Sausage Spinach Quiche

This sausage and spinach quiche has tangy goat cheese, earthy rosemary, and a flaky, buttery pie crust. Try it with pork sausage or chicken sausage and serve it to friends and family for a delicious, comforting brunch!

5 from 114 votes

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Course: Breakfast, Brunch, Lunch, Main Course

Cuisine: American, French

Prep Time: 40

Cook Time: 45

Total Time: 1 25

Servings: servings

Calories: 406kcal

Equipment

Ingredients

Pie Crust

1 tablespoon olive oil extra virgin
1 pie crust prepared

Filling

1 tablespoon olive oil extra virgin
8 ounces sausage ground
2 cloves garlic minced
5 ounces spinach baby
5 eggs large
1 cup milk full fat
3 ounces goat cheese crumbled
½ teaspoon rosemary chopped, fresh
kosher salt to taste
black pepper to taste

Instructions

Prepare your pie dish by brushing with olive oil, spraying with pan spray, or greasing with a bit of butter.
Preheat the oven to 375 degrees Fahrenheit. Place your pie crust in the dish. Once the oven is up to temperature, poke the pie crust all over with a fork, then bake for 10 minutes. Set aside to cool.
Brown the sausage over medium heat in a frying pan with 1 tablespoon olive oil for about 10 minutes. Once fully cooked, remove from the pan.
Add the garlic to the pan and cook until fragrant, 30 seconds to 1 minute. Add the spinach and cook until fully wilted, 2 to 5 minutes.
Add the eggs, milk, rosemary, salt, pepper, sausage, spinach, cheese, and garlic to a large bowl and whisk together.
Pour the egg mixture into the cooled pie crust and place in the oven to bake for 35 to 45 minutes. Be sure not to overfill or your egg may spill over while cooking.
Quiche is done when the center of the egg mixture is just set and no longer runny. The edges should be completely set and it should jiggle a bit when you shake the pie dish.
Remove from the oven, let cool, and serve.

Notes

General

You can use breakfast sausage or sweet or hot Italian sausage for this recipe.
Goat cheese can be replaced with feta, mozzarella, cheddar, or other melting cheese.
In place of rosemary, you can use thyme.
If your crust starts to get too dark before the egg mixture is cooked through, create a loose ring of tin foil and tent just the crust.
To ensure your crust is fully cooled after you par-bake it (the first 10 minutes in the oven before filling is added), try putting it in the freezer for a few minutes.

Storage

You can store this in the fridge for 3 to 4 days in an airtight container.
To reheat from the fridge, preheat the oven to 350 degrees Fahrenheit, lightly cover with foil, and heat for about 10 minutes, or until heated throughout.
If freezing, cut into individual slices or freeze the quiche whole. Wrap with plastic wrap and then place in a gallon plastic bag for extra protection against freezer burn. Store for up to 3 months.
To reheat from frozen, place in a 350-degree Fahrenheit oven for 30 to 45 minutes, or until heated through

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