Sausage Spinach Quiche

This is a recipe for the best ever sausage spinach quiche!

It features an all-butter flaky crust with a veggie, spinach and sausage filling, topped with Gruyere. The quiche filling is flavored with Dijon mustard which takes it to the next level.

I just know it’s going to become a brunch favorite!

How to make sausage spinach quiche

Featured Ingredients

For the crust:

• Flour: All-purpose flours are best for quiche crust.
• Butter: I am a huge fan of all-butter crust, so that’s what I always use when making quiche. It makes for a super flaky crust that has that classic buttery flavor.
• Ice water: To bring the quiche dough together. It’s important the water is ice cold in order to not drop the temp of the butter, as cold butter makes for a flaky crust!

For the filling:

• Italian sausage: You only need about 1/3 of a pound of Italian sausage, so freeze or refrigerate the rest and use it for another recipe!
• Broccoli or asparagus: Cut into bite-sized pieces and sauteed before adding it to the quiche filling.
• Spinach: Fresh or frozen spinach will work well here.
• Eggs: You’ll need 8 of ’em!
• Greek yogurt: Adds tangy flavor and richness to the quiche filling.
• Dijon: For loads of flavor!
• Spices: Onion and garlic powders, salt and black pepper and crushed red pepper flakes for a little heat.
• Cheese: I like Muenster or Gruyere.

Step-by-Step Instructions

1. Place flour, salt and cold butter cubes in the bowl of a food processor. Pulse a few times, drizzling the water through the vegetable shoot, until pea-sized granules form.
2. Transfer to a flat surface that is dusted with flour. Work the dough with your hands until it forms into a ball (do not overwork; you should see small chunks of butter throughout the dough).
3. Wrap the dough in plastic wrap and refrigerate 30 minutes or freeze 15 minutes.
4. In the meantime, heat oil in a large skillet to medium.
5. Add the sausage and as it cooks, break it into small pieces with a wooden spoon. When it starts to brown, add the asparagus or broccoli and spinach.
6. Sauté, stirring frequently, until sausage is fully cooked, asparagus or broccoli is slightly tender and spinach is wilted. Remove from the heat.
7. In a large bowl, whisk together the eggs, Greek yogurt, Dijon, onion powder, garlic powder, salt, black pepper and red pepper flakes.
8. Add the sausage and vegetable mixture to the egg mixture and fold until well-combined. Set aside.
9. Preheat the oven to 425 degrees.
10. Remove the dough from the plastic wrap and place it on the floured surface. Use a rolling pin to roll it out into a circle, about an inch larger than a 9-inch deep dish pie plate.
11. Transfer the dough to the pie plate and press it down evenly into the plate. Fold the edges over and use your thumbs or the back of a fork to secure the edges against the plate.
12. Poke several holes into the bottom of the dough with a fork. Bake for 10 minutes. Let slightly cool.
13. Pour the egg mixture into the pie plate and use a spatula to evenly disperse the fillings. Top with the shredded cheese.
14. Bake 10 minutes, then reduce the heat to 350 degrees. Bake another 20-30 minutes or until the filling is set.
15. Let slightly cool the sausage spinach quiche before slicing and serving.

Recipe Substitutions and Alterations

• For the flour: Use all-purpose, whole wheat pastry, whole wheat, whole wheat white or gluten free all-purpose flour.
• For the butter: You could use lard.
• For the sausage: Use 1/2 pound of bacon instead. To make it lighter, use chicken or turkey sausage or bacon.
• For the veggies: Use any of your favorite veggies, such as mushrooms, onions or bell pepper (saute them first, as directed).
• For the spinach: Try it with kale or another dark leafy green.
• For the cheese: Use any of your favorite melty cheeses.

Nutrition Considerations

• To make it gluten free: Use gluten free all-purpose flour for the crust. Be sure all other ingredients are gluten free (like the sausage, for example).
• To make it dairy free: Skip the cheese and yogurt.
• To make it vegetarian: Skip the sausage.
• To make it nut free: This recipe does not contain nuts. Be sure all other ingredients are nut free.

Brunch recipes you’ll dig:

• Chocolate Raspberry Oatmeal Chia Pudding
• Healthy Pumpkin Waffles
• Ginger Pear Coffee Cake
• Cheesy Cauliflower Waffles
• Mini Chocolate Chip Muffins
• Breakfast Tabbouleh

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