Sausage Spinach Quiche

Sausage Spinach Quiche - made September 22, 2021 from Miss in the Kitchen

1 refrigerated pie crust

1 pound sausage, casings removed, sausage crumbled

1 tablespoon olive oil

1/2 cup diced onion

2 teaspoons minced garlic

3 cups chopped baby spinach

3 large eggs

1 1/2 cups milk

1 1/2 cups shredded smoked gouda cheese

1. Preheat oven to 425 degrees F. Unroll pie crust and press into a pie plate. Prick the bottom and sides of the pie crust with a fork. Bake for 10 minutes then remove from oven and lower temperature to 325 degrees F.
2. In a large skillet, cook sausage over medium-high heat, breaking up the larger pieces; set aside.
3. Add olive oil to a medium skill and cook onions and garlic, stirring, for 2 minutes. Add spinach and cook for 5 minutes, stirring frequently.
4. In a large bowl, whisk together eggs, milk and salt until well combined. Add shredded cheese, sausage and spinach mixture. Stir until well combined.
5. Pour into pie shell and bake for 50-55 minutes or until center is set. Remove from oven and let rest for 10 minutes before slicing.

I'm not even going to bother with a humble brag - I can cook! At least this time with this recipe. I was trying to use up the rest of the bag of spinach I had on hand, not to mention another pack of sausage links (yes, I bought them from Costco which means I have multiple packs for future cooking endeavors).

This is an inadvertently gluten-free quiche. I say inadvertent because I bought the pie crust ready-made from Trader Joe's and I only saw the gluten-free version in the refrigerator case. The TJ's cashier assured me they have the gluten version but I was checking out by then and didn't want to go hunting for it or have the TJ's employees go to the trouble of finding it for me. So gluten-free it is.

This was so easy to put together and pretty tasty. I generally like quiche anyway so my taste bud-bar is low. The tricky thing with quiche is you definitely don't want to overbake it or the eggy custard will be rubbery. The picture of the slice below might look a little runny but that's partly from the melted cheese (smoked Gouda for the win) and partly because the quiche was still a little warm when I took the picture. So this is the texture I prefer.