Sausage Garden Quiche

Name: Sausage Garden Quiche
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings.
Ingredients: Pastry for single-crust pie (9 inches); 5 large 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 frozen fully cooked breakfast sausage links; 3 slices fresh tomato, halved

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.

Ingredients

Pastry for single-crust pie (9 inches)
5 large 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 frozen fully cooked breakfast 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 in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts

1 piece: 319 calories, 21g fat (9g saturated fat), 203mg cholesterol, 415mg sodium, 21g carbohydrate (4g sugars, 0 fiber), 11g protein.

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

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jhurston

Apr 5, 2011

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!