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Sausage and Spinach Quiche

Delight the whole family with this warm and tasty Jimmy Dean® Pork Sausage and spinach quiche.

Sausage and Spinach Quiche

Average Customer Ratings

Sausage and Spinach Quiche is rated 4.5 out of 5 by 2.
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sausage_spinach_quiche_1152x380

Prep Time:20 minutes
Cook Time:15 minutes

Ingredients

  • 1 pkg. Jimmy Dean® Premium Pork Regular Roll Sausage
  • 1 refrigerated pie crust (½ or 14.1-oz pkg.), softened as directed on pkg.
  • 4 eggs
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 container (15 ounces) ricotta cheese
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 1 pkg. (10 ounces) frozen chopped spinach, thawed, well drained
  • 1 medium onion, finely chopped

Directions

  1. Preheat oven to 350°F. Cook sausage in large skillet over MEDIUM-HIGH heat 8-10 minutes or until thoroughly cooked, stirring frequently; drain.
  2. Line 9-inch pie plate with crust according to package directions for one-crust pie.
  3. Beat eggs, salt and pepper in large bowl with wire whisk until well blended. Stir in ricotta cheese, mozzarella cheese, sausage, spinach and onions; spoon into crust.
  4. Bake 40-45 minutes or until edge of filling is golden brown and knife inserted near center comes out clean. Let stand 5 minutes before serving.

Cook’s Tips:

Cover edge of crust with strips of foil for the last 15 minutes of baking time if crust becomes too brown.)

Yield

8 servings (1 slice each)

Rated 5 out of 5 by from Not a "custardy" quiche We really like this recipe. The use of ricotta cheese instead of milk or cream produces a denser consistency than standard quiche recipes. I have used mild Italian sausage, drained well, which provides great flavor to complement the mild flavors of the spinach and mozzarella cheese.
Date published: 2016-08-25
Rated 4 out of 5 by from Go to quiche recipe! My whole family loves this quiche. I omit the ricotta cheese because none of us like it, I also cut back on the shredded cheese to one cup and I add 4 extra eggs. The extra eggs and no ricotta make this much firmer than typical quiche and we like it so much better.
Date published: 2017-03-24
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  • REVIEWS, PRODUCT