What can I say, it’s hard to stop eating this quiche! The crust is buttery, savory and melts into the mildly spicy breakfast sausage, spinach, onion, and cheedar cheese. Simple, filling, and good for any meal of the day.
Elk Sausage & Spinach Quiche with Savory Crust
Servings: 4 large slices
- Savory Pie Crust: recipe follows
-1.5 c Butter or Crisco shortening
-3 c. AP Flour
-1 egg
-1 T. White Vinegar
-1 tsp. salt
-5 T.cold water
Using a pastry knife, work flour and butter/crisco together until mixture forms into coarse crumbs, then add egg, vinegar, salt, water and combine. I prefer using Crisco, but real unsalted butter works fine too. Form crust into ball and place in freezer for 10 minutes in a ziplock bag if you are using it immediately, this makes the dough much easier to work with. This recipe yields a top and bottom crust; I use one right away and freeze the other for later use for quiche or fruit pies.
- 1/2 lb elk or venison breakfast sausage
- 1/3 c frozen spinach, or more if it’s fresh
- 1/4 c diced yellow onion
- 1/3 c shredded cheddar cheese
- 3 eggs
- 1/2 c Half and Half ( I use fat-free)
- Salt and Pepper
- 1 T olive oil
1. Make pie crust as directed above. Divide dough in half, use one half now & freeze one half in a ziplock bag for later use.
2. Layer pie crust in a pie tin WITHOUT greasing the pan first.
3. Pour olive oil into medium frying pan. Add in diced onion and spinach. I threw my spinach in frozen because I didn’t have much left. Sautee on medium heat for 2 minutes
4. Add in breakfast sausage and cook until it crumbles and is no longer pink.
5. In a small bowl, beat three eggs with 1/2 c. half and half. Sprinkle with salt and pepper.
6. Pour meat mixture into pie crust and spread evenly on bottom.
7. Pour egg mixture over top.
8. Sprinkle with cheddar cheese.
9. Cover with aluminum foil and bake at 350 for approximately 35 minutes. If eggs are still runny, uncover and bake another 10-15 minutes until eggs poof up and are firm when you cut into the quiche.
Nutrition Information: 1/4 slice = Note: For dinner if I am really hungry I will eat an entire 1/4 of the quiche, but it is a lot. For breakfast or lunch, I often cut smaller slices, like 1/6 or 1/8 size. Information below is for 1/4 slice. The nice thing though, is that I never feel overly stuffed like after eating a large portion of some foods. This is a wholesome recipe with a good dose of protein that will keep you full and energized.
Nutrition Facts
Serving Size: 1/4 slice
Amount per Serving
Calories 674
Calories from Fat 395.5
% Daily Value *
Total Fat 43.94g
67%
Saturated Fat 26.06g
130%
Cholesterol 302.86mg
100%
Sodium 895.96mg
37%
Total Carbohydrate 37.16g
12%
Dietary Fiber 1.86g
7%
Sugars 3.32g
Protein 28.56g
57%
Est. Percent of Calories from:
Fat
59%
Carbs
22%
Protein
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.
Read more: http://www.livestrong.com/recipes/elk-sausage-spinach-quiche/#ixzz2HLWwgijd
FYI- Save money and grow your own green onions, never buy them again! I keep two green onions growing in my house year-round. I started them from store-bought ones over six months ago and they are still going strong, even after being transplanted outside for the summer. They do require a lot of sunlight and a lot of water, so plan you window-placement accordingly!
mealsfromthemountains 