I have some breaking news. After over 40 years of living an eggless life, my husband finally eats quiche. And loves it! This has been going on now for a few weeks. We’ve been having quiche for dinner once a week. I love making quiche for dinner. Not only does it taste good but it is easy to make in advance and pop in the oven after karate, baseball or drama.
This, my friends, is a manly quiche. It is filled with hearty ingredients and plenty of sausage. I used chicken sausage and also added some nutritious veggies. You could almost call it a pie. The funny thing is that every time I make a quiche, the husband says it’s the best he’s ever eaten. But then he eats another and we have a new best. I’m happy, he’s happy and it’s all because of a quiche.
Manly Sausage, Mushroom and Spinach Quiche
1 (9 inch) pie crust
1 TBS olive oil
6 links uncooked breakfast sausages (1/2 lb) (I used chicken)
1/4 cup chopped onion
8 ounces sliced mushrooms
2 cups frozen spinach
3 large eggs
6 ounces plain low fat yogurt (I used Greek)
1 tsp Dijon mustard
1/2 cup shredded mozzarella cheese
4 slices Provolone cheese
Preheat oven to 375 degrees. Prick pie shell with fork and bake for 8 minutes. Heat oil on medium in a large frying pan and saute sausages for 10 minutes or until no longer pink. Break up into pieces. Add onions and mushrooms and saute for 5 minutes or until soft. Add spinach and cook until it is defrosted while stirring occasionally. In a medium bowl, mix together eggs, yogurt, mustard and mozzarella cheese. After the pie shell is pre baked, lay the slices of Provolone on the bottom of the shell. Pour in sausage mixture then top with egg mixture. Bake for 30 to 35 minutes or until eggs are set in middle and pie is golden. Cover edges with foil while baking if necessary. Cool for 20 minutes before serving.