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Prep time
30 minutes
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Cook time
45 minutes
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Serves
4
Author Notes
I am a solid quiche lover. I had some fresh spinach and didn't want it to go to waste. Truth? The freshly sauteed spinach was so tasty I almost ate it plain by itself. But I resisted.
I have some lovely swiss chard growing in my garden, maybe next time I will sub it for the spinach —kimbaddd
Ingredients
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1
pie crust (homemade, storebought, whatever you prefer. I swear by Trader Joe's piecrust
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1 bunch
fresh spinach, cooked, squeezed as dry as humanly possible
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2
precooked sausage, any flavor you prefer, I used Trader Joe's or Bruce Aidell, sliced into coins
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4
eggs
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3/4 cup
milk
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2 tablespoons
sour cream
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1 tablespoon
kosher salt
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3/4 cup
parmesan cheese, shredded
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Fresh Spinach Leaves, a few, for garnish
Directions
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Situate your piecrust in a 9 inch pie pan, flute your as high as you can to prevent filling spillover. Distribute sliced sausage over bottom of crust. Top evenly with cooked, squeezed dry spinach.
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In a bowl, whisk the eggs to blend. Add the milk, sour cream and salt and whisk again. You may have some small chunks of sour cream, so your best to break it up but don't stress if it doesnt. Stir in the parmesan cheese.
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Pour filling into crust, lay a few spinach leaves decoratively over top of quiche. Bake for 35 to 45 minutes, checking at 35 to see where your quiche is at. If the top is browning too much you can lay some foil on top, but a nice brown top on a quiche doesn't bother me!
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