Spinach & Sausage Quiche – A Delicious Dish for Breakfast, Lunch or Dinner

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Cheese, Cooking, eggs, Food, Quiche, recipe, sausage, spinach

  
Our family loves quiche! If you love eggs, sausage, cheese in a wonderful pie crust, you’ll love this dish. It also sneaks some veggies in! It’s so tasty though that your picky eaters won’t even fuss about the spinach in the dish! It’s fairly easy to make and since the pie shells come in a two pack, I usually go ahead and double the recipe making 2 quiches. These freeze great, so I’ll make two and freeze one for a quick dinner on another night. 

On this particular night, my 17 year old daughter was our chef doing the cooking. She also made my recipe for Hawaiian Sweet Bread to accompany our quiche. 

Quiche is a great dish for breakfast, lunch, brunch or dinner! On a few occasions, we’ve hosted a brunch for Mother’s Day. This quiche was a perfect dish for such a brunch and was very well received.

In the following recipe, I’ve given some tips on how to reduce the fat and calories. In a previous blog post, I shared a method for cutting additional fat and calories by replacing the pie crust with shredded potatoes.

Spinach and Sausage Quiche

1 frozen deep dish pastry shell

8 oz bulk pork sausage (I use the light Jimmy Dean sausage)

¼ cup green onion, chopped

1 garlic clove, minced or pressed

½ (10 oz) package frozen chopped spinach, cooked, and drained well

½ cup herb-seasoned stuffing mix (I use Stove Top)

1 ½ cups Monterey Jack cheese, shredded (6 oz)

3 eggs, slightly beaten (Egg substitute also works well)

1 ½ cups half and half (I use fat free)

2 tbsp parmesan cheese, grated

Paprika

Preheat oven to 400 degrees. Let frozen pastry shell stand at room temperature for 10 minutes, do not puncture the pastry shell. Bake 7 minutes. Remove from oven, set aside. Reduce oven temperature to 375 degrees. In a medium skillet, cook sausage, green onions and garlic over medium-high heat until sausage is done, stirring occasionally, breaking sausage into small pieces. Drain sausage mixture. Stir in spinach and stuffing mix. Sprinkle first cheese and then sausage mixture into the pastry shell. In a medium bowl, combine eggs and half and half with a whisk or fork until mixed well but not frothy. Pour egg mixture over sausage mixture in the pastry shell. Bake 35 minutes. Sprinkle with parmesan cheese and paprika. Bake 20 minutes or until knife inserted off-center comes out clean. Let stand 10 minutes before serving. Makes 3-5 servings.

Eat More Eggs! Easy, Delicious Crockpot Quiche Recipe

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Cooking, crock pot, eggs, Food, Quiche, recipe, slow cooker

  
Wait! What??? I can make quiche in my slow cooker?!?! Hold the phone! I gotta try this one! Those geniuses over at Taste of Home have done it again!!! Can’t wait to try this!
I love eggs–they’re a cheep (misspelling intended) protein source and so quick to prepare. I found this recipe a few years ago in Taste of Home Magazine. I’ve made several changes that make it more healthful and better tasting. (The original used packaged biscuit mix–gack)  I’m giving you the basic recipe and a few suggestions that you […]

https://ilovemymuscles.wordpress.com/2016/02/12/eat-more-eggs-easy-delicious-crockpot-quiche-recipe/

Low-fat Quiche Recipe – Keeping the Great Flavor While Reducing Fat

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Breakfast, Brunch, Cooking, Dinner, eggs, Food, frozen meals, healthy, low calorie, low-fat, Lunch, no crust, Quiche

 

Who said, “Real men don’t eat quiche”??? My husband eats quiche and LOVES it!!! I love me some quiche too, but if you’re not careful it can be a very fattening meal choice. One night I was craving some quiche, but also wanted a low-fat, low-cal meal. I mentally started deconstructing my quiche recipe and taking out the fattening ingredients; Pie crust (gotta go!), cheese (uh uh!), sausage (I can feel my butt growing!). But what have I got without that good stuff???

I was determined to still have my quiche!

• Problem #1 – The Pie Crust – While delicious, pie crust is very fattening. I started thinking about what could work and I though about potato. Hashbrowns go great with eggs, right??? So I shredded a russet potato on my mandolin slicer, sprayed the bottom of my pan with cooking spray, scattered in the shredded potatoes, lightly salt and peppered them and baked at 400 degrees until lightly golden brown. A low-fat crust is born!

  

• Problem #2 – Cheese – This was an easy fix! I substituted fat free shredded cheddar cheese for full-fat cheese. You could also use a low-fat cheese depending on your taste, but the fat free cheese worked nicely. This ingredient went right on top of the potatoes.
• Problem #3 – Sausage – I love sausage!!! You can substitute a turkey sausage or this last time I diced up turkey bacon.

So I cooked the turkey bacon in a skillet and then added diced onion, kale, fresh basil and mushrooms (Get creative with the veggies! Use whatever you have. Other things that work well in quiche are spinach, broccoli, bok choy, etc). I then added 1/2 cup instant stuffing mix. In a separate bowl, I whisked together 4 eggs (you can also use egg substitute in quiche),salt and pepper, and 1 cup fat free half and half. I put the bacon/stuffing mixture over the potatoes and cheese and then poured the egg mixture in, sprinkled with some paprika and baked in the 400 degree oven for 30 minutes or until a knife inserted in the middle comes out clean.

If you haven’t had it before, quiche is great for breakfast, lunch or dinner. It also freezes great! So I will often make 2 at a time; one to eat and one to freeze!

It’s not calorie or fat free, but it’s definitely a step in the right direction! And FYI, our family of 3 devoured that entire dish! I was lucky to get a picture before it all vanished!!!  I hope you enjoy!!!