Spinach and Sausage Quiche
A simple and flavorful recipe that I always have to make double of for parties.
A simple and flavorful recipe that I always have to make double of for parties.
- 1 cup milk
- 1 teaspoon red pepper flakes
- 2 cloves garlic minced
- 2 1/2 cups flour
- 1/2 bag fresh spinach
- 1/4 red pepper diced
- 1 teaspoon sugar
- 1/2 onion diced
- 1/4 green pepper diced
- 8 ounces ground italian sausage
- 1/2 cup shredded white cheddar cheese
- 4 jumbo eggs beaten
- 1 1/4 teaspoon salt & pepper
- 8 ounces unsalted butter very cold and cut into 1/2 inch cubes
- 7 tablespoons ice water
- Carbohydrate 39.9948397101505 g
- Cholesterol 175.415637556 mg
- Fat 34.48997839973 g
- Fiber 1.93037919832766 g
- Protein 12.8328358959167 g
- Saturated Fat 18.44691906587 g
- Serving Size 1 1 Serving (181g)
- Sodium 623.483868027667 mg
- Sugar 38.0644605118228 g
- Trans Fat 2.63347371122333 g
- Calories 521 calories
Step-by-step
- Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again. Note that too much water will make the crust tough.
- Remove dough from machine and place in a mound on a clean surface. If you want an extra flaky crust, shmoosh the dough mixture into the table top with the heel of the palm of your hand a few times. This will help flatten the butter into layers between the flour which will help the resulting crust be flaky. You can easily skip this step if you want. Gently shape the dough mixture into two disks. Work the dough just enough to form the disks, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
- Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
- Add filling to the pie.
- Crumble sausage (if your sausage comes in a casing make sure to remove it before cooking) in medium skillet; add onion, green peppers, red peppers, and garlic. Cook over medium heat till sausage is browned, stirring occasionally; drain well add in spinach; mix well. Remove from heat and add cheese with sausage mixture. Place in pie dish.
- In a medium mixing bowl combine eggs, milk, and seasonings; mix well. Pour egg mixture over sausage mixture.
- Bake in a 375 degree oven for 45 minutes or until a knife inserted halfway between center and outer edge comes out clean. Let stand 10 minutes before serving.
Pouring a wet egg custard directly over warm sausage and raw vegetables without draining the skillet is the single fastest way to yield a soggy, separated center. Thoroughly draining excess grease from the meat and vegetable mixture before combining it with the dairy is mandatory for proper coagulation. Cold butter is non-negotiable when building a flaky pastry; keeping fat solid until it hits the oven creates steam pockets that yield a tender crust. Smearing the chilled dough bits against the work surface using the heel of your hand flattens the butter into distinct sheets, guaranteeing exceptional texture throughout the 9-inch pie plate.
Baking requires a steady 375 degree oven for roughly 45 minutes, but visual and physical cues dictate final doneness far better than a kitchen timer. Piercing the custard halfway between the center and the outer edge with a sharp knife provides the ultimate test; the blade should emerge entirely clean without clinging liquid. Allowing the baked dish to rest for 10 minutes post-oven lets the internal proteins fully set, making slicing considerably cleaner. Wrapping leftover slices tightly in plastic preserves quality for up to three days in the refrigerator.
Acidity provides the necessary contrast to rich, heavy eggs, sharp white cheddar, and buttery crusts. Serving this savory pie alongside a crisp green salad tossed in a sharp mustard vinaigrette cuts through the fat profile immediately. Bitter greens like arugula or frisée balance the savory pork sausage and earthy fresh spinach far better than sweet fruit salads or heavy starches.
Cold white wine with high mineral content matches the rich dairy elements seamlessly. A dry Sauvignon Blanc or a crisp Pinot Grigio offers enough brightness to cleanse the palate between bites of heavy cheese and pastry. Avoid oaked reds entirely, as tannins clash violently with the iron-rich spinach and rich egg custard.
