Spinach and Sausage Quiche

So much for the myth that a quiche is a light, dainty snack for the "ladies who lunch" crowd. This quiche rolls up its sleeves and gets dirty. This quiche is a MEAL. 

Spinach and Sausage Quiche

Nutrition Facts

Servings 6
Amount Per Serving
Calories 307
Total Fat 24.4g
Saturated Fat 11.2g
Trans Fat 0.1g
Cholesterol 149mg
Sodium 484mg
Total Carbohydrates 5.1g
Dietary Fiber 0.9g
Sugars 0.7g
Protein 17.1g


8 oz bulk pork sausage
4 scallions (spring onions), green and white parts, thinly sliced
2 cloves garlic, finely chopped
6 oz fresh spinach or frozen spinach, thawed, drained, and squeezed dry
1 1/2 cup shredded Monterrey Jack cheese
3 eggs
1 1/2 cups half-and-half or milk
Salt and freshly ground pepper to taste
1/4 cup freshly grated Parmesan cheese

Cook the sausage, scallions, and garlic in a skillet, stirring to break up the sausage, until the sausage is browned and the scallions are tender but not browned, about 10 minutes.
Stir in the spinach.
Sprinkle the Monterrey Jack cheese into a 9 inch pie pan and add the sausage mixture.
Whisk together the eggs, half-and-half, salt, and pepper and pour over the sausage mixture.
Sprinkle with the Parmesan and bake in a preheated 350 F oven until the top is golden brown and a knife inserted in the center comes out clean, about 40 minutes.

Let stand for 10 minutes before serving.

Cook's Notes: 

• Like all my quiche recipes, I made this one without a crust, but if you want to pour this into a standard 9 inch pie shell it makes a beautiful presentation. 
• I am not averse to dropping a handful of crumbled bacon into any quiche recipe (or most any OTHER recipe!) 
• Of course you can substitute turkey sausage - or even that hideous veggy-sausage stuff if you must...