Sausage & Veggie Quiche #TastyFreshFriday

    Try breakfast in a pie today.

    Sausage & Veggie Quiche #TastyFreshFriday

    Here's a video that shows you how to make it:

    View this video on YouTube


    Servings: 6

    ½ pound chicken sausage

    ½ cup onion, chopped

    ½ cup mushroom, chopped

    4 ounces spinach, chopped

    ½ teaspoon salt

    ½ teaspoon black pepper

    6 eggs

    1 cup milk

    1 premade pie crust, thawed

    Parmesan cheese


    # Preheat oven to 350˚F/180˚C.

    # Cook sausage over medium-high until lightly browned, about 5-7 minutes, being sure to break up the meat into a fine mince.

    # Remove cooked sausage from pan and wipe away excess fat with a paper towel.

    # Add onion and sauté until softened and translucent, about 2 to 3 minutes. Add mushrooms, salt, and pepper and continue to cook for an additional 2-3 minutes. Add chopped spinach and cook until wilted and no extra liquid has accumulated in the bottom of the pan. (NOTE: Do your best to use the excessive moisture of the spinach and mushrooms to deglaze the bottom of the pan, scraping away any browned bits from cooking the sausage earlier.)

    # Once cooked, remove the spinach and mushroom mixture from the pan and combine it with the reserved cooked sausage. Stir to mix evenly.

    # Combine eggs and milk. Lightly whisk until just combined.

    # Add sausage and spinach mixture to the bottom of a prepared 9-inch pie crust, making sure to spread it evenly. Pour in beaten eggs to fill the rest of the pie crust and top with a generous sprinkle of parmesan cheese.

    # Bake at 350˚F/180˚C for 25 minutes or until the eggs are set and the top is lightly browned. Allow to cool for 10 minutes before slicing and serving.

    # Enjoy!