Spinach Sausage And Feta Quiche Recipes

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SAUSAGE AND SPINACH QUICHE RECIPE



Sausage and Spinach Quiche Recipe image

This Sausage and Spinach Quiche makes a delicious, filling and easy meal for any mealtime and occasion. It's filled with sausage, spinach, Swiss cheese and a flavorful, silky smooth custard that's all baked into a flakey pie crust.

Provided by The Carefree Kitchen

Categories     Breakfast

Time 1h20m

Number Of Ingredients 12

1 9" Pie Crust (pre-made refrigerated roll and bake)
1 lb Sausage (classic, maple, or mild)
1 1/4 cup Shredded Swiss Cheese (cheddar cheese works great too)
2 cups Spinach
6 large Eggs
1 cup Milk
1 cup Cream
1/2 tsp Salt
1/4 tsp Pepper
1/8 tsp Cayenne Pepper
1 pinch Nutmeg
1 tsp Dijon Mustard (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Roll out pie dough to about ¼" thick and press into a 9" pie plate. If using a premade pie crust, remove it from the refrigerator about an hour before you make your quiche so that it warms up to room temperature. Roll out the pie crust as directed on the packaging and arrange in a 9" pie plate.
  • Place in the freezer for a few minutes, just until it is no longer super soft, then pull out and line the inside with aluminum foil. Fill with pie weights or dried beans and bake in a preheated 350 degree oven for about 15 minutes. Remove from the oven, carefully remove the foil and set aside.
  • In a saute pan over medium-high heat, cook sliced sausage until golden brown, then drain on a paper towel. Add the sausage evenly over the bottom of the prepared pie crust.
  • Sprinkle half of the shredded cheese over the sausage, then add the spinach.
  • In a medium-sized mixing bowl, whisk together the eggs, cream, milk, salt, pepper, nutmeg, mustard, and cayenne. Mix until well combined, then pour over the sausage and spinach mixture. Top with remaining cheese.
  • Bake the quiche in a preheated 350 degree oven for about 30-40 minutes, or until the egg mixture is set in the middle. You can test by gently shaking the pan just a little to see if the middle of the quiche is still runny. If you still aren't sure, insert a toothpick or knife into the center and it should come out clean.
  • Once baked, remove from the oven and allow to cool for at least 5 minutes before slicing and serving. Enjoy!

Nutrition Facts : Calories 352 kcal, Carbohydrate 3 g, Protein 15 g, Fat 31 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 224 mg, Sodium 609 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SPINACH-RICOTTA QUICHE



Spinach-Ricotta Quiche image

This savory quiche is perfect for breakfast, brunch, lunch, or served with a side salad for a light dinner. It's light and fluffy with a creamy texture, and bursting with delicious flavors!

Provided by Kim's Cooking Now

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h20m

Yield 8

Number Of Ingredients 11

1 tablespoon butter
⅓ cup finely chopped red onion
1 (8 ounce) package fresh spinach
½ (14 ounce) package pastry for 9-inch double-crust pie
4 large eggs
¾ cup whole-milk ricotta cheese
¾ cup heavy cream
⅓ cup grated Parmigiano-Reggiano cheese
1 tablespoon chopped fresh basil
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Melt butter in a skillet over medium heat; add onion and cook for 1 minute. Add spinach and cook, stirring occasionally, until starting to wilt, about 1 minute. Cover skillet and cook for 1 minute more, allowing condensation to build inside the skillet. Remove from heat, uncover, and stir.
  • Preheat the oven to 375 degrees F (190 degrees C). Press pie pastry into a 9 1/2-inch deep-dish pie pan. Prick bottom and sides with a fork.
  • Bake crust in the preheated oven for 10 minutes. Remove from oven and set aside.
  • Combine eggs, ricotta cheese, cream, Parmigiano Reggiano cheese, basil, salt, and pepper in a blender or food processor. Blend until smooth.
  • Spread spinach and onion mixture evenly over the crust. Pour egg mixture on top.
  • Bake in the preheated oven until center of quiche is set and the top is lightly browned, about 40 minutes. Allow to stand for 10 minutes before serving.

Nutrition Facts : Calories 305.8 calories, Carbohydrate 13.9 g, Cholesterol 142.1 mg, Fat 23.9 g, Fiber 1.6 g, Protein 9.8 g, SaturatedFat 11.2 g, Sodium 411.7 mg, Sugar 0.8 g

SPINACH AND FETA QUICHE RECIPE



Spinach and Feta Quiche Recipe image

This Spinach and Feta Quiche recipe has a buttery crust and creamy custard filling that pair perfectly with wilted spinach and tangy feta cheese. It is so simple to throw together and perfect for a baby shower, simple lunch or lazy Sunday morning brunch at home.

