QUICHE is one of those brunch foods that sounds fancy. But it’s really one of the simplest bakes!
Essentially, once you layer your pan with the crust (you can cheat with store-bought!), fillings and eggs, the oven does all the work for you.
The only two tricky bits are:
– To make sure the edge of the crust isn’t burning (you can wrap the edge of the pie pan with foil to protect the crust)
– To make sure the quiche is baked all the way through (the middle should be firm but still jiggle). Truthfully, I’ve not made an overbaked quiche before, so feel free to err on the side of caution and bake it a little longer if you need to :)
Here is my recipe for Sausage, Spinach and Mushroom Quiche. You can mix and match the fillings & flavors however you like! I highly recommend precooking any raw meat and pan-frying all of the veggies with spices beforehand – it gives the quiche a deeper and more balanced flavor in each bite. But if you’re in a pinch, you can use pre-cooked meat (ham, turkey, pepperoni) and layer quickly in a pie plate, too.
Sausage, Mushroom and Spinach Quiche
This 9×13 pan-bake feeds a crowd! Feel free to half the recipe for a 9-inch pie pan.
- 2 storebought roll-out crusts OR homemade dough
- 1 lb of sausage (spicy if you fancy)
- 1 cup onion (yellow, white or red), diced
- 1 lb of mushrooms (white, baby bella or crimini), diced
- 3 cloves garlic, pressed or finely diced
- 8-10 oz frozen blocked or bagged spinach, defrosted and pressed/squeezed
- 12 eggs
- 1-1 1/2 cup half and half or cream
- pinch of salt
- pinch of pepper
- tsp red pepper flakes
- 1 tsp Italian seasoning
- Preheat oven to 350F. Lightly grease a 9×13 glass pan or ceramic casserole dish with cooking spray. If you’re using storebought dough, set out the package for about 15 minutes until it’s easy to roll out.
- Press the crust in the base and up the sides of the casserole dish. If your dough is round, it’s okay – Just fit it in the dish as well as you can, overlapping if necessary.
- In a frying pan on the stove, brown sausage until no longer pink. Discard fat drippings (I like to save it to make biscuits!). Spoon sausage into the bottom of the pie crust and spread to the edges.
- In the same frying pan, saute onions until transparent, then add the mushrooms and garlic and cook them until soft, 5-10 minutes. If you have time, continue caramelizing the onions until they are jammy – this levels up the quiche! Otherwise, spoon veggies on top of the sausage and spread to the edges.
- Squeeze out the water from the spinach either with paper towels or into a bowl (you can save the spinach liquid for soups!). With your fingers, sprinkle bits of spinach on top of the mushroom/onion/garlic, remembering the edges.
- In a bowl, whisk the eggs, half and half, and seasonings. Pour over the crust’s fillings. The egg mixture should stop about 2 centimeters from the top of the crust so it doesn’t overflow. If you have leftover egg mixture, you can either save it for another day (can keep in the fridge for 2 days) or simply make a tiny crustless quiche to bake along with this one.
- Okay – listen up – GENTLY place your casserole dish in the oven without the eggs sloshing too much. Bake the quiche for 35-45 minutes to 1 hour, checking to make sure the quiche is no longer wiggly and is browned on top a bit. You will know when it’s done when the middle is only slightly jiggly but is firm. Also, if you stick a knife in the middle, it should come out clean.
- Let quiche cool for about 15 minutes before serving – this allows the eggs to set. Then cut into 12 squares and serve. This quiche pairs beautifully with a side salad or a bowl of fruit!
- This quiche stores great in the fridge for up to 5 days (in fact, it taste better on day 2 and 3 after the flavors have merries). To reheat, you can microwave a slice on 70% power for about a minute and then place on a hot skillet for 2-3 minutes to crisp the bottom crust. Or you can gently reheat in the oven on 300 until heated through. (It’s also pretty delicious cold if you’re in a rush in the morning.)