Appetizers & Side Dishes · Breakfast & Brunch

Spicy Sausage and Spinach Quiche


Crustless and cute.  

Sometimes I feel a bit guilty leaving for the week knowing that Deanius will be left to his primitive cooking/eating (huge slabs of steak, hamburger patties, lean pockets, lean cuisines, Carl Junior’s 6 dollars burger). I’ve got nothing against his food (simple, easy, and tasty) but wanted to cook something a little more “gourmet” like the meals he gets when I’m in town for the week.

Maybe I’m just a nice person…or maybe I’m just a possessive girl who is giving undetectable-by-men hints that mean: “YOU BETTER NOT FORGET ME!”

Who knows.

This recipe can be altered for any ingredient that you prefer in your quiche. Asparagus, mushrooms, bell peppers, green onions are all great additions.

1 tablespoon vegetable oil
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
5 eggs, beaten
2 cups shredded cheddar cheese (whatever flavor or blend will do)
1/2 lb ground spicy sausage or ground pork/beef
1/2 tsp salt
1/4 tsp pepper
pinch of red pepper flakes

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a muffin pan.

Cook ground beef/pork or sausage, onions, and red pepper flakes until cooked thoroughly. Drain excess fat. Stir in spinach and continue cooking until excess moisture has evaporated.

In a large bowl, combine eggs, cheese, salt and pepper. Add spinach/meat mixture and stir to blend. Fill individually muffin holders with about 2 tbs heaping tbs of mixture. The mixture should fill up 1/2 of of the muffin placeholder (if not a little more).

Bake in preheated oven until eggs have set, about 20-25 minutes. Begin checking at 20 minutes. Let cool for 10 minutes before serving.


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