You know those embarrassing moments you wish you could forget? The kind normal people just pretend never happened, well I have one of those memories. Instead, I am going to own it and tell you all about it.
The first time I remember having quiche I was probably 16, maybe even younger. A silly teenager who was certain she was older than she was. I was having brunch with an older friend and her Mother. I thought a lot of her Mom, but she was kind of intimidating and I couldn’t really tell if she liked me. So, of course, I was trying extra hard. I politely ordered, in my thick Southern drawl, “Qui-chee” meaning, Quiche, from the menu.
Everyone just started at me.
The dear Mother said as nicely as she could, holding back a smile, “Honey, it is pronounced “Kee-sh”
There is no coming back from that one. I could feel my face get bright red. I just smiled and said “yes, that is what I will have.”
So, today I am presenting my most favorite breakfast ever, Sausage and Spinach “Qui-chee”!
This is a very hearty dish, filled with sausage, spinach, cheddar cheese, ricotta, and eggs. I can absolutely promise you will love it. We love it so much that Mr. Maebell and I had a knock-out-drag-out over the ONE piece that was leftover.
For the record, I am fairly certain he woke up before me just to ensure he would get to it first.
I made this in a regular old run of the mill shallow pie pan, so if you’re using a deep dish pie pan or casserole dish you will need to double the filling mixture to accommodate. I also used this crazy pie crust method that uses oil instead of butter. I was fairly certain it would be terrible, but it was actually really good! It was still flaky like a butter crust, but without the butter! I had to adjust the measurements, but I have noted that below. However, you can totally use a pre-made pie crust if you wish!
So there you have it, the perfect weekend meal, just in time for Saturday morning!
15 minPrep Time
25 minCook Time
40 minTotal Time
- Pie Crust:
- 1 cup flour (I used GF Bisquick, because it all I had left)
- 1/4 cup oil*
- 1/8 cup ice cold water
- I used this method, it sounds super crazy, but it worked!
- *Even though that isn't much oil at all I feel like I could have used even less and it would have been fine. After I pressed it into the pie pan I actually patted it with a napkin to absorb the extra oil. I used canola oil, but I will try coconut oil next time.
- Quiche Filling:
- 1 cup cooked and crumbled breakfast sausage (that is about 1/3 of a pound)
- 1 cup spinach frozen spinach, thawed and drained
- 1 cup shredded cheese, divided
- 1/4 cup ricotta cheese
- 4 eggs
- Preheat oven to 375
- In order to make your pie crust mix flour, oil and water together and mix well until you have a large, firm ball of dough. If you feel mixture is too dry or crumbly add a tablespoon of water at a time until you get the right consistency ( I used my stand mixer.)
- Spray a pie plate with cooking spray and place ball of dough in center of plate, spread out and up the sides of the dish evenly. Set aside.
- Cook breakfast sausage over medium heat, crumbling as you go. Drain off and grease and set aside.
- Grab your box of frozen chopped spinach and microwave for about one minute, or until thawed. Squeeze as much liquid as you can out of the spinach. I put it in a mesh colander and squeezed it against the side.
- Sprinkle half of your shredded cheese over your pie crust, topped with sausage and spinach.
- In a medium bowl beat eggs and ricotta together, pour over the sausage and spinach mixture.
- Bake for 25 minutes until quiche is set.
As always, I made this dish using gluten free ingredients. I use Glutino Gluten Free Pantry All Purpose flour or Gluten Free Bisquick in place of flour.
*If you make this in a frozen pie crust your cooking time will increase approximately 5-10 minutes.