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.

Sausage-Spinach Quiche


  • 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 until 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 min | Cook time: 45 min | 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 used with permission from: National Pork Board -

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