Cheesy Sausage & Spinach Quiche
This recipe has been on my list to try for years now? I don’t know why we waited so long! Would you believe I made it 2 weeks in a row this past month? LOL! Guess we are making up for lost time!
I honestly think this is the MOST decadent quiche recipe in the world! The secret? LOTS of heavy cream of course 😉
We used spicy breakfast sausage so we left out the black pepper and you could DEFINITELY sub the sausage for 6 thick cut slices of bacon, cooked and crumbled. We love to use a REALLY sharp cheddar cheese for this recipe!
Please make this next weekend for an epic brunch!
- 5 large eggs
- 1 cup heavy cream
- 1/4 teaspoon salt
- 1/2 teaspoon onion powder
- 1 1/2 cups freshly chopped spinach
- 1/2 lb hot breakfast sausage, cooked and crumbled
- 1 cup extra sharp cheddar cheese
- 1 9-inch Pillsbury refrigerated deep dish pie crust
Preheat oven to 375 degrees.
Allow pie crust to sit at room temperature for 15 minutes before preparing you brown sausag, shred cheese and chop spinach.
Whisk the eggs together. Add heavy cream, salt, and onion powder.
Place crust in the bottom of a deep-dish pie pan and do not poke holes in it. Sprinkle half of the chopped spinach around the bottom of the crust. Top with half of the cooked sausage, and half of the shredded cheese. Repeat the layers again, beginning with the rest of the spinach, followed by the sausage, and cheese.
Pour egg and cream mixture into the pie crust over the layered ingredients. Bake for 35-45 minutes or until egg mixture is firm and the top is golden.
Cut into wedges and serve!