Sausage and spinach quiche is simple to make and so delicious. This might be your new favorite quick meal to make. With eggs, sausage, peppers, and spinach you’ve got a nutrient-dense high protein dish!

Sausage and spinach quiche is so simple to make and so delicious

Quiche—a dish that effortlessly combines the goodness of eggs, the richness of cheese, and an array of delightful fillings. Among the numerous variations available, the Sausage Spinach Quiche stands out for its delectable flavors and hearty appeal. Whether served for breakfast, brunch, or a comforting dinner, this recipe never fails to please.

Making quiche is not a science! Feel free to swap out any of the ingredients for something else you prefer! Use ham, bacon, chicken whatever! Add or omit any veggies!

Sausage Spinach Quiche

A quick nutrient-dense dish perfect for any meal of the day.

5 from 1 vote

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Prep Time 15

Cook Time 30

Total Time 1 15

Servings 8 people

Equipment

1 Pie Pan

Ingredients

8 eggs
¾ cup milk or half and half full fat milk is preferred but use whatever you have
½ lb Breakfast Sausage
½ cup chopped red pepper
½ cup chopped yellow onion
1½ cup frozen spinach can use 2-3 cups fresh spinach in place of frozen
½ cup shredded cheese of choice I use cheddar or colby jack
¼ tsp salt
⅛ tsp pepper add more if desired

Instructions

Prepare a single pie crust, and blind bake for 10 minutes. Oven should be at 375℉
In a medium pan (I prefer cast iron) cook the sausage until it starts to brown, drain any extra grease. Add in the onion and peppers and cook until the meat is browned and the peppers and onions are tender. Add in the spinach and cook until thawed and well-mixed. If you are using fresh spinach, cook until it is wilted.
In a medium-sized bowl whisk together the milk and eggs, add in the cheese and salt and pepper. Lastly, stir in the cooked ingredients.
Pour the quiche mixture into a prepared pie shell, or for a gluten-free option, skip the pie shell and simply grease or spray the pie pan.
Bake at 375℉ for 30-32 minutes. The crust should be golden brown and the quiche should be fluffy and firm, with no jiggle. It can be lightly browned on top too.

Gluten-Free Quiche Option

For this dish to be gluten-free, simply omit the crust and shred your own cheese. Pre-shredded cheese will often have a non-caking substance that contains gluten.

Ingredients for Sausage Spinach Quiche

8 eggs
¾ cup milk or half and half (full-fat milk is preferred but use whatever you have)
½ lb Breakfast Sausage
½ cup chopped red pepper
½ cup chopped yellow onion
1½ cups frozen spinach can use 2-3 cups fresh spinach in place of frozen
½ cup shredded cheese of choice I use cheddar or Colby jack
¼ tsp salt
⅛ tsp pepper add more if desired

Instructions for Sausage Spinach Quiche

Prepare a single pie crust, and blind bake for 10 minutes. The oven should be at 375℉. I like this lard pie crust or for a unique option, try this oatmeal crust. If you are in a rush, there is no shame in a store-bought crust!

In a medium pan (I prefer cast iron) cook the sausage until it starts to brown, drain any extra grease.

Add in the onion and peppers and cook until the meat is browned and the peppers and onions are tender. Add in the spinach and cook until thawed and well-mixed. If you are using fresh spinach, cook until it is wilted and the liquid is cooked out.

In a medium-sized bowl whisk together the milk and eggs, add in the cheese and salt and pepper. Lastly, stir in the cooked ingredients.

Pour the quiche into a prepared pie shell, or for a gluten-free option, skip the pie shell and simply grease or spray the pie pan. Bake at 375℉ for 30-32 minutes. The crust should be golden brown and the quiche should be fluffy and firm, with no jiggle. It can be lightly browned on top too. Let cool slightly and serve!