Quiche with Roasted Red Peppers, Spinach, and Sausage

Quiche with Roasted Red Peppers, Spinach, and Sausage

Dave Keish

1 -  9inch refrigerated pie crust

6 eggs

1/2 cup heavy cream

1 teaspoon garlic powder

salt/pepper to taste

1/3 cup grated parmesan cheese

8 oz. breakfast sausage, chopped in small pieces

2 red peppers, washed and cut into small pieces

3-4 cups fresh spinach, stems removed

1 1/2 cup shredded cheddar jack cheese

2 tablespoons olive oil

In large saucepan, heat olive oil, cook sausage and red peppers until browned, add spinach and cook for another 2 min, until cooked. Remove from stovetop and let cool.

Preheat oven to 350 degrees.  Press pie crust into 9" pie plate, use fork to press holes into bottom of the crust.  Bake in preheated oven until crust is lightly browned, approx. 12 min. 

Wisk together eggs, heavy cream, garlic powder, salt and pepper until well blended.  Fold in cooked sausage, peppers and spinach.  Pour entire mixture into cooked pie crust.

Return to oven and bake for 30 min at 350 degrees.  Turn oven off, but leave the quiche in the oven for an additional 20-25 minute until slightly firm.  Serve immediately.

Return to a boil and add pasta and shredded cooked chicken. Cook an additional 10-12 minutes until pasta is cooked. Add garlic salt to taste. Serve with sprinkled Parmesan cheese

Add a comment

* Comments must be approved before being displayed.