Spicy Sausage and Spinach Breakfast Quiche
Total Time
Prep: 20 min. Cook: 60 min.
Makes
6 servings
Ingredients
1 refrigerated ready piecrust, room temperature
1 (9-oz) package frozen chopped spinach, thoroughly cooked and well-drained
1 package Jimmy Dean Spicy all natural hot sausage
¼ teaspoon cayenne powder
2 tablespoons grated Asiago cheese
1 onion, finely chopped (about 2/3 cup)
½ teaspoon finely minced fresh jalapeno pepper
½ teaspoon Italian Seasoning
2Tbsp all purpose flour
1 cup Pepper Jack Cheese, grated
2/3 cup low fat cottage cheese
4 eggs, lightly beaten
1/4 teaspoon black pepper, divided
Freshly sliced ripe tomatoes, for garnish
Directions
Preheat oven to 375. Cook spinach as directed on package until it is fully cooked. Drain thoroughly. Cool.
Thaw crust as directed on package. Unroll crust onto a lightly floured surface. Sprinkle crust with ¼ teaspoon cayenne pepper, a pinch of the black pepper, and 2 tablespoons of grated Asiago cheese. With a rolling pin, gently roll spices and cheese into crust. Lift crust into a 9 inch glass pie plate or quiche pan, and crimp edges. Bake for 7-8 minutes, until crust begins to brown slightly. Remove from oven.
Meanwhile, cook sausage in heavy medium skillet over medium-high heat. Add onion, Italian seasoning and jalapeno and sauté until meat is cooked and onion is translucent, about 8 minutes. When cool, add cooked, cooled drained spinach, grated cheese, cottage cheese, and eggs. Mix well.
Pour spicy sausage spinach mixture into blind-baked crust. Return to oven and cook for 35-40 minutes longer, or until filling is set in middle and beginning to turn a golden brown color. Cool slightly. Cut into wedges and serve with freshly sliced ripe tomato chunks.
