1 9-inchdeep dish frozen pie crust(i.e. Marie Callender's)
8ozbreakfast sausagemild or hot
¼cupred oniondiced small
2cupsextra-sharp cheddar cheeseshredded, divided
¾cupheavy cream
6large eggs
1teaspoongarlic powder
Kosher saltto taste
1teaspoonfreshly ground black pepper
½teaspoonground mustard
3dashes Worcestershire sauce
Instructions
Preheat the oven to 350 F.
Cook the Sausage, Onions and Spinach
Cook the sausage in a non-stick large skillet over medium-high heat until cooked through and no longer pink, breaking it into small crumbles as it cooks. Drain the excess fat from the sausage by spooning it into a sieve or inside a bowl lined with paper towels. Reserve about 1 tablespoon of the grease inside the skillet.
Add the red onion to the skillet and cook for 2 minutes, then add the spinach to the pan and cook until wilted, about 5 minutes. Remove from heat.
Mix the Custard
Whisk the cream, eggs, Worcestershire, salt, pepper, garlic powder, and mustard in a medium-sized mixing bowl.
Build the Quiche
Place the pie shell on a baking sheet. Spread half of the cheese in the bottom of the pie crust. Spread the sausage over the cheese. Spread the spinach over the sausage.
Pour the egg mixture evenly over the sausage filling. Sprinkle the remaining cheese on top.
Bake
Place the quiche (with the baking sheet underneath) into the oven and bake for 45-50 minutes or until the center is set when gently shaken. Check the quiche about halfway through. Lay a piece of aluminum foil on top to prevent over-browning if needed.
Cooling and Serving
Allow the quiche to cool for 30 minutes before serving. Serve warm.
Notes
Crumble sausage up finely so it distributes in the custard better.
The garlic powder can be substituted with a fresh minced garlic clove. Saute for 1 minute after cooking the onion.
Don’t skimp out on the mustard powder. If you don’t have any, use a little prepared mustard instead. The mustard enhances the flavor of the quiche without adding spice.
Milk or half-n-half will not be as rich as heavy cream.
Spice things up by serving with hot sauce. I’m not sure David and I could it this quiche anymore without hot sauce.
Refrain from filling your pie crust. A deep dish pie shell works very well.
Use a sheet pan underneath the pie shell to prevent overflow and a messy oven to clean later.
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