Sausage & Spinach Quiche is rich, cheesy and absolutely delicious! It makes a perfect menu for any special occasion breakfast. Serve it with a plate of fruit and a simple salad for a simple well rounded brunch your guests will love!
The Versatility of Quiche
Spinach & Sausage Quiche has been my go-to recipe for many a Mother’s Day, Father’s Day, birthday, holiday or baby shower brunch. It’s a delicious combination as is, but also so versatile. Easily sub bacon or ham for the sausage or leave it vegetarian. Sub Swiss chard, or bell pepper for the spinach. Try different cheeses and you have a ton of combinations to try. It works great for any special occasion served before noon. But actually, quiche makes a great dinner too! Quiche is the perfect combination of meat, veggie, and cheese, high in protein and a fun family dinner.
A Brunch Menu
I have hosted many brunches over the years. Many together with my mom, and we always make the food our top priority. It seems someone is always getting married or having a baby and we always fall back on some variation of this basic menu…an egg dish, a fruit plate, a salad or something sweet.
A Salad – check out my easy vinaigrette in a jar and pair it with a fruit/nut/cheese combination like raspberry/almond/feta or pear/walnut/blue cheese
My latest special occasion was for father’s day and we had a delicious menu. Sausage and Swiss chard quiche (a slight variation because the Swiss chard was from my garden, yay!) , a plate of fruit with yogurt and homemade granola, and a simple blueberry pecan salad with homemade “we love Daddy and Grandpa” cards on the side.
Spinach & Sausage Quiche
- ½ lb bulk breakfast sausage
- ½ onion chopped
- 1 pie crust store bought or homemade
- ⅓ c spinach roughly chopped
- 1 T parsley chopped (optional)
- ½ c feta cheese
- 4 eggs
- ½ c half and half or whole milk
- ¼ t kosher salt
- 6 grinds fresh black pepper
- Cook sausage and onion in a skillet over medium heat, break up sausage with a wooden spoon until fully cooked and browned
- Meanwhile, bake your pie crust empty at 375° for 8 minutes
- Arrange the cooked sausage, spinach, parsley and feta in the partially cooked pie crust
- In a bowl, whisk the remaining ingredients and pour this egg mixture into the pie crust. Even it out with a spatula
- Bake at 375° for 35 to 40 minutes until the egg is just set
- Let stand 5 or 10 minutes and cut into 6 or 8 wedges