Spinach quiche is a go to meal for breakfast, lunch or dinner. Served with a side salad it is a perfect meal. This quiche was modified quite a bit from what on I found at Celebrity Parents Magazine. Since I use recipes as guidelines instead of actual rules I changed quite a bit.
A real bonus is that it is packed with important nutritional values (like A, C and K) with the added benefit of being easy to grab a piece straight from the fridge.
1 10-inch frozen piecrust, unbaked. I used Pillsbury, which, I keep handy in the freezer for quick ideas like this.
¼ Cup Cabot Sharp Cheddar Cheese that I cut this in half for this recipe. I go easy on the cheese because of salt restrictions in my home.
5 eggs, beaten
1 Cup half and half (you can use skim or 2 % milk)
I Can Spinach (13.5 oz.), any brand (drain completely)
¼ Cup chopped, cooked Jimmy Dean sausage, crumbled (can use bacon bits)
1 small diced yellow onion, optional
1 Roma tomato, diced
Preheat over to 425 deg. Lay thawed piecrust in the dish used for quiches. Lay thinly sliced cheese on bottom of piecrust.
Mix eggs, milk, spinach, sausage, and onion; pour mixture over sliced cheese.
Top with diced tomato. Bake for 15 minutes at 425 deg.; then reduce heat to 350 deg. Bake additional 20-25 minutes until set, or toothpick comes out clean. Let stand for 10-20 minutes.
Can be served at breakfast with fruit. Or serve at lunch or dinner with salad.
Best quiche this side of the Pecos River! Or the other side too, enjoy!