Several years ago, the Hubs was on the Atkins diet and was on a big quiche kick. We got a little burnt out on egg-pies. That was over 5 years ago, so I decided to brave the possibility that we still wouldn't like quiche, and try a recipe again. One of the blogs I follow suggested using a pie crust, which differed from the way we were making quiche. Atkins diet = no carbs = no pie crust.
I had a leftover pie crust from Thanksgiving, when I intended to make turkey pot pie, but there wasn't enough leftover turkey to have pie and "regular" leftovers, so the pie crust just hung out in the fridge.
Until yesterday.
The hubs isn't sure he likes it, but he's recovering from a sinus infection and bronchitis, so his taste buds can't be trusted right now. He even said "I'm sure this is delicious, but I can't taste a thing."
So of course I'll have to make another one once he recovers.
Last night, we ate the quiche for dinner; I had a side salad with three-cheese ranch.
Then I ate a serving for breakfast this morning too. Amazing.
Quiche
8 oz mushrooms, sliced
1/2 red onion, sliced or diced
2 Tbsp butter (or some leftover bacon grease)
10 oz package frozen spinach, thawed and drained
2-3 turkey sausage links - close to 1/2 lb
1 refrigerator pie crust
5 eggs, beaten
1/2 -1 c milk (or heavy cream if you have some leftover from making caramels)
3 handfuls of cheese (I used Italian cheese blend because we had it in the fridge)
In a large skillet, saute the onion in the butter/grease until tender on medium heat. Then add the mushrooms and saute until they have released their liquid. Add the spinach, and cover the pan to steam.
In a separate pan, cook the turkey sausage. I removed it from the casings. Drain the grease when it is finished cooking, and then add the sausage to the veggie mixture. Turn off heat.
Roll out the pie crust into a pie or tart pan. Bake at 350 for about 10 minutes, or until it starts to get golden. Remove from oven. It's okay if the crust bubbles up - it will flatten out once you put the filling in!
Mix the eggs and milk in a medium bowl.
Put the filling into the pie/tart pan. Then pour the egg/milk mixture over it. Sprinkle the handfuls of cheese on top.
Bake at 350 for 25-30 minutes.
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