Sausage & Veggie Quiche #TastyFreshFriday

Try breakfast in a pie today.

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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!