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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This quiche is my favorite! I sometimes omit the sausage and add more garden fresh ingredients. It reheats nicely in the microwave, which I find especially handy after a busy day working as a postmaster in our small town. Ingredients:
pastry for single-crust pie (9 inches) |
5 eggs |
3/4 cup whole milk |
1/2 cup chopped fresh spinach or swiss chard |
1/3 cup shredded cheddar cheese |
1 tablespoon dried minced onion |
1 tablespoon minced chives |
1/8 teaspoon salt |
1/8 teaspoon garlic powder |
dash pepper |
6 frozen fully cooked breakfast sausage links |
3 slices fresh tomato, halved |
Directions:
1. Line a 9-in. pie plate with pastry. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove the foil; bake 5 minutes longer. Cool on wire rack.
2. In a large bowl, whisk eggs and milk. Stir in spinach, cheese, onion, chives, salt, garlic powder and pepper. Carefully pour into crust.
3. Cook sausage according to package directions. Arrange sausage in a spoke pattern in egg mixture; place tomato slices between links. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.
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