Easy Spinach and Sausage Quiche

easy spinach and sausage quiche

If I told you that you could make a fool-proof, easy spinach and sausage quiche, you’d have to be believe that with this recipe, it’s as simple as that. I avoided making quiches for a while because the idea of making pastry seemed daunting. But this recipe for a quiche crust is flaky, buttery, and easy to make with one key secret…

Keep it icy! Honestly, it’s that easy. Keep all your pastry dough ingredients as cold as possible while working with them, and refrain from handling the dough too much. This way you preserve the ability for air pockets to form when your pastry is baked resulting in a light, flaky pastry, So ensure the water is chilled, the butter is as close to frozen while still being workable, and when the pastry is rolled out into your tin, put it in the fridge or freezer it until you are ready to pour in your quiche filling.

I mean look at that. The layers of crisp, buttery pastry holding perfectly together the delicious filling. So let’s talk about that, shall we? I preferred to use chicken sausage for this recipe. Just frozen chicken franks work just fine as fresh sausage links, but if you’d like to make this vegetarian, you can sub them for vegetarian sausages, or even omit the sausage altogether and find yourself with a great spinach and feta quiche! And knowing me – of course this recipe uses three types of cheese! Cheddar for the sharpness and feta for the creamy saltiness, and parmesan for a cheesy, goldne top, which means you don’t have to add too much extra salt to your filling.

The idea of not handling things too much goes through the whole recipe – I try to keep the feta intact when the filling goes in so you get nice creamy chunks running through each slice, and searing the sausages with butter and garlic beforehand gives them a beautiful texture and smokiness. And what doesn’t get better with butter?

All this talking must be making you hungry! Let’s jump right into the recipe!

Print Recipe
Easy Spinach and Sausage Quiche
This quiche can be done in a 6" - 8" pie tin and would yield about 6 slices, which is anywhere between 3-6 people depending on who goes back for seconds! Considering the crisp crust and delicious filling, it's absolutely irresistable not to! As an option, you can make the crust the night before and store it in the freezer and simply pull it out the next day once you've made your filling.
slice of spinach and sausage quiche
Course Main Dish
Keyword breakfast
Prep Time 30 minutes
Cook Time 1 hour
Passive Time (optional) 6-24 hours
Servings
servings
Ingredients
Quiche Crust
Quiche Filling
Course Main Dish
Keyword breakfast
Prep Time 30 minutes
Cook Time 1 hour
Passive Time (optional) 6-24 hours
Servings
servings
Ingredients
Quiche Crust
Quiche Filling
slice of spinach and sausage quiche
Instructions
Quiche Crust
  1. 1. Start with mixing your flour and salt. Add in the cold butter and mix well. If you have a food processor or hand mixer, you can pulse your ingredients in until it looks like a loose crumble. However, at Karafu Kitchen, I like to use my hands. This way I like to have the butter pieces a bit larger and avoid over-mixing it which will give me the air pockets that I need, making the crust fluffier. Just knead down the butter into the flour, breaking it up with your fingers as you go.
  2. 2. Once the dough resembles the below image, whisk in your egg and ice water. Once again, I only use a whisk for the initial folding in of the wet ingredients. But when it's all in together I begin working with my hands again, bring the dough together and kneading it out. Don't overwork it too much that the warmth from your hands melts the butter, but enough that it smooths out and adheres to itself.
  3. 3. I've provided an image of what the dough should look like - you can still see some slivers of unmixed butter running through it - this is good! And it's still got some folds in it that aren't perfectly smoothed out. This is fine, because at this point you're ready to roll it out and that will do all the smoothing for you without overworking your dough further. Roll it out to about 1/2 cm thick. I was making this in a 6 inch disposable pie tin (less washing up! And easy to take to a friend's to share), so roll it out a bit more to cover the sides too.
  4. 4. After you have your rolled dough, lay it flat over the tin and gentle press in the bottom corners and sides. Trim off the excess at the ends. If you have quite a bit of excess, you can roll it back up into a ball, cover it with plastic and save in the freezer. I made a single serve quiche from the excess for the next day! One it's done, set the tin away in the fridge or freezer either overnight, or to cool down while you start making your filling.
Quiche Filling
  1. 5. In a small bowl, mix the eggs, milk (or cream), mayonnaise, cheddar, feta, oregano, salt and pepper. Set aside.
  2. 6. Finely dice your onion and garlic. Throw into a hot pan with melted butter and begin browning. Careful because the butter can burn quickly so add in your sliced sausage to soak up the excess butter. Cook until your sausages get a lovely brown sear and remove from the pan and set aside.
  3. 7. Wilt the spinach in the same pan as you just did the sausages. It'll pickup the leftover flavour from the sausages, onions, and garlic. 2 cups of spinach might seem a lot, but let's get real. Once you wilt it in a pan it practically disappears. So we're going to pre-wilt it so that we have space in the tin for more of the egg mixture! It will only take 2-3 minutes to get it going, you want to just wilt it but not overcook it.
  4. 8. Get your crust out and fill the bottom with the sausage and spinach. I like to fill it until it comes halfway up the tin, and also arrange it so that they are evenly distributed around the pan.
  5. 9. Pour your egg mixture over the top. I also like to distribute the feta cheese around so every slice can have a few delightful cheesy surprises!
  6. 10. I finish it off with the shredded parmesan sprinkled evenly over the top. Then it's in the over at 170C for 1 hour. Check it by sticking a knife or toothpick in and around the center. If it comes away clean, it's good to go! Otherwise, if it's past the 1 hour mark, you can drop the temperature to 150C and let it bake for another 15 minutes.
  7. 11. And look at what a beauty she is! Coming out with a beautiful golden top, the crust crisp and easily separated from the pan. Allow to cool for 10-15 minutes before cutting for everything to set. Then enjoy!

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