Tenderloin Tuesday: Sausage-Spinach Quiche

Times Icon


Prep Time: 20 minutes
Cook Time: 45 minutes

Ingredients Icon


8 ounces pork sausage (bulk)
1 pastry pie shell
1/4 cup onion, chopped
1 clove garlic , minced
1 10-ounce package frozen spinach, chopped
1 cup Cheddar cheese, shredded (4 ounces)
4 eggs, slightly beaten
1 cup light cream
1/4 teaspoon salt
3 cherry tomatoes (optional), halved
watercress sprigs (optional)

Cooking Directions Icon

Cooking Directions

New USDA Guidelines
Prepare pastry and set aside.Crumble sausage in medium skillet; add onion and garlic. Cook over medium heat till sausage is browned, stirring occasionally; drain well.Thaw spinach, drain well. Remove remaining moisture by pressing spinach between layers of paper toweling. Add spinach to sausage mixture; mix well.

Sprinkle cheese evenly in pastry shell. Top with sausage mixture. In a medium mixing bowl combine eggs, cream and salt; mix well. Pour egg mixture over sausage mixture.

Bake in a 375 degree F. oven for 45 minutes or until a knife inserted halfway between center and outer edge comes out clean. Let stand 10 minutes before serving. Garnish with cherry tomatoes and watercress, if desired.

Serves 6

Serving Suggestions Icon

Serving Suggestions

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

Nutrition Icon


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

Random Safety Tip:

If using a microwave to thaw your pork, cook immediately after thawing.

Recipe from: PorkBeInspired.com

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s