Spinach Mushroom Quiche
Why I Love This Recipe
This recipe is great because you can make one quiche to eat now, and freeze one for later. Our 2 year old loves quiche and will eat half of one just for breakfast. It's a great way to get veggies into kids, so feel free to add in other ingredients like peppers, broccoli or even more greens.
Ingredients You'll Need
2 prepared 9-inch single deep dish pie crusts
1 pound sweet or spicy Italian pork or turkey sausage
3/4 cup milk
1 tablespoon chopped fresh parsley
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
10 ounces frozen spinach, thawed and squeezed dry
1 (8 ounce) package sliced fresh mushrooms
1/2 yellow onion, sliced
1/2 (4 ounce) container crumbled feta cheese
1/2 (8 ounce) package shredded Swiss cheese, divided
Preheat oven to 400 degrees.
In a large skillet, brown the sausage over medium heat. Remove to a large bowl.
In the same skillet, heat 1 tablespoon of olive oil or butter over medium heat. Add the onion and mushrooms, season with salt and pepper, and saute for 5 minutes or until onions are soft and mushrooms have started to release some liquid. Add the garlic and saute for 30 seconds. Add the spinach and stir the mixture together. If there is remaining liquid in the pan, drain the mixture through a colander; extra liquid will cause the quiche to be too soft. Taste and season with salt and pepper as needed. Combine this mixture with the sausage in the large bowl; stir in feta cheese.
Whisk eggs, milk, parsley, salt, black pepper, and nutmeg in a small bowl.
Place half of the spinach-mushroom-sausage mixture in the bottom of a prepared pie crust; top with a quarter of the Swiss cheese. Repeat with the second pie crust.
Pour egg mixture evenly over both fillings. Top the quiches with remaining Swiss cheese. Place quiches on a baking sheet.
Bake in preheated oven until the quiches are lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.