mixture on top. Sprinkle with cheese and bake for about 35-40 minutes or until just set. Remove from the oven and let cool for 5-10 minutes before slicing.
Notes
1/8 serving: Calories: 292 | Carbohydrates: 13g | Protein: 16g | Fat: 20g | Saturated Fat: 9g | Sodium: 450mg | Fiber: 1g | Sugar: 3g
Did you make this?
I’d love to know! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @beautifuleatsandthings
