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Sausage-Spinach Quiche

Sausage-Spinach Quiche

Serve Sausage-Spinach Quiche with croissants and seasonal fresh fruit. This recipe can also be adapted to make small tart quiches for appetizers.


  • 8 ounces bulk pork sausage
  • 1 (9 inch) refrigerated pie crust
  • 1/4 cup onion, chopped
  • 1 clove garlic, minced
  • 1 (10 ounce) package frozen spinach, chopped
  • 1 cup (4 ounces) Cheddar cheese, shredded
  • 4 eggs, slightly beaten
  • 1 cup light cream
  • 1/4 teaspoon salt
  • 3 cherry tomatoes, halved (optional)
  • Watercress (optional)


  1. Prepare pastry and set aside.
  2. Crumble sausage in medium skillet; add onion and garlic. Cook over medium heat till sausage is browned, stirring occasionally; drain well.
  3. Thaw spinach, drain well. Remove remaining moisture by pressing spinach between layers of paper toweling. Add spinach to sausage mixture; mix well.
  4. Sprinkle cheese evenly in pastry shell. Top with sausage mixture.
  5. In a medium mixing bowl combine eggs, cream and salt; mix well.
  6. Pour egg mixture over sausage mixture.
  7. Bake in a 375 degrees F oven for 45 minutes or until a knife inserted halfway between center and outer edge comes out clean.
  8. Let stand for 10 minutes before serving.
  9. Garnish with cherry tomatoes and watercress, if desired.

Prep Time 20 minutes | Cook Time 45 minutes | Serves 6

Nutritional Information: Calories: 509 calories Protein: 18 grams Fat: 41 grams Sodium: 754 milligrams Cholesterol: 214 milligrams Saturated Fat: 17 grams Carbohydrates: 19 grams Fiber: 2 grams

Recipe and photo credit (used with permission): National Pork Board -

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