Sausage Spinach Quiche

An all-butter flaky crust with a veggie, spinach and sausage filling, topped with Gruyere.




  • 1 ¼ cups flour*
  • ¼ teaspoon coarse salt
  • 8 tablespoons (1 stick) cold butter, cut into cubes
  • 4-5 tablespoons ice water


  • 2 tablespoons olive oil
  • -pound ground Italian sausage (pork or turkey)
  • ½-pound asparagus or broccoli, cut into 1-inch pieces or florets
  • 3 cups fresh baby spinach
  • 8 large eggs
  • ¼ cup plain Greek yogurt
  • 2 tablespoons Dijon mustard
  • 1 ½ teaspoons onion powder
  • 1 ½ teaspoons garlic powder
  • 1 ¼ teaspoons coarse salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • ½ cup shredded muenster or Gruyere


  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. 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). Wrap the dough in plastic wrap and refrigerate 30 minutes or freeze 15 minutes.
  2. In the meantime, heat oil in a large skillet to medium. 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. Sauté, stirring frequently, until sausage is fully cooked, asparagus or broccoli is slightly tender and spinach is wilted. Remove from the heat.
  3. In a large bowl, whisk together the eggs, Greek yogurt, Dijon, onion powder, garlic powder, salt, black pepper and red pepper flakes. Add the sausage and vegetable mixture to the egg mixture and fold until well-combined. Set aside.
  4. Preheat the oven to 425 degrees.
  5. 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. 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. Poke several holes into the bottom of the dough with a fork. Bake for 10 minutes. Let slightly cool.
  6. Pour the egg mixture into the pie plate and use a spatula to evenly disperse the fillings. Top with the shredded cheese. Bake for 10 minutes, then reduce the heat to 350 degrees. Bake another 20-30 minutes or until the filling is set.
  7. Let slightly cool before slicing and serving.


Substitution Tip: *Use all-purpose, whole wheat pastry, whole wheat, whole wheat white or gluten free all-purpose flour.

Substitution Tip: Substitute sausage with a ½-pound cooked bacon, if desired.

Reheating Tip: Quiche is best reheated in the oven at 350 degrees.

Cooking Tip: Depending on whether you use salted or unsalted butter, you can adjust the amount of salt you add to the recipe.


Keywords: whole wheat, healthy, easy, egg bake, casserole, ideas, make ahead