Quiche with Sausages & Spinach

This quiche is delicious. It has become one of my favorites since Marsha Heffron Jones brought it over for supper one night in early April. Now, I make this recipe quite often. It’s great to reheat for breakfast. A slice of this wonderful quiche, a little fresh fruit and a cup of coffee is all I need to start my day.

Recipe:

This recipe makes two quiche in two 9-inch pie plates.

Preheat the oven to 350 degrees.

2 pie crust for two, 9″inch pie plates or quiche dishes (depending on how thick you want the quiche, the smaller the pie plate, the thicker the quiche)

3/4 cup diced onion

1 pound mild sausage

1 (10-ounce) package frozen chopped spinach

4 eggs

1 cup mayonnaise

1 1/2 tablespoons sour cream

1 cup whole milk

1/3 teaspoon salt

pepper to taste

1 cup grated mozzarella or Swiss cheese

In a large skillet, cook the onion and sausage until the sausage is done. Remove the sausage mixture into a strainer over a bowl while you are cook the spinach in the same skillet. If you don’t have a strainer or colander, put the sausage mixture on paper towels to absorb the fat. When you are ready to remove the spinach from heat, place the sausage mixture into a bowl so that you can use the strainer for the spinach.

Sauté the spinach until tender. You should not need to add any liquid. Place the spinach in the strainer and press out any liquid. If you don’t have a strainer, use a tea towel, put the spinach in the towel, and wring the liquid out. Place the spinach in the bowl with the sausage.

In another large bowl, mix the eggs, mayonnaise, sour cream and milk with a wire whisk. Add the cheese, salt and pepper. Pour the sausage-spinach mixture into the egg-cheese mixture and mix well. Divide this mixture into the pie plates, and bake for 30-35 minutes, depending on the depth of the pie plates.

Now, just enjoy. This is easily frozen by letting it cool, cutting into slices and wrapping in heavy plastic wrap. Just unwrap and reheat when ready to use.