Quiche… such a complex and versatile dish. It’s a little like pizza.
With pizza, you might ask, “Meat? Or veggies? Or both?” Or you might ask, “Which should be layered first? The toppings? Or the cheese?” You might even feel strongly about what type of cheese and how much cheese to use. There is an array of options, and everyone has their own special way of doing things.
The same is true of quiche.
It used to be that my requirement for a good quiche was meat. Bacon… sausage… ham… I wasn’t picky. (Although, looking at that list, I’m sensing “pig” must have been a preference.)
Now that my taste buds are maturing, I also like to add a variety of veggies to my quiche.
I also have a mixing method to which I’m rather attached. Instead of layering the cheese in with the other toppings, I like to mix it with a bit of flour and then stir it into the egg concoction so that the cheese flavor and texture permeate the whole quiche. I find this also prevents globs of cheese from gluing together making an otherwise delicious quiche… less so.
This technique is thanks to my Better Homes and Gardens cookbook, which considerably aided my first quiche attempts. Although my quiche-making has since evolved from their recipe, I’m thankful to be forever free of cheesy globs in my quiches.
This particular quiche is packed with ground sausage, spinach, onion, mushroom, and garlic. Although I made it for dinner, we ate the leftovers for breakfast the rest of the week. It was delicious, filling, and full of nutrients for a great start to the day. 🙂
Sausage Spinach Quiche (Crustless)
- 1/2 medium onion, chopped
- 1/2 tsp garlic, minced
- 1/2 can mushrooms, chopped (I used stems & pieces; it was roughly 2 ounces of mushrooms)
- 5 oz frozen spinach
- 3 oz cream cheese or neufchatel cheese, softened
- 1/2 c. shredded cheddar cheese
- 1/4 c. shredded Parmesan cheese
- 1 TBSP flour
- 4 eggs
- 3/4 c. milk, preferably skim
- a couple dashes each salt and pepper
- a dash of nutmeg
- a small squirt of yellow mustard (about 1/2 tsp)
- 1/2 c. ground sausage, cooked
*If you prefer a “crusted” quiche, make your favorite pie crust and bake as directed. When I make this with crust, I don’t layer. Instead, I mix the veggies and meat all into the egg/cheese mixture and pour it into the crust together. I made one of each this time (crusted and crustless) to use the whole box of spinach and can of mushrooms. The crustless version is by far healthier, but we like crust, too. 🙂
- Grease a pie dish (or 9×9 square baking dish) and preheat the oven to 325 degrees.
- Saute the chopped onion, minced garlic, and chopped mushrooms until soft. Set aside.
- Microwave and drain the frozen spinach. (Press it up against the colander with a paper towel to help squeeze out the extra moisture. This keeps your quiche from getting soggy.) Set aside.
- In a small bowl, mix together the shredded cheddar and Parmesan with the flour. Set aside.
- In a medium or large bowl, whisk together eggs, milk, salt and pepper, nutmeg, and mustard. Whisk well for a fluffier quiche.
- Whisk the cream cheese into the egg mixture until visible pieces are about pea-sized. Then whisk in the flour/cheese mixture you set aside earlier.
- Add sausage to the onion/garlic/mushroom mixture and layer in the bottom of your baking dish as a pseudo crust.
- Layer the drained spinach on top.
- Pour the egg and cheese mixture over the top and bake in preheated oven for 45-55 minutes. Let cool 10 minutes before cutting and serving.
Enjoy! (And relish the yummy noises your spouse makes while eating this!)