Provided by The Carefree Kitchen

Categories     Breakfast

Time 1h20m

Number Of Ingredients 11

1 9" Pie Crust (pre-made refrigerated roll and bake)
3 tablespoons Butter
1 small Onion (white or yellow, diced)
2 tsp Garlic (minced)
2 cups Spinach (coarsely chopped)
6 large Eggs
4 oz Feta Cheese
4 oz Shredded White Cheddar Cheese (can substitute mozzarella or gouda)
1 cup Milk
1/2 tsp Salt
1/4 tsp Pepper

Steps:

  • Take your pre-made pie crust out of the refrigerator about an hour before you make your quiche. You want the crust to be room temperature.
  • Preheat oven to 350 degrees.
  • In a saute pan over medium high heat, add the butter and onion. Saute over medium high heat until the onion is lightly golden brown, about 6 minutes. Add the minced garlic and continue to cook until transparent, or about 4 minutes more. Add in the spinach and mix for another 2-3 minutes, or until the spinach has wilted. Set aside to cool slightly.
  • In a medium-sized mixing bowl, whisk together the eggs, feta cheese, white cheddar, milk, salt, and pepper. Mix until well combined, then stir in the cooled onion mixture.
  • Roll out the pie crust on a lightly floured surface. Using the rolling pin, transfer the pie crust to a 9" pie dish, pinch the edges to make a decorative crust and pour the spinach and feta egg mixture into the pie crust.
  • Bake the quiche in a preheated 350 degree oven for about 50-60 minutes, or until the egg mixture is set in the middle. You can test by gently shaking the pan just a little to see if the middle of the quiche is still runny. If you still aren't sure, insert a toothpick or knife into the center and it should come out clean.
  • Once baked, remove from the oven and allow to cool for at least 5 minutes before slicing and serving. Enjoy!

Nutrition Facts : Calories 211 kcal, Carbohydrate 4 g, Protein 12 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 181 mg, Sodium 502 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

TRANSFORMED SPINACH MUSHROOM QUICHE



Transformed Spinach Mushroom Quiche image

This moist vegetarian quiche is perfect for every meal. The quiche was originally a quiche Lorraine, but has since been transformed. Feel free to add sausage if you choose. I usually make 2 large pies or several small ones all at one time, freezing whatever is left over.

Provided by EMBRYOCONCEPTS

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h30m

Yield 6

Number Of Ingredients 13

1 prepared 9-inch single pie crust
4 eggs
¾ cup milk
1 tablespoon chopped fresh parsley
1 teaspoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
½ (10 ounce) bag fresh spinach
1 (8 ounce) package sliced fresh mushrooms
½ yellow onion, sliced
½ (4 ounce) container crumbled feta cheese
½ (8 ounce) package shredded Swiss cheese, divided

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Fit pie crust into a 9-inch pie dish.
  • Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in a bowl.
  • Gently combine spinach, mushrooms, onion, and feta cheese in a separate bowl. Spread spinach-mushroom mixture in the prepared pie dish; top with half the Swiss cheese.
  • Pour egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs; top the quiche with remaining Swiss cheese. Place quiche on a baking sheet.
  • Bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.

Nutrition Facts : Calories 334.2 calories, Carbohydrate 21 g, Cholesterol 152.2 mg, Fat 21.4 g, Fiber 2.4 g, Protein 15.6 g, SaturatedFat 8.7 g, Sodium 572.1 mg, Sugar 3.9 g

SPINACH, SAUSAGE AND FETA QUICHE



Spinach, Sausage and Feta Quiche image

This layered quiche is the brunch dish you never knew you needed. Created by Pillsbury™ Bake-Off® Contest finalist Kathleen Haller in 2008, every slice of this egg-based pie features Greek flavors-like garlic, spinach and feta cheese-in a flaky pie crust. And with a near-perfect rating, you can be sure this recipe is tried, true and delicious.

Provided by Pillsbury Kitchens

Categories     Entree

Time 1h45m

Yield 8

Number Of Ingredients 12

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2 cup finely crushed garlic and butter croutons
1 cup shredded Cheddar cheese (4 oz)
4 oz smoked turkey sausage, sliced
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain and chopped
2 tablespoons finely chopped onion
1 cup crumbled feta cheese (4 oz)
4 eggs
1 1/2 cups half-and-half
1/4 teaspoon salt, if desired
1/8 teaspoon pepper
8 cherry tomatoes, cut into quarters

Steps:

  • Heat oven to 350°F. Place pie crust in 9-inch glass pie plate or quiche pan as directed on box for One-Crust Filled Pie.
  • Cover bottom of pie crust with crushed croutons; sprinkle with Cheddar cheese. Layer sausage slices on cheese; top with spinach, onion and feta cheese.
  • In large bowl, beat eggs, half-and-half, salt and pepper with wire whisk until well blended; slowly pour into pie crust.
  • Bake 45 minutes. Cover crust edge with strips of foil. Bake 5 to 15 minutes longer or until knife inserted in center comes out clean. Let stand 15 minutes before serving. Garnish with tomatoes.

