Sausage & Veggie Quiche
Ingredients
- ½ lb chicken sausage
- ½ cup onion, chopped
- ½ cup broccoli, chopped
- 4 oz fresh spinach, chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- 6 eggs
- 1 cup milk
- 1 premade pie crust, thawed
- parmesan cheese, grated
Directions
- Cook sausage over medium-high until lightly browned, about 5-7 minutes, being sure to break up the meat into a fine mince.
- Remove cooked sausage from pan and wipe away excess fat with a paper towel.
- Add onion and sauté until softened and translucent, about 2 to 3 minutes. Add broccoli, salt, and pepper and continue to cook for an additional 2-3 minutes.
- Add chopped spinach and cook until wilted and no extra liquid has accumulated in the bottom of the pan.
- NOTE: Do your best to use the excessive moisture of the spinach to deglaze the bottom of the pan, scraping away any browned bits from cooking the sausage earlier.
- Preheat oven to 350˚F (180˚C).
- Once cooked, remove the spinach and mushroom mixture from the pan and combine it with the reserved cooked sausage. Stir to mix evenly.
- Combine eggs and milk. Lightly whisk until just combined.
- Add sausage and spinach mixture to the bottom of a prepared 9-inch (23cm) pie crust, making sure to spread it evenly.
- Pour in beaten eggs to fill the rest of the pie crust and top with a generous sprinkle of parmesan cheese.
- Bake at 350˚F (180˚C) for 25 minutes or until the eggs are set and the top is lightly browned. Allow to cool for 10 minutes before slicing and serving.
Source
Adapted from
https://tasty.co/recipe/chicken-sausage-with-spinach-and-mushroom-quiche
Primary Ingredient
Broccoli