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Sausage Garden Quiche Recipe

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This quiche is my favorite! I sometimes omit the sausage and add more garden fresh ingredients. It reheats nicely in the microwave, which I find especially handy after a busy day working as a postmaster in our small town.

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Sausage Garden Quiche Recipe

Prep: 20 min. Bake: 30 min.

Yield: 6 Servings

20 30 50

Ingredients

Pastry for single-crust pie (9 inches)
5 eggs
3/4 cup whole milk
1/2 cup chopped fresh spinach or Swiss chard
1/3 cup shredded cheddar cheese
1 tablespoon dried minced onion
1 tablespoon minced chives
1/8 teaspoon salt
1/8 teaspoon garlic powder
Dash pepper
6 brown-and-serve sausage links
3 slices fresh tomato, halved

Directions

Line a 9-in. pie plate with pastry. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove the foil; bake 5 minutes longer. Cool on wire rack.
In a large bowl, whisk eggs and milk. Stir in spinach, cheese, onion, chives, salt, garlic powder and pepper. Carefully pour into crust.
Cook sausage according to package directions. Arrange sausage in a spoke pattern in egg mixture; place tomato slices between links. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.

Nutritional Facts 1 serving (1 piece) equals 319 calories, 21 g fat (9 g saturated fat), 203 mg cholesterol, 415 mg sodium, 21 g carbohydrate, trace fiber, 11 g protein.

Originally published as Sausage Garden Quiche in Country Woman March/April 2003, p31

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Sausage Garden Quiche (1)

Sausage Garden Quiche

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Reviewed on Apr. 05, 2011 by jhurston

This is an amazing quiche! I use an additional 1/3 cup of swiss cheese along with the cheddar and add diced red peppers, fresh sliced mushrooms, or practically any garden veggie I have on hand. I also use egg substitute instead of the real eggs, turkey sausage links and reduced fat cheeses to lighten it up a bit. It presents beautifully and tastes phenominal!