Nutrition Facts : Calories 280, Carbohydrate 18 g, Cholesterol 130 mg, Fat 2 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g

SPINACH, SAUSAGE AND FETA QUICHE



Spinach, Sausage and Feta Quiche image

Greek flavors blend deliciously in a classic quiche that's easy as pie. This was invented by Kathleen Haller from Baltimore, MD...a Pillsbury bake off Contestant (2008).

Provided by Marz7215

Categories     Lunch/Snacks

Time 1h30m

Yield 1 quiche, 8 serving(s)

Number Of Ingredients 12

1 refrigerated pie crust, softened as directed on box (from 15-oz box)
1/2 cup finely crushed butter and garlic-flavored croutons
1 cup shredded cheddar cheese (4 oz)
4 ounces smoked turkey sausage, sliced
1 (9 ounce) box frozen spinach, thawed, squeezed to drain and chopped
2 tablespoons finely chopped onions
1 cup crumbled feta cheese (4 oz)
4 large eggs
1 1/2 cups half-and-half
1/4 teaspoon salt, if desired
1/8 teaspoon pepper
8 cherry tomatoes, cut into quarters

Steps:

  • Heat oven to 350°F Place pie crust in 9-inch glass pie plate or quiche pan as directed on box for One-Crust Filled Pie.
  • Cover bottom of pie crust with crushed croutons; sprinkle with Cheddar cheese. Layer sausage slices on cheese; top with spinach, onion and feta cheese.
  • In large bowl, beat eggs, half-and-half, salt and pepper with wire whisk until well blended; slowly pour into pie crust.
  • Bake 45 minutes. Cover crust edge with strips of foil. Bake 5 to 15 minutes longer or until knife inserted in center comes out clean. Let stand 15 minutes before serving. Garnish with tomatoes.

Nutrition Facts : Calories 332.6, Fat 23.7, SaturatedFat 12.1, Cholesterol 163.6, Sodium 717.1, Carbohydrate 15.4, Fiber 1.6, Sugar 3.1, Protein 15.3

SAUSAGE AND SPINACH QUICHE



Sausage and Spinach Quiche image

This is my favorite, I make it at least weekly. Good flavorful sausage is key, I like the regular jimmy dean. This recipe is for two pies because I make two at once. They go fast, freeze well, and that means less dishes later.

Provided by celestial_star03

Categories     Breakfast

Time 1h5m

Yield 2 Pies, 16 serving(s)

Number Of Ingredients 8

2 deep dish pie shells
16 ounces jimmy dean sausage
8 eggs
3/4 cup half-and-half
8 ounces frozen spinach, boxed
2 cups fiesta shredded cheese
1/2 teaspoon salt
1 teaspoon pepper

Steps:

  • Cook sausage till browned, breaking it up as you go, drain on paper towels and set aside.
  • Thaw spinach in microwave or if you are cooking fresh you will need almost double. I like the finely chopped that is in a box for 1.00.
  • Get out your pie crusts and line the bottoms with half the spinach, and sausage each.
  • In a larger bowl combine all of the cheese but a handful, the eggs, half and half, salt, and pepper.
  • Pour half of the mixture into each shell and sprinkle the remaining handful of cheese over both.
  • Bake at 350 about 40-45 minutes. You can do a toothpick test, try not to overbake, your eggs won't be as fluffy.
  • if your pie crusts are browning too fast you can cover them in foil just not the whole pie, you want a pretty light golden top and the air to make it rise.
  • Serve warm. You can make the pies the night before and bake in the morning or they do reheat well. If you are freezing let it cool completely then portion out and wrap each slice individually or wrap the whole thing and freeze.

SPINACH AND FETA QUICHE



Spinach and Feta Quiche image

Inspired by a desire to recreate a favourite quiche from a local coffee shop. I generally serve with a green salad. Serves 4.

Provided by bruc044

Time 1h10m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • To make the pastry, tip the flour, herbs if using and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 4 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball for use straight away or chill for up to 2 days.
  • Roll out the pastry on a lightly floured surface to a round about 4cm larger than a 22cm tart dish (the one I use is of glass and about 4 cm deep). Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the dish and run the rolling pin over the top to trim. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
  • Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
  • While the tart case cooks, in a frying pan saute the chopped pepper in butter until softened (about 2 minutes). Then add the spinach and sauté just till wilted. Finally add the chopped sun dried tomatoes and turn off the heat.
  • Beat the eggs in a large bowl. Gradually add the creme fraiche, then stir in the dried oregano and season. You may not need salt as the feta will provide quite a bit. When the case is ready, sprinkle the crumbled feta over the base, then the sautéed spinach. peppers and tomato and finally pour over the egg mix. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, then remove from the tin.

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